Winter Kale Salad

Dressing Ingredients

• 2 tablespoons fresh squeezed lemon juice
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon garlic, grated
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Add all ingredients to a small bowl and mix

Directions

1. Heat oven to 400 degrees
2. Place kale and 1/2 of the dressing in a large bowl. Massage kale a bit to soften.
3. Peel and cut sweet potato into small cubes. Add to baking sheet, toss with a drizzle of olive oil and a sprinkle of kosher salt. Place in over for approximately 20 minutes until browned but not burnt.
4. Lay the prosciutto slices on a baking sheet and place in oven for 2-3 mins until til crisp. When cool, break into smaller pieces
5. Shred Brussels sprouts using a sharp paring knife or a mandolin and slice one by one as thinly as you can.
6. Add a tablespoon of olive oil to a large sauté pan over medium-high heat. When hot, add Brussels sprouts and cook, stirring frequently until slightly browned. About 5 minutes. Remove from heat and cool slightly then add to kale in bowl
7. Peel and thinly slice shallot. Add remaining tbsp of olive oil to sauté pan. Add shallot and cook over low-medium heat until browned and crispy. Remove to a paper towel lined plate
8. To the large bowl with Kale and Brussels sprouts add sweet potatoes and gently toss. Top with almonds, pomegranate seeds, shallots, and crispy prosciutto. Add more dressing as needed.