Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Brussels Sprout Kale and Pomegrante Salad

Dinner Party, Gluten Free, Paleo, Salad, Sides, Vegetarian2 Responses »

Knowing me,  you would expect a really healthy recipe today, to help un-do all the merry making we have been up to for which feels like months.  

Never have I experienced a Holiday Season with so many parties, with Christmas on a Friday, and New Years Eve falling on Thursday, it was easy to squeeze in more get-together over the weekends.  It seems everyone we know had a casual get-together as a result, with lots of fabulous food and wine, lots and lots of wine.

That’s why I made an ungodly amount of this salad.  It’s perfect on it’s own, or with a handful of shaved parmesan, or ricotta salata scattered on top.  Now, if I happen to be feeling svelte anytime soon, a nice little spatchcocked chicken on the side, now that would be absolutely divine, but really not very likely.

Enjoy.

Shaved Brussels Sprout and Kale Salad

Brussels Sprout Kale and Pomegranate Salad

Brussels Sprout Kale and Pomegranate Salad

Ingredients

  • 3 cups thinly sliced Brussels sprouts
  • 1 bunch tuscan kale, about 10 leaves, stripped from stem and sliced into ribbons
  • 1/2 cup fresh pomegranate seeds
  • 1/4 cup sliced almonds, toasted
  • 1/4 pepitas
  • 1/4 good olive oil plus 1 tsp
  • 1 Tbs Dijon mustard
  • 3 Tbs champagne or white wine vinegar
  • 1 small shallot, minced
  • pinch of salt and pepper
  • pinch of sugar (optional)

Instructions

Grab a medium size pot with steamer basket, add water and bring to a boil, add Brussels sprouts and cook about 3 mins, scoop out and transfer to an ice bath till cooled then drain and set aside.

To a large bowl add the kale and 1 tsp of olive oil and a sprinkle of salt and peper, with clean hands give it a good massage for a few minutes.

Add the Brussels sprouts, pomegranate seeds, almonds and pepitas.

In a small bowl whisk together the dressing ingredients olive oil through sugar.

Drizzle over salad and toss well.

Note: Keeps well for a few days without much wilt, so great for packing up for lunch at work.

Also you could opt for a raw version easily and not steam the sprouts first.

For a great weeknight dinner you could also add a nice dry cheese. Shaved Parmesan, grano padano or ricotta salata would be lovely.

http://pamelasglutenfreerecipes.com/vegetarian/brussels-sprout-kale-and-pomegrante-salad/

 

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