Brussels Sprouts, Kale and Squash Salad

July 29, 2021
Created by Chef Callyn Graf
20 minutes
Serves 4
  • Salad
  • 1 lb small Brussels sprouts trimmed and quartered
  • 2 cups cubed butternut squash
  • Olive oil
  • Salt and freshly ground pepper
  • 1 bunch curly kale, stems removed and thinly sliced
  • Dressing
  • 3 Tbsp balsamic vinegar
  • 1 Tbsp tamari or less sodium soy sauce
  • 1 clove garlic, minced
  • 1 Tbsp roughly chopped fresh basil
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground pepper

Preheat oven to 400°.

To make the salad, on a sheet pan, toss sprouts and squash with a small amount of olive oil, salt, and pepper. Roast until golden and crispy on the ends, about 8 minutes. Let cool for 15-20 minutes.

In a large bowl, add kale. Drizzle with oil and salt. Massage with your hands until kale starts to break down and soften. Add roasted sprouts and squash and toss.

To make the dressing, in a bowl, add balsamic, tamari, garlic, and basil. Slowly whisk in olive oil to emulsify. Season with salt and pepper.

Dress salad, adding in small amounts so as not to overdress. Toss and serve.