Description
Experience the irresistible flavors of jammy fig and balsamic in this vibrant Shredded Brussels Sprout Salad.
Ingredients
Scale
- 15 oz canned chickpeas (Rinsed and dried)
- 1 tsp fresh thyme (For flavor enhancement)
- 1/2 tsp garlic powder (Adds savory depth)
- 1 lb Brussels sprouts (Trimmed and thinly sliced)
- 2 tsp fresh thyme (Enhances sweetness)
- 1 tsp ground coriander (Offers citrus hint)
- 1/4 tsp red pepper flakes (Optional for spice)
- 1/2 tsp fennel seeds (Infuses subtle flavor)
- 10 stalks lacinato kale (Nutritious base)
- avocado oil (For roasting)
- 2 tbsp olive oil (Adds richness)
- 1 large shallot (Sweet and savory)
- 4 cloves garlic (Roasted for creaminess)
- 3 tbsp fig jam (Main ingredient for dressing)
- 1 tsp dijon mustard (For tangy balance)
- 1/4 cup balsamic vinegar (Tangy dressing base)
- kosher salt (For seasoning)
- ice cold water (For dressing consistency)
- maple syrup or agave syrup (Optional sweetness)
Instructions
- Preheat your oven to 425°F (220°C) and line three baking trays with parchment paper.
- Pat the chickpeas dry, mash lightly with a fork, and coat them with thyme and oil on a baking sheet.
- Bake the chickpeas for 15 minutes, add garlic powder, salt, and more oil, then bake for another 10-15 minutes until crispy.
- On another tray, spread Brussels sprouts, season, and drizzle with oil, then bake for about 12 minutes.
- Place kale on the final tray, drizzle with oil, and bake until softened.
- In a saucepan, heat olive oil and sauté the shallot and garlic until golden.
- Blend the shallot and garlic mixture with fig jam, mustard, balsamic vinegar, kosher salt, and water until smooth.
- In a large bowl, combine roasted kale and Brussels sprouts, add parsley, golden raisins, and pecans, then drizzle dressing.
- Serve salad topped with crispy chickpeas and extra dressing if desired.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 0 mg