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!
Prep Time: 10 minutes
Total Time: 10 minutes
Serves 6
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
- In a large bowl toss together the kale, Brussels sprouts, blue cheese, cranberries and nuts.
- Whisk together hazelnut oil, garlic, Dijon, balsamic vinegar and salt/pepper.
- Pour over salad and serve immediately.