It’s March 2018 and I am no longer acknowledging our scale in the bathroom.

You know what’s to blame? Nope, it’s not the fact that I just delivered a baby a few months ago.

It’s the Girl Scouts of America.

You know, those little sweet eyed, rosy cheeked girls that you pretend not to see as you enter the grocery store because all it takes is one millisecond of eye contact and suddenly you’ve spent $40 dollars on Tagalongs. Perhaps like me, your adorable neighborhood mini-hustlers are so good that they got you with that upsell and convinced you to spend that extra dollar on the gluten-free kind, never mind the fact that you’ve never, ever excluded gluten from your diet a day in your life.

So let’s just say we’ve been incorporating more salads into our daily diet.

We recently tried and loved this Kale and Brussels Sprout Salad from one of our favorite, fool proof recipe creators Once Upon A Chef. The salad is made with fresh kale and trimmed brussels sprouts, tossed with toasted walnuts and grated parmigiano reggiano and a lemon-dijon mustard dressing. As someone who typically likes sweeter salads and dressings, I added in a handful of dried cranberries. And because I’m a make-ahead type of gal, I prepared the salad and dressing separately in the afternoon and stored in the fridge, then tossed it and let the flavors meld and vegetables soften and come to room temperature later on in the day while I prepared dinner.

See below for the recipe!