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Brussel Sprout and Kale Salad with Mustard Croutons

Brussel Sprout and Kale Salad with Mustard Croutons - Supper With Michelle

 

If you’re one of the many people that aren’t fond of Brussel Sprouts, then this salad will probably change your mind about them. Growing up, I absolutely detested Brussel Sprouts! And as I got older, that truly changed. This salad slightly has the feeling of a slaw, but not exactly. It also slightly tastes like a caesar  salad, but then again, not exactly. As you mix in the dressing the brussel sprouts and kale will get softer in texture, so don’t worry. I’ve added in some damn good mustard croutons that I love to put on different types of salads and also as a topping for soup. And if I’m being honest, I could actually eat them as a snack as well. Hey, what can a girl say. 🙂 I was first turned onto Mustard Croutons after reading Heidi Swanson’s cookbook, Super Natural Every Day, and I’ve been a fan of them ever since, adding my own little spin to them.  I’ve also topped this salad with some pomegranate arils. I like the small bursts of tartness, but they can be omitted if you’re not a fan of them or if they are not in season.

 

Brussel Sprout and Kale Salad with Mustard Croutons - Supper With Michelle

 

Recipe: Serves 2

Ingredients:

For the Mustard Croutons:

3 – 4 cups of day old Rustic Bakery Bread (cubed/cut into bite size pieces)

2 tablespoons of Unsalted Butter or Olive Oil

1 tablespoon of Dijon Mustard

1/2 teaspoon of Italian Dried Herbs (Oregano, Basil, etc.)

A couple pinches of Garlic Salt

Instructions:

Preheat oven to 350 degrees. In a large skillet, heat butter on a low to medium flame, then add in dried herbs, garlic salt, and Dijon mustard. Then add in bread and stir so that all pieces are all coated well. Pour Croutons onto a lined baking sheet and bake for 10 – 12 minutes, stirring half way through. Once crispy and golden, set to the side an allow to cool.

 

Brussel Sprout and Kale Salad with Mustard Croutons - Supper With Michelle

 

For the Salad:

Roughly 10 Brussel Sprouts (ends removed and then cut really thin or shaved)

3 – 4 cups of Kale (removed from stem and cut really thin)

1 handful of Pomegranate Arils

1/2 cup of Asiago Cheese (or a hard cheese like Parmesan)

1 1/2 cups of Mustard croutons

 

Brussel Sprout and Kale Salad with Mustard Croutons - Supper With Michelle

 

For the Dressing:

1 1/2 tablespoon of Olive Oil

1/2 tablespoon of Mayonnaise

The juice from half of one small Lemon

1/2 tablespoon of Pure Maple Syrup

1 tablespoon of Dijon Mustard

1 teaspoon of Garlic(minced)

Sea Salt and plenty of fresh Ground Black Pepper to taste

**Note: I don’t heavily saturate my salads with dressing, so if you think you might like a little extra, then you may want to double the recipe.**

 

Brussel Sprout and Kale Salad with Mustard Croutons - Supper With Michelle

 

Instructions:

In a small bowl, mix the ingredients for your dressing. In a large mixing bowl, mix together your kale, brussel sprouts, and dressing in well together. Then toss in your croutons, and cheese. Top your salad with some arils. Serve and enjoy!

 

Brussel Sprout and Kale Salad with Mustard Croutons - Supper With Michelle

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