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Winter Kale Salad With Roasted Brussels & Cinnamon Citrus Vinaigrette

     Cook Time:  15 minutes

It may just be because I’m a CSA vegetable farmer, but kale always tops my list of favorite salad greens. It can stand up to dense, hearty ingredients (like apples and roasted Brussels sprouts) in a way lettuce and baby greens just never can. Dress it at the beginning of preparing this recipe to be pleasantly surprised by the tenderness of this often misunderstood green.

Ingredients

  • 1 pound Brussels sprouts, halved
  • 1 Tbsp olive oil
  • ½ tsp Kosher salt
  • 2 bunches lacinato kale, stems removed and very thinly sliced
  • 1-2 apples (preferably something sweet and crisp like a Honeycrisp), cored and thinly sliced
  • 1 cup toasted mixed nuts (I used a mixture of pecans, pepitas and pistachios)
  • ¼ cup olive oil
  • 2 Tbsp red wine vinegar
  • 2 Tbsp freshly squeezed orange juice
  • 1 Tbsp maple syrup
  • 1 tsp ground cinnamon
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper

Directions

  1. Preheat oven to 400°F. Toss Brussels sprouts with olive oil and salt on a large baking sheet. Roast until crisp and lightly browned, about 10-15 minutes.
  2. While the Brussels sprouts roast, whisk together all your vinaigrette ingredients together until smooth.
  3. In a large bowl, toss kale with dressing and let sit for at least 10 minutes.
  4. Add roasted Brussels sprouts, apple and nuts just before serving.

Notes