Step 1

Prep the kale: Wash and rinse the kale leaves under cold water. Dry in a salad spinner. Remove stems and chop thinly. Place it in a large salad bowl.

Step 2

Shave Brussel sprouts*: Place Brussel sprouts in a food processor fitted with the shredding blade. Turn the machine on and feed brussels sprouts into the tube and let the machine do all the work for you. Transfer the now-shaved Brussels sprouts into the bowl with kale.

Step 3

Make the dressing by whisking together olive oil, lemon juice, apple cider vinegar, Dijon mustard, garlic, shallot, and salt and pepper in a small bowl.

Step 4

Drizzle the vegetables with the dressing and give it a toss to make sure all the leaves are evenly coated with the dressing. Set aside and let it rest.

Step 5

Place almonds in a small empty skillet over medium heat. Toast for 4-5 minutes, keeping a very close eye on and stirring frequently, until fragrant and lightly browned. Chop them up into large bite-size pieces.

Step 6

To assemble, sprinkle the brussel sprout and kale salad with toasted almonds, parmesan cheese, and cranberries (or pomegranate arils), if using. Toss to combine and serve.