Recipe – Shaved Brussels & Kale With Pomegranates

Prep Time

20 minutes (plus time for soaking cashews)

Cooking Time



6-8 servings



  • 12 oz Brussels sprouts, trimmed
  • 4 oz kale, large stems discarded. (Save for juicing, smoothies or broth) – I like Lacinto or Tuscan kale, but curly kale works too!
  • ¼ lb parmesan cheese (For vegan – use VEGAN “PARMESAN”)
  • ½ cup dry roasted pistachios (salted or unsalted)
  • 1 cup pomegranate seeds
  • 1 large or 2 small fuji apple(s), chopped (add right before serving)


  • 1 shallot
  • ¼ cup olive oil
  • ¼ cup no sugar added cranberry juice
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp pure maple syrup
  • ¾ tsp salt
  • ½ tsp pepper


  1. In food processor, shred the Brussels sprouts and the kale. Set aside in a large salad bowl.
  2. Chop the parmesan cheese (in same processor.) Set aside.
  3. Make the salad dressing by putting all of the vinaigrette ingredients into the food processor. Process until shallots are finely chopped.
  4. Toss the salad with the vinaigrette. Let sit for about 30-45 minutes*.
  5. Right before serving, add parmesan, pistachio nuts, pomegranate seeds and apple and toss with kale/brussels sprouts mixture.
  6. Taste and season with additional salt & pepper if needed.


• This salad tastes better the longer it marinates in the dressing if you have time. If not, it will still be good if made just before serving.
• If you’d like to up the protein in this dish, you could add 1-2 cups cooked red (or white, or rainbow) quinoa.

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