Author Notes
For lovers of brassica salads, here's another one. This is one of my favorite winter salads. I think that even a Brussels sprout hater could get behind this shaved Brussels sprout and kale salad with maple-mustard dressing. I like this just the way it is but you could add bacon or chicken or both and make it more of a meal. It also travels well. And, because it is best eaten at room temperature, it’s a great option for those times when you have to bring something. —Michelle Yokoyama
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Ingredients
- Salad
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2 cups
shredded Brussels sprouts
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2 cups
Kale cut into shreds
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1
large apple, thinly sliced
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1/2 cup
dried cranberries
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1/2 cup
crumbled goat cheese or blue cheese
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1/2 cup
toasted walnuts, chopped
- Dressing
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1/2 cup
walnut oil
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1/4 cup
maple syrup
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1/4 cup
cider vinegar
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1 tablespoon
grainy mustard
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1/2
shallot
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Salt and pepper to taste
Directions
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Place all of the salad ingredients in a large bowl.
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Add dressing ingredients to a mason jar or salad dressing shaker, close the lid and shake vigorously. Taste and adjust to your liking.
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A few minutes before you plan on eating, Add dressing little by little to salad bowl, making sure not to overdress the leaves.
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