Shredded Brussels Sprouts, Kale and Kumquat Salad
With its many components (coins of kumquat, shredded kale and brussels sprouts, tart dried cherries, and soy-sauce-glazed pepitas), this salad may seem like more effort than it’s worth. Thankfully, its phenomenal flavor and staying power (leftovers make a great brown bag lunch) more than make up for time expended.
Recipe / Notes:
Kumquats not in season? Substitute supreme citrus such as oranges or grapefruit. Thanks to its hearty nature, this salad is a good candidate for brown-bag lunches, as unlike delicate greens, the kale and brussels sprouts can hold up to 24 (even 48 hours) of mingling with the dressing.
1 tablespoon whole-grain mustard
2 tablespoons apple cider vinegar
3/4 teaspoon kosher salt
1 tablespoon plus 1 teaspoon maple syrup, preferably grade B
2 tablespoons extra-virgin olive oil
8 ounces (about 3 cups) Brussels sprouts, shredded
6 kale leaves, stemmed and shredded
1/3 cup soy-sauce glazed pepitas
1/4 cup dried tart cherries or cranberries
8-10 kumquats, thinly sliced, seeds removed
1. Whisk together the mustard, vinegar, salt, maple syrup, and olive oil in a large mixing bowl.
2. Add the Brussels sprouts, kale, pepitas, cherries, and kumquats, and toss to coat. Adjust to taste with salt as necessary.
Yield: Serves 2 as a meal.
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