Baked Kale and Brussels Sprouts Salad with Honey-Mustard Dressing
For when you want greens that are both warming and nutritious.
Baked kale and Brussels sprout salad with quick pickled radishes
Ingredients
For the baked salad
1 cup uncooked sorghum or quinoa
2 pounds lacinato kale
1 1/2 pounds Brussels sprouts
Diamond Crystal kosher salt
Extra-virgin olive oil
For the honey mustard dressing
2 heaping tablespoon Dijon mustard
6 tablespoons fresh-squeezed lemon juice (from roughly 2 lemons)
2 tablespoon honey
12 tablespoons extra virgin olive oil
Diamond Crystal kosher salt to taste
Freshly ground black pepper to taste
For the toppings:
Pickled radishes (optional)
1 green apple
Pumpkin seeds
A bit of sharp cheddar or Mimolette cheese
Instructions
Begin by boiling your grains according to package instructions. When they are ready, drain and set aside.
Position two racks at the bottom section of your oven and preheat to 375*F.
Remove the ribs from the kale, roll the leaves, and slice them thinly. Transfer it to a sheet pan.
Halve, then thinly slice the Brussels sprouts and transfer to a separate sheet pan. *Note: It's ok if your pans are crowded - in fact they should be! If there are not enough veggies in the pan they’ll turn into crisps in the oven. Also delicious - but not what we want here.
Drizzle both the kale and the Brussels sprout pans with 1-2 tablespoons of extra-virgin olive oil and season with a liberal pinch of salt and a few cracks of black pepper. Mix the oil and salt into the veggies with your hands - don’t be afraid to give them a few good squeezes, it will help them soften.
Add the Brussels sprouts to the bottom rack of the oven and put the kale on the rack right above. Start checking the pans after 10-12 minutes, and remove once the vegetables are browning slightly on the edges. Each oven is different, so it’s best to check early to avoid over-crisping.
While the vegetables are roasting, whisk together all the ingredients for the dressing except the oil. Then whisk continuously while slowly drizzling in the oil to emulsify. Taste and season with salt and pepper to taste.
Thinly slice the apple and crumble the cheese.
When the vegetables are done, combine them on one sheet pan and pour over the grains. Top with half the dressing - reserve the rest for adding at the table.
To serve, portion into four bowls, top with the apple slices, cheese, pumpkin seeds, and pickled radishes if desired. Serve immediately!
*Note: This meal makes fantastic leftovers, just store the baked salad and toppings separately.
