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–+ servings

Kale & Brussels Sprout Salad with Blue Cheese, Dried Cherries & Almonds

Print Recipe
Prep Time 20 minutes
Servings 1 entrée salad

Equipment

  • 1 cutting board
  • 1 Chef's Knife
  • 1 medium mixing bowl
  • 1 scale and ramekins (if measuring ingredients)
  • 1 Set of measuring spoons
  • 1 whisk
  • 1 tongs

Ingredients
  

  • 1.5 oz Shaved Brussels Sprouts I purchased mine already shaved
  • 1.5 oz Kale cleaned, de-stemmed and finely chopped for easy bites
  • 1 oz crumbled blue cheese
  • 1 oz dried cherries
  • 1 oz almonds whole, roasted and salted
  • 1 oz red onion finely diced
  • 1 oz chick peas canned

For the dressing:

  • 1 heaping tsp. Dijon mustard
  • 1/2 tsp. Agave
  • 2 tbsp. Balsamic vinegar
  • 1/8 tsp. Kosher salt or to taste
  • 1/8 tsp. Black pepper or to taste
  • 1 tbsp. Extra Virgin Olive Oil
  • 2 tbsp. Avocado Oil

Instructions
 

  • Method of Preparation:
  • Prepare all the vegetables and salad ingredients.
  • Make the dressing by placing the dijon, balsamic vinegar, agave, salt and pepper in a medium-sized mixing bowl. Slowly drizzle in the oils while whisking to emulsify the dressing.
  • Add all the salad ingredients to the dressing in the mixing bowl.
  • Toss well and serve.
Tried this recipe?Let us know how it was!