BRUSSELS SPROUTS, KALE AND POMEGRANATE SALAD
Serves:
6 people
Cooking Level: Beginner
PREP
TIME
30minutes
INGREDIENTS:
- 1/4 cup apple
cider vinegar or pomegranate molasses
- 2 tsp Dijon
mustard
- 4 tsp honey
or maple syrup
- 1 tsp coarse
salt
- 1/2 cup extra-virgin olive
oil
- 2 lbs Brussels
sprouts, shaved or thinly sliced
- 2 small
bunches Tuscan kale, ribs removed, leaves sliced into thin ribbons or
torn (7 cups)
- 2/3 cup pomegranate
seeds
- 2/3 cup Marcona
almonds, coarsely chopped (or slivered almonds)
- 8 oz Gorgonzola
Dolce or goat cheese, crumbled (2 cups)
INSTRUCTIONS:
- Whisk
together the apple cider vinegar, mustard, honey, and salt in a large
bowl.
- Drizzle in
oil, whisking constantly to emulsify.
- Add
Brussels sprouts and kale to bowl. Toss to coat in dressing, working
greens with your hands to help soften them. Fold in pomegranate seeds and
almonds. Top with Gorgonzola.
