Kale and Brussels sprouts are the stars of this hearty salad that takes minutes to make

This week’s recipe for Kale & Brussels Sprouts Salad is perfect to break up your typical salad. As we approach spring, the weather can be a bit temperamental and it’s sometimes hard to determine if you want something hearty or something light for dinner. This recipe, which is one of my original recipes, fits both bills. It’s somewhat hearty for a salad but also light flavored with a tahini dressing and pomegranate arils on top.

The dressing is made in a blender or food processor by mixing all the ingredients together, and it’s creamy and very simple to make. A bit of maple syrup sweetens it slightly, offering a nice contrast to the kale, which can be a little bitter. Toasted pine nuts bring a nice crunchy nuttiness and great contrast to the fresh pomegranate arils. Opening pomegranates can be a test in patience as you have to pick the arils out bit by bit by breaking open the fruit. But it’s also very satisfying — and a good step to do a day ahead.

This salad would make a great side for ham or really any protein. You can use this salad recipe as a side or make it the main dish with a sliced grilled chicken breast or sliced steak on top.

How to make Kale & Brussels Sprouts Salad with Tahini Dressing

In a blender or food processor, mix dressing ingredients together until emulsified.

In a medium sized bowl, mix kale, sliced Brussels sprouts and dressing thoroughly. Add pine nuts and pomegranate arils on top for garnish. Add optional Parmesan cheese, if desired.

This story was originally published February 16, 2023 at 10:39 AM with the headline "Kale and Brussels sprouts are the stars of this hearty salad that takes minutes to make."