Historically, the holidays are a time for families to gather and make memories and be fat together. In recent years, the planning for fatness with my family is via email chains with sign-up sheets for who is bringing what.

The host does the turkey, an aunt does a casserole and Nana does a unique specialty dish*. While looking at the list I decided that maybe something light and (GASP) kind of healthy may be in order.

I have been working on a Kale and Brussels Sprout Salad* a lot lately and thought it may be the perfect thing for them. I mentioned it to my mom and, while there was some hesitation on the brussels sprouts and the kale,  she decided to give me the go ahead (thanks Mom!).

And so, wish me luck in bringing a healthy dish to the fat party and (hopefully) they will enjoy it as much as I do!

*Side note on Nana’s dish. It’s a whole, Boiled Octopus with a super secret vinaigrette and it’s freaky – in both looks and awesomeness. Plus, it’s usually in costume.

Kale and Brussels Sprout Salad Recipe

Ingredients:

1/4 cup FRESH Lemon Juice
2 tablespoons Dijon Mustard
1 tablespoon minced Shallot
2 minced Garlic Cloves
1/4 teaspoon salt ( I prefer kosher, but do as you do)
Pinch of freshly ground Black Pepper
2 large bunches of Green Kale
12 ounces Brussels Sprouts
1/4 cup extra-virgin Olive Oil
1/3 cup chopped  or sliced Almonds
4 ounces Dried Cranberries
1 cup grated Parmesan Cheese

Preparation:

Combine Lemon Juice, Dijon Mustard, Shallot, Garlic, Salt, and Black Pepper into a bowl and whisk until it looks like everything is blended. Set that bad boy down and let the flavors make friends.

Grab your Kale leaves after washing and remove the stems. Roughly chop the leaves into small bites and place in a large bowl.

Now get those round little Brussels Sprouts and start shredding them into tiny little ribbons so they are not tough. You can also use a grater to shred them if you’re not confident with the knife, but I can tell you it’s nice stress relief to tear those little bad boys apart. Place what is left of the Brussels Sprout into the bowl with the Kale.

Once you’re finished with the greens, take the lemon party bowl of friends you made first and whisk in your olive oil. Remember to introduce the olive oil in slowly. He is new and if you don’t let him ease in he could be rejected and will always be a little separated from the lemon juice party.

Right before serving, add dressing and Parmesan Cheese to the greens and toss so you get all the flavors in every bite. Garnish with your almonds and you are good to go!

*Side note on the salad photo, I took the photo when it was a meal at home. I added the grilled chicken. If you want to have your salad with grilled chicken, I highly encourage it as a healthy meal! The recipe above does not include grilled chicken