Kale Salad with Brussels Sprouts and Cranberries

This salad makes the perfect side to any meal or can be enjoyed on its own. Crunchy raw kale, creamy maple-mustard dressing, and tangy wild cranberries are combined for a flavourful, but ultra-simple dish. If you can’t get your hands on dried cranberries, simply dry regular cranberries in the oven on very low heat for a few hours. Enjoy!

Salad Ingredients

1	bunch of kale, stems removed, thinly sliced*
15	Brussels sprouts
handful	dried cranberries
pinch	sea salt

Dressing Ingredients

3 tbsp	oil
2 tbsp	creme fraiche or heavy cream
1 tbsp	maple syrup
1 tbsp	sherry vinegar
1 tsp	sesame oil
1	small shallot, finely chopped
1	clove garlic, finely chopped

Directions

Bring a small pot of water to a boil and blanch the Brussels sprouts for one minute.
Transfer them to ice cold water. Pick as many leaves off the Brussels sprouts as you can, and thinly slice the rest.
In a large salad bowl, mix the kale, Brussels sprouts, cranberries, salt, and the dressing.
Mix all ingredients in a jar.

Serves 6.

Recipe provided by: Chef Bryan Picard

Visit Bryan’s blog, The Bite House, for more of these beautiful, locally-inspired recipes.

Source Guide:

*Pick up farm-fresh seasonal produce from Noggins Corner Farm Market, Stirling Fruit Farms, Masstown Market or one of the many other Farmers’ Markets of Nova Scotia.

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