The Ultimate Fall Salad with Kale, Brussels, Cranberries and Pecans
I threw this salad together on a whim last week and it ended up being one of my favorite salads I’ve ever made. You should know: I don’t love homemade salads. I strongly believe that 99.9% of the time, salads taste better when you get them out. So, for me to love this one so much, you know it’s gotta be good.
Servings 4
Ingredients
- 3 cups kale chopped and de-stemmed
- 2 cups shredded Brussels sprouts
- 2 tablespoons olive oil
- 2/3 cup dried cranberries
- 1 cup roasted pecans chopped*
- Any vinaigrette dressing
- 1/2 cup goat cheese crumbled
- Salt
- Pepper
Instructions
- Place kale in a large bowl and massage using your hands for about 1 minute. Set aside.
- In a large skillet, add olive oil over medium high heat. Add shredded Brussels sprouts, salt and pepper and sauté for about 5 minutes, stirring occasionally, until soft. Set aside and let cool.
- Add cranberries and pecans to bowl with the kale. *If roasting pecans: add to a baking sheet and toss in olive oil. Sprinkle with salt, pepper and cinnamon. Roast on 400 F for about 10 minutes, until lightly toasted and fragrant.
- Add cooled, sautéed Brussels to salad and toss with vinaigrette. Add in goat cheese and mix to combine. Serve.