A warm winter salad consisting of brussel sprout leaves, tatsoi, kale, garlic, red grapes, walnuts, pumpkin seeds, goat cheese and raw honey.
Warm salads have always been a slightly strange concept to me. The first time I had one was in a restaurant a number of years back and I was pleasantly surprised by how tasty it was. It’s an especially satisfying dish on a chilly day. I crafted up this recipe during PA’s first snowstorm of the winter season a few weeks back using a bunch of my favorite greens paired with a sweet twist – red grapes! I had a roasted grape salad a few years ago that I still think about, so I was excited to add this fun addition into my recipe. I’d like to thank Taproot Farm for the delicious organic brussel sprouts, tatsoi, kale and garlic. Especially after all the tasty and filling Thanksgiving feasting this past week, I am ready to get some more greens back in my diet. Enjoy and happy cooking! 🙂
Makes 1 Serving (*Can Easily be Multiplied)
Recipe by © Alysha Melnyk 2018
Large Sauté Pan
1/2 Cup Brussel Sprouts, Broken Apart
1/2 Cup Tatsoi, Torn into Pieces
1/2 Cup Kale, Torn into Pieces
1 Large Clove of Garlic, Minced
1/2 Cup of Red Grapes, Halved
1 Tablespoon Olive Oil
1/2 Cup Walnuts
2 Tablespoons Pumpkins Seeds
2 Tablespoons Goat Cheese Crumbles
Raw Honey (*To Taste)
- Combine the brussel sprout pieces, torn tatsoi, torn kale, minced garlic, halved grapes and olive in in a large sauté pan over medium heat. Cook until everything softens slightly and is warmed through.
- Top warmed salad with walnuts, pumpkin seeds and goat cheese crumbles. Drizzle desired amount of raw honey on top.
- Enjoy! 🙂