Craveable Brussels Sprout Salad

I've made this recipe for Paleo peeps, and non-paleo peeps alike, to rave reviews from both sides. Most recently I brought it to the Paleo Potluck at Northwest Crossfit. 

I'll preface this by saying that the prep for this salad is a bit of a pain in the rear end because of all the work that goes into the brussels sprouts up front (trim the bottoms, peel off the bad outer leaves & shred) but well worth it, especially if you're trying to convert non-brussels-sprout-believers.

Craveable Brussels Sprout Salad
serves 4-6

2 pounds brussels sprouts
2 tablespoons coconut oil
1 large garlic clove, minced
Coarse sea salt, to taste
Fresh ground black pepper, to taste
1/2 cup slivered almonds, toasted
1/2 cup dried cranberries

Trim root ends from brussels sprouts. Using sharp knife or processor fitted with coarse shredding disk, thinly slice brussels sprouts into shreds. (This can be done one day ahead, cover and chill)

Heat olive oil in large deep skillet (or large pot) over medium heat. Add garlic; stir 30 seconds. Add brussels sprouts; sauté until crisp-tender but still bright green, 5 to 7 minutes. Season with coarse salt and black pepper. Transfer to serving bowl. Toss with almonds  and cranberries. Serve.