Shaved Brussels Sprouts & Kale Salad with Roasted Shallot Vinaigrette
Delicious salad for lunch all week or a healthy dish for a crowd.
Servings 8
Prep Time 15 minutesmins
Cook Time 20 minutesmins
Total Time 35 minutesmins
Ingredients
Salad
1bunch curly kale
1/4red cabbage
1lbbrussels sprouts
1/2cupgolden raisins
1/2cuproasted & salted sunflower seeds
Vinaigrette
2medium shallots
1/3cupolive oil
3Tmayonnaise
1tspdijon mustard
3Twhite wine vinegar
2Tmaple syrup
salt & pepper to taste
Instructions
Set oven to 400 degrees. Slice shallots in half length-wise and remove skins. In a small cast iron skillet or roasting pan, sprinkle shallots with a drizzle of olive oil and a pinch of salt. Roast for 20-25 minutes until soft.
While the shallots are roasting, prep the salad. In a large bowl gently toss stemmed and finely chopped kale, thinly sliced red cabbage, golden raisins and roasted sunflower seeds. Run the brussels sprouts through the slicing blade on the food processor and add them to the salad.
Make the vinaigrette: Wipe the food processor clean and add the roasted shallots, mayo, dijon, white wine vinegar and maple syrup. With the food processor running, slowly pour in the olive oil until a smooth dressing forms. Add salt and pepper to taste.
If prepping salad for individual portions, keep the dressing separate and dress each salad at the time of serving. If serving immediately, dress the whole salad and serve immediately.