yield: 6-8 servings, as a side
time: 10 minutes
active time: 10 minutes
1 small shallot, minced
½ cup dried cranberries, divided
1 ½ tsp this little goat went to belize
1 tbsp honey
¼ cup fresh lemon juice
¼ cup extra virgin olive oil
1 large bunch curly kale (about 8-10 cups chopped kale)
2 cups shredded brussels sprouts (from about 8 oz. whole brussels sprouts)
½ cup pepitas (pumpkin seeds), toasted
½ cup sliced almonds, toasted
⅓ cup shredded pecorino cheese
In a small bowl, combine the shallot, a spoonful of dried cranberries, lemon juice, honey, Belize spice and ½ tsp salt. Slowly drizzle in the olive oil, whisking to combine. Set aside, allowing the cranberries and shallot to soften, while you prepare the rest of your ingredients.
Remove the rib from the kale and finely chop. Add to a large serving bowl along with the shaved Brussels sprouts, pepitas, almonds, Pecorino and remaining cranberries.
Pour dressing over your salad, a few spoonfuls at a time, massaging into the kale for a few minutes until softened. Toss until everything is combined and well coated in dressing. Season to taste with salt.