This healthy delicious salad is served with the warm roasted brussel sprouts, and goat cheese. The apple cider dressing has depth and flavour with a hint of sweetness of maple syrup.
This simple salad is loaded with nutritional benefits, it has texture, depth of flavour from the roasted brussel sprouts and the apple cider vinegar finishes it off with a tangy yet sweet goodness.
I’ve shown this salad as side however, a meal can be easily made with this salad. It’s a simple salad that is versatile to add other ingredients when you want to make this for a meal. Think out of box, and add veggies, dried fruit, sliced grilled meats, cut up fish, quinoa, additional cheeses etc.
A perfect side salad for:
- Roast chicken
- Grilled meats
- Pork chops
- Steak
- Roast pork
- Baked cod, haddock, halibut
- Poached or grilled salmon
- Quinoa with veggies
Ingredients for this salad:
Kale: is the green I purposely chose for this recipe because it holds up well and stays crispy when the warm brussel sprouts are added, and it is so healthy, loaded with vitamins and minerals, antioxidants, and high in fiber.
Brussel Sprouts: use fresh brussel sprouts, and remove a portion of the stem and a couple of the outer leafs; they are high in fiber, antioxidants and helps to reduce inflammation
Goat cheese: this cream rich cheese adds a nice texture to this salad and it softens when added to the warm brussel sprouts
Dressing: is a good to for most salads, it has the right balance of sweetness and tangy flavours
Roasted Brussel Sprouts with Kale Salad in an Apple Cider Dressing
Ingredients
- 2 cups brussel sprouts, trimmed and cut in half (approx. 1/2 lb.)
- 2 tbsp extra virgin olive oil
- 1 clove garlic
- salt and pepper to season
- 3 oz goat cheese
- 3 cups kale, bite size pieces
Dressing:
- 1/4 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1 clove garlic, minced/mashed
- 1 tsp Dijon mustard
- 1/4 shallot, finely chopped
- 1/4 tsp Himalayan salt
- 1/8 tsp black pepper
Instructions
- Option #1: Preheat oven to 400°F. Place the trimmed and cut brussel sprouts in a baking sheet, and drizzle with olive oil, and season with salt and pepper. Add the sliced garlic and roast for about 20 minutes, turning them over halfway through. Options #2: In a medium skillet over medium heat, add olive oil, and then add the Brussel sprouts and garlic, place then flat down for 7-8 minutes, then turn them over, and cook them for another 8 minutes.
- In a large bowl, add the kale and drizzle the dressing over the kale and toss. Add the cooked Brussel sprouts, and goat cheese.
- Enjoy warm! Serve with chicken, salmon, fish, pork and steak.
Nutrition
Two options: I roasted the brussel sprouts two ways, and both methods gave me similar results. When I cooked them in a skillet, I added sliced garlic to amp up the garlic flavour and the health benefits of garlic. I seem to make minor changes or add additional ingredients to some of my recipes.
I used my pottery clay plate to make my salad dressing. If you don’t have one, simply add the ingredients into a dressing jar or bowl, and using a fork or whisk to blend the ingredients.
For this salad, I kept it simple and let the roasted brussel sprouts and the salad dressing do the talking with rich and bold flavours.
Enjoy this salad as a side as I did or as a meal by adding some extra veggies, or grilled chicken.
