Recipe
Salad
Roasted Sprout and Purple Kale Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. whole or halved pecans or sunflower seeds | ||
| 1 ½ lbs. Brussels sprouts, quartered | ||
| 6 tbsp. walnut or olive oil, divided | ||
| ½ tsp. sugar | ||
| Salt and freshly ground black pepper, to taste | ||
| 3 tbsp. fresh lemon juice, divided | ||
| 2 tbsp. honey | ||
| 1 tbsp. Dijon mustard | ||
| ⅛ tsp. cayenne pepper | ||
| 1/4 to 1/2 tsp chili powder, to taste | ||
| 8 c. purple kale, very thinly sliced with a knife or a food processor blade | ||
| Additional walnut or olive oil | ||
| ¼ tsp. salt | ||
| ½ c. dried cranberries or tart cherries | ||
| 4 garlic cloves, thinly sliced | ||
| 1 oz. Parmesan cheese, freshly shaved |
Directions
- Preheat oven to 450 degrees. Toast the pecans or sunflower seeds on a large baking sheet for about 3 minutes, or until golden brown. Chop pecans, if using. Set aside.
- Line a large baking sheet with aluminum foil and spray with non-stick spray. Toss the Brussels sprouts with 1 tablespoon oil and sugar; season with salt and black pepper. Roast for about 15 minutes, or until the Brussels sprouts have lightly caramelized on the edges and are tender.
- Meanwhile, in a small bowl, whisk 2 tablespoons of the lemon juice with the honey, mustard, cayenne and chili powder. Slowly whisk in 1/4 cup of oil and season with salt and pepper, to taste.
- In a large bowl, “massage” the kale with remaining 1 teaspoon fresh lemon juice, a drizzle of oil and 1/4 teaspoon salt. Be sure to massage all the pieces well, with your fingertips. Add the toasted pecans or sunflower seeds and dried fruit; toss to combine.
- In a small skillet, heat the remaining 1 tablespoon of oil. Add the garlic and cook over moderate heat until golden, about 1 minute. Scrape the garlic and hot oil over the kale. Add the Brussels sprouts and dressing and toss well again. Scatter the cheese shavings over the top and serve immediately.