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Toasted Brussels Sprout and Kale Salad with Strawberry-Basil Vinaigrette

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Level: Easy

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Description

I love the contrast of bitter Brussels sprouts and kale with all of the fruit in this salad! And the strawberry-basil vinaigrette just takes it to another level.

From Natalie Perry of Perry’s Plate.

Ingredients

  • FOR THE BRUSSELS SPROUTS:
  • 1 Tablespoon Avocado Oil Or Light Olive Oil
  • 1 pound Brussels Sprouts, Trimmed And Halved
  • 2 sprigs Fresh Thyme (or 1/4 Teaspoon Dried)
  • 2 cloves Garlic, Minced
  • FOR THE VINAIGRETTE:
  • 5  Large Ripe Strawberries
  • 1 teaspoon Whole Grain Or Dijon Mustard
  • 4 Tablespoons White Wine Vinegar
  • 10 leaves Fresh Basil
  • 1 teaspoon Honey, Or More To Taste
  • ¼ teaspoons Sea Salt
  • ¼ cups Avocado Oil Or Light Olive Oil
  • FOR THE CANDIED ALMONDS:
  • ⅔ cups Sliced Almonds
  • 1 Tablespoon Pure Maple Syrup
  • Sea Salt, to taste
  • FOR THE SALAD:
  • 5 ounces, weight Spring Greens Salad Mix
  • 5 ounces, weight Baby Kale
  • 1  English Cucumber, Diced
  • 1 cup Blueberries
  • 1 cup Halved Grapes
  • ½ cups Crumbled Feta Cheese
  • ½ cups Dried Cranberries

Preparation

Heat oil in a medium skillet over medium heat. Add Brussels sprouts and thyme sprigs. Cook, stirring occasionally, for 10–12 minutes until sprouts are cooked through and golden brown. Add garlic and cook for another 1–2 minutes. Remove sprouts from heat and let cool.

Make the vinaigrette by putting vinaigrette ingredients (except for oil) into a food processor or blender. Blend until smooth. While machine is running, pour in oil. Taste, and add more salt if needed.

Place almonds in a small skillet along with maple syrup and a generous pinch of salt. Cook over medium-low heat, stirring occasionally, until golden brown and fragrant. The syrup will have cooked off some, leaving the nuts sticky and clumped together. Remove from heat and let it cool.

Assemble the salads by putting some salad mix and baby kale in each bowl and adding the toppings. Drizzle some vinaigrette over the top and serve.

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