Jamie’s version came from this epicurious recipe, and over time, I’ve combined the two and tailored the hybrid to include more or less items, and think I’ve settled on this version as a favorite. I’ve always loved a good salad, but I fell especially in love with this particular one after both my best friend Jamie and my Sister-in-Law Ryan served me a super simple kale salad a few years ago. Previously our salads consisted of whatever scraps I could find in the fridge thrown together with leafy greens and a quick homemade vinaigrette, but lately our salads have looked a lot like today’s Kale and Brussels sprout mix.
Brussel sprout kale salad mac#
It’s an easy way to get my greens and veggies in for the day, while also ensuring I don’t fill myself up entirely on Creamy Tomato Pasta or Broccoli Cheddar Soup Mac and Cheese. I’m a salad person, and try to put a decent salad together almost every night, no matter what we’re eating. And bonus? It pairs well with EVERYTHING. Packed with hearty greens, honey-roasted almonds, nutty parmesan cheese and an easy vinaigrette, this Everyday Kale and Brussels Sprout Salad is the kind of salad you can throw together with virtually no effort at all.
Nutritious.This post may contain affiliate links. To the kale, add the shredded Brussels sprouts, chopped roasted asparagus, 2 cups small broccoli florets, 3 to 4 sliced green onions, toasted pepitas and 3/4 cup craisins.Īdd desired amount of honey poppy seed dressing.Īnd lastly, 1/2 cup freshly grated parmesan cheese and gently toss one last time. Then use your impeccably clean hands to massage the lemon juice, salt and pepper into the kale. Once dry, give it a fine chop, add to a large bowl and season with a few small pinches of kosher salt and some freshly ground black pepper. Strip the leaves of the stems from 1 large bunch of kale, rinsed is really well in my salad spinner and spun them dry. I use the 2mm slicing disk with my food processor for this because it takes literally seconds! You could also use a sharp knife or buy pre-shredded! Roast for 8 minutes if the asparagus are thicker. Season with a pinch of kosher salt and roast on the middle rack of your preheated oven for 6 minutes. Arrange 12 ounces or 1 bunch trimmed asparagus on the pan, lightly spray with olive oil. Spray a small, rimmed sheet pan with olive oil spray. You might hear them popping a bit, that’s normal. Shake or stir the pan until the pepitas are golden brown in spots and smell nutty. honey poppy seed dressing – Homemade or store-bought.Īdd 3/4 cup pepitas (shelled pumpkin seeds) into a skillet and heat over medium to medium-low.parmesan cheese – Lends a fruity, nutty and slightly salty flavor.dried cranberries – Adds texture and pops of sweetness.green onions – For a mild yet bright onion flavor.broccoli florets – (not pictured!) Lends crunch with sweet and slightly bitter flavor.freshly ground black pepper – This will add some subtle bite and flavor.salt – Can use kosher salt or fine sea salt like pink himalayan.lemon juice – Massaged into the kale while adding bright flavor.
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