thepioneerwoman
Brussels Sprout & Kale Salad with Strawberry Vinaigrette
One of my favorite things to eat is a great big salad with a lot going on.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 25 min🔥 Cook: 15 min👤 Natalie Perry📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●blender
- ●food processor
- ●bowl
📝 Preparation Steps
1
Heat oil in a medium skillet over medium heat. Add Brussels sprouts and thyme sprigs. Cook, stirring occasionally, for 10–⏱️ 12 minutes until sprouts are cooked through and golden brown. Add garlic and cook for another 1–⏱️ 2 minutes. Remove sprouts from heat and let cool.
Garlic, Minced2 cloves
2
Make the vinaigrette by putting vinaigrette ingredients (except for oil) into a food processor or blender. Blend until smooth. While machine is running, pour in oil. Taste, and add more salt if needed.
3
Place almonds in a small skillet along with maple syrup and a generous pinch of salt. Cook over medium-low heat, stirring occasionally, until golden brown and fragrant. The syrup will have cooked off some, leaving the nuts sticky and clumped together. Remove from heat and let it cool.
4
Assemble the salads by putting some salad mix and baby kale in each bowl and adding the toppings. Drizzle some vinaigrette over the top and serve.
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