Toasted Brussels Sprout and Kale Salad with Strawberry-Basil Vinaigrette

Serves: 6

Sometimes salads like these require a lot of prep work, but the good news is that you usually end up with a lot of leftover toppings to easily throw salads together later in the week. And its so yummy that it is worth the work.

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for the brussels sprouts:
1 tablespoon avocado oil or light olive oil
1 pound brussels sprouts, trimmed and halved
2 sprigs fresh thyme (or 1/4 teaspoon dried)
2 cloves garlic, minced
for the vinaigrette:
5 large ripe strawberries
1 teaspoon whole grain or dijon mustard
4 tablespoons white wine vinegar
10 leaves fresh basil
1 teaspoon honey, or more to taste
1/4 teaspoon sea salt
1/4 cup avocado oil or light olive oil
for the candied almonds:
2/3 cup sliced almonds
1 tablespoon pure maple syrup
sea salt, to taste
for the salad:
5 ounces , weight spring greens salad mixes
5 ounces , weight baby kale
1 english cucumber, diced
1 cup blueberries
1 cup halved grape
1/2 cup crumbled feta cheese
1/2 cup dried cranberries


Heat oil in a medium skillet over medium heat. Add Brussels sprouts and thyme sprigs. Cook, stirring occasionally, for 10–12 minutes until sprouts are cooked through and golden brown. Add garlic and cook for another 1–2 minutes. Remove sprouts from heat and let cool.

Make the vinaigrette by putting vinaigrette ingredients (except for oil) into a food processor or blender. Blend until smooth. While machine is running, pour in oil. Taste, and add more salt if needed.

Place almonds in a small skillet along with maple syrup and a generous pinch of salt. Cook over medium-low heat, stirring occasionally, until golden brown and fragrant. The syrup will have cooked off some, leaving the nuts sticky and clumped together. Remove from heat and let it cool.

Assemble the salads by putting some salad mix and baby kale in each bowl and adding the toppings. Drizzle some vinaigrette over the top and serve.


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