1.14.2013

Monday Bites: Roasted Brussels Sprout and Kale Salad



Have you heard about the flu season this year? Its "supposed" to be really bad. I feel like they say that every year.  But my skepticism might be changing this time as every one around me is getting sick! Is that my throat feeling scratchy all of a sudden? Ahh...blech.





So, I've been trying to take a few precautions. Like washing my hands a million times a day, exercising on the regular and trying to eat as healthy as possible...(ignore the pizza and chips from Saturday because football was on. That doesn't count).

Since I did the June Salad Challenge, I've been in the habit of eating salads for lunch. But over the past week or so, I've been in a total rut and been craving nothing but grilled cheese and burgers for my mid-day meal.


I was poking around the Whole Foods recipe library for some inspiration and stumbled upon this gem of a recipe  Two on my favorites combined into a salad - yes please! Hearty kale topped with yummy roasted brussels sprouts. How could I resist trying it. If you have leftover sprouts, well that makes this one step easier. If not, I added a recipe for you below.

Needless to say, this one will be added to my rotation when brussels sprouts are in season (until about February) Never had brussels spouts? Don't know anything about them? Check this out for some helpful tips. It's a new year, try them out.

Roasted Brussels Sprouts and Kale Salad
Adapted from Whole Foods
Serves 1
1/2 cup of leftover roasted brussels sprouts (cooled to room temp)
1-2 handfuls of Lacinato (Dino) Kale
1 tsp of crumbled goat cheese
1 1/2 tablespoons balsamic vinegar
2 teaspoons olive oil
salt and pepper to taste

Combine the kale, sprouts, oil, and vinegar in a bowl and toss. Top with goat cheese, salt, and fresh cracked pepper. Easy peasy.



and if you don't have leftovers....make some!

Simple Roasted Brussels Spouts
Makes 4 servings
1lb brussels sprouts, trimmed and cut in half lengthwise
dizzle of olive oil to coat (about 1 tablespoon)
salt and pepper

Heat the oven to 400*. Toss the sprouts with the oil, salt, and pepper. Place them on a baking sheet and roast for about 30 minutes until golden brown. Serve immediately. Optional - a squeeze of fresh lemon juice is delightful.

So, eat (or drink) your kale, go for a run, get plenty of rest and good luck with flu season.

green smoothie and grapefruit..Sunday morning breakfast!


Cheers,

Erica

2 comments:

  1. I got the flu right after Christmas and was sick for a solid week! Keep washing your hands and downing the veggies!!!

    ReplyDelete
  2. Yumm. I LOVE, LOVE, LOVE brussel sprouts. This salad sounds delish!

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...