Kale Salad with Maple Almond Vinaigrette

This Kale salad had all sorts of tasty extras that make it a flavorful, filling salad. My husband and I enjoyed this together while the kids were out! The crispy shallots on top make it special~

Kale Salad with Maple Almond Vinaigrette
3 cups dinosaur kale, rinsed, tough stems removed, and chopped finely
2 cups finely shredded brussels sprout leaves 
2 shallots, sliced thinly into rings
1/4 cup freshly grated parmesan
1/4 cup slivered almonds
4 slices bacon, crumbled
3 Tbsp olive oil

Maple-Almond Vinaigrette
2 tablespoons balsamic vinegar
1 tablespoon olive oil
2 teaspoons pure maple syrup
2 Tbsp almond butter 
1/2 tsp dijon mustard
salt and pepper to taste

Place shaved brussels sprout leaves in a baking dish with 1 tablespoon olive oil and salt & pepper and toss until coated. Bake at 400 for 15 minutes, or until some brussels sprouts pieces look crispy. Add kale on top of  brussels sprouts to wilt it a bit. Heat 2 tablespoons olive oil in saute pan over medium high heat and add thinly sliced shallots. Cook until crispy, stirring often and turning down heat if they start to get too brown. Drain on paper towel. Put greens in bowl, toss with dressing, parmesan, and bacon. Sprinkle almonds and shallots on top. Tastes great as a main course salad or as a side with salmon. Enjoy!

Adapted from here and here.

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