Pioneer Woman Brussels Sprout and Kale Salad with Strawberry Basil Vinaigrette

Pioneer Woman Brussels sprout and kale salad with strawberry basil vinaigrette turns golden sprouts, baby kale and fresh fruit into a crunchy, colorful salad in 40 minutes. Try this healthy fall salad recipe for Thanksgiving or potluck dinners, since it's make-ahead friendly and full of bright flavor.

Cook the Brussels sprouts until they turn deeply golden, because browning mellows their bitterness into something nutty and sweet. Pull them early and they taste raw and sharp next to the fruit.

Blending fresh strawberries and basil straight into the dressing gives it a fruity color and flavor that bottled vinaigrettes can't match. Candying the almonds in maple syrup right in the skillet also adds a sticky crunch with almost no extra work.

Pioneer Woman Brussels Sprout and Kale Salad with Strawberry Basil Vinaigrette

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Course: SaladCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

25

minutes

Cooking time

15

minutes

Calories

340

kcal

Warm, golden Brussels sprouts and sticky candied almonds sit on a bed of tender greens and baby kale. Juicy blueberries, grapes and salty feta all get coated in a smooth strawberry vinaigrette.

Ingredients

• FOR THE BRUSSELS SPROUTS:
  

• 1 tbsp. Avocado Oil Or Light Olive Oil
  

• 1 lb. Brussels Sprouts, Trimmed And Halved
  

• 2 sprigs Fresh Thyme (or 1/4 Teaspoon Dried)
  

• 2 cloves Garlic, Minced
  

• FOR THE VINAIGRETTE:
  

• 5 Large Ripe Strawberries
  

• 1 tsp. Whole Grain Or Dijon Mustard
  

• 4 tbsp. White Wine Vinegar
  

• 10 leaves Fresh Basil
  

• 1 tsp. Honey, Or More To Taste
  

• 1/4 tsp. Sea Salt
  

• 1/4 c. Avocado Oil Or Light Olive Oil
  

• FOR THE CANDIED ALMONDS:
  

• 2/3 c. Sliced Almonds
  

• 1 tbsp. Pure Maple Syrup
  

• Sea Salt, to taste
  

• FOR THE SALAD:
  

• 5 oz. weight Spring Greens Salad Mix
  

• 5 oz. weight Baby Kale
  

• 1 English Cucumber, Diced
  

• 1 c. Blueberries
  

• 1 c. Halved Grapes
  

• 1/2 c. Crumbled Feta Cheese
  

• 1/2 c. Dried Cranberries
  

Directions

• Brown the sprouts: Heat 1 tablespoon avocado oil in a medium skillet over medium heat, then add 1 pound halved Brussels sprouts and 2 sprigs fresh thyme. Cook, stirring occasionally, for 10 to 12 minutes until they are cooked through and golden brown.
• Add the garlic: Stir in 2 minced garlic cloves and cook for another 1 to 2 minutes. Then take the skillet off the heat and let the sprouts cool.
• Blend the vinaigrette: Put 5 large strawberries, 1 teaspoon mustard, 4 tablespoons white wine vinegar, 10 basil leaves, 1 teaspoon honey and 1/4 teaspoon sea salt in a blender. Blend until smooth, then pour in 1/4 cup avocado oil while the machine is running and add more salt if it needs it.
• Candy the almonds: Add 2/3 cup sliced almonds, 1 tablespoon maple syrup and a generous pinch of sea salt to a small skillet over medium-low heat. Stir occasionally until the nuts turn golden and fragrant, since the syrup will cook down and leave them sticky and clumped together.
• Cool the almonds: Remove the almonds from the heat and let them cool. They crisp up as they sit, so keep them off the salad until the very end.
• Build the bowls: Divide 5 ounces spring greens and 5 ounces baby kale among the bowls. Then top each one with the cooled sprouts, diced English cucumber, 1 cup blueberries, 1 cup halved grapes, 1/2 cup crumbled feta, 1/2 cup dried cranberries and the candied almonds.
• Dress and serve: Drizzle the strawberry vinaigrette over the top of each bowl. Then serve right away so the greens stay crisp.

Tools for this recipe

• Vitamix E310 blender, Lodge 10.25-inch cast iron skillet, Victorinox Fibrox 8-inch chef's knife, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this Brussels sprout and kale salad ahead of time?

Yes, you can cook the sprouts, blend the vinaigrette and candy the almonds a day ahead. Keep each one separate, then assemble just before serving so the greens don't wilt.

What can I use instead of baby kale?

Baby spinach or arugula works well, since both are tender and don't need any massaging. Arugula adds a peppery bite that goes nicely with the sweet fruit.

How long does the strawberry basil vinaigrette last?

Store it in a sealed jar in the fridge for about 3 days. It may separate, so give it a good shake before you drizzle it on.

Can I use frozen strawberries in the dressing?

Fresh ripe strawberries give the best flavor and color, so I'd use those. If you only have frozen, thaw them fully first and drain off the extra liquid so the dressing doesn't turn thin.

What's the most common mistake with this salad?

Dressing it too early is the biggest one, because the greens go limp within minutes. Add the vinaigrette right at the table and keep the sticky almonds for the very end.