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
Notes
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.
Ingredients
- 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
Directions
- Whisk together the mustard, vinegar, salt, maple syrup, and olive oil in a large mixing bowl.
- Add the brussels sprouts, kale, pepitas, cherries, and kumquats, and toss to coat. Adjust to taste with salt as necessary.
Information
- Category
- Greens , Salads, Main Dishes
- Cuisine
- North American
- Yield
- Serves 2 as a meal