Kale and Brussel Sprouts Salad

Anyone need some healthy inspiration to start off the week? I know I love to make Mondays as healthy as I can, as the weekends are much more relaxed in terms of diet and exercise. I try to get to the gym for a class first thing Monday morning, with a healthy lunch to follow to get the week going in the right direction. I usually fix some sort of salad for lunch most days, changing up the protein or veggies, but it can get boring and hard to get excited about in the winter. Still, it’s my best bet for getting my greens in for the day so I’m fairly committed.

My friend shared a recipe with me the other day for a Kale and Brussel Sprouts Salad and it’s sooooo good. It’s definitely going right into the salad rotation. Plan for a little prep time on this one because it needs to sit for 3 hours. But it comes together really quickly so don’t let that deter you! (And by letting it sit, you no longer have to massage the kale to make it tender = win!)

I served it with dinner one night – we had salmon and a side of homemade pasta  (we being Mark and me – the kids said no thanks and stuck to the pasta.) And it makes a big bowl so I had enough for to have this for a few days for lunch – I cut up some greek chicken to put on top. It was delicious!

This recipe comes straight from Once Upon a Chef. She has fabulous recipes and if you aren’t following her you should!

Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing

For the Salad:
1 cup walnuts, chopped
1 pound brussels sprouts, trimmed, halved and thinly sliced
1 pound Tuscan or curly kale (about 1 large bunch), thick center rib removed, leaves thinly sliced
1 cup coarsely grated or chopped Parmigiano Reggiano
For the Dressing:
1/4 cup fresh lemon juice, from about 2 lemons
1/2 cup extra virgin olive oil (I used about 1/3 cup to cut the fat content)
1 tablespoon Dijon mustard
2 tablespoons finely chopped shallots, from one large shallot
1 small clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

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You can see in my picture that I used 2 mixes from Trader Joe’s. It was very, umm, cruciferous!!! I ended up adding some fresh spinach to cut the crunch. Next time I’ll follow the recipe exactly and use a kale mixture. Still, it was very yummy. Let me know if you give it a try!

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