Blanched Kale + Brussel Sprouts Salad with Whole Grain Mustard Vinaigrette is a hearty, fresh and healthy salad that holds up great in the fridge. Crunchy radishes, sweet heirloom tomatoes, tender red potatoes and creamy avocado make this the perfect summer meal!

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I use to make this salad all the time, but somewhere along the line it just fell out of the rotation. I think a big part of it is that I like to make this Blanched Kale + Brussel Sprouts Salad when I’m having it as a meal, and I don’t make many salad meals with two kids under 6.

That being said, I really really missed it. It’s such a great salad to make ahead of time because the greens are so hearty that they hold up really well in the fridge. It would be perfect to make on a Sunday and take it to lunch with you all week.

In the past I’ve made ground turkey patties to go on it, but that is when I’m serving it for dinner and want my husband to feel like he had a meal not just a salad. This time I made it just for me, and I decided that I didn’t need anything else on it.

If you’re missing the protein, though, this would be EXCELLENT with a sliced hard boiled egg on top.

What are Hemp Seeds and Why Are Hemp Seeds Good For You?

See those little seeds sprinkled all over the salad? Those are hemp hearts, or hemp seeds.

They may look small and unassuming, but hemp seeds are incredibly nutritious, and they taste good too. Their flavor is mild and a little nutty. I like to put a bunch on top of my oatmeal with peanut butter and a banana. Yum!

Hemp seeds are full of omega-6 and omega-3, two essential fatty acids, and more than 25% of their total calories comes from plant based protein.

Hemp seeds are even better for you than chia seeds (which are a known super food) or flax seeds (also incredibly good for you)!

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Why Blanch the Kale + Brussel Sprouts?

Fair question.

I eat raw kale salads all the time, and I love them! But when you throw brussel sprouts into the mix, it’s just not a great raw vegetable. Am I right?

I like to blanch the two greens because it takes that raw edge off of the taste. They are still very hearty, crunchy and a little bit crisp, but they are also easier to chew. And when blanched it feels a little bit more like a meal than just a bowl full of raw vegetables.

I enjoy the change in texture from a regular salad. It surprises the pallet and makes it a unique salad experience that you’ll enjoy and remember.

Are you a brussel sprout lover or hater? And would you let this salad try to change your mind if you’re a hater?? Let me know in the comments!

Blanched Kale + Brussel Sprouts Salad with Whole Grain Mustard Vinaigrette

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Vanessa at The Cheerful Kitchen

Yields Serves 2 as an entree, 4 as a starter or side

Blanched Kale + Brussel Sprouts Salad with Whole Grain Mustard Vinaigrette is full of crunchy radishes, sweet heirloom tomatoes, tender red potatoes and creamy avocado. It's the perfect summer meal!

30 minPrep Time

1 minCook Time

31 minTotal Time

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Ingredients

For Salad
• 1 bunch organic kale
• 1 lb brussel sprouts
• 4-6 radishes
• 2 medium red potatoes
• 6-8 mini heirloom tomatoes, grape tomatoes or cherry tomatoes
• 1 avocado
• 2 Tablespoons raw shelled Hemp seeds/hearts
For Vinaigrette
• Stone ground Mustard 1T
• olive oil 1/4 cup
• 5-6 pitted dates
• salt 1/2 tsp
• Pinch of pepper
• 3 Tablespoons water
• 1 T apple cider vinegar

Instructions

1. Make the vinaigrette by putting everything but the whole grain mustard into a high speed blender and blending for 2 minutes, until it is completely smooth and creamy. Pour the vinaigrette out into a bowl and whisk in the whole grain mustard. Set aside in the fridge to chill.
2. Put a large pot that is half way filled with water on to boil.
3. Place your red potatoes in a medium pot and cover with cool water. Put them over high heat and when the water is boiling, boil the potatoes for 10-15 minutes, until a sharp knife is easily inserted to the center of the potato. Drain and set aside to cool.
4. While your pots are working, remove your kale leaves from the tough stems and chop into long thin shreds. Wash thoroughly and then set aside. (You don't need to worry about the water at this point because they are going to be blanched.)
5. Remove the outer leaves of the brussel sprouts and cut off the ends to discard, then cut them in half. With a sharp knife, cut each half into thin shreds width wise. Set aside.
6. When your large pot of water has come to a rolling boil, dump all the kale and brussel sprouts in and stir around so that all of it goes into the boiling water. Count to 60 and then use a large slotted spoon or handled mesh strainer to get it all out and into a colander. Immediately rinse with cold water to stop the cooking process and drain completely.
7. Use a salad spinner to dry your greens, or wrap it all up in a clean kitchen towel and swing the towel around 10-12 times. (Make sure it's wrapped up tight so you don't throw greens all over your kitchen!) Set the greens aside in a large salad bowl.
8. Wash your tomatoes and radishes. Cut the tomatoes in halves or quarters, and thinly slice the radishes on a mandolin or with a sharp knife. Add them to the salad bowl.
9. Now that the potatoes are cool enough to handle, cut them in half and then thinly slice each half. Place those in the salad bowl.
10. Dice or slice your avocado and add that to the salad bowl.
11. Sprinkle your salad with the hemp seeds and drizzle with your vinaigrette. Enjoy!

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https://thecheerfulkitchen.com/kale-brussel-sprouts-salad-vinaigrette/

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