Kale & Brussels Sprout Salad

5-6 Brussels sprouts

1 Tbsp olive oil

2 Cups raw kale

1 Tbsp dressing (½ Tbsp white balsamic vinegar, ½ Tbsp olive oil)

¼ cup fresh blueberries

¼ cup dried cranberries

¼ cup crushed walnuts

Directions:

1.   Cut 5-6 Brussels sprouts in half and sauté with olive oil over medium-heat until slightly browned (about 5 minutes)

2.   In bowl, toss 2 cups kale and cooled Brussels sprouts with 1 Tbsp oil & vinegar dressing.

3.   Top with fresh blueberries, dried cranberries, and crushed walnuts.

Can have this as a side salad, or to make this a meal, add ¼ cup crumbled goat cheese and 4 oz. of grilled chicken or salmon.