Recipe: Shredded Brussels Sprout and Kale Saladby Jessie Beyer - Wednesday, February 28, 2018
Shredded Brussels Sprout and Kale Salad
Brussels Sprouts and Kale are hardy vegetables when it comes to surviving the winter growing season. We love to use them in salads during cooler months because they are delicious and nutritious – and in season! This winter salad is perfect if you’re looking for a quick and easy veggie dish to accompany dinner.
1 pound Brussels sprouts, thinly sliced
1 bunch Tuscan kale, stems removed and finely chopped
1 cup shredded and chopped carrot
1/2 cup pomegranate seeds
1 avocado, diced
1 cup candied walnuts or pecans, chopped
1 lemon, juiced
1-2 tablespoons red wine vinegar
1/3 cup olive oil
2-3 large shallots, minced
4 cloves garlic, minced
salt + pepper
In a large bowl toss together the Brussels sprouts, chopped kale, carrots, pomegranate seeds, avocado and walnuts. Set aside.
Place the lemon juice, red wine vinegar and olive oil in a small bowl.
Whisk until fully incorporated. Add the minced shallots, garlic and salt and pepper and whisk once more to combine.
Pour desired amount of the dressing over the salad and gently toss to coat.
*Recipe adapted from the Forked Spoon