Kale Brussel Sprouts Salad With Cranberries 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.

BRUSSELS SPROUTS SALAD WITH CRANBERRIES & DIJON DRESSING

Steps:

• Whisk the Dijon mustard, balsamic vinegar, honey, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Whisking constantly, slowly drizzle in the olive oil until emulsified. Set aside.
• Toast the hazelnuts in a medium skillet over medium-high heat, tossing a few times, until golden brown spots start to form, 3 to 4 minutes. Immediately transfer to a cutting board to stop the cooking and roughly chop them.
• Use the shredder attachment on a food processor or a mandoline to shave the Brussels sprouts. Put the sprouts in a large bowl and add the hazelnuts, cranberries, 2 teaspoons salt and a bunch of grinds of black pepper. Drizzle the dressing over top (it will feel like a lot of dressing, but trust me, it needs it!) and toss until well combined.

KALE AND BRUSSELS SPROUT SALAD WITH CRANBERRIES & TOASTED ALMONDS

Steps:

• Wash both Brussels sprouts and kale. Trim the brussels sprouts and cut them in half lengthwise then slice the sprouts to give you fine ribbons.
• For the kale, discard stems and finely chop kale. Add both the sprouts and kale to a large bowl, then make the vinaigrette.
• To make the vinaigrette: combine olive oil, garlic, vinegar, dijon mustard, lemon juice and salt and pepper in a medium bowl, whisking to combine.
• Add to salad mixture and massage the vinaigrette into the kale for two minutes. This will help to make the kale less bitter and soak in the flavors.
• Add in cranberries, tossing again to combine. Cover salad and place salad in refrigerator at least an hour and up to overnight. This helps the flavors soak in and breaks down the kale. I find that the salad is always better the next day!
• While salad is marinating or before serving, preheat oven to 350 degrees F. Add sliced or chopped almonds to a baking sheet and place in oven for 10-12 minutes until slightly golden and toasted, flipping almonds once halfway through.
• Once ready to serve, add toasted almonds and parmesan to salad; toss to combine then serve in salad bowls. Garnish with more parm or almonds if desired. Serves 6.