Shaved Brussel Sprouts and Kale Salad with Freekeh
Shaved Brussel Sprouts and Kale Salad with Freekeh
Tis the season for brussel sprouts! Sure, they are delicious when they are roasted, but I also enjoy them raw, especially when they are thinly sliced in a salad. For this super simple salad, I combine two seasonal vegetables, kale and brussel sprouts, for a super refreshing, delicious salad, perfect for Friendsgiving, meal prep, or just a side salad that goes with every meal.
You can always swap freekeh with other grains, such as farro, and they will make the salad extra hearty. Adding chicken, roasted cauliflower, or chickpeas bulks this salad up to be an excellent lunch or dinner!
Total Time: 25 minutes
Serves: 6-8 people
INGREDIENTS:
2 bunches of kale, shredded (should equally make 6-8 cups)
3 cups of shaved Brussel sprouts
2 cups of cooked freekeh (or farro)
¼ cup extra virgin olive oil
3 lemons, juiced
Salt & pepper to taste
Pomegranate seeds to garnish
INSTRUCTIONS:
Combine shredded kale, shaved Brussel sprouts, and cooked freekeh in a big mixing bowl.
In a small blender or whisking by hand in a bowl whisk olive oil, lemon juice, salt, and black pepper until vinaigrette is formed.
Gradually drizzle vinaigrette on the greens. Using your hands, massage the greens with the lemon vinaigrette until fully coated, and slightly wilted.
Taste, and adjust seasoning. Garnish with pomegranate seeds!
Other great garnishes are toasted pumpkin seeds, crumbled goat cheese, and pistachio.