# Kale, brussel sprouts, pomegranate seeds, almonds

Kale is one of the few greens that is abundant and flavorful during the coldest months of the year, so it was an obvious choice for the first salad. Kale and brussel sprouts are lovely together. They have a certain crunch that you need on cold winter days.

Ingredients

• 1 pound brussels sprouts
• 1 large bunch Tuscan kale, stems removed (about 5 cups)
• ½ cup pomegranate seeds
• ½ cup grated Parmesan or Pecorino cheese
• ½ cup sliced almonds
• Mustard Vinaigrette

Recipe

“1. Prepare mustard vinaigrette. Set aside.

1. In large bowl, mix kale and shredded brussels sprouts.

2. Heat pan over medium-low to medium heat. Spread the almonds across the pan in an even layer. Shake the pan very frequently to prevent the nuts from burning. Toast for three to five minutes. Remove from heat.

3. Add almonds, pomegranate seeds and Parmesan cheese to the kale and brussels sprouts. Mix in the vinaigrette.

 ”