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Categories:Viewed: 35 - Published at: 3 years ago
Ingredients
- 8 leaves Kale, Stems Removed And Torn Into Pieces (8-10 Cups Loosely Packed)
- 7 ounces, weight Brussels Sprouts, Bruised Leaves And Ends Removed
- 3 Tablespoons Sriracha Vinaigrette Or Your Favorite Dressing, Divided
- 2 Medium Apples, Seeded Cored And Cut Into Quarters (for Smaller Slices Cut Into 1/8 Chunks)
- 2 Tablespoons Raw Pepitas
- 2 Tablespoons Dried Cranberries
- 2 Tablespoons Raw Pecans Pieces (about 10 Whole Pecans)
- 1 cup Cooked Cannellini Beans
- 1 teaspoon Gorgonzola Cheese Crumbles (omit For Vegan)
- 1/2 Small Lemon, Sliced Into Wedges (optional)
Method
- Place slicing blade in food processor (for very finely chopped kale, use the shredding blade).
- Working in bunches, feed kale through processor.
- Empty sliced kale into a large bowl.
- Still using the slicing blade, feed Brussels sprouts through processor.
- Empty sliced sprouts into the bowl with kale.
- Toss to mix.
- Drizzle with 1-2 tablespoons of Sriracha vinaigrette and toss well to combine.
- Return to food processor (still with slicing blade) and, working a quarter at a time, slice apples.
- Empty sliced apples into kale/sprouts mixture.
- Add pepitas, cranberries, pecans and beans to bowl.
- Drizzle with remaining Sriracha vinaigrette and toss well.
- Divide salad into bowls and sprinkle with cheese if using.
- Serve with lemon wedges if desired.
- Note: Recipe for Sriracha vinaigrette is available in our TK recipe box, or on our website.
