Kale And Brussels Sprout Salad Recipe With Bacon Cranberries And Pecans Food

KALE BRUSSEL SPROUTS SALAD WITH CRANBERRIES

Steps:

• Preheat the oven to 275F
• De-stem the kale and chop or shred it into bite size pieces. Add to a large salad bowl.
• Shred the brussel sprouts using a knife or food processor. Add shredded brussel sprouts to the salad bowl with the kale.
• Once oven is preheated, add the pecans to the oven and bake for 7 minutes.
• While pecans are toasting, make the salad dressing. Combine all the ingredients in jar with a tight fitting lid and shake well. Alternatively mix vigorously in a bowl.
• After pecans are done toasting, allow them to cool slightly. Chop the pecans and add the chopped pecans and cranberries to the bowl with the rest of the salad ingredients.
• Pour the dressing over the salad and mix well (I use tongs).
• Store the salad in the fridge for at least 3 hours to allow the dressing to start to break down the kale and brussel sprouts.
• Stir well before serving.

CRANBERRY KALE BRUSSELS SPROUT SALAD

Steps:

• To a large salad bowl add the sprouts, kale, cranberries, seeds, and bacon. Toss to evenly combine all the ingredients.
• In a small bowl add the oil, syrup, lemon juice, mustard, salt & pepper. Whisk them together to completely combine into a vinaigrette.
• Pour the dressing evenly out over the salad, and toss to coat evenly.
• Serve immediately and enjoy.

KALE AND BRUSSELS SPROUT SALAD RECIPE WITH BACON, CRANBERRIES AND PECANS

Steps:

• Place the brussels sprouts into a food processor fitted with a slicing blade (NOT a shredding or knife blade!). Push the sprouts into the food processor while running, using the pusher (not your hands). Turn it off.
• Turn the food processor back on and push the kale leaves into the running food processor. Pulse until shredded. (Alternatively, you can chop the brussels sprouts and kale by hand with a knife.)
• In a large bowl, whisk together the olive oil, mustard, lemon juice, garlic powder, salt and pepper, until emulsified. (Tilt the bowl if necessary).
• Add the shredded brussels sprouts and kale to the bowl. Add the cranberries, cooked bacon, walnuts (if using), and blue cheese (if using). Toss to coat the kale brussels sprout salad in dressing.

ROASTED BRUSSELS SPROUTS AND KALE

Steps:

• Preheat the oven to 400 degrees F.
• Slice the Brussels sprouts very thin. Toss with 2 tablespoons of the oil and some salt and pepper on a baking sheet. Roast, shaking the baking sheet a couple of times while cooking, until the sprouts are browned in spots and tender, about 30 minutes. Transfer to a bowl, stir in the grated Parmesan and set aside.
• Toss the kale with the remaining 2 tablespoons olive oil and place on a baking sheet. Roast until the leaves are tender, crisp on the edges and lightly browned, about 10 minutes, then stir with the Brussels sprouts. Garnish with the lemon zest, big shavings of Parmesan and toasted pecans before serving.