Hearty Greens and Brussels Sprouts Salad

Kale to the Chief

I will admit that I am not shy about regularly adding over-sized, leafy kale to my deliveries since I got hooked on making Caesar salad with it two years ago. Those big, velvety, Lacinato leaves hold up beautifully to dressing, grated Parmesan, croutons and roast chicken or salmon — whatever we feel like adding!

Plus, with all varieties and colors of hearty greens like Lacinato or curly kale, Swiss or rainbow chard, arugula or spinach, I know I am fortifying myself with vitamin A and C, folic acid and calcium while enjoying a light meal without feeling deprived. These sound like dream ‘greens’, don’t they? But that’s not all…let’s turn to the other, very special ‘green’ that gives this Hearty Greens and Brussels Sprouts Salad a seasonal twist.

Brussels Sprouts, Brussels Sprouts, Brussels Sprouts

Saying it three times fast is really about how excited we get over these tiny, mild-mannered cabbages. They are an absolute culinary delight this time of year. They arrive just in time for the holidays. Like you, I am always looking for new ways to enjoy Brussels sprouts.

My ‘go-to’ is pretty standard—cut in half, lightly oil and season and roast in the oven to a caramelize, then serve with a drizzle of aged balsamic. Roasting them could be a step you choose to add to this recipe…but my idea here is to keep it fresh and super easy. This salad requires a little slicing and a little mixing – that’s it.

When it comes to any salad, seasonal flavor and freshness is paramount, and this one hits on all points with a mixture of hearty fall greens, Brussels sprouts, a simple vinaigrette and a nutty crunch. Here’s what you’ll need…

Hearty Greens and Brussels Sprouts Salad

Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 4

Ingredients

1/2 cup slivered almonds or dry-roasted* hulled sunflower seeds
1 tablespoon whole-grain mustard
3 tablespoons fresh lemon juice (1 large lemon)
1/2 teaspoon coarse salt
1 tablespoon + 1 tsp. pure maple syrup
2 tablespoons sunflower oil, preferably cold-pressed
1/2 pound fresh Brussels sprouts, very thinly sliced (3 cups)
4 to 6 leaves of leafy greens such as Swiss or rainbow chard and kale (preferably Lacinato), de-stemmed and thinly sliced (3-4 cups)
1/3 cup Parmigiano-Reggiano cheese, small crumbles or fresh shavings
Salt and pepper to taste

Instructions

*To dry roast hulled sunflower seeds, place them in a non-oiled skillet over medium heat. To keep from scorching, shake skillet back and forth over heat for two to three minutes or until the seeds have browned in color. Remove from heat and set aside to cool.

Dressing: Stir mustard, lemon juice, salt, and maple syrup together in a small bowl; whisk in oil until emulsified.

Toss Brussels sprouts and chard or kale together in a medium to large bowl. Sprinkle about 1/2 tsp salt over greens, massage gently to soften slightly.

Pour in dressing; toss to coat.

Add Parmigiano-Reggiano to dressed greens and toss to incorporate. Add 2/3 of the sliced almonds or dry-roasted sunflower seeds. Mix in.

Serve with a garnish of more Parmigian-Reggiano and remaining almonds or dry-roasted seeds.