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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.
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