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FALL RECIPES
Salad: Cheryl's Favorite Kale and Brussels Sprouts Salad from Well Plated
A Note from Cheryl
This Kale and Brussels Sprouts Salad is the great equalizer, mind-changer, and lunch brightener. It doesn’t matter if you consider yourself a “salad person” (or even a Brussels sprouts person or a kale person). The balanced combination of tasty toppings like nuts, dried cherries, and Parmesan, along with a helpful boost from a zippy, lightly sweet maple vinaigrette, is here to win you over, and you’ll be happy with the victory indeed.
Salad
Dressing
1 1/2 cups raw walnut halves or raw whole almonds 1 large or 2 small bunches curly kale about 1 1 pounds stems removed and finely chopped 1 teaspoon kosher salt 16 ounces Brussels sprouts 3/4 cup shredded Parmesan cheese 3/4 cup dried cherries or dried cranberries
¼ cup extra virgin olive oil ¹ / ₃ cup fresh lemon juice about 1 1/2 medium lemons
2 teaspoons Dijon mustard 1 teaspoon pure maple syrup 3/4 teaspoon kosher salt ¼ teaspoon ground black pepper
Recipe
Preheat the oven to 350 degrees F. Spread the nuts into a single layer on an ungreased, rimmed baking sheet. Toast in the oven for 8 to 10 minutes , until they smell fragrant and toasty and a nut is light tan on the inside when broken in half, tossing once halfway through. Remove to a cutting board. Let cool, then roughly chop. Meanwhile, place the kale in a large bowl. Sprinkle with the salt. Massage the kale with your hands by grabbing large handfuls a few at a time and squeezing gently until the kale is darker in color and more fragrant (this step makes the kale more tender and less bitter in taste—don’t skip it!). Shred the Brussels sprouts: For the fastest possible shredding, cut the bottom end off of the Brussels sprouts, then shred them using a food processor slicing blade. Alternatively, you can carefully slice the Brussels sprouts with a mandoline (if using a mandoline, I recommend holding the stem, slicing from the top, and discarding the bottom stem; be careful and watch your fingers). If you do not have a food processor OR a mandoline, you can use a sharp chef's knife: remove the stems and any wilted outer leaves, then slice the sprouts into very thin ribbons. For all methods: once the Brussels sprouts are sliced, place the shreds in a bowl with the kale, then toss and fluff them with a fork or your fingers.
In a small bowl or large liquid measuring cup, stir together the dressing ingredients: the oil, lemon juice, Dijon, maple syrup, salt, and pepper (alternatively, you can shake the dressing together in a mason jar with a tight-fitting lid).
Dress and assemble the salad: Pour half of the dressing over the salad, then toss to combine (I like to use tongs for this). Sprinkle the Parmesan, cherries, and chopped nuts over the top, then lightly toss again. Drizzle with additional dressing as desired.
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