Kale and Brussels Sprout Salad with Dried Cranberries and Walnuts

This kale and Brussels sprout salad is a hearty and healthy side dish that's perfect for fall. The kale and Brussels sprouts are roasted until tender and slightly browned, then tossed with dried cranberries, walnuts, and a balsamic vinaigrette. The result is a salad that's both flavorful and nutritious.

Kale and Brussels sprouts are two of the most nutrient-rich vegetables you can eat. They're both packed with vitamins, minerals, and antioxidants. But they can also be a little bitter and tough, especially if they're not cooked properly. Roasting is a great way to bring out the sweetness of these vegetables and make them more tender. The balsamic vinaigrette adds a touch of acidity and sweetness, and the dried cranberries and walnuts add a bit of crunch and texture. The result is a salad that's both delicious and good for you.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 bunch kale, chopped
• 1 pound Brussels sprouts, trimmed and quartered
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts
• 2 tablespoons balsamic vinegar

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss the kale and Brussels sprouts with the olive oil, salt, and pepper.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast for 15-20 minutes, or until the vegetables are tender and slightly browned.
5. Transfer the vegetables to a large bowl.
6. Add the dried cranberries, walnuts, and balsamic vinegar.
7. Toss to combine.
8. Serve immediately.

Why It Works

• Roasting the kale and Brussels sprouts brings out their sweetness and makes them more tender.
• The balsamic vinaigrette adds a touch of acidity and sweetness, which balances out the bitterness of the kale and Brussels sprouts.
• The dried cranberries and walnuts add a bit of crunch and texture, which makes the salad more interesting to eat.