5-6 Brussels sprouts
1 Tbsp olive oil
2 Cups raw kale
1 Tbsp dressing (½ Tbsp white balsamic vinegar, ½ Tbsp olive oil)
¼ cup fresh blueberries
¼ cup dried cranberries
¼ cup crushed walnuts
1. Cut 5-6 Brussels sprouts in half and sauté with olive oil over medium-heat until slightly browned (about 5 minutes)
2. In bowl, toss 2 cups kale and cooled Brussels sprouts with 1 Tbsp oil & vinegar dressing.
3. Top with fresh blueberries, dried cranberries, and crushed walnuts.
Can have this as a side salad, or to make this a meal, add ¼ cup crumbled goat cheese and 4 oz. of grilled chicken or salmon.