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Shaved Brussels Sprout Salad
This fresh, light salad is a great way to get your veggies in without sacrificing flavour.
YIELDS
6
Ingredients
- 2 to 3 tablespoons sugar
- 1 cup walnut halves, chopped
- 400 g Brussels sprouts
- 1 bunch Tuscan kale, thinly sliced
- 2 garlic cloves, minced
- 1 lemon, zested and juiced
- 2 teaspoons Dijon mustard
- 2 to 3 tablespoons apple cider vinegar
- 1/3 cup olive oil
- Salt and black pepper
- 1/4 to 1/2 red onion, thinly sliced
- 1 green apple, thinly sliced
- 1/2 cup pomegranate seeds
- 3/4 to 1 cup crumbled feta, blue, or goat cheese
Directions
- Place a small non-stick skillet over medium heat. Scatter in the sugar in an even layer and, without stirring, allow the sugar to melt and lightly caramelize. Once liquid and golden, stir in the walnut halves, then transfer them to a sheet of parchment paper or lightly greased aluminum foil. Set aside to cool and harden.
- Using a sharp knife or the slicing attachment on your food processor, thinly slice the Brussels sprouts and transfer them to a large bowl. Add in the sliced kale and set aside.
- Whisk together the garlic, lemon zest, lemon juice, mustard, and cider vinegar in a small bowl. Whisk in the oil and season with salt and pepper. Pour the dressing over the sprouts and kale and toss well to combine. At this point, you can set the salad aside for up to one day. It will just get a little more tender.
- Scatter the salad with the onion, apple, pomegranate, cheese, and candied walnuts and toss well to combine. Enjoy!
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