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Combine all ingredients into a mason jar or salad dressing carafe and shake vigorously. Refrigerate until ready to use.
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Place the almonds in a dry saute pan over medium heat. Toast the nuts for about five minutes, tossing often so they do not burn and are toasted on all sides. Set aside.
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Heat the olive oil in a saute pan and add the onion. Cook about 10 minutes until the onions are caramelized. Stir in the Brussels sprouts. Cook another 5 minutes until they have wilted down some, and are bright green with a bite still to them. Remove from the heat and allow to cool.
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Clean and de-rib the kale leaves. Stack on the leaves on top of each other and roll together into a tight wad. Slice the kale into ribbons and place in a salad bowl. Drizzle a few tablespoons of the dressing onto the kale and massage with your hands until softened.
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Stir in the Brussels Sprouts, pomegranate seeds, and almonds. Toss to combine.
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Drizzle with more dressing, as desired.