Ahhh the brussel sprout. It looks like a mini cabbage and grows on a thick, weird looking trunk, that could probably be used as a weapon. Nonetheless, they are so yummy. This recipe highlights the sprout in a simple salad that is super easy to make and takes no time at all! Perfect for a side dish or a lunch on it’s own.

For this recipe, you can thinly slice your sprouts with a sharp knife, shave them on your mandolin, OR buy them pre-shaved at the grocery store. Easy peasy. Cut off the bottom where the stem is, peel off the outer leaves and discard if you are doing it yourself!

Zee jewels – Why do you call it “Jewelled” Brussel Sprout Kale Salad you ask?! Well, lemme tell you! Firstly, nature’s most beautiful jewels are sprinkled on top – the pomegranate seed. So bright and colourful, pomegranate seeds provide a textural element to any dish as well as a crisp “pop” of happiness when bitten down on.

Secondly, dried cranberries that have been brought back to life with a little lemon juice and some hot water. They plump right up and are legitimate gems that are beautiful and wonderful and perfectly tart and sweet and a wanted addition to any salad. You’ll see.

On to the kale. I prefer using Tuscan Kale. It is hearty and after a nice oil massage, the colour is vibrant and provides a perfect accompaniment to the lighter green brussel sprout. It’s also delicious. The massage is important as it helps to tenderize the kale, making it more palatable. And who doesn’t like a good massage? Treat your kale right.

Pre-massage:

Massage:

Post massage:

Finally, a few toasted almonds and a couple shavings of fresh parmigiano reggiano bring this whole thing together. Not to mention the yummy honey dijon dressing that takes 2 minutes to whip up from scratch.

Jewelled Brussel Sprout Kale Salad with Honey Dijon Dressing

Serving size: 6

Prep time: 10-15 minutes

Ingredients:

For the Honey Dijon Dressing:

• 2 tbsp apple cider vinegar
• 1 tbsp dijon mustard
• 1.5 tsp honey (or maple syrup, if you are vegan)
• 1/4 tsp salt
• freshly ground black pepper
• 1/3 cup olive oil

For the salad:

• 1/2 cup dried cranberries
• 1 tbsp lemon juice
• 1/3 cup slivered almonds
• 2 cups roughly chopped tuscan kale, stem removed
• olive oil
• 5 cups shaved or thinly sliced brussel sprouts (approximately 20 sprouts)
• parmigiano reggiano (optional)
• 1/3 cup pomegranate seeds

Instructions:

For the dressing:

1. Add all ingredients except olive oil to a bowl and whisk together. Slowly drizzle the oil in a steady stream as you whisk to emulsify the dressing. Place in fridge while you prepare the salad.

For the salad:

1. Preheat the oven to 350 degrees F.
2. Boil water in a kettle and pour over the cranberries that have been placed in a bowl with the lemon juice until just covered. Set aside.
3. Line a small baking sheet with parchment paper and lay the almonds on top in a single layer. Toast in the oven for 3-6 minutes, watching carefully. They burn easily, so be careful! Set aside.
4. In a bowl, add your kale with 1 teaspoon of olive oil and a pinch of salt. Use your hands to massage the kale. You will notice the colour brightens and the kale begins to tenderize. Set aside.
5. Place your brussel sprouts in a bowl and pour half of the dressing on top. Toss gently with two large spoons. Set aside. The dressing will help to soften the sprouts, so let sit for at least 10 minutes before assembling your salad.
6. Use a vegetable peeler or the side of a box grater to thinly shave your parmigiano, if using.
7. When ready to serve, build the salad – on a long tray (or in a large bowl), layer the kale followed by the brussel sprouts. Drain the cranberries and add them to the top with the toasted almonds, pomegranate seeds and parmigiano shavings. Drizzle with a little more dressing and place the remaining dressing to the side for those that like their salad well-dressed. Bon Appetit!

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