Brussels Sprouts Salad with Kale and Asparagus

• Vegan
• Gluten free
• Paleo

• Produce

  • 10 Asparagus spears
  • 8 Brussels sprouts, medium size
  • 2 cups Kale
  • 1 Shallot, medium size

• Baking & Spices

  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 1 1/4 tbsp Olive oil, Extra Virgin
  • 1 tbsp White wine vinegar

Found on pickledplum.com

Description

Ingredients

• 10 asparagus spears, tough ends broken off
• 8 medium size Brussels sprouts, sliced in half
• 2 cups kale, stems removed and shredded
• 1 medium size shallot, thinly sliced
• 1 tbsp + ½ tsp extra virgin olive oil
• 1 tbsp white wine vinegar
• ½ tsp kosher salt

Directions

• - Preheat oven to 375Fº.
• - Put asparagus on a cooking sheet, drizzle ½ tsp olive oil and mix with your fingers.
• - Bake for 10 minutes.
• - Cut ends of Brussels sprouts and slice in half. Remove the core by making two diagonal cuts (make a V shaped cut). The wedge should come out easily. Peel off all the leaves.
• - In a large pan over high heat, add 1 tbsp olive oil, kale and Brussels sprouts. Toss and cook 5 minutes.
• - Turn the heat off, add shallots and white wine vinegar. Toss a few times, sprinkle salt and toss again. Plate.
• - Take asparagus out of the oven and add then to the salad.
• - Season with salt and pepper. Serve warm.