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!