Kale, Brussels Sprouts & Dried Cranberry Salad with Honey-Dijon Vinaigrette

Name: Kale, Brussels Sprouts & Dried Cranberry Salad with Honey-Dijon Vinaigrette
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: ¾ cup walnuts, (roughly chopped); 12 oz Brussels sprouts, (trimmed and shredded (about 5 gently packed cups after shredding)); 1 large bunch (about 12 oz/340 g) Tuscan or curly kale,; ¾ cup dried cranberries; ¾ cup coarsely grated Parmigiano Reggiano cheese; 2 tablespoons honey; ¼ cup fresh lemon juice, (from 2 lemons); ½ cup extra-virgin olive oil; 1 tablespoon Dijon mustard; 2 tablespoons finely chopped shallots, (from one large shallot); 1 small clove garlic, (minced); ½ teaspoon salt; ¼ teaspoon freshly ground black pepper

This hearty kale and Brussels sprouts salad is perfect to keep on hand for healthy meals all week long.

⏱️ 30 menit 🔪 Persiapan: 25 menit 🔥 Masak: 5 menit 📊 Sedang 👁️ 2 dilihat

👨‍🍳 Mulai Masak

Kale, Brussels Sprouts & Dried Cranberry Salad with Honey-Dijon Vinaigrette

Foto: Once Upon a Chef

Bahan-bahan

6 porsi

¾ cup walnuts, (roughly chopped)
12 oz Brussels sprouts, (trimmed and shredded (about 5 gently packed cups after shredding))
1 large bunch (about 12 oz/340 g) Tuscan or curly kale,
¾ cup dried cranberries
¾ cup coarsely grated Parmigiano Reggiano cheese
2 tablespoons honey
¼ cup fresh lemon juice, (from 2 lemons)
½ cup extra-virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons finely chopped shallots, (from one large shallot)
1 small clove garlic, (minced)
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Langkah-langkah

Toast the nuts: Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Line a baking sheet with aluminum foil or parchment paper for easy clean-up. Bake the walnuts for 5 to 8 minutes, until toasted and fragrant. Keep a close eye on them; they burn quickly.
Make the dressing: In a bowl large enough to hold the whole salad, whisk together the honey, lemon juice, oil, mustard, shallots, garlic, salt, and pepper.
Assemble the salad: To the bowl with the dressing, add the Brussels sprouts and kale; toss until the greens are evenly coated with the dressing. Let the salad sit at room temperature for at least 30 minutes (or up to a few hours in the fridge) to allow the flavors to meld and the greens to soften. Before serving, add the toasted walnuts, cranberries, and Parmigiano Reggiano and toss until evenly combined. Serve at room temperature or cold. (The salad will keep for 2 to 3 days in the refrigerator but the flavors will mellow over time; before serving, taste and add a little lemon juice and adjust seasoning, if necessary.)