Generally speaking, I'm more of a salad gal in Summer and a braised greens lover once Fall begins to hit its stride. But recently, I've discovered the best way to reconcile the two: by utilizing dark, leafy brassicas in their raw form, massaging them by hand with a drizzle of Autumn-tinged maple vinaigrette until slightly wilted and tender. Case in point: this shredded brussels sprouts salad, which is the darling of my kitchen at this very moment. Adding some Lacinato kale really transforms this dish from a slaw to a salad, and it's got a pleasing bitterness that's offset so nicely with a tangy-sweet dressing. To add another layer of flavor and texture, I finish the whole thing with toasted sunflower seeds and raisins. Get excited for the season with the recipe.
Adapted from Power Foods: 150 Delicious Recipes With the 38 Healthiest Ingredients by the editors of Whole Living Magazine
Ingredients 1 tablespoon whole-grain mustard Directions Serves 2 as a full-sized salad.Shredded Brussels Sprouts and Kale Salad
3 tablespoons fresh lemon juice, from 1 to 2 lemons
Coarse salt
1 tablespoon plus 1 teaspoon pure maple syrup
2 tablespoons cold-pressed extra-virgin olive oil
8 ounces brussels sprouts, very thinly sliced (about 3 cups)
6 Lacinato kale leaves, stemmed and thinly sliced
1/3 cup raw hulled sunflower seeds, toasted
1/4 cup raisins or dried cranberries
Note: If you don't have Lacinato kale on hand, try using Swiss chard or regular kale instead.
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