Last week I spent some time up in Chicago searching for an apartment. And after checking out about 15 different places, I finally found one that I absolutely adore! It’s super vintage and will fit all of my furniture which I’m pumped about. But do you want to know the absolute BEST part about my new place? It has a DISHWASHER. Hallelujah!
I’ve spent the past year washing every single dish and it was literally my nightmare. Also, this apartment building allows me to have cats, which OMG YES I’m going to be a cat lady and I can’t freaking waitttttt. I keep begging Tony to bring me to the animal humane society just so I can’t pet all the sweet little animals.
Anyway I will be moving within the next month and I’m going to try to do my best to cook and bake away so that I have some things for you for Thanksgiving. I think this year calls for a pie (or two!), probably a good healthy casserole and some other things I’ve yet to dream up. If you have any requests, please please please let me know!
I thought this salad would be quite perfect for a Thanksgiving side dish or just anytime you see kale on sale (which you will – it’s kale season!). OR if you’re like me, you might just want to eat clean this next month until we get into cookie season where everyone will be baking an obscene amount of baked goods.
This salad is top notch guys. Like so DAMN tasty. I actually tried to recreate it from one of my favorite salads from Whole Foods. It’s called Kale and Brussels Sprout slaw and it is INCREDIBLE. All the Whole Foods employees in Minneapolis know me because I’m in there nearly every day ordering this salad. Actually they probably know me because I shop there nearly twice a day and pace the aisles but whatever.
But yes, you should definitely put this on your Thanksgiving list. It’s crunchy with a nice tang from the dressing which melds perfectly into the kale so that it isn’t bitter. The cranberries give it a little sweetness while the toasted almonds provide a nice crunch and nutty flavor. Everyone will love it – even people who don’t like kale. Enjoy!
- Serves: 6 servings
- Serving size: 1/6th of recipe
- Calories: 236
- Fat: 11.4g
- Carbohydrates: 28.4g
- Sugar: 12.6g
- Fiber: 6g
- Protein: 10.1g
- 1 pound Brussels sprouts
- 1 large bunch Tuscan kale, stems removed (about 5 cups)
- 1/2 cup dried cranberries
- 2/3 cup grated parmesan
- 1/2 cup sliced almonds (you'll toast them)
- For the dressing:
- 2 tablespoons olive oil
- 2 cloves garlic
- 2 teaspoons dijon mustard
- 2 lemons, zested and juiced
- 1 tablespoon apple cider vinegar
- Salt and freshly ground black pepper
- Wash both Brussels sprouts and kale. Trim the sprouts and cut them in half lengthwise then slice the sprouts to give you fine ribbons. For the kale, discard stems and finely chop kale. Add both the sprouts and kale to a large bowl, then make the vinaigrette.
- To make the vinaigrette: combine olive oil, garlic, vinegar, dijon mustard, lemon juice and salt and pepper in a medium bowl, whisking to combine. Add to salad mixture and massage the vinaigrette into the kale for two minutes. This will help to make the kale less bitter and soak in the flavors. Add in cranberries, tossing again to combine. Cover salad and place salad in refrigerator at least an hour and up to overnight. This helps the flavors soak in and breaks down the kale. I find that the salad is always better the next day!
- While salad is marinating or before serving, preheat oven to 350 degrees F. Add sliced or chopped almonds to a baking sheet and place in oven for 10-12 minutes until slightly golden and toasted, flipping almonds once halfway through.
- Once ready to serve, add toasted almonds and parmesan to salad; toss to combine then serve in salad bowls. Garnish with more parm or almonds if desired. Serves 6.