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Winter Salad Recipe

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This recipe for Winter Salad is from The Austin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 C raw sunflower seeds
1 tsp. plus 1/3 C extra virgin olive oil
Kosher salt
Freshly ground pepper
1/2 small shallot, finely chopped
1 small garlic glove
1/2 large lemon
2 Tbsp Dijon mustard
1 large bunch of Tuscan kale, ribs and stems removed, leaves thinly sliced
1/2 apple, thinly sliced
6 oz. Brussel sprouts, trimmed, very thinly sliced
2 oz. Parmesan, grated on the small holes of a box grater
Directions:
Directions:
Preheat over to 350º. Toss sunflower seeds and 1 tsp oil on a rimmed baking sheet; season with salt and pepper. Toast until golden brown, 7-10 minutes. Let cool.

Place shallot in a medium bowl and finely grate in garlic. Squeeze in lemon juice, then add mustard and whisk to combine. Season with salt and pepper. Let sit for 5 minutes. Whisk in remaining 1/3 cup oil.

Toss kale, apple, and Brussel sprouts in a large bowl to combine. Drizzle dressing over and toss again to coat; season with salt and pepper. Add Parmesan and sunflower seeds and toss lightly to incorporate.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This recipe came from Clean Eating Magazine, December 2019/January 2020 edition.

 

 

 

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