Salads are a great meal in themselves or as an addition to a dinner spread. This particular salad has vibrant colors and even bolder textures and flavors. If you’re feeling on the lazier side, toss the kale & brussel sprouts in a food processor and roughly chop. A recently gifted chopping knife had me feeling particularly motivated to chop chop chop! everything by hand. But, to each his own!
The delicious dressing works best if you can allow the salad to chill in the fridge for 30 mins before serving. Kale tends to be slightly bitter and very firm, but dressing will marinate with this hardy green and loosen it’s texture just enough if you give it a little time.
4 c kale, chopped
1lb brussel sprouts, chopped
1 c cranberries
1 c dried apricots, roughly diced
1 c walnuts, chopped
*crumbed bacon, optional... but, c'mon. let's be real.
2 Tbl lemon, juiced
2 Tbl orange, juiced
1 small shallot, diced
2 garlic cloves, minced
2 Tbl spiced mustard
1/4 c honey
1/2 olive oil
Finely chop kale & brussel sprouts. Mix together in a big bowl.
Add cranberries, apricots, and walnuts. If using, add in bacon.
In a small bowl, whisk together citrus juice, shallots, and garlic. Add mustard, s+p, and honey. Mix well.
Add olive oil. Whisk until all ingredients are thoroughly combined.
Toss the salad and chill for 30 mins before serving.
The images below were photographed in a Limoges Covered Vegetable Bowl provided by and for sale through Refabed Chic.