Kale, Brussels Sprouts & Cherry Salad

One of my favorite childhood stories about my husband is the time he filled his plate with Brussels sprouts because he thought they were cute, only to be taken aback by their less-than-pleasant taste.

Despite his disappointment, he knew he had to follow his family's rule of "take what you want, but eat what you take." So he "tried to swallow one whole to get them off my plate. And I choked and almost died!"

Instead, he sneakily stuffed the Brussels sprouts into his pants pockets. Later that night, he launched his dirty clothes down the laundry shoot — Brussels sprouts and all. They were only discovered days later when my mother-in-law did the laundry.

While Brussels sprouts may be an acquired taste for some (my husband enjoys them now) my boys are not big fans — yet.

This salad, which is from a Six Sisters Stuff menu plan, is my latest attempt to win them over. Alas, I still have some work to do.

I and my husband, on the other hand, loved this side dish. It has subtle sweet and savory flavors and holds up very well for a few days in the fridge.

Mangia! Mangia!
Andrea

Kale, Brussels Sprouts & Cherry Salad
Inspired by this recipe from Six Sisters Stuff

1 bunch purple kale, finely chopped
1 pound Brussels sprouts, finely chopped
1 cup dried cherries
1/3 cup sliced almonds
1/4 cup lemon juice
2 tablespoon Dijon mustard
1/3 cup olive oil
Salt and pepper to taste
2 green onions, finely diced
1/3 cup grated Parmesan or Asiago cheese

Mix kale, Brussels sprouts, cherries and almonds in a large bowl. Set aside. In a small bowl, whisk together lemon juice, Dijon mustard, olive oil and salt and pepper until blended and smooth. Stir in green onions.

Pour dressing over greens and stir to combine. Sprinkle with cheese and serve. Refrigerate any leftovers.