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Kale and Shaved Brussels Salad with Lemon Vinaigrette

By: Mandy Tanner

The holidays call for something out of the ordinary. Team SRF member Mandy Tanner developed a few recipes for savory sides to compliment our spectacular Gold Grade tenderloin roast, so you can have a celebration that is well rounded. Not a fan of kale or Brussels sprouts? This dish will change your mind and add a light touch to the table and an acidic note from a lemony dressing. 

Ingredients

Kale and Brussels Salad

  • 1 bunch kale, any variety stems removed and sliced into thin ribbons
  • 2 cups brussels sprouts, sliced thin
  • ½ cup pomegranate seeds
  • ½ cup pistachios, toasted
  • 2 ounces Parmesan cheese, shaved
  • 1-2 teaspoons salt
  • 1-2 teaspoons pepper

Lemon Vinaigrette

  • 2 lemons, zest and juice
  • 2 tablespoons maple syrup
  • ¼ cup white wine vinegar
  • ½ cup olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Kale and Brussels Salad

On a large serving platter or in a serving bowl, combine the kale and brussels sprouts and season with salt and pepper.
Top with pomegranate seeds, pistachios, and shaved parmesan.
Serve with Lemon Vinaigrette on the side or combine with desired amount of dressing just before serving

Lemon Vinaigrette

Place all ingredients in a blender and blend until well combined.
Lemon Vinaigrette Recipe Notes: Vinaigrette can be made in advance and stored covered in the refrigerator. Whisk before serving if any separation occurs. Also delicious on roasted potatoes and grilled vegetables.