Wednesday, 11 January 2017

Brussels Sprouts and Kale Salad with Maple Balsamic Dressing

Brussels Sprouts and Kale Salad

It's time to rethink brussels sprouts. These mini cabbages have such a bad reputation and are usually associated with being overcooked, soggy and merely consumed as part of a festive tradition. You may immediately see the title of this recipe and want to by-pass it- but trust me, this tasty salad will make you reconsider brussels sprouts!

When I first created this recipe, I was anticipating a long weekend of trying to create something which would convert even the most cynical of sprout eaters. However, as soon as I tasted this salad, I knew I was onto a winner. The sweetness of the maple dressing acts as a pleasant counter-balance to the bitter kale and tart sprouts, whilst the nuts and pomegranates add a satisfying crunch. Plus, it looks so pretty- with the pomegranates twinkling like little jewels! I really hope that you'll give it a go!

Three great health benefits: good source of iron, high in fibre, boosts immunity

Makes 3 servings

Ingredients:
500g Brussels Sprouts, washed thoroughly, with the bases removed and each sprout sliced in half
3 tbsp olive oil
3-4 handfuls curly kale, washed thoroughly, with the thick vein removed and chopped into bitesized pieces
25g pecan halves
80g pomegranate seeds
Sea salt & pepper, to season

For the maple dressing:
1/4 cup maple syrup
1/8 cup extra virgin olive oil
1 tbsp balsamic vinegar
Salt & pepper, to season

Method:
1) Preheat oven to 190 degrees C. Place the Brussels Sprouts in a roasting tin. Dress with the olive oil and season with salt & pepper. Roast for approximately 25 minutes, turning halfway through the cooking time.
2) Whisk together the salad dressing ingredients. Place the kale in a large bowl and pour the dressing over. Using hands, mix the salad dressing with the kale to thoroughly combine.
3) Place the kale in a serving dish (you may be left with some of the dressing, which you can keep for another day- don't be tempted to douce the salad in the dressing). Toss in the brussels sprouts, nuts and pomegranates.


Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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