Warm Brussels Sprouts & Kale Salad

• Vegetarian
• Gluten free

• Produce

  • 3/4 lb Brussels sprouts
  • 1 small bunch Kale
  • 1 cup Pomegranate seeds
  • 1/2 small head Radicchio
  • 2 Shallots

• Condiments

  • 2 tsp Dijon mustard
  • 2 tsp Honey

• Baking & Spices

  • 1 Pinch Kosher salt & cracked black pepper

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar
  • 2 tbsp Olive oil
  • 1/2 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 cup Walnuts

• Dairy

  • 6 oz Gorgonzola

Found on nospoonnecessary.com

Ingredients

• 2 TBS Olive Oil
• ¾ pound Brussels Sprouts – shredded*
• 1 small bunch Kale – stemmed and leaves thinly sliced*
• ½ small head Radicchio – cored and thinly sliced
• 2 Shallots – thinly sliced
• 6 ounces Gorgonzola – shaved or crumbled
• 1 Cup Pomegranate Seeds
• ½ Cup Walnuts – chopped (toasted optional)
• Dressing:
• ½ Cup Extra Virgin Olive Oil
• ¼ Cup Apple Cider Vinegar
• 2 tsp Dijon Mustard
• 2 tsp Honey
• Pinch Kosher Salt & Cracked Black Pepper

Directions

• In a small bowl whisk together all ingredients for the dressing. Taste and adjust for seasoning with salt and pepper. Set aside.
• Heat olive oil in a large skillet over medium-high heat. Add in the brussels sprouts and shallots. Season generously with salt and pepper. Sauté, stirring occasionally, for 4-6 minutes, or until sprouts are light golden. Add the kale to the skillet and sauté, stirring, until kale is slightly wilted, about 2-3 minutes.
• Remove everything from the skillet and transfer to a large serving bowl. Add in the radicchio. Add half of the dressing and toss to coat. Sprinkle with pomegranate seeds and walnuts. Top with gorgonzola and serve with remaining dressing on the side. Enjoy!