The toasted almonds are nutty and fragrant and add the finishing touch to this veggie packed salad. I love shredding kale, because it makes it easier to chew and digest and makes for a fluffy salad. Kale & Brussels Sprouts Salad 2 x Cups of Sprouts (shredded) 2 x Cups of Leafy Kale (central vein removed and then shred the rest) 2 Shallots (finely diced). Just make sure your pear is not overripe or it will turn to mush while spiralizing. Spiralizing pears is easy because there’s no prep and the noodles come out beautifully. When you simply slice a pear into a salad, they always end up in the bottom of the salad and not in every bite to lend their sweetness to the kale and sprouts. The pears are spiralized, so every bit of salad has a little crunch of pear. I roast them into vegetable bowls, slice and bake them into frittatas, and I shred them into salads, like with this Shredded Kale, Pear and Brussels Sprouts Salad. This Kale and Brussels Sprouts Salad with maple vinaigrette, walnuts, and Parmesan is stunning and absolutely delicious. This time of year, I love taking advantage of the abundance of brussels sprouts. Stir in olive oil and salt, and mix well to combine. Let sit for 10 minutes to allow the shallot to macerate.
In a small bowl, combine minced shallot and balsamic vinegar.
#BRUSSEL SPROUT KALE SALAD HOW TO#
To finish the dish, toss the kale and arugula with the dressing and mix in the crispy Brussels sprouts just before serving.Shredded Kale, Pear and Brussels Sprouts Salad How to make the kale Brussels sprout salad Make the balsamic vinaigrette. Add the olive oil in a steady stream, whisking constantly to emulsify. To make the dressing, whisk together the vegenaise, Dijon mustard, red wine vinegar, and garlic. This Brussels Sprout and Kale Salad is made with shaved brussels sprouts, chopped kale, bacon, parmesan, toasted almonds, and a maple tahini dressing. With all of its festive colors, it is a great way to add some color to your holiday tables. Once the kale mixture is massaged, add in the cranberries, red pepper flakes and nutmeg to the bowl. This Brussels Sprout Kale Salad is a vegetarian and gluten-free salad recipe made with shredded brussels sprouts, kale, maple-roasted pecans, and pomegranate arils. Mix Pour the lemon juice over the kale and Brussels sprout mixture, sprinkle on a little sea salt and massage with clean hands. Continue with the second batch of sprouts.Ĥ. Once shredded, place the Brussels sprouts and kale in a large bowl. Remove the fried Brussels sprouts to a paper-towel-lined plate and immediately season with sea salt.ģ.
#BRUSSEL SPROUT KALE SALAD FREE#
When the oil is hot (you can test by tossing in a small piece of bread-if it immediately starts to bubble and sizzle, the oil is ready), add half the Brussels sprouts (or however many will fit in a single layer in the pot) and fry for about 3 minutes, or until crispy and beginning to brown feel free to move them around as they cook if it seems like there are hot spots in the oil, but avoid the temptation to stir often.Ģ. INGREDIENTS 2 cups shaved brussels sprouts (you can use a grater or mandolin) 2 cups chopped kale 1/3 cup chopped red onion (soaked in cold water for 15. Crispy Roasted Kale and Brussels Sprout Salad 1 Lb brussel sprouts 2 cup(s) Lacinato kale, chopped 1 Tbsp HEB 100 Pure Olive Oil 1 Tsp kosher salt 1/4. Whisk together olive oil, apple cider vinegar, maple syrup, dijon, garlic, salt & pepper Shred your brussels sprouts & add to a bowl with kale and purple. Add enough olive oil so that it comes ½ inch up the sides of the pot. We know that eating healthy vegetarian food doesnt mean you have to settle for something bland and this salad is the proof.
Heat a 4-quart Dutch oven or similar high-sided pot over medium-high heat.
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