For The Joy Salad With Brussels Sprouts, Kale, Squash + Candied Hazelnuts Recipe

Name: For The Joy Salad With Brussels Sprouts, Kale, Squash + Candied Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 1 bunch kale, stems removed and leaves chopped; 1 small or 1/2 a medium winter squash, roasted and then cut into medium chunks; a small to medium handful of dried cranberries, raisins or cherries; 1 pound Brussels sprouts, bottoms and outer leaves removed, and halved if they are large; 1 tablespoon olive oil; Candied Hazelnuts + Vinaigrette; 3/4 cup raw hazelnuts; 3/4 teaspoon olive oil; 1/2 teaspoon honey; 1/8 teaspoon salt; Pinch cayenne pepper; 2 tablespoons extra virgin olive oil; 2 tablespoons balsamic vinegar; 1 tablespoon whole-grain mustard; 1 tablespoon honey; salt and pepper, to taste

Servings: persons

Salad
1 bunch kale, stems removed and leaves chopped
1 small or 1/2 a medium winter squash, roasted and then cut into medium chunks
a small to medium handful of dried cranberries, raisins or cherries
1 pound Brussels sprouts, bottoms and outer leaves removed, and halved if they are large
1 tablespoon olive oil
Candied Hazelnuts + Vinaigrette
3/4 cup raw hazelnuts
3/4 teaspoon olive oil
1/2 teaspoon honey
1/8 teaspoon salt
Pinch cayenne pepper
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon whole-grain mustard
1 tablespoon honey
salt and pepper, to taste

1
On a large baking pan, toss Brussels sprouts with a good drizzle of olive oil and sprinkle with salt and pepper. Roast for 15-20 minutes in an oven preheated to 350 degrees F.
2
While the Brussels are roasting, prep kale and put it in a large mixing bowl, along with the roasted squash and dried fruits. Once the Brussels begin to soften but still have a little crunch, remove them from the oven, and pour them atop the kale and give it a quick stir. This will begin to soften up the kale.
3
Spread the hazelnuts in a small baking pan or on the same dish the Brussels came off of, and toast until just beginning to brown, about 10 minutes. Remove and let cool slightly. Then, toss them with 1/8 tsp. salt and a good pinch of cayenne pepper. Drizzle with the 3/4 tsp. oil and 1/2 tsp. honey. Toss them all into the bowl with the Brussels and kale.
4
Make the vinaigrette by whisking the remaining oil, honey, mustard, and vinegar in a small dish. Add salt and pepper to taste. Pour it in small batches over the salad ingredients until you've dressed it with your desired amount.

137

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Salad, 1 bunch kale, stems removed and leaves chopped, 1 small or 1/2 a medium winter squash, roasted and then cut into medium chunks, a small to medium handful of dried cranberries, raisins or cherries, and more.

Yes, For The Joy Salad With Brussels Sprouts, Kale, Squash + Candied Hazelnuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

For The Joy Salad With Brussels Sprouts, Kale, Squash + Candied Hazelnuts

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