Kale and Brussels Salad

• • 1 bunch kale, any variety stems removed and sliced into thin ribbons

• • 2 cups brussels sprouts, sliced thin

• • ½ cup pomegranate seeds

• • ½ cup pistachios, toasted

• • 2 ounces Parmesan cheese, shaved

• • 1-2 teaspoons salt

• • 1-2 teaspoons pepper

Lemon Vinaigrette

• • 2 lemons, zest and juice

• • 2 tablespoons maple syrup

• • ¼ cup white wine vinegar

• • ½ cup olive oil

• • ½ teaspoon salt

• • ¼ teaspoon pepper