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Even though the first official day of Spring is still 2 weeks away , we’ve noticed that we’re beginning to crave lighter alternatives to the luscious, comforting soups and stews we enjoyed in the depths of winter. We especially love this salad because it bridges (yup, that was a totally intentional pun) the seasonal gap between winter and spring with aplomb- the brussels sprouts at our local grocer are still absolutely crisp and gorgeous and the kale is plentiful and fresh. The nuts and cheese make it satisfying enough for a main meal especially if you add some grilled chicken or fish.
It holds up incredibly well when stored overnight, so it makes a really satisfying lunch and we often like to pair it with a can of no or low-sodium water packed tuna . You may just want to remove the apple before storing overnight because that’s the one ingredient that’s best enjoyed fresh. C’mon Spring ’16!
Kale and Brussels Sprout Slaw
1⁄4 cup olive oil 60 ml
2 TBSP freshly squeezed lemon juice 30 ml
2 TBSP cider vinegar 30 ml
1 TBSP grainy or Dijon mustard 15 ml
1 TBSP liquid honey 15 ml
Salad:
5 cups loosely packed kale 1.25 L
8 large Brussels sprouts, 8 ends trimmed
1 small apple, diced
1 1⁄3 cup crumbled feta cheese 75 ml
1⁄3 cup chopped pecans, toasted 75 ml (see tip, below)
Dressing: In a small bowl or jar, whisk or shake together oil, lemon juice, vinegar, mustard and honey.
Salad: Pull the kale leaves off the stalks and discard the stalks. Stack and thinly slice the leaves. Halve the Brussels sprouts lengthwise and thinly slice. In a large bowl, combine kale, Brussels sprouts, apple and feta. Drizzle with dressing and toss to combine. Serve sprinkled with pecans.
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Serves 6.
Tip: Toast pecans in a small dry skillet over medium heat, shaking the pan often, until pale golden and fragrant. Let cool before adding to your salad.