Wow was this a great salad! I love Brussels sprouts and they are just about ready for harvest. My Hubby won’t pick them until after the first frost… It makes them a little sweeter. In any case, I can still buy them even if home grown is better.
Roasted Kale, Brussels Sprouts & Caramelized Onions Salad
6 cups kale, rib removed and cut julienne
4 cups thinly sliced Brussels Sprouts
2 cups sliced red onions
1/2 cup Parmesan cheese shaved or grated
2 Tbs olive oil
Heat a cast iron skillet on medium high heat with 1 Tbs of olive oil.
Caramelize the onions and set aside.
In the same skillet cook the Brussels sprouts until they are browning but still a little al dente, then set aside.
In the same skillet add 1 Tbs of olive oil and cook the kale until it begins to wilt and crisp.
Assemble the cooked vegetables on a platter and top with dressing. It doesn’t need any protein, but I did add tuna.