1. Make the salad dressing by whisking together the garlic, olive oil, and NYC Classic Sauce.

2. In a large bowl, mix together the kale and brussels sprouts with the dressing and gently toss in the dressing evenly.

3. Mix in the pomegranate and pecans and top with freshly grated parmesan

1 clove garlic, crushed

¼ cup extra virgin olive oil

¼ cup NYC Classic Sauce

1 bunch dinosaur kale, de-ribbed and sliced, about 4 cups thinly sliced

1 lb brussels sprouts, trimmed and thinly sliced, about 4 cups

½ cup fresh pomegranate seeds

½ cup toasted pecans

finely grated parmesan, to finish

Prep Time: 20 Minutes

Cook Time: 0 Minutes

Serves: 4