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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 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

Salad

  • 1 bunch curly kale
  • 1/4 red cabbage
  • 1 lb brussels sprouts
  • 1/2 cup golden raisins
  • 1/2 cup roasted & salted sunflower seeds

Vinaigrette

  • 2 medium shallots
  • 1/3 cup olive oil
  • 3 T mayonnaise
  • 1 tsp dijon mustard
  • 3 T white wine vinegar
  • 2 T maple 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.
Course: Savory