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Winter Crunch Salad

Winter Crunch Salad

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Didn’t think you could eat brussels sprouts raw? Well you can, especially when they’re thinly sliced and tossed in a tangy, mustardy vinaigrette. Add a mess of kale, salty cheese, sweet-tart apple, and crunchy seeds, and you get a borderline addictive salad.


  1. Preheat oven to 350°. Toss ¼ cup sunflower seeds and 1 tsp. oil on a small rimmed baking sheet. Season with salt and pepper. Roast until darkened and very fragrant, 7–10 minutes. Let cool.

  2. Meanwhile, start to build vinaigrette in a medium bowl. Finely chop shallot half and transfer to bowl. Using the tines of a fork or a reamer, juice lemon half over bowl. Discard seeds; you should have about 2 Tbsp. juice. Using a microplane, finely rate 1 garlic clove into bowl. Whisk in 2 Tbsp. Dijon mustard; season with salt and pepper.

  3. Wash and dry 1 bunch kale, then pat leaves dry with a clean towel. Strip leaves from thick stems, discarding stems, then thinly slice leaves. Transfer to a large bowl.

  4. Trim knobby end of 6 oz. brussels sprouts and pull off any dried or gnarly outer leaves. Cut all brussels in half lengthwise, then arrange halves cut side down on board and very thinly slice. Add to bowl with kale.

  5. Grate 2 oz. Parmesan on the small holes of a box grater.

  6. Slice 1 apple in half, cut out core and seeds, then thinly slice. Add to bowl with kale. Snack on remaining apple.

  7. Whisk remaining ⅓ cup oil into bowl with lemon mixture.

  8. Drizzle dressing over kale mixture; season with salt and pepper. Toss with your hands to coat.

  9. Add cheese and sunflower seeds and toss lightly to incorporate.

  10. Do Ahead: Dressing, kale mixture, and toasted sunflower seeds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover sunflower seeds and store at room temperature.

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Kale and Brussels Sprouts Salad

Reviews SectionI've made this salad a bazillion times since it was posted. It's so easy to riff on with whatever greens or toppings you happen to have in the fridge/cabinet. I love the dressing. My go-to salad recipe now. Everyone loves it.The perfect salad. I've riffed on it by subsituting toasted nuts for the sunflower seeds, and it is still wonderful. As other reviews note, it's important to season aggressively.AnonymousNew York04/11/20I thought this salad was fabulous. I used Dino kale, used roasted unsalted seeds and so skipped the first step but kept everything else the same. So. Good. Thanks BAJenKenningsVirginia01/12/20This was awesome! Even better with giving the kale an hour to marinate after being dressed. I’ve done it with almonds instead of sunflower seeds and it’s just as good. I’ve also forgotten the shallots before and it’s still delicious!Huge hit at dinner! Great job Saffitz and Baz!AnonymousGothenburg, Sweden12/23/19This salad is fantastic. Even my kale detesting boyfriend thought it was fantastic. Thin slicing the kale is time consuming, but a must do as it changes the texture and experience of eating the salad. The only slight adjustment I made was that I used Dino Kale instead of Tuscan, since that is what I had. I'll be making this again to bring with me to Christmas dinner, and I'm already looking forward to it.ktanmoSonoma County, California12/23/19Superb. I feel it can sit, dressed, for several hours before serving, unlike what the instructions state.This is the salad that kept me alive in winter. Love it, love it, love it. Great with roast chicken thrown in, too!AnonymousBrooklyn, New York 12/12/19this salad was a last minute addition to my Thanksgiving meal, just to add something """healthy"" and it was a HUGE HIT. Everyone absolutely loved it. I have made it multiple times since, adding chicken breast for lunches and it gets better every time. Definitely recommendMcKinzieWLos Angeles, CA12/09/19Modifications, because on the purest of heart follow the recipe to a T, amirite? I added 2 tbsps honey to the vinaigrette and swapped the sunflower seeds out and roasted walnuts in. I drizzled the brussel sprouts with s&p and EVOO and roasted them in a hot oven for 30 mins. I massaged the dressing into the kale for two mins before topping the salad with nuts, cheese, apples and brussel sprouts to soften it and reduce chewing and chawing time (probably negating the "crunch" in Winter Crunch Salad). If any of these things sound like your taste preferences give them a go, in the end this salad ate like a meal and was delish!AnonymousSouthern Oregon12/07/19Do not sleep on this salad!!! It’s so delicious and even those who “don’t like salad” will love it. I dress the greens about an hour before eating to let them soak into the kale to soften them a bit.I'm not a huge salad person or a huge kale person really, but this salad is bOMB. Don't underestimate the need to season at every step!AnonymousColumbia, SC08/28/19Love this recipe. Goes great with the No Fail Roast Chicken. I sometimes add other crunchy greens like raw broccoli florets etc...so good!This is the second BA recipe in a row that has a major mistake. It says add the remaining 1/4 cup olive oil but ingredient list says there should be 1/3 cup left. Which is correct??So yummy, and easy to put together!AnonymousNew Haven, CT04/07/18Recipe looks great. I want to save JUST THE RECIPE. Please offer me a PDF of the recipe only.AnonymousAtlanta, GA02/15/18One of our favorite go to salads. Filling and has great texture.delicious, easy, nutritious. add some torn up rotisserie chicken and it's a whole meal!Maggie PearsonTexas01/09/18PLEASE change format back!!!!!!!!!!!!!!!!!!!!!!!!!!Do not need videos or equipment list. Very cumbersome as is. Just want recipes and reviews, period.sesdaJacksonville FL01/09/18Delicious and easy to prepare. I made this salad in 15 minutes, threw some chicken breasts in oven and dinner was served in 45 mins. I had enough left for 2 lunches my salad skeptical boyfriend loved it too!AnonymousSeattle, Wa01/08/18I made this last week and I’m making it again tonight. I added also soft boiled egg. My family loves this salad.sherry mckenzieChicago 01/08/18I made this recipe with a few slight adjustments. I sauteed the kale and Brussels Sprouts till they were wilted, and added honey to the vinaigrette. Both my boyfriend and I gobbled it up and agreed this recipe is going in the rotation.I think the recipe format is snazzy, but it crashed my phone several times. A more low-tech option would be helpful.blacksandpaperSeattle01/03/18I agree -- it's a pain to try to grasp all of the ingredients/directions in this format.My first view of "basically" and would be very happy if you could provide a no graphics, regular version of the recipe at the end. So many visuals makes it awfully hard to just read the recipe. (and no "Equipment" or "Explore Bon Appetit")AnonymousWashington DC01/02/18

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