Looking for a new salad to add to your fall or winter menu? This is it!
There’s nothing quite like a hearty and flavorful salad to complement the season, and our Roasted Brussels Sprouts + Red Kale Salad with Balsamic Dressing does just that!
This recipe combines seasonal ingredients like Brussels sprouts, red kale, and pomegranate seeds, tossed in balsamic dressing and elevated with toasted pistachios and parmesan cheese.
WOT we love about this recipe: This dish can stand on its own or pairs perfectly grilled steak.
Roasted Brussels Sprouts + Red Kale Salad with Balsamic Dressing
Ingredients
Salad
- 1½ cups roasted brussels sprouts (heaped)
- 3 cups red kale cut into small pieces (heaped)
- 2 tbsp pomegranate seeds
- 2 small bunch basil leaf (torn)
- 2 tbsp toasted pistachios
- 1-2 tbsp grated Parmesan cheese (divided)
- 1-2 oz balsamic dressing
Balsamic Dressing
- ¼ cup balsamic vinegar
- ½ cup extra virgin olive oil
- 1 tsp minced shallot
- 1 tsp honey
- 1 tsp Dijon mustard
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp water
Instructions
To Prepare The Dressing
- In a small bowl, whisk together balsamic vinegar, extra virgin olive oil, minced shallot, honey, Dijon mustard, salt, pepper, and water
To Roast The Brussels Sprouts
- Preheat the oven to 400°F.
- Trim the ends of Brussels sprouts and cut them in half.
- Toss the halved Brussels sprouts with olive oil, salt, and pepper.
- Roast in the preheated oven for 20-25 minutes or until they are golden brown and crispy on the edges.
To Assemble The Salad
- n a large salad bowl, combine the roasted Brussels sprouts, red kale, pomegranate seeds, torn basil leaves, toasted pistachios, and half of the grated Parmesan cheese.
- Drizzle the balsamic dressing over the salad, starting with about half of the dressing and adding more to taste.
- Toss the salad gently to coat all the ingredients evenly with the dressing.
- Top with remaining half of grated parmesan.
Enjoy!
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