Kale Salad with Brussels Sprouts and Cranberries

I didn't grow up eating Kale, but this leafy green is enjoying a moment in the sun. Kale is the current darling of the salad world and with good reason. It is full of great nutrients and it is a great base for amazing salads. Kale marries well with so many other vegetables and this salad is a nice mix of sweet, sour and crunchy with Kale, Brussels sprouts, cranberries and toasted pepitas and a lemony poppy-seed dressing. Perfect for fresh and healthy eating and a great main dish if you add chicken or fish and it is the perfect side.

Start with Fresh Kale (any type of Kale works beautifully)

Brussels Sprouts

Cranberries for a nice touch of sweet and tart

The final touch is toasted Pepitas

Ingredients

1 pound Brussels Sprouts

1 large bunch of Kale chopped finely with stems removed

1/2 cup dried cranberries

1/2 cup toasted pepitas (pumpkin seeds) 

Lemon Poppy Seed Dressing Ingredients

1/4 cup sugar

1/2 cup lemon juice 

2 teaspoons diced onion

2 teaspoons Dijon mustard

1/2 teaspoon salt

1/2 cup extra virgin olive oil

1 tablespoon poppy seeds

For the salad: wash the Brussels Sprouts and Kale. Use a cheese grater to get fine shreds of brussels sprouts or cut in thin ribbons. For the kale, roll it and cut into fine thin shreds. Combine the kale and sprouts in a a large bowl.

For the dressing: Put all ingredients into the blender except the oil and poppyseeds. Process until blended and then slowly add oil in a slow stream until it is emulsified. Add the poppy seeds and blend for a few seconds until well combined.

Add the dressing to the kale and massage into kale for a few minutes. Add cranberries and toss until well combined. Refrigerate salad for an hour to allow flavors to soak in. While salad is chilling, preheat oven to 350. Spread pepitas on a baking sheet and cook for 7-10 minutes. Once salad has chilled and pepitas have cooled off, add pepitas to salad, toss and serve. Makes 6 servings

Bon Appetit!

Roasted Brussels Sprout Salad with Citrus Honey Vinaigrette

Brussel sprouts is a vegetable I never liked as a kid. Back then I was only accustomed to eating it boiled until there were no nutrients left and devoid of any flavor. Now as an adult, this is a vegetable I love. This refreshing salad is made with roasted Brussels sprouts, which brings out their best flavor and is dressed in a bright citrus dressing, which gives a hint of sweetness to balance the Brussels Sprouts. 

A touch of cranberry, mandarin oranges, Feta Cheese and walnuts adds lots of flavor, texture and color to this salad. The blanched outer leave of the sprouts add lots of bright green color inc contrast to the roasted Brussels Sprouts. I think this salad is a delicious way to enjoy Brussels Sprouts.

Start with freshly washed Brussels Sprouts. Save about a cup of outer leaves for adding to the salad after blanching. Slice the Brussels Sprouts in half.

 The outer leaves retain their bright color when you blanch for a few minutes and then give them an ice bath

Ingredients

For Citrus Honey Vinaigrette

1/4 cup freshly squeezed orange juice

1/4 teaspoon Dijon Mustard

1 small garlic clove crushed

1/2 teaspoon Balsamic Vinegar

dash of salt and pepper

1 teaspoon honey

1/2 cup extra virgin olive oil

Mix all ingredients except for oil in a bowl. Drizzle in the oil, whisking quickly to emulsify. Adjust to taste by adding more honey or juice as needed. 

For the Brussels Sprout Salad

1 pound Brussels Sprouts cleaned with 1 cup of reserved outer leaves.

2 Tablespoons Olive Oil

1/4 cup sliced Red Onion

1/3 cup drained mandarin orange slices

2 Tablespoons dried Cranberries

2 Tablespoons toasted Walnuts

2 Tablespoons crumbled Feta Cheese

Bring a small pot of salted water to a boil. Prepare an ice bath with ice and cold water in a bowl. Put reserved outer leaves in boiling water for approximately one minute. Remove from boiling water with a slotted spoon and place in ice bath for 2-5 minutes. Drain the leaves and place on a paper towel to dry.

Slice the Brussels Sprouts in half and toss them with the Olive Oil and sprinkle with salt. Spread them evenly on a baking sheet and place in a preheated 400 degree oven and roast for 15 minutes. Turn them over halfway through cooking. Let Brussels Sprouts cool in pan for 10 minutes. Put Brussels Sprouts in bowl and toss with dressing a little at a time until lightly coated. Add remaining ingredients and lightly toss.  Toss the outer leaves with a small amount of dressing and use as garnish around the edges of your salad plate.

Perfect salad and a great addition to the holiday table:-)

 If you are not a Brussels Sprout lover, this salad just might make you change your mind

Bon Appetit