Some nights, only a salad will do. This one is so satisfying that even our most devout carnivores request it on repeat. A mandolin makes fast work of the Brussels sprouts, and roasting them briefly in a hot oven helps bring out their nutty flavor. Kale ramps up the health value of the salad even more, and giving the leaves a bit of a massage before cutting, makes them surprisingly tender.
It’s a very adaptable recipe, too! If you feel like adding wild rice? How yummy! We added pre-cut butternut squash that we roasted at the same time we roasted the Brussles sprouts. And the Brown Sugar Vinaigrette gives the entire dish a soft sweetness that brings the perfect balance to the greens. On salad night? I love to use crispy quinoa in place of croutons for a perfect crunch and a hit of protein.
But here’s one of the best things about this salad. On night two? If you have any leftovers? Brown a bit of ground sausage, drain any excess fats, and then add the leftover salad into the skillet. Simply warm through and enjoy the most perfect dinner. We use whatever we have on hand. Last week it was spicy Italian sausage. But we’ve also used handmade Wild Duck Sausage when we have breasts available, and it is absolutely life-altering. Follow our recipe and don’t be intimidated for a second. We’ve adapted it for use with simply a food processor/metal blade and while a bit of messy hand-mixing is involved? It is worth every wee bit of effort. And freezes beautifully.
Fall Harvest Salad (Serves 4)
Ingredients
1 bunch kale (Lacinato or Tuscan kale is a bit more mellow and I’ll use if I can find)
1 lb. Brussels sprouts
1 lb. pre-cut butternut squash (cut your own if you can’t find any; 1/2 in. pieces)
2-4 oz. chèvre (I like the herb-crusted version, if I can find it. Just not goat cheese with honey added; it’s too sweet for this salad).
1 cup quinoa
1 pomegranate (seeds are all we’re using here, so buy those if no whole fruit is available)
Brown Sugar Vinaigrette
Ingredients
1/4 cup apple cider vinegar
2 Tbs. light brown sugar
1 tsp. Dijon mustard
1/4 oil ( we use avocado oil or extra virgin olive oil)
1 small shallot, minced
Directions
- I like to make the dressing first to give the flavors time to meld. Simply blend vinegar, brown sugar, and dijon thoroughly. Drizzle in oil, while stirring. Then add shallot and season with salt/pepper, to taste. Set aside.
- Preheat oven to 350°. Add 1 cup quinoa and 2 cups water to heavy pot, bring to boil, reduce heat, and simmer covered for 15 min. Once complete. Transfer to parchment-lined baking sheet. Drizzle with a bit of olive oil, salt, pepper and mix to coat well. I simply use my hands. Then spread quinoa evenly across baking sheet and pop into oven for about 15-20 min. Remove and set aside to cool.
- Raise oven heat to 400°. Prepare kale by first stripping each stalk. Simply hold the stem at the base and run your hands the length of the stalk to strip away the leaves. Then place in a large salad bowl with a bit of oil to coat, and massage the kale well with your hands; about 2-3 min. This process will help break down the plant’s fibers and make it less coarse and chewy. It also takes away the slightly bitter edge. I then chop, throw back into the large salad bowl, and set aside.
- Place butternut squash on a parchment-lined baking sheet. Toss with oil, salt, and pepper. Into the 400° oven for 25-30 min.
- While squash is roasting, prepare Brussles sprouts by removing base and, using a mandolin, shave each sprout into thin pieces. You can do this with a knife if you don’t have a mandolin handy. But these little gadgets are useful, can be purchased inexpensively, and make quick work of this step. Place shaved sprouts on a parchment-lined baking sheet, toss with oil, salt, and pepper. Pop into 400° oven for 15 min or to desired doneness. We like them a bit crispy! I can usually time this last step so that squash and Brussles sprouts finish together.
- Add sprouts and squash to the large salad bowl with kale.
- Crumble goat cheese and add to mix.
- Slice the pomegranate in half horizontally, and hold low over the salad bowl, seed side down. Whack the fruit on the back with a strudy wooden spoon and the seeds will pop right out. Use as many or as few as you like. We use the seeds from an entire fruit.
- Toss with dressing and sprinkle liberally with the crispy quinoa. I always bring extra to the table with a spoon since it’s a wildly popular salad topping at our house.
Note: Save any leftovers! Doesn’t matter if they are dressed with vinaigrette, in fact, all the better! The greens hold up beautifully and make the most excellent skillet dinner the following night, especially with browned, ground sausage added to the mix!
