Ingredients:
For the Maple-Almond Vinaigrette:
- 2 tablespoons creamy almond butter (tahini can be substituted)
- 2 tablespoons balsamic vinegar
- 1 tablespoon pure maple syrup
- 1 tablespoon extra virgin olive oil
- 1 tablespoon water (to thin)
- Salt and black pepper to taste
For the salad:
- 1 large bunch lacinato kale (about 4 cups)
- 2 cups thinly shaved Brussels sprouts
- 1/4 cup sliced almonds
- 1/4 cup dried cranberries (or 1/2 apple, chopped)
- 1/4 cup freshly grated Parmesan cheese
- 4 slices bacon, cooked and crumbled (optional)
Instructions:
Make the vinaigrette:
- In a small bowl, whisk together almond butter, vinegar, maple syrup, olive oil, and water until smooth and emulsified. If the almond butter is very thick, you can microwave for a few seconds to soften it.
- Season generously with salt and black pepper to taste.
Prep the kale:
- Remove the thick ribs from the kale and discard.
- Stack the leaves, roll them tightly, and chop finely.
- Place in a large bowl and use your hands to gently massage the kale for 1-2 minutes. This helps soften it and make it less bitter.
Prep the Brussels sprouts:
- Trim ends off of Brussels sprouts and remove any tough outer leaves.
- Thinly slice the sprouts with a knife or use a mandolin for very thin shavings.
Assemble the salad:
- Add the shaved Brussels sprouts, sliced almonds, dried cranberries (or chopped apple), Parmesan cheese, and crumbled bacon (if using) to the bowl with the kale.
- Drizzle with desired amount of the Maple-Almond Vinaigrette and toss everything until evenly coated.
Serve and adjust:
- Taste the salad and adjust salt, pepper, and dressing. You can add the vinaigrette gradually until you reach your desired flavor and texture.
- Enjoy immediately, or chill before serving!
Tips:
- Make-ahead: Dressing can be made several days ahead and stored in the refrigerator. Kale can be prepped a day in advance and stored in a container with a slightly damp paper towel to keep it fresh.
- No almond butter? Substitute with tahini or peanut butter.
- Variations: Add different nuts, cheese, or dried fruit. Try pepitas, sunflower seeds, goat cheese, feta, or chopped dates.
- Heartier salad: Add cooked quinoa, farro, or roasted chickpeas for a more substantial meal.
