Kale and brussels sprouts salad

6

PREP TIME

30 min

TOTAL TIME

30 min

Serves

8

Kale and brussels sprouts salad

Photo, Erik Putz.

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.

 

Mastering the basics: kale caesar

[bc_video video_id=”4229624100001″ account_id=”10190175001″ player_id=”r1zRQqV3″]

Nutrition (per serving)

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