Seasonal. Colorful. Farm Fresh. Refreshing.
Cooking with seasonal, fresh fruits and vegetables brings vibrancy to your dinner plate. Frequently, the meals, cakes, or breakfast omelets I find myself making for my husband and I are inspired by weekly finds at the farmers market. Here in Hawaii the bounty is always colorful due to the constant sunshine and warmth, but wherever you may be in your section of the world, your market abounds with color and opportunities. Usually after market trips, I find myself staring at all these fresh vegetables not knowing what to do with them—hence my winter breakfast kale hash and pear apple cheddar pancake. So be adventures and craft up an unusual creation in your kitchen this week!
Often winter time foods are hot, rich, comforting and oh so delicious (like my roasted tomato & red pepper soup), or the countless desserts found in my grain free and paleo holiday baking guide, Festive Eats. However, sometimes I trade out the baking pans for colorful salads, or vegetables dressed up as I like to say, and created this light, winter chop salad. This salad is a perfect addition to your holiday meal, as it feeds a crowd, or something to keep in your refrigerator for quick weekday nights. Winter fruits and vegetables are usually deep in color and sturdy in texture. Bitter, leafy green kale is complemented by sweet, crunchy apple slices and drizzled with a light vinaigrette.
Eating seasonally is a historic tradition, and before the days of transportation, most people ate off their land and harvested from their gardens. Vitamins, minerals, active enzymes, color and flavor peak at the time of harvest. Seasonal food is not only fresh and full of flavor but also offers irreplaceable nutrition value.
May the harvest be plentiful to your plate and cheerful to your kitchen. Bon Appetit!
Winter Chop Salad with Roasted Brussels Sprouts
- 1 lb Brussels sprouts, quartered
- 1 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp butter
- 1/4 tsp sea salt
- Fresh cracked pepper
- 3 cups kale, deveined and finely chopped
- 1 cup red cabbage, thinly sliced
- 1 golden delicious apple, cored and thinly sliced
- 3 tbsp olive oil
- 2 tbsp Dijon mustard
- 2 tbsp champagne vinegar
- 1 tbsp apple cider vinegar
- 2 tsp fresh lemon juice
- 2 large cloves garlic, crushed
- 1/2 tsp ground cumin
- 1/4 tsp sea salt
- 1/2 tsp fresh cracked pepper
- Preheat oven to 375 degrees F. Slice Brussels sprouts (quartered or halved depending on size) and toss with oil, mustard and spices. Place on baking sheet and top with small slices of butter.
- Roast for 25 minutes, stirring halfway through. Cool completely.
- While sprouts are roasting, make the dressing by whisking together all ingredients.
- Mix the kale, cabbage, and apple with half of the dressing, tossing with your hands or spoon. Set aside to allow the dressing to soften the fresh vegetables.
- Place the leafy vegetables and apples in a large serving bowl, topping with roasted Brussels sprouts. Drizzle remaining dressing on top and serve.
This & That
- Kale and cabbage are very dense, firm vegetables which is why I recommend tossing them with dressing first so that they soften.
- This salad can be stored in the refrigerator for up to 3 days—vegetables will still be crunchy and taste great!