Ingredients:

  • 1/4 cup Dried Cranberries
  • 1/4 cup Apple Cider Vinegar (ACV)
  • 2 Tbsp Maple Syrup (Grade A or B)
  • 1 tsp Dijon Mustard
  • 1 Small Shallot, finely minced
  • 1/2 cup Extra Virgin Olive Oil (EVOO)
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 cup Whole Pecans (or Walnuts)
  • 1 large bunch Tuscan Kale (Lacinato/Dinosaur), stems removed, thinly sliced
  • 1 lb Brussels Sprouts, trimmed, very thinly shaved/shredded
  • 4 oz Soft Goat Cheese (Chèvre), crumbled
  • 1/2 cup Pomegranate Arils

Instructions:

  1. Toast the Nuts: Preheat the oven to 350°F (175°C). Spread the pecans in a single layer on a baking sheet. Toast for 5-7 minutes until fragrant and lightly golden. Remove and allow to cool completely.
  2. Combine Acids and Aromatics: In the bowl of a small food processor or tall container for an immersion blender, combine the dried cranberries, apple cider vinegar, maple syrup, Dijon mustard, and minced shallot. Season with salt and pepper.
  3. Hydrate and Whip: Allow the mixture to sit for 5 minutes—this softens the dried cranberries slightly.
  4. Emulsify the Oil: While the food processor/blender is running, slowly stream in the EVOO until the dressing thickens slightly and the cranberries are mostly broken down into a smooth, slightly textured emulsion. Taste and adjust seasoning. Set aside.
  5. Prep the Kale: Remove the thick stems from the kale leaves. Stack the leaves and roll them tightly (chiffonade technique), then slice very thinly. Place the sliced kale in the large mixing bowl.
  6. Prep the Brussels Sprouts: Using a mandoline or a very sharp knife, thinly slice or shred the trimmed Brussels sprouts into fine ribbons. Add them to the bowl with the kale.
  7. Massage the Kale (Critical Step!): Pour about 1 tablespoon of the prepared vinaigrette over the kale and sprouts. Using clean hands, vigorously rub and squeeze the greens for 60 seconds to tenderize the kale.
  8. Add Toppings: Add the cooled toasted pecans and most of the crumbled goat cheese to the large bowl of massaged greens.
  9. Dress and Toss: Pour 3/4 of the remaining vinaigrette over the salad. Gently toss to ensure everything is evenly coated.
  10. Garnish and Serve: Transfer the salad to a beautiful serving platter. Sprinkle the pomegranate arils and the remaining goat cheese over the top for maximum visual impact. Serve immediately.