Imagine a salad that captures the essence of autumn in every single bite - crisp, vibrant, and bursting with seasonal goodness. This Fall Kale and Brussels Sprout Salad isn't just another side dish; it's a culinary adventure that transforms humble vegetables into a gourmet experience that will make your taste buds dance with delight. Whether you're a health-conscious foodie or someone looking to impress dinner guests, this recipe promises to elevate your meal from ordinary to extraordinary.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 cups kale, chopped
- 2 cups Brussels sprouts, thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted
- 1/4 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Prepare the kale by washing thoroughly and removing the tough central stems. Chop the kale into bite-sized pieces and place in a large mixing bowl.
- Clean the Brussels sprouts and trim off the bottom stems. Thinly slice the sprouts using a sharp knife or mandoline, creating delicate shreds that will mix well with the kale.
- Toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring constantly to prevent burning. Once fragrant and lightly golden, remove from heat and let cool.
- In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper to create the dressing. Ensure the ingredients are well combined.
- Pour the dressing over the kale and Brussels sprouts. Massage the dressing into the vegetables with your hands for 2-3 minutes to help soften the kale and enhance flavor absorption.
- Add dried cranberries and cooled toasted pecans to the salad. Gently toss to distribute ingredients evenly.
- Sprinkle crumbled feta cheese over the top of the salad just before serving.
- Let the salad sit for 5-10 minutes at room temperature to allow flavors to meld together before serving.
Tips
- Massage the kale thoroughly to break down its tough fibers and enhance flavor absorption. This technique makes the kale more tender and enjoyable.
- Toast the pecans carefully - their flavor can quickly turn from perfectly nutty to burnt. Keep them moving in the pan and watch closely.
- Let the salad rest for 5-10 minutes after dressing to allow the flavors to meld. This "resting time" significantly improves the overall taste profile.
- For extra crunch, consider adding some thinly sliced apple or pear to complement the existing ingredients.
- Use fresh, high-quality ingredients, especially for the feta cheese and olive oil, as they play a crucial role in the salad's final flavor.
- If you prefer a warmer version, you can lightly sauté the Brussels sprouts instead of using them raw for a different texture and taste experience.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 8g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 10mg
