This vibrant, nourishing dish highlights the natural flavors of kale and Brussels sprouts, complemented by a creamy, tangy dressing. Perfect as a side or a light main, it’s packed with fiber, vitamins, and healthy fats.
Ingredients:
- 5 stems of kale, finely chopped
- 5 Brussels sprouts, thinly sliced
- 1 garlic clove, minced
- 2 tbsp olive oil
- 1/4 cup toasted walnuts or almonds
- 1/4 cup pomegranate seeds (optional, for a festive touch)
For the Lemon-Tahini Dressing:
- 2 tbsp tahini
- Juice of 1 lemon
- 1 tbsp olive oil
- 1 tsp honey (or maple syrup for a vegan option)
- 1–2 tbsp water (to thin, as needed)
- Salt and pepper to taste
Method:
- Prepare the Vegetables:
Heat 1 tbsp of olive oil in a large pan. Add the Brussels sprouts and sauté for 2–3 minutes until they soften slightly. Add the kale and garlic, and cook for another 2 minutes, stirring gently, until the kale wilts but remains vibrant. - Toast the Nuts:
In a separate dry pan, toast the walnuts or almonds for 2–3 minutes until golden and fragrant. - Make the Dressing:
In a small bowl, whisk together tahini, lemon juice, olive oil, honey, and water until smooth. Adjust the consistency with more water, if needed, and season with salt and pepper. - Assemble the Salad:
In a serving bowl, combine the sautéed kale and Brussels sprouts. Toss with the dressing while still warm. Sprinkle the toasted nuts and pomegranate seeds on top for added crunch and a festive flair.
This recipe celebrates the versatility of these powerhouse vegetables, offering a delicious way to support digestion and immunity during the colder months. Enjoy!
