Shredded Brussels Sprout & Kale Salad With Oranges, Dates & Feta Posted on 26 November 2014 at 04:41 For the Salad 1 bunch kale, stripped from stalk, chopped into bite-size pieces, rinsed and dried (about 6 cups) 2 teaspoons olive oil 2 cups shredded raw Brussels sprouts (halved and thinly sliced) 2 oranges, outside peel removed with a serrated knife, orange thinly sliced 1/2 cup chopped pitted dates handful of toasted pumpkin seeds crumbled feta For the Balsamic Vinaigrette 2 tablespoons regular or white balsamic vinegar 2 tablespoons fresh squeezed orange juice 1/8 teaspoon smoked paprika 5 tablespoons olive oil salt and freshly ground pepper Preparation 1. Add the kale to a large bowl, drizzle with 2 to 3 teaspoons of oil and two pinches of salt. With your hands, massage the salt and oil into the kale is reduced and glistening, about 2 to 3 minutes. 2. Toss together the kale, shredded Brussels sprouts, orange slices and dates. 3. Make the vinaigrette by whisking together the balsamic vinegar, orange juice, paprika and olive oil. Season with salt and pepper. 4. Toss the desired amount of dressing with the salad. Garnish with pumpkin seeds and crumbled feta.
