Kale, Cranberry, Chestnut & Brussels Sprouts Salad
10
- Prep Time30 min
- Total Time30 min
- Makes8 servings
Stacked with roasted chestnuts and brussels sprouts and a savoury lemon-tahini dressing, this kale salad with cranberries is the perfect hearty side or light lunch.
Ingredients
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 lemon juice
1/3 cup tahini
3 garlic cloves, minced
4 tsp honey
1 tsp cumin
1 tsp salt
1/2 tsp pepper
1/2 cup toasted pine nuts
Instructions
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.
Nutrition (per serving)
Calories 311, Protein 6g, Carbohydrates 33g, Fat 19g, Fibre 6g, Sodium 325mg.
Excellent source of vitamin A.
Get more entertaining inspo with our classic holiday menus.
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