Kale and Brussels Salad with Lemon Poppyseed Dressing

Ingredients

10 brussels sprouts, sliced 1/8’ thick 

3 cups of kale, chopped into ½’ pieces

¼ cup red onion, thinly sliced

1 tsp, garlic, grated on microplane

2 tsp Dijon mustard

1 ½ tsp, maple syrup

2 tbsp lemon juice

¼ cup olive oil

1 tsp poppyseeds

Salt and pepper to taste

Directions

In a small bowl, whisk the garlic, Dijon mustard, maple syrup, lemon juice, and olive oil until combined. Add in the poppyseeds and gently stir. Add in salt and pepper to taste (about 1/4 tsp of both).

In a large bowl, combine the Brussels, kale and onions. Pour in the dressing. Stir to combine. Refrigerate for an hour.

Remove from fridge. Using a microplane, grate in some fresh Parmesan cheese right before serving.