Brussels Sprouts, Kale and Pomegranate Salad

 

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.