This Kale & Brussels Sprout may sound like diet food, but it doesn’t taste like you’re making any sacrifices.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Salad
Cuisine: American
Servings: 4servings
Author: The Kitchen Prep
Ingredients
2cupsshaved Brussels sprouts
1bag Baby Kale salad blendor your favorite salad mix
½Granny Smith applethinly sliced
⅓cuptoasted Marcona Almonds {I used Truffle-flavored.}
¼cup{or moreif desired} shaved Pecorino or Asiago cheese
For Lemon-Tahini Dressing
3tablespoonstahini {ground sesame paste}
Juice from half a lemon
1clovegarlicgrated or minced
¼cupwater
Pinchof salt
Pinchof pepper
Instructions
Roast Brussels Sprouts:
Preheat oven to 400 degrees. Place shaved Brussels sprouts on a baking pan lined with foil. Spray or drizzle with olive oil and sprinkle with salt. Bake for about 10-15 minutes until some of the sprouts are browned. {I like mine pretty crispy so I leave them in closer to 20 minutes.} Remove them from the oven and set them aside to cool.
In a large bowl, toss together kale mix and cooled Brussels Sprouts.
Add sliced apple, almonds and cheese. Toss together to combine.
When ready to serve, drizzle with Lemon-Tahini Dressing {recipe below} and garnish with an extra sprinkle of cheese if desired.
For Lemon-Tahini Dressing:
Combine all ingredients in a bowl and whisk together until smooth. It will seem a bit runny at first but will thicken as it sits.
Notes
This recipe was inspired by the Kale & Brussels salad at Tavern & Table in Mt. Pleasant, North Carolina.