I don’t care what the trendsetters say, I’m still madly in love with kale. It will forever be my spirit green. It doesn’t go soggy and doesn’t have that bitter taste typically found in other greens. Plus, I feel like I’ve done my body good just by buying it and putting it in my fridge. I like to pretend that it acts as a sort of junkfood charcoal filter for the other not-so-healthy ingredients lurking in my fridge. All that said, I’m not a fan of posting about salads. Le’ts be real, they are the lazy man’s blog post fodder. Easy to whip up and easy to clean up, but darn it they can be so lovely.
This kale-Brussels sprouts combination is my new favorite salad base. It’s shredded fine like cabbage for a cole slaw and keeps for the whole week if left undressed. And, if you aren’t really feeling like a cold salad one day, you can toss a bowlsworth in a skillet for just a few minutes and have yourself some nice warm greens. Ah the flexibility.
This particular salad uses the kale-sprouts base, warm toasty pecans, peeled sections of lovely pink grapefruit, and a sweet-tart dressing made with pecan oil and fresh grapefruit juice. It’s so easy I’m embarrassed to post it here, but I couldn’t pass up the opportunity to showcase these lovely hues.
Kale and Sprouts Salad with Pink Grapefruit Dressing
1/4 cup pecan oil
1/4 cup grapefruit juice
1 teaspoon Dijon mustard
salt and pepper to taste
1/4 cup pecans, roughly chopped
4 cups kale, thinly chopped
1 1/2 cups shredded Brussels sprouts
1 grapefruit, peeled and thinly sliced and quartered
1. In the bottom of a large bowl, whisk together the pecan oil, grapefruit juice, mustard, and salt and pepper. Set aside.
2. In a small pan, lightly toast the pecans.
3. In the same bowl with the dressing, toss together the kale and sprouts until evenly coated. Add the warm pecans to the pan, tossing again to lightly wilt the greens. Portion onto plates and top with several sections of grapefruit.