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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.

Charred Brussels Sprout and Kale Salad

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

  1. 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.  
  2. 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, drizzle the kale with olive oil and place it in the oven and bake for the remaining 10 minutes.
  3. 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.   
  4. 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.
© Katie
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.

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

About Katie

Katie Harding has been blogging since 2010. What originally started out as a platform to discuss new parenthood, her blogging now focuses on her passion for cooking: creating recipes and sharing tips for entertaining friends and family of all ages. Outside of the kitchen you’ll find her with her family (three boys, one husband, multiple exchange student daughters, and Hank the pup), or gallivanting around the world with her fork in tow.

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Previous Post: « Simple and Elegant Citrus Butter Salmon
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Reader Interactions

Comments

  1. Sara says

    December 23, 2020 at 1:12 pm

    Hi. Should the kale be tossed with olive oil before baking?
    Thanks!

    Reply
    • Katie says

      January 13, 2021 at 3:27 pm

      Yep! Give it a good drizzle!

      Reply

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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.

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