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.
Author: Tina Jeffers
Serves: 2 large or 4 small servings
Ingredients
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
Instructions
Whisk together the apple cider vinegar, honey, salt and olive oil in a large mixing bowl.
Add the kale and Brussels sprouts and using your fingers massage the kale for a minute to soften it slightly.
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/