It is October 25th and the high today in the Bay Area is 85 degrees, I think mother nature has her seasons a little confused. Where is that Fall weather I was enjoying last week? This heat wave is no joke, it looks like it will be hot all week. With that being said I needed to add some cold items to my weekly meal plan to avoid heating up the entire house (even more) with my oven. But I still wanted something Fall-esque, this salad was the perfect solution. As a matter of fact if the heat continues I will probably be having salads all week, and maybe an ice pop or two.
Shaved brussels sprouts, kale, red onion, pumpkin seeds and pomegranate tossed in honey mustard dressing, I am loving these flavors together. This can be served as a great main dish, starter or side for those warm fall days when mother nature does not want to let go of Summer. This recipe can be friendly most diets, if you are vegan just substitute the honey in the dressing with agave or maple syrup. If you are paleo and want some protein add egg, salmon or chicken. It’s that easy!
- 1 bunch of kale, destemmed, chopped & massaged
- 5 cups (about a pound) of shaved brussels sprouts
- 1/4 of red onion, sliced
- 1/3 cup pomegranate seeds
- 1/4 cup pepitas
- 2 tablespoons of extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon + 1 teaspoons of yellow mustard
- 1 heaping teaspoon of honey, agave or maple syrup
- 1/2 teaspoon diced shallots or minced garlic
- Salt and pepper to taste
- Wash, destem, chop and massage your kale for 3-5 minutes, I know it sounds silly but you don’t want to skip this step. If you don’t massage the kale it will be very rough.
- Shred the brussels sprouts, I used the slicing attachment to my food processor which made this step quick and easy.
- Whip up the honey mustard dressing, and toss your kale and brussel sprouts in it.
- Slice and top your salad with red onion along with the pepitas and pomegranate seeds.