Brussels Sprout and Cranberry Holiday Salad

Brussels Sprout and Cranberry Holiday Salad
Staff Writer
Brussels Sprout and Cranberry Holiday Salad
Green Kitchen Travels

Brussels Sprout and Cranberry Holiday Salad

The problem with Brussels sprouts and kale is that they are often overcooked and turned into limp, soggy messes. We prefer our greens vigorously sturdy, with a texture that offers a bit of a chew. This American-inspired salad is just that. It has nuts for extra crunch, oranges for a fruity aroma and a classic mustard and honey dressing that is simultaneously fierce and sweet. It’s good on any occasion but perfect during the winter holiday season. — Green Kitchen Travels by David Frenkiel and Luise Vindahl

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4
Servings
818
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Cup beluga lentils or lentils of your choice
  • 2 Cups water
  • 1 pound, 2 ounces Brussels sprouts
  • 9 Ounces kale (any variety)
  • 1 Cup raw pecan nuts
  • 2 oranges
  • 2 Tablespoons prepared English mustard (gluten-free if intolerant)
  • 2 Tablespoons clear honey (preferably unheated)
  • 6 Tablespoons cold-pressed olive oil
  • Juice of 1 small lemon
  • Pinch of coarse sea salt
  • ½ Cup fresh or thawed frozen cranberries

Directions

Rinse and drain the lentils. Place in a saucepan and add the water. Cover with a lid and bring to a boil, then reduce the heat and cook gently for about 20 minutes or until tender and the water has been absorbed. Set aside to cool.

Meanwhile, bring a large pot of water to a boil. Trim and shred the Brussels sprouts very finely with a sharp knife, or use a food processor. Shred the kale very finely, discarding any thick center stalks. Place the shredded Brussels sprouts in the boiling water and blanch them for no more than a minute. Drain through a colander and rinse immediately in cold water. Pat dry.

Toast the nuts in a dry frying pan over a medium heat until browned and crispy, taking care not to burn them. Peel the oranges and cut into small wedges.

Whisk the mustard, honey, olive oil, lemon juice and some sea salt in a small bowl, then set aside.

Place the shredded kale in a large bowl, add half of the dressing and use your hands to massage the kale for a couple of minutes or until it becomes soft. Add the drained Brussels sprouts and toss to combine. Add the nuts, oranges and cranberries to the greens and toss with your hands to mix.

Serve straight away or leave for an hour or so for the flavors to develop.

Nutritional Facts

Total Fat
48g
69%
Sugar
8g
9%
Saturated Fat
24g
100%
Cholesterol
3mg
1%
Carbohydrate, by difference
76g
58%
Protein
29g
63%
Vitamin A, RAE
665µg
95%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
97mg
100%
Vitamin K (phylloquinone)
177µg
100%
Calcium, Ca
210mg
21%
Choline, total
52mg
12%
Copper, Cu
2mg
0%
Fiber, total dietary
13g
52%
Folate, total
285µg
71%
Iron, Fe
18mg
100%
Magnesium, Mg
239mg
75%
Manganese, Mn
3mg
100%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
613mg
88%
Riboflavin
1mg
91%
Selenium, Se
18µg
33%
Sodium, Na
612mg
41%
Thiamin
1mg
91%
Water
249g
9%
Zinc, Zn
6mg
75%

Brussels Sprout Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Brussels Sprout Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.