Toasted Brussels Sprout and Kale Salad with Strawberry-Basil Vinaigrette
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.
|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||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.