Kale, it’s what for dinner…most nights at my place at least. I’m actually kidding, brussel sprouts are probably WAY more of regular around my dinner table. Regardless, clearly I’m obsessed with green stuff and I also have a love for whipping up random salad dressings based on whatever I have around the kitchen, so this evening, this beautiful salad creation was born. It’s a kale salad tossed in a simple truffle vinaigrette topped with roasted brussel sprouts, onions and cashews and it was delicious! Since it was so tasty, so easy to make and also happens to be vegan, gluten free, dairy free AND all around good for you – I thought I’d share the recipe with you guys!
Kale Salad with a Truffle Vinaigrette. serving for 1 // double + quadruple as needed
3 handfuls of organic tuscan kale shredded
1/4 cup of diced sweet white onions
3/4 cup of shaved brussel sprouts
2 tbsp of crushed roasted cashews 2 tsp of coconut oil (for sautéing brussel sprouts + onions) Dressing: 2 tbsp of olive oil
2 tbsp of balsamic vinegar
2 tbsp of dijon mustard
2 tbsp of truffle salsa
Pretty basic, very few ingredients and you have an absolutely delicious lunch or dinner that’s vegan, gluten free, dairy free, good for your body and easy to throw together. Wash and chop your kale, put your onion and 1 tsp of coconut oil into a small sauce pan on medium heat and let them become translucent while your making your dressing. Once the dressing is complete, toss your kale in it and set it to the side. As soon as onions are done, toss them in with the kale, put the remaining coconut oil in the pan and add the shaved brussel sprouts. Cook the brussel sprouts till they brown a little on the edges and then toss them on top of you kale salad. Finish by sprinkling the roasted cashews over the top.