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Brussels Sprouts and Kale Salad with Maple Vinaigrette

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Brussels Sprouts and Kale Salad
Brussels Sprouts and Kale Salad with Maple Vinaigrette
Even before I was a food blogger, one of my favorite things to do was to try new dishes in restaurants – then go home and use the inspiration in recipes of my own. It’s still something I get a great kick out of. Cooks love getting inspiration and ideas anywhere we can find them and let me tell you, restaurants are an out of this world source.

A while back, I tried the Brussels Sprouts and Kale salad at Cracker Barrel and the very next day ran to Kroger for ingredients to build my own.  Obviously, this doesn’t taste just like the one at Cracker Barrel – but, in my opinion, it’s just as good. As with most recipes I recreate (saying “copy” just makes me feel so cheap… and yet...), I intentionally make mine a little less sweet. Therefore, when attempting it, yourself, you very well may want to adjust the vinaigrette ingredients to sweeten the deal.

Speaking of the vinaigrette, it is delicious on its own as a salad dressing or simply to drizzle over raw or steamed veggies. Seriously, I keep some made up in the fridge at all times. When using it with salads, I often add a little lemon zest for the pretty factor as well as a little extra zip.

When making this particular recipe, use however much chopped pecans and dried cranberries as suits you. You could also use chopped almonds in place of the pecans but pecans are, in my opinion, better. I’ve tried it both ways and, even though I love these two nuts equally, pecans are better here.

Also, if you aren’t sure you like dried cranberries – give them a try in the recipe. They’re beautiful and delicious in this salad (and all salads, for that matter). If you still aren’t sure, start small… but I think after one taste, you’ll add more.

As for the maple syrup, you’re free to use the “expensive” syrup that comes in jars. I mean, it’s not like I’m going to call you hoity toity or anything. In fact, I’d be impressed… I’d be like, “So that’s who buys those?!” I use my favorite pancake, French toast, and waffle syrup (she’s been my steady breakfast date since high school), Aunt Jemima. She’s delectable on pancakes and she’s perfect in this salad.  Just be sure to get the Original… not the Lite or Buttery stuff.

{Brussels Sprouts Nutritional Info Below the Recipe}

MAPLE VINAIGRETTE

  • 1/4 Cup Maple Syrup (I use my favorite, Aunt Jemima)
  • 1/4 Cup EVOO
  • 2 TBS Apple Cider Vinegar
  • 2 TBS Lemon Juice
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper

KALE AND BRUSSELS SPROUTS SALAD

  • 1 Pound Brussels Sprouts (bottoms cut off & discarded)
  • 1 Bunch of Fresh Curly Kale (torn away from stems)
  • 1/4 Red Onion or a Couple of Shallots, if you’d prefer
  • 1/2 Cup – 1 Cup Chopped Pecans
  • 1/4 Cup – 1/2 Cup Dried Cranberries
  • Pinch or Two of Salt
  • 2 TBS MORE Maple Syrup
  1. Combine the Maple Vinaigrette Ingredients and set aside.
  2. Using a food processor (or knife and cutting board if you’re a very patient person with a penchant for cutting tiny uniform pieces): Chop the sprouts, kale and onion. You want the pieces to resemble a VERY chopped salad – closer to coleslaw, actually, than a tossed salad (see the pictures).
  3. Toss the chopped vegetables into a bowl and salt them with a pinch or two of salt. Add the cranberries and pecans, stirring to combine. Pour the vinaigrette over the salad and combine really well. Taste. If you’d like more of a maple flavor (I always do), add 2 more TBS syrup directly over the salad.
  4. Cover and place in the refrigerator until ready to serve.

We all know how excellent kale is for us. As far as I’m concerned, it’s pretty much a perfect food. Perfectly delicious, inexpensive, easy to work with, and darn good for you. Perfect. While not quite as inexpensive, Brussels Sprouts are pretty darn impressive, themselves. They have a healthy number of  valuable nutrients and are an excellent source of vitamin C and vitamin K. T

Brussels Sprouts are also a very good source of numerous  folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus and omega-3 fatty acids. To learn exactly how these particular nutrients “do a body good” and to find out more about Brussels Sprouts, see Dr. Axe’s article Brussels Sprouts Nutrition, Health Benefits & Recipes.


 

Food52 Mighty Salads: 60 Ways to Turn Salad Into Dinner

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Food52 Mighty Salads Cookbook
I think I’ve finally figured out why I’m such a salad fanatic and the it turns out it isn’t much of a mystery at all… I’m all about vegetables. And, oddly enough, it doesn’t have anything to do with their nutritional value. That’s just a bonus. I love the taste, the crunch, and the visual appeal of vegetables and a salad is sort of a masterpiece where they all come together.

Okay, so that’s a little flowery, but you get the idea.

Food 52 Mighty Salads: 60 Ways to Turn Salad Into Dinner is, understandably, my latest cookbook obsession. Here’s the thing about cookbooks – you can (and should) try out the recipes, as instructed… only substituting where necessary – like for allergies or intolerances or for ingredients you either can’t find or have zero intention of paying for (I’m looking at you $saffron). However, you can (and most definitely SHOULD) also use recipes in cookbooks as “guides” and “inspiration.” Mighty Salads is a beautiful example of the latter, in particular.

Granted, when it comes to salads, I am a pro. If salad making were a sport, I’d be LeBron James, Serena Williams, Peyton Manning, and Albert Pujols rolled into one. Sorry, I just don’t have time for modesty today. However, even I found innumerable ideas and creative inspirations in Mighty Salads. There were techniques I’d never thought of and even ingredients I’d never considered.

While salads are beautiful and delicious, they can also be next level nutritious, especially when you can add a variety of vegetables or fruits to your creation. So, a cookbook that gives you countless ideas for doing so is… in my opinion… priceless.

From the Inside Cover:

A collection of 60 recipes for turning ordinary salads into one-dish worthy meals.

Does anybody need a recipe to make a salad? Of course not. But if you want your salad to hold strong in your lunch bag or carry the day as a one-bowl dinner, dressing on lettuce isn’t going to cut it.

Make way for Mighty Salads, in which the editors of Food52 present sixty salads hefty with vegetables, meats, grains, beans, fish, seafood, pasta, and bread. Think shrimp and radicchio tossed in a bacon vinaigrette, a make-ahead jumble of white beans with charred lemon and fennel, slow-roasted duck and apples scattered across spicy greens. It’s comforting food made captivating by simply charring one ingredient or marinating another—shaving some, or roasting a bunch.

But because we don’t always follow recipes, there are also loose formulas for confident off-roading, as well as back-pocket tips and genius tricks for improving any old salad. Because once you know how to fix too-salty dressing, wash greens once and for all, keep an avocado from browning, and even sprout your own grains, the humble salad starts looking a lot more interesting—and a whole lot more like dinner.

Salad recipes, tips, and ideas cover lettuce-based salads, pasta salads, and potato salads. While this is not a “gluten-free” cookbook, each recipe can be easily adapted to fit those of us who have to or choose to eat gluten-free.  Also, while there are a lot of recipes that call for meat, vegetarians will find them equally easy to tweak. In fact, I think this cookbook is IDEAL for vegetarians (as well as anyone looking for ways to add more vegetables to their diet.

I just can’t tell you how many innovative ideas and creative tips are included in this one very handsome cookbook. It’s packed with them!

{Continued Below….}

Food52 Mighty Salads Cookbook
Recipes Include:

  • Fresh Corn Cakes With Crab-Tomato Salad
  • Roasted Potato Salad with Mustard-Walnut Vinaigrette
  • Wilted Escarole with Feta and Honey
  • Grilled Bread, Broccoli Rabe & Summer Squash Salad
  • Lemony Greek Pasta Salad
  • Thai Pork Salad with Crisped Rice
  • Charred Broccoli & Lentil Salad
  • Shaved Brussels Sprouts, Endive & Apple Salad
  • And many, many more great salad recipes and ideas.

“While Emily’s and the other recipes in this book are mighty, they are just the beginning. Even if you never make a single recipe in the book to completion but instead create a mash-up you like better or that serves as a happy home for your leftover vegetables, we’ve done our job.” – From the Introduction

Food52 Mighty Salads Cookbook and Salad!

Food52 Mighty Salads: 60 New Ways to Turn Salad into Dinner
When doing cookbook reviews, I detest the idea of giving away any of the recipes or tips the author(s) work so hard to compile. However, sometimes a “tease” helps give the reader an idea of what they can expect – as well as a hint as to why I’m so excited about the book. One of the coolest ideas I take away from this book of beautiful and innovative recipes is the idea of “shaving” unexpected vegetables into salads. Brussels Sprouts, asparagus, and beets to name a few. The “shaving” technique makes them easier to incorporate into a salad, easier to eat, and… let’s face it… beautiful to behold (and photograph, if you’re a food blogger and/or foodie).

I also (as an experienced salad pro… still zero hint of modesty) found myself saying, “I agree!” or “Preach on!” again and again. For example, when making your salad’s dressing, they tout the importance of taste-testing the dressing, not on a spoon or finger, but on one of the salad’s stars. A great dressing is meant to be a co-star – it isn’t meant to be the star attraction. It should compliment the diva of the salad and the best way to see if it’s worthy of sharing the spotlight is to test it on a cast member.

I completely and whole-heartedly recommend Food52 Mighty Salads: 60 New Ways to Turn Salad into Dinner. It’s a great-looking cookbook that’ll make your kitchen healthier, more colorful, more creative, and (perhaps most importantly) more delicious. If you click through any of the links above, you’ll find a recipe from the book: Cobb Salad with Hard-Boiled Egg Dressing!


Note: I received this book from the Blogging for Books program in exchange for this review. The opinions are entirely my own.

Salad Love: Review of a Must Have Book for Salad Lovers!

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Salad Love

Salad Love

As you know, I have an obsession with salads. I’m a self-confessed salad addict and hope to never be cured. If only all of my food fixations were as healthy.

Yeah, I’m looking at you chocolate sundaes.

The book pictured here, as you’d imagine, is a dream come true for all of us who love salads like most people love cookies. Salad Love: Crunchy, Savory, and Filling Meals You Can Make Every Day is, in a word, perfect. It’s beautiful, has gorgeous photographs throughout, and is packed with unique, delicious, and easy to pull together salads and salad dressings.

From the Inside Cover:

Determined to eat more vegetables for lunch, David Bez embarked on a personal challenge to create one new salad every day using seasonal, healthy ingredients. In Salad Love, he shares his favorite recipes from his yearlong experience. Crunchy, savory, and incredibly satisfying, these salads go beyond your typical combination of lettuce, protein, and toppings to create vibrant, plant-based meals that offer something for every palate. In summer, try Oak-Smoked Cheddar, Peaches, and Blueberries; for fall, savor hearty Roast Chicken, Quinoa, Red Pepper, and Peanuts; in winter, fuel up with Ham, Roasted Potatoes, Carrots, and Dried Cranberries; and in spring, enjoy Egg, Asparagus, Croutons, and Pecorino.

Complemented by 280 full-color photographs, Salad Love invites to you explore inspired salads any day of the year.

I love the fact that Salad Love is divided into four seasons. This allows you to find perfect salads for whatever time of year it is. Naturally, you can make any salad in the book any darn time you want to – but the freshness of the ingredients will change with the seasons.

In addition to the 260 Salad Meals (again, beautifully photographed with easy to follow details), Salad Love also includes nutritional information, tips, and “salad tools” the author utilizes to make his salads the best they can be. You’ll probably already have all of these on hand.

There are 24 easy to make dressings also included in Salad Love. A few of these include:

  • French Mustard
  • Toasted Sesame
  • Classic Italian
  • Wasabi and Soy Sauce
  • Nut and Lemon
  • Raw Green Pesto
  • Citrus
  • Lemon Zest
  • Plus a lot more!

The salads in this book are unique in that each stands on its own. There is no need for extra food – each salad can, in fact, be your meal. That’s one of the things I love most about salads – they’re filling, nutritious, and absolutely perfect any time of the day.

Review continued below the picture…

Salad Love

About the Author

DAVID BEZ is the author of Salad Pride, a blog that chronicles his personal challenge to make one new salad a day for an entire year. A home cook, David created the blog after his coworkers expressed interest in his daily lunches. He lives in London with his wife and daughter.
“I love salads and it hurts me when they are treated just as a sad and unsexy side dish. Salads can be creative and balanced, healthy and tasty, a fulfilling meal.” –David Bez

If, like me, salads are something of an obsession, you’ll want to click through and grab a copy of Salad Love (Amazon link)  pronto, if not sooner.

If, very unlike me, you’re just “meh” about salads, you’ll also want a copy! As I was looking through the book earlier, it occurred to me, if someone wasn’t “turned on by” salads, this book would flip their switch!

This beautiful (seriously, it really is a knock out) book is a must have for anyone and everyone. It would also make a wonderful gift for Mother’s Day, Father’s Day, Christmas, or birthdays. How can you beat giving a beautiful, useful gift that’ll could also make your loved one eat healthier?!

See Salad Love (Amazon link) for more information.

Note: I received this book from the Blogging for Books program in exchange for this review. The opinions are entirely my own.

 

Confessions of a Salad Addict

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Salad with Chia Seeds and Kale
Have you ever met a salad fanatic? Someone who is so completely consumed with salads that they anticipate their salad at a restaurant the way most people anticipate steak?  Someone who surveys the produce department like a cat surveys a bird feeder – looking for tasty morsels to light up their taste buds and, thereby, world?

Well. You’ve met one now.

Obsessed. I am completely obsessed with salads of all kinds – tossed, potato, gelatin, pasta, fruit, bean… you name it, I’m there.  I am SO there.

My particular “problem” occurred to me recently when my husband took me out for lunch at a wonderful steak house. My reaction to and enjoyment of my salad equaled his reaction to and enjoyment of his steak.

Truth be told, if I could – at this very moment – either have my steak or salad magically appear in front of me, I’d take the salad.  And his salad, too, if he didn’t mind. I’d trade my steak for it.

Not only are salads ridiculously beautiful (if done right) and ridiculously delicious (if done right) – they’re ridiculously healthy.

If done right.

I’ve always had a section on the food blog for salads, salad recipes, and good old-fashioned salad love, but I’m (even as we speak… okay, I’m the only one speaking, aren’t I?… make that even as I speak) throwing a lot more energy and emphasis into salads.

There are a number of reasons, a few of which are:

  1. We all need to eat healthier. Salads are, primarily, made up of vegetables and fruit – things we should eat A LOT more of. Salads are the IDEAL way to go about it. Ever stop to think how many servings of vegetables and fruits you can consume each day if you simply ate more salads?
  2. Salads are the perfect “side” to just about any meal.  They’re inexpensive to make, healthy, colorful, and delicious. And don’t add a ton of calories.
  3. Salads can be the perfect “main” dish for any meal.  If you add a little protein (hard boiled eggs, turkey, chicken..) to the vegetables, you turn a classic side into a classic main course.
  4. Salads are pretty! Okay, so this reason may be a “girly” one, but I don’t care. They ARE pretty and I like that.
  5. The options are endless.  Honestly, you could, literally, come up with different combinations each and every time you had a salad.
  6. Salads are perfect for those of us with food allergies and intolerances.  So many of us have food allergies and food intolerances these days – it’s a great comfort to know there are foods that are usually safe for all of us. You simply don’t add anything to your salad that causes you problems. Special note, if you’re gluten intolerant or have a wheat allergy – when you’re in a restaurant, be sure you tell your server that you don’t want any croutons. If, like me, you’re extra sensitive, let them know you can’t have any salad that has come into contact with croutons.

The tossed salad at the top of the post is a great example of combining delicious flavors with healthy foods.  I love to use a mixture of greens in the tossed salads I make at home. Romaine lettuce, leaf lettuce, iceberg lettuce (it may get a bad rep with food snobs, but I love the freshness and crunch it brings to the party) – any kind of lettuce you can find is perfect. The magic, however, is in combining several in one salad.

In addition to lettuces, I have gotten to the point that I simply do not make a tossed salad with strips of kale! Kale is uncommonly healthy and I’m crazy about what it adds to a salad. Same can be said of spinach, of course, but kale happens to be my personal favorite.

In addition to these, a few other personal favorite tossed salad ingredients are:

  • black olives
  • carrots (either shredded or sliced)
  • celery
  • tomatoes (but I have a strict rule with tomatoes in my salads – they can only be added at the last minute – otherwise, I don’t like the effect they have on the rest of the ingredients)
  • canned baby corn
  • mild banana peppers
  • roasted red peppers
  • green, yellow, orange, or red peppers
  • green onions
  • cucumbers
  • radishes
  • green olives
  • green chilies
  • bacon
  • turkey
  • ham
  • hard-boiled eggs
  • cilantro
  • parsley
  • cauliflower
  • asparagus
  • corn
  • “mostly” thawed frozen green peas
  • hominy
  • chickpeas
  • broccoli
  • black beans
  • kidney beans
  • and on and on and on…

A few favorite Gluten Free toppings for tossed salads are:

  • chia seeds
  • flaxseed
  • sunflower seeds
  • Frito’s Corn Chips
  • dried cranberries
  • crumbled potato chips
  • small fried tortilla strips
  • gluten free bread, butter, toasted, seasoned and cubed
  • onion rings (coated with gluten free flour instead or all purpose flour)
  • crumbled bacon
  • freshly shredded cheese – experiment with different cheeses (cheddar, white cheddar, Asiago, Swiss, Monterrey Jack, Colby, Parmesan…)
  • fresh cracked black pepper
  • sea salt (or Kosher)

Chia seeds are a delicious way to sneak in a little extra nutrition. Kids will just think they’re fun, they’ll never suspect how healthy they actually are.

Tomorrow we’ll pay homage to the greatness that is a Wedge Salad.  Beautiful, delicious, and oh so very, very cheap!

What are your own favorite salad ingredients and toppings? Share in the comments!

P.S. Whether it’s for salads or ANYTHING, don’t buy shredded cheese, buy the blocks and shred it yourself, as needed. It is SO much better this way – trust me.

Salad with Chia Seeds and Kale