Kale and brussels sprouts salad
Prep 30 min
Total 30 min
Serves 8
Updated Nov 1, 2016
Chatelaine
Ingredients
1 bunch
kale, torn into bite-sized pieces, or 10 cups baby kale
1/4 cup
450 g
brussels sprouts, trimmed and thinly sliced (5 cups)
1/2 cup
200 g
1/2 cup
1/3 cup
3
garlic cloves, minced
4 tsp
1 tsp
1 tsp
1/2 tsp
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
Calories 311, Protein 6 g, Carbohydrates 33 g, Fat 19 g, Fibre 6 g, Sodium 325 mg. Excellent source of vitamin AMastering the basics: kale caesar
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