• Skip to content
  • Skip to primary sidebar
  • Skip to footer

Forks and Folly

Food. Fun. Fun with your Food.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

  • Home
  • About
  • Food
  • Folly
    • Crafting
    • Decor
    • Fitness
    • Lifestyle
  • F&F Series
    • Kitchen Stories
    • 52 Weeks of Sweets
    • F&F Around the World
  • Collaborate
  • Contact

November 17, 2017 Food

Charred Brussels Sprout and Kale Salad

Charred Brussels Sprout and Kale Salad with pomegranate arils is the perfect red and green side dish for your holiday table!  Serve it alongside your turkey dinner or with whole fish for a delicious and festive meal.

Charred Brussels Sprout and Kale Salad with pomegranate arils is the perfect red and green side dish for your holiday table!  Serve it alongside your turkey dinner or with whole fish for a delicious and festive meal.

When a food becomes trendy, I’m usually the first one to get excited.  Bacon, brussels sprouts, pumpkin spice… let’s do it.  But, kale?  Step aside.

Kale has never really done it for me.  Sure, I’ll throw it in a salad or stir fry it every now and then.  In moderation, it’s fine.  But, I wasn’t eating forkfuls of it.

That was, until I discovered that when roasted, it’s freaking delicious.  And when tossed with charred brussels sprouts, tart balsamic vinegar and ruby red pomegrante arils?  Why it’s delicious and beautiful enough to grace my holiday table.

Charred Brussels Sprout and Kale Salad with pomegranate arils is the perfect red and green side dish for your holiday table!  Serve it alongside your turkey dinner or with whole fish for a delicious and festive meal.

I haven’t quite finalized my turkey day menu yet (for shame, right?), but you can bet this dish will be a side come Thanksgiving or Christmas!

But don’t wait for a major event, it’s easy enough to make any night of the week.  Although practically speaking, you can totally omit the pomegranate.  It does add great flavor, but may not be worth the effort on a regular ol’ school night.

Charred Brussels Sprout and Kale Salad

Preheat your oven to 450 degrees Fahrenheit.  Trim the ends and thinly slice the Brussles sprouts.  Remove the large stems of the kale and thinly slice the leaves.

Charred Brussels Sprout and Kale Salad with pomegranate arils is the perfect red and green side dish for your holiday table!  Serve it alongside your turkey dinner or with whole fish for a delicious and festive meal.

Place the Brussles sprouts in a separate large baking pans and drizzle with olive oil.  Season with salt and pepper.  Place the Brussles sprouts in the oven first and bake for 15 minutes, or until the leaves are slightly charred.  After five minutes, place the kale in the oven, and bake for the remaining 10 minutes.

Winter Citrus Salad: Enjoy a classic holiday brunch menu, equally impressive and delicious... not to mention, deceptively easy!  Perfect for a post-present opening soiree!

Meanwhile, remove the arils from the pomegranate.  I like to do this in a large bowl of water.  Submerge the pomegranate, break it open, the remove the pulp from the seeds.  The seeds will sink to the bottom and the pulp will float on top.

Charred Brussels Sprout and Kale Salad with pomegranate arils is the perfect red and green side dish for your holiday table!  Serve it alongside your turkey dinner or with whole fish for a delicious and festive meal.

Toss the cooked Brussels sprouts and kale in a serving bowl and toss with 1 Tb. olive oil and 2 Tb. aged balsamic vinegar.  Sprinkle pomegranate arils on top.  Serve warm or at room temperature.

Charred Brussels Sprout and Kale Salad with pomegranate arils is the perfect red and green side dish for your holiday table!  Serve it alongside your turkey dinner or with whole fish for a delicious and festive meal.
Print

Charred Brussels Sprout and Kale Salad

Author Forks and Folly, Katie Harding

Yield 4-6 side servings

Charred Brussels Sprout and Kale Salad with pomegranate arils is the perfect red and green side dish for your holiday table!  Serve it alongside your turkey dinner or with whole fish for a delicious and festive meal.

Ingredients

1 1/2 lb. Brussels sprouts

4 cups kale

olive oil

salt and pepper

2 Tb. aged balsamic vinegar

1 pomegranate

Instructions

  • Preheat your oven to 450 degrees Fahrenheit.  Trim the ends and thinly slice the Brussles sprouts.  Remove the large stems of the kale and thinly slice the leaves.  
  • Place the Brussles sprouts in a separate large baking pans and drizzle with olive oil.  Season with salt and pepper.  Place the Brussles sprouts in the oven first and bake for 15 minutes, or until the leaves are slightly charred.  After five minutes, place the kale in the oven, and bake for the remaining 10 minutes.
  • Meanwhile, remove the arils from the pomegranate.  I like to do this in a large bowl of water.  Submerge the pomegranate, break it open, the remove the pulp from the seeds.  The seeds will sink to the bottom and the pulp will float on top.   
  • Toss the cooked Brusels sprouts and kale in a serving bowl and toss with 1 Tb. olive oil and 2 Tb. aged balsamic vinegar.  Sprinkle pomegranate arils on top.  Serve warm or at room temperature.

Citrus Butter Salmon is both simple and elegant, perfect for holiday entertaining or everyday dining.  Loaded with Vitamin D, it's a great recipe to include for a healthier option during the decadent season.

Let this be a side salad with your turkey dinner or pair it with this Citrus Butter Salmon recipe for a superfood meal!

Pin me!

Charred Brussels Sprout and Kale Salad with pomegranate arils is the perfect red and green side dish for your holiday table!  Serve it alongside your turkey dinner or with whole fish for a delicious and festive meal.

More from my site

  • Warm Asian Salad with Eat Smart Gourmet Vegetable Kits + Giveaway!Warm Asian Salad with Eat Smart Gourmet Vegetable Kits + Giveaway!
  • Quinoa and Veggie Mediterranean Lunch BowlQuinoa and Veggie Mediterranean Lunch Bowl
  • Grilled Chicken with Roasted Chickpeas and Tomato SaladGrilled Chicken with Roasted Chickpeas and Tomato Salad
  • Semi-Homemade Party Foods for the HolidaysSemi-Homemade Party Foods for the Holidays

Categories: Food Tags: gluten-free, salad, vegetarian

About Katie

Hi y'all! I'm Katie the creator, photographer, recipe developer and general mayhem manager of Forks and Folly! Join me, my husband and my three boys as we create masterpieces of fun in and out of the kitchen! Contact me through the links above to connect and learn more about working with Forks and Folly!

Subscribe & Receive my Free "Cook Once, Eat Twice" Cookbook

Load up on new recipes, exclusive goodies + more. I pinky promise to keep it awesome! We don't do spam.

« Simple and Elegant Citrus Butter Salmon
Hearty Veggie Sweet Potato Tacos »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Welcome!

Welcome to Forks and Folly! It's time to have some fun in the kitchen. Forks and Folly is about enjoying the process of cooking and entertaining. No complicated recipes. No stress. It's back to basics with easy, make ahead food, and fabulous hosting tips.

In addition to contributions on this blog, you'll also find me organizing playdates with the South Charlotte Playgroup and consulting with brands at B2K Media Marketing.

Have a question or want to work with me? Drop me an email anytime.

♥, Katie

Subscribe & Receive my Free “Cook Once, Eat Twice” Cookbook.

Load up on new recipes, exclusive goodies + more. I pinky promise to keep it awesome! We don't do spam.

Search

What’s for Dinner?

Upgrade soup night with an over-the-top soup toppings bar.  With herbed bacon and garlic confit, cheddar cheese and tomatoes, everyone will find a new favorite way to enjoy their classic comfort food.

Soup Toppings Bar – Semi-Homemade & Foodie Friendly

Popular Posts

The Best All-Purpose Chicken Marinade
Freezer-Friendly Pancake Muffins Recipe
Hibachi-Style Sesame Ginger Zucchini
Spicy Southwest Veggie Frittata Recipe
15 Minute Turkey Teriyaki Bowls: Weeknight Dining
The Secret to Potty Training that No One Is Sharing

Party Time!

Our Spicy Cranberry Flatbreads liven up the appetizer spread at any holiday gathering, with the perfect combo of spicy, sweet, tangy and salty flavors.  It's also the perfect way to use up leftover cranberry sauce from Thanksgiving dinner!

(Ooey-Gooey, Easy & Creamy) Spicy Cranberry Flatbreads

logo
Food Advertising by

Grab a Badge

Forks & Folly
Forks & Folly

Networks




Footer

On Instagram

 Some people may have gotten flowers or chocolates from their sweet hubbies this Valentine’s Day. I got a coffee slut pin. Um, thanks? #fourteenyearsmarried
 Why, hello there! #firstsignofspring
 Smoked Salmon Waffles may sound odd at first. #ad Try it and you'll quickly realize why it's a thing! Kellogg's® Eggo Nutri-Grain Low Fat Waffles from @walmart topped with veggie cream cheese and lox is a win for savory breakfast lovers. We think waffles just might be the new toast for 2019! #BetterWithEggo #LeggoYourEggo #CollectiveBias #waffletoasts #salmontoast #savorywaffles #brunchin #forksandfollyfave #breakfastsammies #homemadecreamcheese #eattherainbow #foodvideo #foodblogger #charlottenc @sofabfood
 Gonna need a new thumbs up emoji. And maybe a refresh in knife skills. #kitcheninjury
 The family that runs together WINS together! Go Will and James! #letmerun #funrun #justkeepgoing #proudmom #littlerunners

On Facebook

Unable to display Facebook posts.
Show error

Error: (#4) Application request limit reached
Type: OAuthException
Code: 4
Please refer to our Error Message Reference.

On Pinterest

  • Ready for some summe
  • You don't need to do
  • That's My Letter: "W
  • Making crispy caulif
  • French Pear Cake wit
  • Firey Szechuan Peanu
Follow Me on Pinterest

On Twitter

forksandfollyKatie Barnes Harding@forksandfolly·
1 Feb

Recipes from Forks and Folly for 02/01/2019 - https://t.co/lpuhl5UxKS

Reply on TwitterRetweet on TwitterLike on TwitterTwitter
forksandfollyKatie Barnes Harding@forksandfolly·
31 Jan

Smoked Salmon Waffles may sound odd, but try it and see why it's a thing! Kellogg's® @eggo Nutri-Grain Low Fat Waffles topped w/veggie cream cheese and lox is a win for savory breakfast lovers. #ad #BetterWithEggo #LeggoYourEggo #CollectiveBias @Walmart

https://t.co/HsJln8ORtA

Reply on TwitterRetweet on TwitterLike on Twitter1Twitter
forksandfollyKatie Barnes Harding@forksandfolly·
31 Jan

Smoked Salmon Waffles with Veggie Cream Cheese https://t.co/yU8ovO5q44 on @bloglovin

Reply on TwitterRetweet on TwitterLike on TwitterTwitter
forksandfollyKatie Barnes Harding@forksandfolly·
26 Jan

Recipes from Forks and Folly for 01/26/2019 - https://t.co/hxy0WeBSpn

Reply on TwitterRetweet on TwitterLike on TwitterTwitter
forksandfollyKatie Barnes Harding@forksandfolly·
25 Jan

Olive Oil & Citrus Mini Bundt Cakes are a tasty bite-sized treat to serve w/ your favorite cup of tea. Easy to make and delicately flavored, it's a perfect pairing! My fave? @bigelowtea Constant Comment available at @Walmart! #teaproudly #myhotteamonth ad

https://t.co/sDqqObJAB2

Reply on TwitterRetweet on TwitterLike on Twitter1Twitter

Forks and Folly © 2019 · Privacy Statement · Built with and Genesis Framework by Bellano Web Studio