Roasted Sprout and Purple Kale Salad


Roasted Sprout and Purple Kale Salad

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Servings and Ingredients

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.