Winter Crunch Salad

Directions

1. Place the sliced kale in a large bowl and drizzle with ½, tablespoon olive oil. Massage the oil into the kale with your hands for a few minutes, then set it aside while you prep the other ingredients. In a bowl, whisk together the vinegar, juice, honey, mustard, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed jar for about a week.
2. Heat a skillet over medium heat and add the other ½, tablespoon of olive oil. Add in the Brussels sprouts and garlic with a pinch of salt and pepper. Stir and cook for 6 to 8 minutes, as the Brussels sprouts soften just slightly. Set them aside.
3. Wipe out the skillet with a paper towel so it is dry and add the walnuts. Toast, stirring often, for about 5 to 6 minutes, just until the walnuts are fragrant and golden. Transfer the nuts to a bowl. Chop them if desired. With the same skillet over medium-low heat, add the coconut. Add in the drops of liquid smoke and toss well to combine. Toast, stirring often, for 3 to 4 minutes, just until golden. Turn off the heat.
4. Assemble the salad by adding the Brussels sprouts to the bowl of kale. You can add another pinch of salt and pepper here if you wish, then toss the kale and Brussels sprouts together. Top the salad with mandarin wedges, apples, pomegranates, walnuts, and coconut. Drizzle with the dressing below or your dressing of choice!