Kale and Brussels Sprout Salad
Veggies with a tangy lemon-mustard dressing. Add cranberries or dried cherries for a bite of sweetness.
Ingredients
Salad
- 1 cup walnuts, chopped
- 1 pound brussels sprouts
- 1 pound curly Kale
- 1 cup coarsely grated Parmigiano-Reggiano
- 1/2 cup dried cherries or cranberries, chopped
Dressing
- 1/4 cup fresh lemon juice
- 1/2 cup olive oil
- 3 tbsp honey
- 1 tbsp Dijon mustard
- 2 tbsp finely chopped shallots
- 1 small clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 350 degrees. Bake chopped walnuts for 5-8 minutes until toasted and fragrant. Watch closely–they will burn quickly.
- Halve and trim brussels sprouts and thinly slice. Remove center ribs from kale and thinly slice leaves. Combine sprouts and kale in large bowl.
- In a small bowl, combine all dressing ingredients. Pour over vegetables. Add most of the walnuts and cheese, reserving some for garnish.
- Refrigerate up to 2 hours to allow the flavors to meld.
- Let salad come to room temperature, about 30 minutes before serving. Taste and adjust seasoning as needed. Transfer to serving dish and garnish with remaining walnuts and cheese.