Inspired by a side my friend ordered at Westside Local in Kansas City this past weekend, I decided to try to recreate the dish. Here is my attempt! I think it would go well with many dishes, including grilled salmon or a veggie burger, but it is also very filling and can hold its own. The sweetness of the maple syrup is tempered by the bite of red wine vinegar and dijon mustard and creamy earthiness of the tahini. The slivered almonds bring a really nice crunch to an otherwise softer salad. And if you don’t care for brussels sprouts, halve the suggested portion below, but please oh please try them in this salad– you may find that you actually love them prepared this way!
Ingredients
- 3 cups curly kale, rinsed, tough stems removed, and chopped finely
- 2 cups finely shredded brussels sprout leaves (do this with a very sharp knife)
- 1/4 cup freshly grated parmesan
- 1/4 cup slivered almonds
- 1/4 cup crumbled bacon (optional)
- 2 Tbsp olive oil
- salt & pepper to taste
- tahini maple dressing (see below)
Tahini Maple Dressing
- 2 Tbsp red wine vinegar
- 2 Tbsp olive oil
- 2 Tbsp pure maple syrup
- 1 Tbsp sesame tahini
- 1/2 tsp dijon mustard
Place shaved brussels sprout leaves in a baking dish with olive oil and salt & pepper and toss until coated. Bake at 400 for 15 minutes, or until brussels sprouts look like this (some crispy pieces; some tender):
While they are baking, make the vinaigrette. Whisk together the red wine vinegar, olive oil, maple syrup, tahini, and mustard until smooth.
Remove brussels sprouts from oven and immediately place kale on top to steam slightly:
Toss sprouts and kale together, then top with vinaigrette and toss again. Top salad with bacon, slivered almonds, and parmesan and serve warm or at room temperature (or just throw all ingredients into a big bowl, mix, and serve). Enjoy!
I need a green dish for my book club this weekend and I am so excited to try this out, though I might tweek it to make it Whole30 approved.
This looks amazing, i am hungry again now….
What in the whaaaat! This looks purely magical. I am in love with it and want to marry it.
I am literally salivating. Looks delicious. I started doing something somewhat similar but sort of the reverse – I took a recipe for vinegar slaw and add to the usual cabbage and carrots added red peppers, onion, and chopped kale. (And the leftovers are great on green salads- they work like a dressing!)
This is one I will definitely be testing out – yum!
Oh, that looks delicious!! I will definitely be pinning to make later!
absolutely delicious looking. i think i’ll have to try this this week. i have a tahini and spinach recipe coming up – again, with the great minds:)
Oh goodness, you just may turn me on to brussel sprouts. I can imagine they would be so tasty prepared like this.
That looks delicious. I love Brussels sprouts and kale. Add maple, bacon, and parmesan? Oh, I am THERE.