Tangy Kale Brussels Sprout Salad

Here’s a delicious way to get in some nutritious cruciferous vegetable into your day. Your body will thank you.

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Kale Brussels Sprout Salad with Mustard Viniagrette

2 c. shredded brussels sprouts

1 bunch kale (any variety) stems removed and chopped

1 shallot (minced)

1 apple peeled,cored and chopped (I used granny smith)

3/4 c. toasted walnuts (or whatever nut you like)

Mustard viniagrette:

1/4 c. extra virgin olive oil

2 Tbsp. apple cider vinegar

1 Tbsp. honey

1 clove garlic finely minced

1/4 tsp sea salt

1/4 thyme and 1/4 oregano (optional)

shaved or grated parmesan (optional)

Preheat oven to 350 degrees. Put walnuts in an oven proof skillet or baking sheet to toast for about 10 minutes (until fragrant).

Remove stems of brussels sprout and a few outer leaves. Slice thinly with a knife or shred using a box grater. Remove stems from the kale, cut leaves into thin strips. Mix together.

In a small jar combine ingredients for vinaigrette and shake. Pour over greens add walnuts.

*Dried cranberries, raisins, dates or apricots would also be a nice addition if you like.

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