An easy side salad is just minutes away. Sauté Brussels sprouts, onions, and kale and top with red grapes and a homemade vinaigrette.

Sauteed Brussels Sprouts Salad

For vinaigrette, whisk together honey and balsamic vinegar. Slowly whisk in 2 tablespoons olive oil. Set aside. 

Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add Brussels sprouts and onion. Cook for 5 minutes or until Brussels sprouts begin to caramelize, stirring occasionally.

Add kale in batches, stirring constantly. Add just enough water to wilt the kale. Cook and stir for 3 to 5 minutes or until Brussels sprouts are tender. Stir in grapes, pecans, dried cranberries, and vinaigrette. Cook and stir for 1 minute more. Season to taste with salt and pepper. Garnish with cheese, if desired. Serve warm. 