This colorful Warm Brussels Sprouts & Kale Salad is the perfect way to round out your holiday meal. With tender, crisp brussels sprouts, kale and radicchio; a generous sprinkling of gorgonzola, pomegranate arils and walnuts, this salad is guaranteed to please!
1. To quickly shred the brussels sprouts and kale use a food processor with the shredding attachment. If you don’t have a food processor, don’t panic. I cutting board and knife will also do the trick! To easily shred the kale with a knife, stack the leaves on top of one another, then roll them up, and cut them into thin strips (also known as a chiffonade).
2. Although I made this as a warm salad, you could absolutely serve this as a cold, raw salad. If you are going to go that route, I would massage the kale so it gets tender and slightly sweeter. To do so, simply place your shredded kale in a bowl and add a drizzle of olive oil and a few pinches of salt. Use your hands and massage the kale until it starts to soften and wilt, about 2-3 minutes. Take a bite to see if you’ve massaged enough. If the kale still tastes bitter, keep massaging for a little bit longer.
3. The dressing can be made in advance and stored, covered, in the refrigerator.