Kale, Broccoli, Brussel Sprout Salad

Ingredients:

• 5 cups, kale, ribs removed and chopped
• 1-2 tsp olive oil
• Pinch of salt
• 1 c Brussels sprouts, thinly sliced
• 1 c broccoli florets, chopped
• ¼ c shredded carrot
• ¼ c finely diced red onion
• ½ c pepitas/pumpkin seeds
• ¼ c dried cranberries
• ½ c crumbled feta cheese (optional)

Directions:

1. Combine dressing ingredients in a small container with tight fitting lid. Shake vigorously to emulsify.
2. Massage the chopped kale with olive oil and a tiny pinch of salt. Rub with your fingers until leaves begin to darken and tenderize. This softens the kale for a nicer texture.
3. In a large bowl, combine massaged kale, Brussels sprouts, broccoli, carrots, onion, pepitas, cranberries and cheese. Shake the dressing again and pour about ⅓ of the dressing over the salad. Toss to coat and add extra dressing, to taste.
4. Allow salad to sit for at least 15 minutes before eating for the leaves to continue to continue to soften in the dressing.