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Roasted Brussels Sprout and Kale Salad
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Description
Hearty and healthy salad for a weekday lunch or a salad to share at a party. The sweetness of the caramelized roasted Brussels sprouts with the bitter kale is a magical combination!
Ingredients
- 1 To 2 Handfuls Of Lacinato (Dino) Kale
- ½ cups Roasted Brussels Sprouts (See Note), Cooled To Room Temperature
- 2 teaspoons Olive Oil
- 1-½ Tablespoon Balsamic Vinegar
- 1 teaspoon Crumbled Goat Cheese
- Salt And Fresh Cracked Pepper, To Taste
Preparation
Combine the kale, sprouts, oil, and vinegar in a bowl and toss. Top with goat cheese, salt, and fresh cracked pepper. Easy peasy.
Note: To roast Brussels sprouts, simple take about a pound of fresh sprouts, trimmed, and cut them lengthwise. Heat the oven to 400ºF. Toss the sprouts with about 1 tablespoon of olive oil, salt, and pepper. Place them on a baking sheet and roast for about 30 minutes until golden brown. Optional: A squeeze of fresh lemon juice is delightful.
Recipe adapted from Whole Foods.
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