Sauteed brussels Sprouts and kale with Walnut Vinaigrette
This salad of Brussels sprouts and savory kale is sweetened up with dried cranberries and a honey-Dijon vinaigrette.
Ingredients
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2 cups Brussels sprouts, halved
3-4 kale leaves, cut into bite-sized pieces
Water
1/3 cup walnut oil
1/3 cup white wine vinegar
1 tablespoon Dijon mustard
1/2 tablespoon honey
1 shallot, peeled and minced
Sea salt and pepper
1/4 cup dried cranberries
1/3 cup roasted walnuts, chopped
Preparation
Level: Intermediate
Servings: 4
Cook Time:
Ready In:
Place steamer basket over a water-filled pot and bring water to a boil.
Add Brussels sprouts and steam for 5-7 minutes or until bright green.
Remove Brussels sprouts from the pot and repeat with kale, steaming for 3-5 minutes or until bright green and tender.
Whisk together walnut oil, white wine vinegar, Dijon mustard, honey and shallots. Add sea salt and pepper to taste.
In a large bowl, combine Brussels sprouts, kale, cranberries and walnuts. Toss with vinaigrette.
Add Brussels sprouts and steam for 5-7 minutes or until bright green.
Remove Brussels sprouts from the pot and repeat with kale, steaming for 3-5 minutes or until bright green and tender.
Whisk together walnut oil, white wine vinegar, Dijon mustard, honey and shallots. Add sea salt and pepper to taste.
In a large bowl, combine Brussels sprouts, kale, cranberries and walnuts. Toss with vinaigrette.
