At a brewery / ‘gastropub’ last week I ordered a kale salad, because it had some of my favorite things in it: roasted brussels sprouts, and roasted cauliflower. C’mon.
The salad was fine and all, but it had very little of my favorite things. A lot of kale that kept me busy chewing, some fluffy bitter greens that took up space, none of the nuts it promised, and maybe two sprouts and a couple tiny florets of cauliflower.
I fixed your kale salad. I wish I could fix your beer, but I haven’t learned how to do that. YET.
Yummy Kale Salad with Roasted Brussels Sprouts, Cauliflower, Pecans and Cheddar
Quadruple the number of roasted veggies – as in, an entire head of cauliflower and maybe a pound of sprouts. (I added shallots with the b-sprouts and cali. Just roast in 350 degree oven with a little olive oil, salt and pepper for 20-30 min.)
Add some spinach (easier to chew!) and kale. Purple kale is pretty here.
Throw in some toasted pecans and chunks of sharp white cheddar.
Mix up a simple apple cider vinaigrette. (I used this recipe, but without the garlic and mustard, and with maple syrup instead of honey.)
All better now.