Side dishe for 6

Kale Brussels Sprout Salad

Name: Kale Brussels Sprout Salad
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 3/4 cup walnuts; 12 oz brussels sprouts; 1 bunch tuscan or curly kale; 3/4 cup dried cranberries; 3/4 cup coarsely grated parmigiano reggiano cheese; 2 tbsp honey; 1/4 cup fresh lemon juice; 1/2 cup extra-virgin olive oil; 1 tbsp dijon mustard; 2 tbsp finely chopped shallots; 1 clove garlic; 1/2 tsp salt; 1/4 tsp freshly ground black pepper

Shredded kale and Brussels sprouts combine with cranberries, walnuts, cheese, and a bright honey-Dijon dressing.

$1.81per serving $

30 minstart to table

6servings

American Vegetarian Gluten-free Budget Side dishes Lunches No-cook Summer

Ingredients

3/4 cup walnuts
12 oz brussels sprouts
1 bunch tuscan or curly kale
3/4 cup dried cranberries
3/4 cup coarsely grated parmigiano reggiano cheese
2 tbsp honey
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
1 tbsp dijon mustard
2 tbsp finely chopped shallots
1 clove garlic
1/2 tsp salt
1/4 tsp freshly ground black pepper

Steps

Thinly slice the Brussels sprouts, remove the kale stems, and finely chop the leaves.
Mince the garlic and whisk it with honey, lemon juice, olive oil, mustard, shallots, salt, and pepper.
Massage the kale with half the dressing for 2 minutes.
Toss the kale, Brussels sprouts, cranberries, walnuts, and cheese with the remaining dressing.
Let the salad stand for 10 minutes before serving.