The Best Winter Salad with Kale and Brussels Sprouts
Whether you are looking for an elegant salad presentation for guests, or just want to switch up you summer salads, this winter salad with kale and Brussels sprouts will surely wow!
Servings: 4 people
Ingredients
For the dressing
- ¼ cup maple syrup
- ¼ cup dijon mustard
- 2 tablespoon lemon juice
- 2 tablespoon soy sauce
- 2 tbsp olive oil
- ¼ teaspoon Black pepper, more or less to taste
- ¼ teaspoon Red pepper, more or less to taste
For the salad
- 1 half butternut squash, cubed (about 4 cups)
- 1 red onion, sliced
- 3 tablespoon olive oil, divided
- 1 tablespoon cinnamon, divided
- 1 ½ teaspoon allspice, divided
- 1 14oz block extra firm tofu, drained, pressed, and cubed
- 2 tablespoon cornstarch (sub with arrowroot powder)
- 3-4 cups kale, chopped
- 8-10 Brussels sprouts, thinly sliced
- 2 apples*, sliced or cubed, rubbed with lemon juice to prevent browning
- 1 cup Pomegranate seeds
- ¼ - ½ cup Pecans, chopped
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Add all the dressing ingredients together and whisk together well. Place in the fridge until ready to use.
- Add butternut squash and onions into a large bowl with 2 tablespoon olive oil, toss to combine. Sprinkle with ½ tablespoon cinnamon and ¾ teaspoon allspice and toss to combine again. Spread across a parchment lined baking sheet into an even layer.
- In the same bowl, add the tofu cubes, cornstarch, remaining ½ tablespoon cinnamon and ¾ teaspoon allspice. Toss to combine evenly ensuring all the tofu has cornstarch on them. Place on a separate parchment lined baking sheet into an even layer. Put both trays in the oven and cook for 20-25 minutes or until squash cubes are fork tender. Remove and let cool for 5-10 minutes before adding to the salad.
- In a large bowl, add the chopped kale and 1 tablespoon olive oil. Massage the kale for a few minutes to help the texture. Add the sliced Brussels. When cooled slightly, add the squash, onions, and tofu on top. Then sprinkle with the apples, pomegranate seeds, and pecans. Top with the dressing or serve dressing on the side.
Notes
*We used 1 sweet and 1 tart apple for variation, but you can use your preference