So this version keeps some of the best parts without requiring a huge grocery bill. What can I say, I was so excited for all of the fall produce that I went a little overboard. I seriously heart that salad but I can admit, it’s got a lot going on in the ingredient list. It’s a simplified version of one that I posted last year titled The Ultimate Fall Salad. This salad is one of my favorite ways to get lots greens into my diet. It helps counteract all the red wine and dark chocolate peanut butter cups that I eat every night before bed. I just feel so much better when I have lots of leafy greens pulsing through my veins. I have to confess, I kind of wish every week was like that. ![]() Shredded Brussels Sprout and Kale Salad with Maple Pecan ‘Parmesan’- this salad is robust and flavorful, making it perfect to prep ahead for the holidays or healthy lunches during the week! (vegan + gluten-free)īetween the Green Apple Smoothie and this salad, we’re getting a lot of those around here this week, huh? REALLY good." That's basically the highest complement he gives, so let that speak for itself.Gluten-free, Grain-Free, Soy-free, Sugar-Free, Vegan 53 My mom's boyfriend is a great cook and very critical about food - when I fed him this, he said "wow, this is really good. I make it a lot and everyone is always blown away. Healthy and easy to make and great for a crowd because you can make it ahead of time. One of, if not the, best salad I've ever made. I just wish there was a cheese as good as pecorino since it's a pain to find sometimes - I've tried with a quality parm, and its just isn't the same. I once made this for New Year's dinner - everyone was so sick of the rich foods from the holidays, they plowed through this salad and begged me to make another. It is always eaten in its entirety by guests. I used about half the oil to keep it a bit healthier. It's a favorite every time.įabulous and easy. I've made this for family Thanksgiving, potlucks and just weekly meal prep. Great to make ahead as the flavors get better over time. I don't do the almonds just to cut time, but it's still delicious. This is one of my go-to salad recipes and I look forward to winter every year to make it. As others have mentioned it’s better the next day so mix that dressing in with your hands and let it sit overnight. I’ve made it with walnuts, goat cheese and green apple matchsticks or added celery, dried cranberries and red pepper flakes (flakes in dressing). I always put the sprouts through the food processor for speed and massage the kale for 5ish minutes and squeeze out liquid before chopping. Made this tonight for the umpteenth time and finally gave it a review. The salad lasts pretty well for leftovers. I also use sliced almonds and sautée them till brown and sprinkle a bit of salt on them. I almost never even add the cheese as it's delicious without it. Not only is it delicious but it's healthy, too. Have been making this salad for several years now and love it. People say they don't like kale then I serve them this salad then they like kale I still think it’s worth it, especially considering that Kale is so hardy and doesn’t wilt as quickly as other greens, this salad will hold up for at least 4 days in the fridge! De-stemming every piece of Kale takes bloody forever. With that said, it is a massive time commitment that usually takes about 4 - 5 hours to do it right. We’ve been making this salad occasionally for 8ish years. ![]() My sister in law and I call this ’the salad’, as it’s so good and usually a hit. Lasts up to a week and gets better each day. I’ve broken down the ingredients and based on 10 servings here is the nutrition facts I calculated per serving. I add 1 cup blueberries for a pop of flavor and occasionally serve it with salmon when I’m making it a more filling meal. I squeezed extra lemon juice on top because I could. I added about a 1/2c dried cranberries to make it more festive. I didn't use kale, only thinly-sliced brussels. I made this at Thanksgiving with Meyer lemons fresh from our little potted tree (hard to find seasonal lemon recipes this time of year!). ![]() I think it's definitely worth the time to hand chop the ingredients to get the brussels sprouts and kale just so. It's a bright, healthy compliment to a wide variety of dishes and keeps well in the fridge. I absolutely love this salad for its texture and flavor.
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