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Get the Recipe: Brussels Sprout and Kale Salad with Mustard Croutons

Yield: 2 servings, or 4 as a side dish
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
This Brussels Sprout and Kale Salad with Mustard Croutons slightly has the feeling of a Caesar salad and it's so delicious!
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Ingredients

For the Mustard Croutons:

  • 2 tablespoons unsalted butter, or extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • ½ teaspoon dried Italian herbs
  • A coupe of pinches garlic salt
  • 3 to 4 cups day-old artisan bread, cubed and cut into bite size pieces

For the Lemon Dijon Vinaigrette: This equals to about 1/3 cup, so if you think you might like a little extra, then you may want to double the recipe.

  • 2 tablespoons extra-virgin olive oil
  • 1 small lemon, the juice, about 2 tablespoons
  • Scant 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon pure maple syrup, grade A
  • 1 small clove garlic, grated
  • salt and pepper, to taste

For the Salad:

  • 3 to 4 cups kale, removed from stem and cut thin
  • 10 medium brussels sprouts, ends removed and cut thin or shaved
  • 1 ½ cups mustard croutons, or store-bought
  • ⅓ cup Asiago cheese, or parmesan, shaved
  • 1 small handful pomegranate arils

Equipment

  • Large Skillet
  • Chef's Knife
  • Cutting Board
  • Large Sheet Pan

Instructions

  • Arrange an oven rack in the center of the oven and preheat the oven to 350 degrees. Line a sheet pan with foil or parchment paper.

Make the Croutons:

  • Heat the butter over medium-low heat in a large skillet. Once melted, stir in the mustard, dried herbs, and garlic salt until incorporated. Add in the bread and stir so that all pieces are all well coated. Transfer the croutons onto the lined sheet pan and bake until crispy and golden, 10 to 12 minutes, stirring halfway through. Once done, set to the side and allow to cool.

Make the Vinaigrette and Assemble the Salad:

  • Meanwhile, in a large bowl, whisk the ingredients for the vinaigrette. Add in the kale, brussels sprouts, croutons, cheese and lightly toss until the leaves are well coated. Shower with the arils.
    Serve and enjoy!
Serving: 8ounces, Calories: 515kcal, Carbohydrates: 36g, Protein: 14g, Fat: 38g, Saturated Fat: 13g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 17g, Trans Fat: 0.5g, Cholesterol: 44mg, Sodium: 623mg, Potassium: 634mg, Fiber: 8g, Sugar: 6g, Vitamin A: 4376IU, Vitamin C: 139mg, Calcium: 370mg, Iron: 4mg