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Meatless Monday: Kale and Brussels Sprouts Salad

By Fitnspicy @fitnspicy

Saturday night I had a few dear friends over for dinner, wine, a fire and a chance to catch up. It was low key but a night I think a lot of us needed. There were no hopping clubs or shots just a chance to enjoy delicious food and curl up with a few glasses of wine. It was perfect. Everyone brought something to share and I made a few heartier items. The first one on that list was a Kale and Brussels Sprouts salad. Vegetarian friendly, gluten free and really good. It brought some of those flavors of fall into a healthy salad.

 

The key to this salad is the raw shaved Brussels Sprouts. With the group I had coming over I knew most of them would be all for the sprouts. I used about a cup and shaved them with my mandolin. They added a great flavor to the salad! Don’t skip them. And I am always the one that makes sure there are plenty of healthy options on the table!

 

Kale and Brussels Sprout Salad (1 of 3)

 

Kale and Brussels Sprout Salad (3 of 3)

 

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Meatless Monday: Kale and Brussels Sprouts Salad
Meatless Monday: Kale and Brussels Sprouts Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Serves 6

Meatless Monday: Kale and Brussels Sprouts Salad

A great Fall salad with kale, Brussels Sprouts and a homemade dressing.

Ingredients

  • 4 cups baby kale
  • 1 cup shredded, raw Brussels Sprouts
  • 2 ounces blue cheese
  • 1/4 cup dried cranberries
  • 3 tbsp chopped macadamia nuts
  • For the Dressing
  • 1/4 cup hazelnut oil
  • 1 clove garlic, finely minced
  • 1 tbsp Dijon mustard
  • 3 tbsp balsamic vinegar
  • Salt/Pepper

Instructions

  1. In a large bowl toss together the kale, Brussels sprouts, blue cheese, cranberries and nuts.
  2. Whisk together hazelnut oil, garlic, Dijon, balsamic vinegar and salt/pepper.
  3. Pour over salad and serve immediately.
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