Kale and brussels sprouts salad
By Chatelaine4
PREP TIME
30 min
TOTAL TIME
30 min
Serves
8
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
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
FILED UNDER: Christmas No Cook Salads side dishes winter
