Kale, Brussels Sprouts and kumquat salad
Prep time
Total time
This vegan salad is bright and fresh thanks to the addition of kumquats. To shred the Brussels sprouts cut them in half and then finely slice them with a sharp knife.
Serves: 2 large or 4 small servings
  • 2 tablespoons extra-vigin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • ¾ teaspoon salt
  • pepper to taste
  • 1 bunch lacinto kale, ribs and stems removed and thinly sliced into ribbons
  • 2 cups Brussels sprouts, shredded
  • 4 dates, pitted and chopped
  • ¼ cup fresh mint leaves
  • ¼ cups roasted hazelnuts, chopped
  • 10 kumquats, thinly sliced, seeds removed
  1. Whisk together the apple cider vinegar, honey, salt and olive oil in a large mixing bowl.
  2. Add the kale and Brussels sprouts and using your fingers massage the kale for a minute to soften it slightly.
  3. Add the dates, mint, hazelnuts and kumquats and toss to combine. Taste for salt and pepper and serve.
Recipe by Scaling Back at https://www.scalingbackblog.com/winter-green-date-and-kumquat-salad/