Kale + Shredded Brussels Sprouts Quinoa Salad
Try this Kale + Shredded Brussels Sprouts Quinoa Salad recipe
Try this Kale + Shredded Brussels Sprouts Quinoa Salad recipe
- Carbohydrate 24.5068890406465 g
- Cholesterol 0 mg
- Fat 25.1741924118974 g
- Fiber 7.81372412772225 g
- Protein 8.81997862104922 g
- Saturated Fat 2.79785442817755 g
- Serving Size 1 1 - 4 serving (238g)
- Sodium 91.9406697224771 mg
- Sugar 16.6931649129242 g
- Trans Fat 2.06301309218407 g
- Calories 335 calories
Step-by-step
- Using a mandolin slicer or a sharp knife, shred the brussels sprouts. Place them in a large bowl and add the kale. Set aside.
- Add quinoa and walnuts to a dry skillet over medium heat. Toast for 8 - 12 minutes until the quinoa is crispy and the walnuts are golden brown, stirring around every few minutes so they don't burn. (I found that covering the skillet helped)
- While the quinoa and walnuts are toasting, whisk together the oil, lemon juice, vinegar and honey. Season with salt and pepper, taste and adjust seasonings as needed.
- Once the quinoa and walnuts have cooled slightly, add them, along with the pomegranate seeds, to the bowl with the vegetables and toss to combine. Add dressing and toss to coat.
- Serve immediately or allow to sit in fridge for no more than 1 hour.
Most home cooks treat raw kale and brussels sprouts as indestructible greens, dumping them into bowls straight from the bag without breaking down their tough cellular walls. Raw brassicas require mechanical tenderization or acid exposure to become palatable rather than rubbery. Implementing proper prep techniques transforms these fibrous leaves into a tender base that holds up to heavy dressings without wilting instantly. Scaling this recipe requires maintaining the strict one-to-eight ratio of cooked quinoa to brassicas so the grains do not overwhelm the crunchy structural elements.
Shredding and Massaging Brassicas
Using a mandolin slicer yields uniform shreds of brussels sprouts that integrate smoothly with finely chopped lacinato kale. Lacinato kale features a pebbled texture that traps vinaigrette far better than curly varieties. Whisking lemon juice, apple cider vinegar, and honey creates an acidic emulsion that breaks down the tough lignin in the greens. Letting the dressed brassicas rest for ten minutes allows the citric acid to soften the raw bite before the final assembly.Toasting Quinoa and Walnuts
Combining cooked quinoa and raw walnuts in a dry skillet over medium heat dehydrates the grain while browning the nuts. Toasting requires eight to twelve minutes of frequent agitation to prevent the high oil content of the walnuts from scorching. Covering the skillet traps residual steam briefly, helping the quinoa pop and achieve a crispy texture. Cooling these components completely before combining them prevents the residual heat from steaming the raw greens.Balancing Textures and Storage
Pomegranate seeds introduce a tart pop of moisture that balances the earthy profile of toasted walnuts and bitter greens. Serving the salad immediately preserves the distinct crunch of every ingredient. Holding dressed leftovers in the refrigerator for longer than one hour breaks down the cell walls of the brassicas past the point of pleasant resistance.
