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Recipes

The Last Kale Salad You Need: Brussels Sprouts / Pomegranate Seeds / Spicy Chickpeas / Dijon Dressing

Prep: 20

Cook: 20

Total: 30

Ok, hear me out. You need this kale salad in your life. It’s totally seasonal (winter veggie friendly). It’s filling, has a tart pop from the pomegranate seeds, spicy crunch from the chickpeas, topped with a dijon vinaigrette.

Ingredients

Units Scale

2 bunches of kale, rinsed and dried thoroughly. Try to get two types of kale (here I used red Russian kale and curly leaf kale).
12 ounces Brussels sprouts, rinsed and dried thoroughly.
1 can chickpeas / garbanzo beans, drained and thoroughly rinsed and dried, attempting to remove as much of the skins as possible.
1 tbsp olive oil (for the chickpeas)
2 tsp cayenne
1 tsp sea salt
1/2 cup pomegranate seeds (or more to your liking)
2 tbsp Dijon mustard
Juice of 2 lemons
1/4 cup olive oil
1/2 shallot
1 tsp salt
1/2 tsp pepper

Instructions

Preheat oven to 400 degrees. In a bowl, combine chickpeas, cayenne, sea salt, and olive oil until well coated. Line a baking sheet with parchment paper. Spread out the spiced chickpeas on the baking sheet. Bake for 18-20 minutes or until chickpeas are hard. Set aside to cool.
De-vein the kale by holding at the base and removing the leaves on either side. Chiffonade/cut the kale in to shreds. Place on serving platter or in salad bowl.
Cut Brussels sprouts in half and place in food processor. Pulse to a coarse chop. Place on serving platter or in salad bowl.
In a bowl, whisk together Dijon mustard, olive oil, salt, pepper, shallot and lemon juice. Add salt and pepper to taste.
Top salad with pomegranate seeds and cooled chickpeas. Drizzle the dressing.
Toss and enjoy!