Make Ahead Healthy Fall Salad
By Michael Fruchtman, CFO
1 cup hazelnuts
1/4 cup white wine vinegar
2 tablespoons honey
1 1/4 teaspoon kosher salt
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground pepper
1/2 cup olive oil
1 large bunch red kale, ribs removed, torn into bite-sized pieces (about 10 cups)
1 pound Brussels sprouts, trimmed and shredded in a food processor (about 6 cups)
1 cup pomegranate seeds
2 cups herb croutons
Preheat oven to 350 degrees. Roast hazelnuts in a single layer on a rimmed baking sheet until golden brown and fragrant, 8-12 minutes. Let cool. Rub hazelnuts between fingers to loosen skins and discard skins (some will stick, which is ok). Transfer nuts to cutting board and roughly chop. Set aside.
Whisk vinegar, honey, salt, mustard and pepper in a medium bowl. Slowly whisk in oil to blend.
Toss kale, and Brussels sprouts with 1/4 cup dressing in a large bowl. Using hands, massage dressing into kale mixture until leaves are slightly softened and shiny (about 2 minutes). Let stand for 10 minutes. Add pomegranate seeds and remaining dressing and toss to combine. Serve immediately or refrigerate overnight. Just before serving, add hazelnuts and croutons and toss to combine.