Toasted hazelnuts, pickled red onion, shaved Brussels sprouts, dried tart cherries, Parmesan, quinoa, kale, and a lemon cider vinaigrette. These ingredients all join together in a perfect symphony of flavors to create an obsession-worthy salad. I’m so incredibly excited about this recipe that I think I made it four times in two weeks, and I can’t wait for you to make it too.
My man and I are in the process of looking for a house, and I’m happily baking up a storm at the Bakehouse – where my Spiced Triple Ginger Cookies recently made it onto our menu! Between the decadent pastries I bring home from work and the lavish weekend brunches to fuel up for house-hunting, I felt the need for a big, hearty dinner salad. This one is just the ticket.
The toasted hazelnuts, dried tart fruit, and salty sharp cheese bring a richness and heft to make this salad a stand-alone meal. Meanwhile, the quick-pickled onion and apple cider lemon vinaigrette offer a tart pop and brightness to balance the other flavors. And last, but not least, the Brussels sprouts, kale, and quinoa provide a strong base to support so many fun toppings.
This salad can certainly be a full meal all on its own served with some nice bread, but you can add shredded chicken to the mix if you’re looking for a little extra oomph. It would also work beautifully as a side to a large winter meal, and the ingredients hold up nicely for a long time under the vinaigrette. I hope you enjoy it as much as I did!
Obsession-Worthy Brussels & Kale Winter Salad
For the salad:
1 cup toasted hazelnuts, roughly chopped
2 small bunches or 1 large bunch kale (Lacinato or dino work best)
1/2 pound Brussels sprouts, shredded in the food processor
1 cup cooked and cooled red quinoa
1/2 cup tart dried cherries, roughly chopped
1 cup thinly sliced red onions, quick pickled
2/3 cup freshly shredded Parmesan cheese, plus more for garnish
For the dressing:
2 tablespoons chopped shallots
1/4 cup apple cider vinegar
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 cup extra virgin olive oil
Pinch of cayenne
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper
Get your onions going first thing, or make them the day before. I love this easy recipe: http://www.bonappetit.com/recipe/quick-pickled-onions. Destem and chop your kale into large bite-sized pieces. Place in large bowl. Trim the ends of the Brussels sprouts off and run them through your food processor on the shredder blade or finely chop them with a large knife. Add to the bowl the Brussels, hazelnuts, quinoa, dried cherries, pickled onions (drained), and freshly shredded Parmesan (using a microplane or fine grater).
Combine all the ingredients for the dressing in a food processor with the standard blade, and blend until smooth.
Pour the dressing over the salad ingredients, and toss well to coat all the ingredients. Lastly, using a vegetable peeler, shave some large strips of Parmesan on top of the salad for garnish. Enjoy!
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