Shredded Brussels Sprout and Kale Salad seems to be this years food version of twerking (super trendy). It is all over the place. In magazines, on cooking shows and on seasonal restaurant menus. I’m 100% ok with this, it is a tasty salad packed full of health supportive ingredients. Hopefully it won’t fall off the trend wagon anytime soon. On the flip side, I hope twerking falls off the trend wagon very soon, like yesterday.
Today I set out to make my own version of Shredded Brussels Sprout and Kale Salad. I had my ingredients and I had a plan. Then my plan didn’t go as planned. What started out as a salad ended up as a sauté. Minus the Kale. I caramelized the onions and added the shaved brussels sprouts. My next plan of action was to toss it with kale, organic sausage, almonds and a dijon vinaigrette. I didn’t make it that far. The caramelized onions and brussels sprouts looked delicious on their own. They were begging not to be made into a salad. I complied and tossed the warm brussel sprouts and caramelized onions with a dijon vinegrette, almonds and organic sausage. The kale was left untouched on my cutting board. My unplanned plan ended up being perfect. This recipe was warming and flavorful.
Now what to do with the bunch of Kale I have sitting in my fridge. I am thinking Cheesy Kale Chips… Stay tuned.