Chopped Brussels Sprout & Kale Salad with Dijon Shallot Dressing

Very rarely do I get amped up about a salad….this salad however, is a different story.

It’s an incredibly simple salad, but the dressing is really what pulls it all together and makes it addictive. Like, really, really addictive. Brussels Sprouts are one of my faves,, but I find it hard to get creative with them sometimes. Usually I just halve them and roast them, but shredding them for this salad gave me a different way to enjoy them.

And enjoy it, I did! Hope you do too 🙂

1 bunch kale, torn into pieces

1 lb brussels sprouts,chopped

1 cup raw almonds, chopped

1 large carrot, shredded

1 tbsp olive oil

Crushed red pepper

DRESSING

1 shallot, minced

1/4 cup almond milk

3 tbsp olive oil

1 tbsp vegan yogurt

1 tbsp Dijon mustard

1 tbsp honey or agave

Sea salt and black pepper

• In a frying pan over medium heat, warm olive oil and crushed red pepper
• After a minute, add brussels sprouts and cook over medium heat for 6-8 minutes, stirring continuously
• Once cooked, toss sprouts with kale, almonds and carrots
• For the dressing, blend all ingredients together until smooth and creamy
• Pour dressing over kale and toss until well combined