Toasted Brussels Sprout And Kale Salad With Strawberry-Basil Vinaigrette Recipe

Name: Toasted Brussels Sprout And Kale Salad With Strawberry-Basil Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 teaspoons Sea Salt; 1/4 cups Avocado Oil Or Light Olive Oil; FOR THE CANDIED ALMONDS:; 2/3 cups Sliced Almonds; 1 Tablespoon Pure Maple Syrup; Sea Salt, to taste; FOR THE SALAD:; 5 ounces, weight Spring Greens Salad Mix; 5 ounces, weight Baby Kale; 1 English Cucumber, Diced; 1 cup Blueberries; 1 cup Halved Grapes; 1/2 cups Crumbled Feta Cheese; 1/2 cups Dried Cranberries

Servings: persons

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 teaspoons Sea Salt
1/4 cups Avocado Oil Or Light Olive Oil
FOR THE CANDIED ALMONDS:
2/3 cups Sliced Almonds
1 Tablespoon Pure Maple Syrup
Sea Salt, to taste
FOR THE SALAD:
5 ounces, weight Spring Greens Salad Mix
5 ounces, weight Baby Kale
1 English Cucumber, Diced
1 cup Blueberries
1 cup Halved Grapes
1/2 cups Crumbled Feta Cheese
1/2 cups Dried Cranberries

1
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.
2
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.
3
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.
4
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.

543

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 25 ingredients. The key ingredients include: 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), and more.

Yes, Toasted Brussels Sprout And Kale Salad With Strawberry-Basil Vinaigrette 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.

Toasted Brussels Sprout And Kale Salad With Strawberry-Basil Vinaigrette

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