Last week I spent time up in Chicago looking for an apartment. And after checking out about 15 different areas, I finally discovered one which I truly love! It’s super vintage and will suit most of my furniture which I’m pumped about. But would you like to know the absolute BEST part about my brand-new place? It includes a DISHWASHER. Hallelujah!

I’ve spent the past year washing every single dish and it was literally my nightmare. Also, this apartment building enables me to possess felines, which OMG YES I’ll be a kitty lady and I can’t freaking waitttttt. I keep begging Tony to bring me to the pet humane society just so I can’t pet all of the sweet little animals.

This salad is first class guys. Like therefore DAMN tasty. I actually attempted to recreate it in one of my favorite salads from Whole Foods. It’s known as Kale and Brussels Sprout slaw and it is INCREDIBLE. All of the Entire Foods employees in Minneapolis know me because I’m within nearly every day ordering this salad. Actually they probably know me because I store there nearly twice a day and pace the aisles but whatever.

Kale and Brussels Sprout Salad with Cranberries & Toasted Almonds

Ingredients

1 large number Tuscan kale, stems taken out (about 5 cups)

1/2 cup dried cranberries

2/3 cup grated parmesan

For the dressing:

Sodium and freshly surface black pepper

Instructions

Clean both Brussels sprouts and kale. Trim the sprouts and lower them in two lengthwise then cut the sprouts to give you great ribbons. For the kale, discard stems and finely chop kale. Add both sprouts and kale to a large bowl, then make the vinaigrette.

To make the vinaigrette: combine olive oil, garlic clove, vinegar, dijon mustard, lemon juice and salt and pepper inside a medium bowl, whisking to combine. Add to salad mix and massage the vinaigrette into the kale for two a few minutes. This will make the kale how much are pigs feet less bitter and soak in the flavors. Add in cranberries, tossing again to mix. Cover salad and place salad in refrigerator a minimum of an hour or more to overnight. This can help the flavors soak in and breaks down the kale. I find that the salad is definitely better the very next day!

While salad is marinating or before offering, preheat oven to 350 degrees F. Add chopped up or chopped almonds to some cooking sheet and place in range for 10-12 a few minutes until slightly golden and toasted, flipping almonds once halfway through.

Once ready to serve, put toasted almonds and parmesan to salad; toss to combine then serve in salad bowls. Garnish with an increase of parm or almonds if desired. Serves 6.