Kale And Brussels Sprouts Salad With Pear And Halloumi Recipes
SHREDDED KALE AND BRUSSELS SPROUTS SALAD
This salad is a simple and delicious way to eat your superfoods! It gets even better after it sits for a while in the fridge, so I make it ahead. I use my homemade honey mustard dressing, but any type works just fine. -Alexandra Weisser, New York, New York
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine first 4 ingredients. Add dressing; toss to coat.
Nutrition Facts : Calories 207 calories, Fat 14g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 235mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges
ROASTED BRUSSELS SPROUTS AND KALE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Slice the Brussels sprouts very thin. Toss with 2 tablespoons of the oil and some salt and pepper on a baking sheet. Roast, shaking the baking sheet a couple of times while cooking, until the sprouts are browned in spots and tender, about 30 minutes. Transfer to a bowl, stir in the grated Parmesan and set aside.
- Toss the kale with the remaining 2 tablespoons olive oil and place on a baking sheet. Roast until the leaves are tender, crisp on the edges and lightly browned, about 10 minutes, then stir with the Brussels sprouts. Garnish with the lemon zest, big shavings of Parmesan and toasted pecans before serving.
KALE AND BRUSSELS SPROUTS SALAD WITH PEAR AND HALLOUMI
Salty, fried halloumi cubes are the star of this bright, lemony kale and brussels sprouts salad. Crispy, melty and squidgy all at once, they are delightfully textural. Though the kale and brussels sprouts mix can sit in the fridge for a few hours before serving, for best results, you should fry the halloumi just before you plan to eat.
Provided by Yossy Arefi
Categories dinner, lunch, quick, weeknight, salads and dressings, vegetables, appetizer, main course, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Make the dressing: Set the garlic clove on a cutting board and use the side of a knife to smash it. Remove the paper skin, then run a knife through the garlic a few times until finely chopped. Gather the garlic into a pile and sprinkle a bit of kosher salt over the top. Hold the blunt side of the knife at an angle and use the blade to drag and smash the garlic and salt across the board. Repeat until it forms a smooth paste. Add it to a large bowl.
- Add 1/4 cup olive oil, the lemon juice and a few grinds of pepper to the bowl and whisk to combine. Add the sliced kale and, using clean hands, massage the dressing into the kale for 1 to 2 minutes.
- Add sliced brussels sprouts and pear, and gently toss until coated. Set aside.
- Pat the halloumi dry with a clean kitchen towel. Set a medium nonstick skillet over medium-high heat and add just enough oil to barely coat the bottom. Add the halloumi cubes to the hot oil and cook until the cheese is golden brown on one side, 1 to 2 minutes. Flip the cubes and continue to cook until they are golden all over. Use a slotted spoon to transfer the cubes to a towel-lined plate.
- Toss the kale mixture one more time and season to taste with salt and pepper, keeping in mind that the halloumi is salty. Transfer the mixture to a serving platter and top with the warm fried halloumi and toasted almonds.
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KALE AND BRUSSEL SPROUT SALAD RECIPE | CHEFDEHOME.COM
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Cuisine AmericanCategory SaladServings 6Total Time 30 mins
- Prepare Brussel Sprouts: Trim brussel sprouts and slice lengthwise into 2-3 slices each (1/4 of an inch per slice). Leave small one halved. Add sliced brussel sprout and garlic clove (if using) to a bowl. Drizzle olive oil and generous 2-3 pinch of salt, black pepper.
- Roast Brussel Sprouts: Add sprouts to heated skillet, in single layer as much as possible. Let cook on high heat for 2 minutes or until the side touching the pan is turning caramelized. Stir brussel sprouts with spatula. Transfer pan to preheated oven and roast for 10 minutes. Stir sprouts with spatula once more after 5 minutes. Take out at 9 minutes mark and sprinkle 1/2 cup of grated parmesan cheese on the brussel sprouts. Return to oven and continue roast 1 more minute or until cheese is crispy. Remove from the oven and set aside.
- Prepare Salad: In a wide salad serving bowl, add all of the salad dressing ingredients - mustard, honey, mayo, olive oil, lemon juice, salt and black pepper. Whisk to combine. Add sliced kale and toss with salad spoons to coat kale in dressing as mush as possible. Top with sliced apples, scallion (if using), and dried cranberries.
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- In a large bowl, combine the kale, brussels sprouts, scallions, pears, almonds, blue cheese and chives.
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- Combine lemon juice, Dijon mustard, shallot, garlic, ½ tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
- Measure ½ cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
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