One of my favorite recipes. Lots of crunch with a tart flavor, this salad is always a hit and makes a great side dish to any meal. Inspired by WellPlated, I made some small modifications to make this dairy free and with my favorite ingredients. Feel free to sub out with your choice of nuts and dried fruit. Enjoy!
SERVINGS: 6 – 8 PREP TIME: 10 minutes COOK TIME: 8 – 10 minutes
INGREDIENTS:
FOR THE SALAD:
- 1 1/2 cups raw walnut halves or raw whole almonds
- 1 large bunch curly kale (approximately 1 1/4 lbs) stems removed and finely chopped
- 1/4 teaspoon kosher salt
- 16 oz Brussels sprouts
- 3/4 cup dried cherries
- Avocado oil
FOR THE DRESSING:
- 1/4 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
- salt and ground black pepper
DIRECTIONS:
1. Preheat the oven to 350°F. Spread the nuts into a single layer on parchment paper. Toast in the oven for 8 – 10 minutes, tossing once halfway through. Remove from oven and roughly chop.
2. Meanwhile, place the kale in a large bowl. Lightly sprinkle with the avocado oil and salt . Massage the kale with your hands by grabbing large handfuls a few at a time and squeezing gently until the kale is soft and darker. This will help to soften kale for easier consumption and digestion.
3. Cut the bottom ends off of the Brussel sprouts. Then shred by using a food processor or chopping with a sharp chef’s knife. Place the shreds in a bowl with the kale, then toss and fluff them with a fork or your fingers.
4. In a small mason jar, shake all dressing ingredients. You can also use a small bowl and whisk all ingredients together.
5. Pour half of the dressing over the salad, then toss to combine. Sprinkle the cherries and chopped nuts over the top, then lightly toss again. Drizzle with remainder of dressing.