Ingredients

The following ingredients have 4 Servings
  • 1 bunch kale
  • 4-8 brussels sprouts (depending on size and your decision)
  • 1 pomegranate
  • 1/4 cup toasted walnuts
  • salt
  • pepper
  • 1 tablespoon dijon mustard
  • 3 tablespoons good balsamic vinegar (or champagne vinegar)
  • 3 tablespoons walnut oil
  • 3 tablespoons olive oil (or use all walnut oil)
  • squeeze of lemon

Instruction

  • Wash, dry and trim kale, removing stem. Finely chop to about one inch pieces.
  • Wash dry and holding the end of the brussels sprout, slice thinly.
  • Roll pomegranate on counter to all sides, slice through skin and remove arils.
  • Toast walnut for approximately five minutes at 375 degrees. Chop coarsely.
  • Toss kale and brussels sprouts with vinaigrette.
  • Add pomegranate and nuts.