This is the first of several recipes I intend to post inspired by the cookbook salad freak by jess damuck.
It’s based on a recipe in the book, but I didn’t have all their listed ingredients on hand and had to do some adapting. I replaced the crunch of pomegranate seeds with some toasted walnuts, the delicata squash with cubed butternut. They served it with sheep’s milk yogurt (or coconut milk yogurt), I substituted freshly grated parmesan. Because I wanted a little more of the toasted flavor, I roasted the outer leaves of the Brussels sprouts till they were brown and crunchy…the oven was off anyway for the butternut squash so why not? They were delicious scattered on top.
I used my food processor the shred the Brussels sprouts and kale but a sharp knife will do just fine.
Here’s the best thing about this recipe, it was just as delicious three days later for lunch with a little added cold chicken.
Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts
- 1 large delicata squash (sliced into 1/4 inch rings, seeds scooped out) or 4 cups of cubed butternut squash
- 6 unpeeled cloves of garlic
- 1 bunch of Tuscan kale, washed and shredded about 1/4 inch
- 1/2 lb. of Brussels sprouts, outer leaves removed and shredded about 1/4 inch
- 1 cup of pomegranate seeds or crushed toasted walnuts
- Extra-virgin olive oil, 2 tablespoons for roasting the vegetables and 3 tablespoons for the dressing
- 1 teaspoon honey
- 2 teaspoons grainy mustard
- 2 tablespoons apple cider vinegar
- 1/2 cup of shredded parmesan
- Preheat your oven to 425 degrees F
- Spread the squash, garlic cloves and outer leaves of the Brussels sprouts on a rimmed baking sheet. Toss with 2 tablespoons of olive oil, making sure everything is coated. Roast until the squash in golden brown and the outer leaves look charred, about 25 minutes. You can turn the squash over halfway but I didn’t.
- Remove the roasted vegetables from the oven and allow them to cool while you prepare the rest of the salad.
- Add the shredded vegetables to a large salad bowl.
- If you used a food processor to shred the greens you can rinse it out to make the dressing. Squeeze the garlic from their skins into the food processor, add the honey, mustard, cider vinegar and 3 tablespoons of olive oil plus salt and pepper. Process until smooth. If you don’t use the processor you can simply mash the garlic in a mortar and pestle, or with the side of your knife, or in a blender, then add the other ingredients and whisk or blend smooth.
- Pour the dressing over the shredded kale and Brussels sprouts. Toss well to combine and taste for seasoning. Let it sit for a few minutes to tenderize the kale or massage the dressing into the greens. Add the toasted walnuts and toss again.
- Arrange the squash on the side of a shallow bowl or platter, top with the kale mixture, garnish with the roasted leaves of the Brussels sprouts and the parmesan cheese.
This is vegetarian, skip the cheese and spread a thin layer of coconut yogurt on your platter before adding the salad for a vegan option. I think this would make a great holiday side since it can be made ahead. It’s substantial enough to eat as a main course. Add some rotisserie chicken or roasted tofu for extra protein.