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!
1small bunchKale– stemmed and leaves thinly sliced*
½small headRadicchio– cored and thinly sliced
2Shallots– thinly sliced
6ouncesGorgonzola– shaved or crumbled
½CupWalnuts– chopped (toasted optional)
½CupExtra Virgin Olive Oil
¼CupApple Cider Vinegar
Pinch Kosher Salt & Cracked Black Pepper
In a small bowl whisk together all ingredients for the dressing. Taste and adjust for seasoning with salt and pepper. Set aside.
Heat olive oil in a large skillet over medium-high heat. Add in the brussels sprouts and shallots. Season generously with salt and pepper. Sauté, stirring occasionally, for 4-6 minutes, or until sprouts are light golden. Add the kale to the skillet and sauté, stirring, until kale is slightly wilted, about 2-3 minutes.
Remove everything from the skillet and transfer to a large serving bowl. Add in the radicchio. Add half of the dressing and toss to coat. Sprinkle with pomegranate seeds and walnuts. Top with gorgonzola and serve with remaining dressing on the side. Enjoy!
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.