Prep: In a large bowl, massage kale with 1 teaspoon olive oil. This will help to make the leaves more tender.
Mix: Combine kale and shredded Brussels sprouts. Fold figs into greens.
Prepare dressing by combining all dressing ingredients in a small bowl or jar and whisk or shake until combined. Pour dressing over greens and mix to combine.
Serve: Garnish kale and Brussels sprouts with pomegranate arils and Parmesan cheese. Enjoy!
PREP AHEAD: Prep kale in advance and store in a kitchen towel in the fridge. You can also prepare the dressing ahead of time and refrigerate for up to 4 days. Both kale and Brussels sprouts are hearty greens so this salad can be stored, dressed for up to 3 days. You may need to add a bit more dressing just before serving leftovers. LEFTOVERS/STORAGE: Store in an airtight container in the fridge for 3-4 days. TO MAKE VEGAN: Use maple syrup instead of honey. Omit cheese, or use vegan cheese.NUTRITION NOTES: This vegetarian recipe is a good source of vitamin K and vitamin C. It’s also high in fiber and gluten-free. SERVING SUGGESTIONS: This salad makes a stunning side salad to a potluck, Thanksgiving meal or a regular weeknight dinner. Add chickpeas and farro for a great vegetarian meal or serve as a side salad to our Thai Butternut Squash Soup, Smoky Spinach Frittata or protein of your choice.