Red Cabbage & Brussels Sprout Salad

1/2 cup pine nuts

1 lb Brussels sprouts, quartered

4 garlic cloves, thinly sliced

6 tbsp olive oil or canola oil

pinch sea salt & fresh ground pepper

6 cups red cabbage, thinly sliced

1/2 cup dried cranberries

Wicked Dressing (previously posted)

Toast pine nuts in 450F oven on a pie plate for 3 minutes until golden brown; or in a fry pan over medium heat with constant shaking.

On a large rimmed baking sheet toss the Brussels sprouts with 1 tbsp of the oil and season with sea salt & pepper. Roast at 450F for ~15 minutes, until the sprouts are lightly caramelized and tender.

Meanwhile prepare Wicked Dressing. In a large bowl, toss the cabbage with the pine nuts and cranberries.

In a small skillet heat the remaining oil. Add the garlic and cook over moderate heat until golden. Scrape the garlic and hot oil over the cabbage.

Add the Brussels sprouts and toss, then add the dressing and toss again. Serve right away. Serves 4.

*For whole foods extra add thinly shaved Parmigiana-Reggiano cheese over the top. Sorry Paleo people – no cheese unless you are cheating today

Sorry there is no photo for this one – we ate it all!