Kale and Brussels Sprouts Salad
Ingredients
The salad
-
1½
cups
raw walnut halves or raw whole almonds
-
1
large or 2 small bunches
curly kale
-
¼
teaspoon
kosher salt
-
16
ounces
Brussels sprouts
-
¾
cup
shredded Parmesan cheese
-
¾
cup
dried cherries or dried cranberries
The dressing
-
¼
cup
extra virgin olive oil
-
⅓
cup
fresh lemon juice
-
2
teaspoons
Dijon mustard
-
1
teaspoon
pure maple syrup
-
¾
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
Instructions
- Preheat the oven to 350°F and toast the nuts for 8 to 10 minutes until fragrant.
- Massage the kale with salt until it becomes darker and fragrant.
- Shred the Brussels sprouts using a food processor or a sharp knife and combine with the kale.
- In a separate bowl, mix the dressing ingredients together.
- Pour half of the dressing over the salad and toss to combine.
- Top with Parmesan, cherries, and chopped nuts, then toss lightly again.
Nutrition Facts (estimated)
Servings
8 as a side; 4 to 6 as a main
Calories
313
Total fat
24g
Total carbohydrates
19g
Total protein
10g
Sodium
20mg
Cholesterol
8mg
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