Kale and Brussel Chips Salad
The Kale and Brussel Chips Salad is a vibrant mix of crispy Brussels sprout chips and tender kale, tossed in a tangy vinaigrette. It's a healthy, flavorful side dish perfect for adding a crunchy twist to your meal.
Servings 6 people
Ingredients
- 1 large bunch of kale
- 1 lb of Brussel sprouts
- 2 Tbsp extra virgin olive oil divided
- 1 ½ tsp salt
- ¾ tsp ground black pepper
- 12 oz of frozen or fresh diced butternut squash
- ½ tsp ground cinnamon
- ½ c dried cranberries
- ½ c pumpkin seeds
Lemon Poppyseed Dressing
- ½ cup extra virgin olive oil
- 1 Tbsp apple cider vinegar
- 1-2 Tbsp maple syrup
- 3 cloves of garlic
- Salt and pepper to taste
- Juice of two large lemons
- 1 Tbsp poppyseeds
Instructions
- Preheat oven to 400 degrees F. Line two medium baking sheets with parchment paper or silicon baking mats.
- Whisk together all of the ingredients for the lemon poppyseed dressing and set aside.
- Cut off the stem of each Brussel sprout and peel off as many of the leaves as you can. Place them in a medium bowl along with the remaining part of the Brussel sprouts. Drizzle 1 Tbsp olive oil with a ½ tsp of salt and ½ tsp of pepper on the Brussels, stir to coat, and place in an even layer on the baking sheet.
- Put the butternut squash on the second baking sheet, using a drizzle of olive oil to coat with ½ tsp of salt and pepper, along with ½ tsp of cinnamon. Mix well to combine. Place both baking sheets in the oven on the center racks and bake for 35-40 minutes, or until the Brussel chips get nice and crispy. Some of them will charr, but that adds another dimension of flavor to this salad.
- Once everything is done baking, let it cool to room temperature.
- Finely chop the kale and place in a large bowl. Squeeze the juice of half a lemon and about 1 tsp of olive oil on the kale, season with salt and pepper, and massage the kale until it begins to soften.
- Add all the other ingredients and toss with the dressing. Enjoy!