Kale & Brussel Sprout Salad:

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This Kale & Brussel sprout salad is a great accompaniment to any meal or as a meal in it self. It is packed full of nutrients and with the addition of cranberries, crispy apples, shallots, crispy bacon and maple toasted walnuts it taste amazing as well. The tangy balsamic vinegar dressing brings it all together. This salad is a real crowd pleaser. It’s great for any dinner party. Best of all it can be made ahead of time, so you can concentrate on other parts of the meal.

How To Make Kale Brussel Sprout Salad:

I prepared the kale by by pulling each kale leaf through my fingers to remove the rib. Then I chopped the kale finely. Trim and chop the Brussel sprouts finely as well. Add both the chopped kale and Brussel sprouts to a salad spinner to rinse. Spin dry and add to a large serving bowl.

I pealed and slice a shallot into thin slices and added them to the serving bowl.

I rinsed and trimmed my celery and cut it into small pieces and added them to my bowl.

I sliced my apple into small pieces and placed them in a separate small bowl. So that the apples will keep there color and not turn brown, I squeezed fresh lemon juice over them and tossed to coat. I drained the lemon juice then added the apple slices to the salad.

In a small frying pan I cooked the bacon until crispy, then drained the bacon onto a paper towel. I placed it on a chopping board and chopped it into small pieces. I sprinkled the bacon on top of salad along with the cranberries and tossed everything together.

To a medium frying pan I added my walnuts and maple syrup and cooked on medium low until syrup is absorbed by the nuts. I placed the nuts on a piece of aluminum foil to cool. Once cooled I tossed the nuts into the salad.

If dressing your salad do so before adding the nuts, then toss to coat. Scatter the nuts on top then serve.

How To Make Dressing For Kale & Brussel Sprout Salad:

Ingredients:

  • 1 Cup walnut oil or olive oil.
  • 1/4 Cup balsamic vinegar
  • 4 Tablespoons pure maple syrup.
  • 4 Teaspoon dijon mustard.
  • 1 Teaspoon dry mustard.
  • 1 Teaspoon seasoning blend, ( recipe to follow ).

Instructions:

In a measuring cup place walnut oil, balsamic vinegar, maple syrup, dry mustard, pure maple syrup, dijon mustard and seasoning blend. Whisk to combine.

How To Make The Seasoning Blend:

Ingredients:

  • 1 Tablespoon salt.
  • 1 Tablespoon black pepper.
  • 1 Tablespoon garlic powder.
  • 1 Tablespoon onion powder.

Instructions:

  1. In a small bowl, combine all ingredients and mix until combined.
  2. Place in an air tight container.
  3. This will last for several weeks so doubling the recipe would be advantageous.

Kale & Brussel Sprout Salad:

Ingredients:

  • 1 Bunch Kale.
  • 1 lb. Brussel Sprouts.
  • 1 Large shallot.
  • 8 oz. Bag of sweetened dried cranberries.
  • 1 Celery heart cleaned and diced into small pieces.
  • 3 Strips of bacon cooked and chopped into small pieces.
  • 1/2 Cup walnuts
  • 2 Tablespoons maple syrup.
  • 1 Apple peeled and chopped,

Instructions:

  1. Remove leaves of kale from stems and finely chop.
  2. Trim Brussel sprouts and finely chop.
  3. Place both chopped kale and shedded Brussel sprouts in a large bowl.
  4. Clean shallots and cut into small slices and add to greens along with the chopped celery.
  5. Place bacon in a small frying pan on medium heat and cook until crispy. Drain on a paper towel and chop into small pieces.
  6. Slice apple and coat with fresh lemon juice to keep their color, drain and add to the greens along with cranberries and chopped bacon and toss everything together.
  7. Place walnuts and maple syrup in a small frying pan on medium heat. Cook until maple syrup is absorbed by the nuts. Place coated nuts on a piece of aluminum foil to cool.
  8. When ready to serve the salad add toasted nuts and toss. Serve with dressing on the side.
  9. If dressing the salad do so before nuts are added and toss to coat. Then add the nuts on top and serve.
  10. Enjoy.

2 Comments

  2. Tried this recipe tonight and again another great recipe from Brenda. Thank you Brenda. Keep the great recipes coming!

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