Kale and Sprout Salad

A kale and sprout salad garnished with pomegranate seeds, almonds &/or walnuts, tossed in a mustard and apple cider vinegar dressing. This salad is a vibrant, nutrient-dense dish packed with flavour and a multitude of health benefits as its chock full of fibre, antioxidants and healthy fats. The tangy mustard and apple cider vinegar dressing ties it all together, aiding digestion and adding a zesty kick to this wholesome salad. I love it and often add some salmon flakes or a mackerel fillet to add protein but chicken, beef or goats cheese will work too.

• Ingredients

  FOR THE SALAD:

  450g or 1 bunch Tuscan Kale or Curly Kale

  450 g Brussels sprouts, finely chopped – I used my food processor

  1 cup grated Parmesan cheese

  ½ cup dried cranberries or pomegranate seeds, optional

  FOR THE DRESSING:

  ½ cup extra virgin olive oil

  ¼ cup lemon juice

  1 tablespoon apple cider vinegar

  1 tablespoon Dijon mustard

  1 clove garlic, minced

  ½ small shallot, minced (about 2 tablespoons) or red onion

  ½ teaspoon Kosher salt

  ¼ teaspoon ground black pepper

  FOR THE NUTS:

  1 cup sliced or whole almonds, or chopped walnuts or pecans

Instructions…

1. Wash and rinse the kale leaves under cold water. Dry in a salad spinner. Remove the leaves from the center ribs and chop thinly. Place it in a large salad bowl.

2. Place Brussel sprouts in a food processor fitted with the shredding blade. Turn the machine on and feed brussels sprouts into the tube and let the machine do all the work for you. Transfer the now-shaved Brussels sprouts into the bowl with kale.

3. Make the dressing by whisking together olive oil, lemon juice, apple cider vinegar, Dijon mustard, garlic, shallot, and salt and pepper in a small bowl.

4. Drizzle the vegetables with the dressing and give it a toss to make sure all the leaves are evenly coated with the dressing. Set aside and let it rest.

5. Place almonds in a small empty skillet over medium heat. Toast for 4-5 minutes, keeping a very close eye on and stirring frequently, until fragrant and lightly browned. Chop them up into large bite-size pieces.

6. To assemble, sprinkle the brussel sprout and kale salad with toasted almonds, parmesan cheese, and pomegranate seeds (or cranberries). Toss to combine and serve.

RECIPE ADAPTED FROM FOOLPROOF LIVING