Shaved Brussels Sprout Salad with Kale and Apples

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Shaved Brussels Sprout Salad with Kale and Apples
Ingredients
For the vinaigrette
2 Tbsp Bragg Raw Apple Cider Vinegar
1 Tbsp Maple Syrup
1 Tbsp Dijon Mustard
1/8 tsp Salt
Black Pepper
1/4 cup Extra Virgin Olive Oil
 
For the salad
1 lb. Raw Brussels Sprouts, rinsed, ends cut off cone #4
4-6 leaves Dino Kale, washed, dried, chopped
2 Persimmons cone #3
1/4 cup Dried Cranberries
1/4 Red Onion, diced (about 1/3 cup) cone #3
1/4 cup Sunflower Seeds, or any nuts or seeds toasted
1 Honeycrisp Apple, thinly sliced #4
1 cup Pomegranate Seeds
Instructions
 To make the vinaigrette, blend VINEGAR, MAPLE SYRUP, DIJON, SALT, and PEPPER. Drizzle in OLIVE OIL until vinaigrette becomes creamy and emulsified. Cover and refrigerate until needed. When ready to serve, combine BRUSSELS SPROUTS, KALE, CRANBERRIES, ONION, POMEGRANATE, SUNFLOWER SEEDS, and APPLE CIDER VINAIGRETTE. Toss to thoroughly coat. Add APPLE SLICES and gently toss again. Serve chilled. Store dressed salad in an airtight container up to 2 days.