Wow, this is really darn good and a great example of healthy food that is also craveable food. Crunchy from the veggies and the nuts, zesty from the dressing, and sweet from the morsels of dried cranberries. Even though it contains a few trendy-in-recent-years ingredients that have started experiencing restaurant menu backlash – namely kale and Brussels sprouts – I would still gladly eat this in public, say the office lunch room. And then do a little dance. And then have another serving. (Dancing is optional. Second helpings are not. It’s healthy!)
I’ve started menu-planning for a big holiday shindig in December and “make ahead” are my two favorite words. This is one of those magical dishes that gets better by sitting in the fridge overnight. Or two or three nights. It keeps forever is what I’m saying. I’m also saying that this salad is likely to make an appearance on the buffet table. Lucky guests.
| Printable Recipe- Brussels Sprouts Salad with Kale, Cranberries, and Toasted Hazelnuts |
Brussels Sprouts Salad with Kale, Cranberries & Toasted Hazelnuts
Recipe adapted from Guy Fieri and My Whole Food Life
Ingredients
For the salad:
For the dressing:
Directions
Recipe adapted from Guy Fieri and My Whole Food Life
Ingredients
For the salad:
- ½ cup skinless hazelnuts
- 8 ounces Brussels sprouts
- 1 small bunch kale (about 4 cups lightly packed leaves, chopped)
- 1 large carrot, peeled and shredded OR 1/3 cup purchased matchstick carrots
- 1 small Granny Smith apple
- ½ cup dried cranberries
For the dressing:
- 9 tablespoons olive oil
- 5 tablespoons Champagne vinegar
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground pepper
Directions
- Preheat the oven to 300 degrees F.
- Roughly chop the hazelnuts, and then spread them out on a sheet pan and roast in the oven until golden, 10-12 minutes. Check frequently to prevent burning.
- Wash and pat dry the Brussels sprouts and kale.
- Trim the rough ends and remove damaged outer leaves from the Brussels sprouts. Cut the Brussels sprouts in half lengthwise, through the stem. Using a sharp knife finely slice the Brussels sprouts crosswise to give you fine ribbons.
- Remove the tough stems from the kale leaves and discard. Stack the leaves up on top of one another and cut across the stem so it yields a similar shape to the shaved Brussels sprouts.
- Remove the apple’s core and cut the flesh into thin slices. You can either peel the apple or leave the skin on, as you prefer. (I leave it on.)
- To make the vinaigrette, combine the olive oil, champagne vinegar, Dijon mustard and some salt and pepper in a bowl, whisking together until lightly emulsified.
- Mix the Brussels sprouts, kale, carrots, apple and cranberries together in a large salad bowl. Lightly dress with a few tablespoons of the champagne vinaigrette. (I put on food prep gloves and mix the salad with my hands. Everything gets blended more thoroughly that way, and massaging the kale with the dressing helps it to become tender.)
- Keep the salad in the fridge for at least a few hours before serving. Overnight is better. Before serving, toss the salad again, taste, add a few more spoonfuls of dressing as needed, top with freshly ground pepper and toss again. Finally, top with the toasted hazelnuts and serve.
- The salad will keep in the fridge for nearly a week.
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