I like and make a lot of kale salads, but am not a fan of munching through raw kale leaves. Blanching or roasting the kale for a few minutes softens the leaves and makes them easier to digest. This dish is quick and easy to prepare. It is also one of those salads to which you can add lots of ingredients such as feta and grilled chicken or salmon for a heartier dish.
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon Dijon or walnut mustard
- 1 tablespoon red wine vinegar
- 1 pound Brussels sprouts, sliced
- olive oil
- salt
- black pepper
- 1 bunch kale, rinsed and chopped into 1-inch slices
- 16 pitted dates, roughly chopped
- 1 cup pecans, dry roasted for 2 minutes
- 3 tablespoons finely chopped chives
Preparation
Preheat oven to 350°.
In a large salad bowl, whisk together the vinaigrette ingredients to form an emulsion.
Place the Brussels sprouts on a large rimmed sheet pan or into a large shallow baking dish. Drizzle with olive oil and sprinkle with a little salt and 5¬–6 grinds of pepper. Place in the center of the oven and roast for 10 minutes.
Remove the pan from the oven, add the kale and mix with the Brussels sprouts. Return the pan to the oven and continue roasting for 8 minutes.
Add the roasted vegetables, dates, pecans and chives to the salad bowl and toss well with the vinaigrette. Serve warm.
