Foodie Friday: Kale and Brussels Sprouts Salad

 

If you had told me five years ago (or really, even a year ago) that I would be telling you about a kale and Brussels sprouts salad, I would have quickly issued the “what you talkin’ about?” face.

            KALE??? BRUSSELS SPROUTS? TOGETHER? Stop it.

            And yet, here we are.

            Before you scroll on by, though, let me tell you a thing or two about why I’m sharing this one. First, let me say that I’d never eaten either one until well into my adult life. I think it was 2016, when Ryan and I were visiting friends in Wisconsin, that I tried my first Brussels sprout dish. Olivia roasted them with other vegetables for dinner on our first night with them, and I told myself I would eat them because it’s the polite thing to do when someone works hard to make something for you.

            Shockingly, I liked them. I absolutely could not believe it. I didn’t just like them. I had seconds. (Gasp.)

            I did learn, through trial and error, that I only like them fresh. We bought frozen ones once, and I roasted them, and they were slimy and awful. But fresh and roasted? Yes please!

            I’d never really had kale (to my knowledge) except in salad mixes that assembled every green possible in the same bowl.

            Earlier this year, I found this recipe on SkinnyTaste for a Brussels sprouts and kale salad. I was highly skeptical. HIGHLY. But I was in the mood to try new things, and my goodness, am I glad I tried this one. This truly reminds me of my beloved broccoli salad that I’ve made for so many years. It’s full of sugar and salad dressing, which makes it so yummy, but I have cut WAY back on both sugar and dressings, so I haven’t had broccoli salad for a while. The first time I made this salad, I told Ryan it reminded me of the broccoli salad, and he agreed.

            This comes together SO quickly and really is quite tasty. I know it sounds terrifying – but you never know! It might be a winner! And even if you don’t love cooked Brussels sprouts, you might like this one. They have a milder taste when not cooked.

            I’ve tweaked this one a little and here is our version:

Kale and Brussels Sprouts Salad

½ Pound Brussels Sprouts, sliced
4 Cups Kale Leaves
¼ cup Extra Virgin Olive Oil
3 Tablespoons White Vinegar
1 Tablespoon Dijon Mustard
1 Tablespoon Maple Syrup
¼ Teaspoon Salt
2/3 Cup Grated Parmesan Cheese
½ Cup Chopped Pecans

Slice (or shred) the Brussels sprouts and combine with the kale in salad bowl. In separate dish, mix olive oil, vinegar, mustard, maple syrup, and salt. Mix very well and pour over vegetables. Toss until combined. Add grated cheese and pecans and serve.

Notes:

·         I buy my sprouts by the bag, and they come in one pound bags. I usually make this twice in a row, rather than doubling the recipe. We can’t eat it fast enough to keep a doubled recipe from getting a little soggy, so I just make it twice.

·         I buy organic kale because it seems to keep longer/better.

·         I grate my own Parmesan wedges and like it so much better than the standard grated Parmesan.

·         She recommends toasting the pecans. It would be really yummy, I’m sure, but I’m usually in too much of a hurry.

 

If you try it…enjoy!