Here’s to brussels sprouts that you actually want to eat. Whisk together the apple cider vinegar, mustard, honey, and salt in a large bowl. With this Kale, Brussels, and Cranberry Salad, the flavors meld together beautifully with the sweet ‘n tangy dressing, actually getting better with time. No worrying about last-minute assembly of all the parts. Rinse the brussels sprouts again, using a salad spinner is ideal. You can also use the slicing blade on a food processor. Thinly slice the brussels sprouts using a sharp knife or a mandolin slicer.
Kale brussel sprout salad how to#
I make this salad hours ahead of time and keep it chilled until ready to serve. Cut off the bottoms of each brussels sprout. How to make a Kale and Brussels Sprouts Salad Begin by toasting the walnuts in a 350☏ oven for 5-8 minutes, or until fragrant. What salad has time on their side? Not many. If earning a permanent spot in the Keeper Files isn’t enough, this might be the deal sealer: This salad is totally make-ahead friendly.
We noshed on this Kale, Brussels, and Cranberry Salad throughout the holidays just to balance things out and ended up loving this mixture of crispy goodness so much that it went right into my Keeper Files. Thankfully, greens like kale and brussels sprouts can actually taste yummy. And, like many, we marched from too many days of cookies and cocktails straight into January’s veggie world. 1 pound Raw Brussels Sprouts, rinsed, ends cut off 4-6 leaves Dino Kale, washed, dried, chopped ¼ cup Dried Cranberries ¼ cup Red Onion, diced ¼ cup Sunflower Seeds, or any nuts or seeds 1 medium Apple (any variety), thinly sliced 1 cup Pomegranate Seeds Instructions To make the vinaigrette, blend VINEGAR, MAPLE SYRUP, DIJON, SALT, and PEPPER. Like many of you, we went from days of lazy holiday mornings to uptight alarm clocks blasting us awake before 6am. Today, we dragged our post-holiday feet back into the regularly scheduled routine of work-school-sports-more work.
0 kommentar(er)
