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Shredded Brussels Sprout & Kale Salad


1/2 tablespoon minced shallots 1 tablespoons Dijon mustard 4 tablespoons freshly squeezed lemon juice 1/2 teaspoon lemon zest (or grapefruit) 1 teaspoons agave nectar or honey 4 tablespoons olive oil
2 cups kale, stems removed and finely shredded
2 cups Brussels sprouts, finely shredded and loosely packed
1/4 cup pumpkin seeds or chopped almonds, toasted
1 avocado
1/4 cup pomegranate arils or dried cranberries
1/4 cup Parmesan or Pecorino cheese


  1. In a small bowl, whisk together the shallots, mustard, lemon juice and zest and the agave. Add the oil in a steady stream while whisking continuously until all combined. (You can add more lemon juice or agave nectar to adjust the acidity or sweetness to your personal taste.)
  2. In a large bowl toss together kale, Brussels sprouts and pumpkin seeds. Add as much dressing as desired, tossing to combine, and then add the avocado, pomegranate and cheese. Serve immediately.

Serves 2-4