My​ ​Favorite​ ​Kale​ ​Salad

dressingkalesaladI’ve had some great kale salads at local restaurants recently since it’s a super popular fall/winter menu item. One of my favorites is from Cook in Newton, so I tried to re-create it at home with a little of my own added flare … It was delicious! Here’s the recipe:

Kale Salad

Dressing ingredients:

1 small shallot, chopped
¼ cup white wine vinegar
¼ cup red wine vinegar
¾ cup canola oil

Salad ingredients: 

1 large bunch of Tuscan kale
½ pound of Brussels sprouts
1 cup shredded Parmesan cheese
½ cup pine nuts
Salt (optional)

Directions:

Spread pine nuts on a baking sheet and toast in the oven at 375 for 8 minutes.

Wash kale thoroughly and pat dry with a paper towel. Remove the stems and ribs from the kale, tear it into bite-sized pieces, and add to a large bowl. Thinly slice the Brussels sprouts, removing any hard pieces of stem, and add to the bowl of kale. 

 
Add 3/4 of the dressing to the greens and massage it in with your hands. Mix in the cheese, nuts, and salt, and taste. Add additional dressing if needed.
 
Enjoy! 
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