Charred Brussels & Kale Cesar Salad
Today we’re making a quick and easy charred Brussels and kale Cesar salad. I love this particular recipe because it’s healthy, fresh can be made ahead of time and most importantly it’s delicious! This is my personal spin on a basic kale salad and makes for a great light lunch. Adding the corn, and Brussels sprouts enhances the flavor profile and is also a great way to spruce a basic kale salad while elevating the flavor profile.
INGREDIENTS
-2 cups halved and cored roasted Brussels sprouts
-2 cups Shredded kale with no stems
-1 cup of roasted carrots cut on bias (let cool before mixed)
-1 cup of roasted corn cut off the Cobb (let cool before mixed)
-1/2 cup of dried craisins
- 1 cup of Caesar dressing
-1/2 cup of croutons
-1/2 cup of shaved Parmesan
Preparation Instructions
Preheat the over at 400 degrees. Cut the ends of the Brussels sprouts and cut into thin slices and place on to a baking tray. Cut the carrots at an angle and also add to the baking tray drizzle some olive oil over them and toss.
Cut the large stems from the kale and add them to a tray and drizzle some olive oil over the kale and place the tray in the oven until the kale is tender/cooked.
Place the tray in the oven and roast until slightly charred. (the roasting time will depend on how thick the slices are). Set aside and let cool.
Place the cobs of corn on a separate tray and roast in the oven for 3 -5 minutes until tender. Let cool and cut the corn from the cob and place into a dish.
Add the crasins, shaved Parmesan and croutons to the roasted ingredients in a mixing bowl add the Cesar dressing salt and pepper to taste and eat.