(I recently added a variation for the colder months when I want this warm.)
Kale and Brussel Sprout Salad
1 pound brussel sprouts
1 bunch (8 to 12 leaves) Lacinato kale - a.k.a Dino kale, but you can also use regular
1 cup toasted, salted sunflower seeds
2 T dijon mustard
1/2 cup lemon juice (or red wine vinegar in a pinch)
2 T maple syrup
1/4 cup non-olive oil
2 to 4 cloves garlic
salt and pepper to taste
- Remove any icky outer leaves on the brussel sprouts. Shred them and the kale as fine as you can manage. (Do you have a mandolin that you never use? Get it out now.)
- Mix all the ingredients for the dressing except for the lemon juice in a food processor or by shaking vigorously in a jar.
- Add about 3/4 of the lemon juice, mix, taste, and add more if needed.
- Toss with the brussel sprouts, kale, and sunflower seeds. Serve alongside anything you're feeling guilty about eating.