Kale, Brussels Sprouts & Dried Cranberry Salad with Honey-Dijon Vinaigrette - Once Upon a Chef

Ingredients

• ¾ cup walnuts, roughly chopped
• 12 oz Brussels sprouts, trimmed and shredded (about 5 gently packed cups after shredding)
• 1 large bunch (about 12 oz) Tuscan or curly kale, thick center ribs removed, chopped (about 5 gently packed cups after chopping)
• ¾ cup dried cranberries
• ¾ cup coarsely grated Parmigiano Reggiano cheese
• 2 tablespoons honey
• ¼ cup fresh lemon juice, from 2 lemons
• ½ cup extra virgin olive oil
• 1 tablespoon Dijon mustard
• 2 tablespoons finely chopped shallots, from one large shallot
• 1 small clove garlic, minced
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper