Winter Kale Salad With Roasted Brussels & Cinnamon Citrus Vinaigrette
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
For Salad:
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)
For Cinnamon Citrus Vinaigrette:
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
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.
While the Brussels sprouts roast, whisk together all your vinaigrette ingredients together until smooth.
In a large bowl, toss kale with dressing and let sit for at least 10 minutes.
Add roasted Brussels sprouts, apple and nuts just before serving.
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Yum! Roasted Brussels Sprouts are my jam!