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.

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.

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 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

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, drizzle the kale with olive oil and place it 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.