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Kale and brussels sprouts salad

6

  • Prep Time30 mins
  • Total Time30 mins
  • Makes8 servings
Kale and brussels sprouts salad

Photo, Erik Putz.

Chatelaine Triple Tested

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.

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