Confession: This salad came together mostly because I was cleaning out my fridge.
I had planned on just making a sprout salad. But then, I realized I had a random pomegranate sitting in my fridge — I have literally no idea why — as well as a bunch of lacinato kale I hadn’t used, pecans and pepitas leftover from making granola bars, and parmesan cheese that probably should be used sooner rather than later.
A hazy memory of this salad from Bon Appetit (and this adaptation by The Brass Blossom) convinced me that clearly, kale and brussels sprouts could live harmoniously in one salad bowl. A quick search through my Pintrest board brought up this salad from Pinch of Yum, and I immediately borrowed the creamy dressing recipe and was inspired to add the pomegranate arils. As all three recipes used nuts, I threw in some toasted pecans — and, what the heck, some pepitas and a good-sized handful of parmesan cheese for good measure.
The result is a salad that definitely does not taste like an accident. The toasty pecans and pepitas are a nod to the fact that it doesn’t exactly feel like spring outside yet, but the kale and sprouts remind you that warmer weather is still around the corner. I don’t know what else to say about the dressing except that it’s wonderful, the citrus flavors playing off of the pomegranate arils.
I do recommend slicing the sprouts and the kale very thinly — the kale a little thicker than the sprouts, but not much. The easiest way to get the kale done is to de-stem, then chiffonade. I would also recommend toasting the pecans in your toaster oven — I always burn them the first time unless I use the “medium toast” setting.
The whole thing comes together in about 15 minutes, depending on how good your slicing skills are. Get your biggest chef’s knife out and go to town!
- 1 dozen Brussels sprouts, shredded
- 1/2 small bunch of lacinato kale, chiffonaded
- 1/2 cup pecans, chopped and toasted
- 1/4 cup pepitas
- 1/2 cup pomegranate arils
- 1/2 cup shredded Parmesan cheese
- 1 shallot, roughly chopped
- Juice of one orange (roughly 2 Tbsp)
- Juice of one lemon (roughly 2 Tbsp)
- 1/2 tsp salt
- 1 Tbsp honey
- 2 Tbsp plain Greek yogurt
- 1/4 cup olive oil
- Slice your veggies; toss with nuts, cheese, arils and pepitas.
- Place all dressing ingredients in small food processor and blitz until smooth. Alternatively, mince the shallot and whisk the dressing together with a fork.
- Drizzle dressing on salad. Toss to combine. Serve. Told you it was easy.