This salad is easy to throw together, and pairs well with many meals - try it with kabobs or topped with gyros - or forego the toppings and serve as a slaw.
Ingredients
1 bunch lacinato (dinosaur) kale
12 brussels sprouts
¼ c tahini
¼ c water
1 - 2 t maple syrup
2 t miso
~
3 T sliced almonds, toasted
3 T pomegranate seeds
1 pita round made in to pita croutons {see easy instructions below}
Instructions
Prepare a large salad bowl.
Wash the kale and brussels sprouts and slice both as thin as possible.
Slice the kale with a chef's knife and place in the bowl.
After trimming the brussels sprouts, use a mandolin (watch your fingers and use the slicing guard!) - or a food processor's slicing disc will take like 3 seconds to slice the 12 sprouts.
Break up the sliced sprouts with your fingers and distribute over the kale.
In a small bowl, whisk together the tahini and water, then whisk in the maple syrup and miso.
Pour half of the dressing over the kale and brussels sprouts, using your hands to make sure all of the greens are coated, mixing the brussels sprouts throughout the kale. Massage the dressing in just a bit.
Reserve the rest of the dressing for serving.
Top the salad with the toasted almond slices, pomegranate seeds, and pita croutons.
To make the pita croutons:
Dice the pita round into very small squares, spread in a single layer on a rimmed baking sheet, and spray with oil. Sprinkle with spices of your choice {try paprika and cumin}, and toast in the oven for a few minutes at 375 until crisp.
Recipe by My Utensil Crock at https://www.myutensilcrock.com/2014/12/28/middle-eastern-kale-brussels-sprout-salad/