Jan 12 2015 - 8:30am

Shredded Brussels Sprouts, Kale, and Kumquat Salad

Adapted from Power Foods: 150 Delicious Recipes With the 38 Healthiest Ingredients [1] by the editors of Whole Living Magazine


Kumquats not in season? Substitute supremed citrus [2] such as oranges or grapefruit. Thanks to its hearty nature, this salad is a good candidate for brown-bag lunches, as unlike delicate greens, the kale and brussels sprouts can hold up to 24 (even 48) hours of mingling with the dressing.

Shredded Brussels Sprouts and Citrus Salad


  1. 1 tablespoon whole-grain mustard
    2 tablespoons apple cider vinegar
    3/4 teaspoon kosher salt
    1 tablespoon plus 1 teaspoon maple syrup, preferably grade B
    2 tablespoons extra-virgin olive oil
    8 ounces (about 3 cups) brussels sprouts, shredded [3]
    6 kale leaves, stemmed [4] and shredded
    1/3 cup soy-sauce-glazed pepitas [5]
    1/4 cup dried tart cherries or cranberries
    8-10 kumquats, thinly sliced, seeds removed


  1. Whisk together the mustard, vinegar, salt, maple syrup, and olive oil in a large mixing bowl.
  2. Add the brussels sprouts, kale, pepitas, cherries, and kumquats, and toss to coat. Adjust to taste with salt as necessary.

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