1 pound Brussels sprouts, shredded

1 bunch Tuscan kale, stems removed, sliced into thin ribbons

1 persimmon, cut into small wedges

handful mint leaves, left whole

1/4 cup feta cheese crumbled

¼ cup pomegranate seeds

½ cup toasted almonds, roughly chopped

Pomegranate Vinaigrette

1/3 cup extra virgin olive oil

2 tablespoons balsamic vinegar 

2 tablespoons pomegranate juice

1 teaspoon whole grain mustard

2 teaspoons orange zest

sea salt and pepper to taste

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Massage the Brussels sprouts and kale with enough of the vinaigrette to coat. Once it’s done then add the remaining ingredients, a couple more spoonfuls of the dressing and eat.