Kale and brussels sprouts salad

Prep 30 min
Total 30 min
Serves 8



1 bunch
kale, torn into bite-sized pieces, or 10 cups baby kale
1/4 cup
canola oil, divided
450 g
brussels sprouts, trimmed and thinly sliced (5 cups)
1/2 cup
dried cranberries, finely chopped
200 g
roasted chestnuts, quartered
1/2 cup
1/3 cup
garlic cloves, minced
4 tsp
1 tsp
1 tsp
1/2 tsp
1/2 cup
toasted pine nuts


  • MASSAGE kale with 1 tbsp oil, using fingertips, in a large bowl until softened (omit this step if using baby kale). Add brussels sprouts, cranberries and chestnuts.
  • WHISK lemon juice, tahini, 1/4 cup water, remaining 3 tbsp oil, garlic, honey, cumin, salt and pepper in a medium bowl. Drizzle over salad and toss to coat. Transfer to serving platter and sprinkle with pine nuts.



Calories 311
Protein 6 g
Carbohydrates 33 g
Fat 19 g
Fibre 6 g
Sodium 325 mg
Excellent source of vitamin A

Mastering the basics: kale caesar

Issue: December 2016

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Photo credit: Photo, Erik Putz.

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