Black Walnut, Kale & Brussels Sprout Salad

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Ingredients

If you’re looking for a super, superfood salad, you’ve come to the right page. This recipe mingles three of the most respected heroes in the superfood universe.

Let’s start with Brussels Sprouts. Growing up, we hardly touched the things, probably because someone told us they were healthy. Blech. But today, brussels sprouts have gained celebrity status in restaurants and home kitchens, praised for their versatility and nutrition. Brussels sprouts are high in fiber, Vitamin K and Vitamin C.

Then there’s Kale. All hail Kale! This curly cruciferous is considered one of the most nutrient-dense foods on the planet. It has way too many positive attributes to list here, but if vitamins, minerals and antioxidants are on your wish list for getting more of, get more of Kale.

And finally in this terrific trio is Black Walnuts. Now, we may be biased, but in our opinion, Black Walnuts are the super-est of the superfoods. They have the highest protein of any tree nut, have healthy fats and many vitamins and minerals!

Now, no salad is complete without a signature dressing. Here we’ve paired bright lemon and tangy Dijon mustard, for a light and summery flavor that complements the greens. We hope you love it as much as we do!

Black Walnut, Kale & Brussels Sprout Salad

YIELD:  Makes 8 to 10 generous servings

For the Dressing:

  • ¼ cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon minced shallot
  • 1 garlic clove grated
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 Tablespoons Black Walnut Oil
  • 6 Tablespoons Olive Oil

Whisk together lemon juice, Dijon mustard, shallot, garlic, ¼ teaspoon salt, pepper, and oils in a small bowl.  Set aside while you prepare the greens to allow garlic and shallots to infuse into the dressing.  The dressing may be prepared several days ahead and refrigerated if allowed to get to room temperature before tossing with the salad.

For the Salad:

  • 1 large bunch of Tuscan Kale, center stem discarded (prepared weight about 12 ounces)
  • 1 Pound Brussels Sprouts, trimmed, (prepared weight about 12 ounces)
  • 1 cup Black Walnut large pieces
  • 1 Tablespoon Olive Oil
  • 1 cup finely grated Pecorino or Parmesan

In a large bowl of WARM water, wash and gently “massage” kale to begin softening the fibers.

Remove and thoroughly dry kale.

Repeat this process with the Brussel Sprouts.

Using a sharp knife or the 2mm blade on your Cuisinart, shred kale and Brussel Sprouts into very thin slices.  (This can be prepped ahead several hours or overnight.)

Roast the Black Walnuts, tossed in 1 Tbs of Olive Oil, in a skillet for a few minutes turning them frequently until they are lightly browned and fragrant. Remove from the heat and sprinkle lightly with salt. (When cool, these can be held at room temperature overnight if tightly covered.)

Before serving, toss the greens together in a large bowl with a generous pinch of salt and again “massage” the greens for a 2-3 minutes. Gently rubbing them between your hands will help break down the tough fibers and develop the flavor.  Add the dressing and thoroughly toss with the greens.  Add the cheese and adjust the seasoning with additional salt/ pepper.  Add the Black Walnuts and continue tossing until thoroughly distributed throughout the salad. Serve room temperature or chill several hours before serving.  Unlike many salads this will still be delicious the next day!

Directions

Ingredients For the Dressing: 

  • ¼ cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon minced shallot
  • 1 garlic clove grated
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 Tablespoons Black Walnut Oil
  • 6 Tablespoons Olive Oil

Ingredients For the Salad:

  • 1 large bunch of Tuscan Kale, center stem discarded (prepared weight about 12 ounces)
  • 1 Pound Brussels Sprouts, trimmed, (prepared weight about 12 ounces)
  • 1 cup Black Walnuts, Fancy Large pieces
  • 1 Tablespoon Olive Oil
  • 1 cup finely grated Pecorino or Parmesan

Directions For the Dressing: 

  1. Whisk together lemon juice, Dijon mustard, shallot, garlic, ¼ teaspoon salt, pepper, and oils in a small bowl.
    Set aside while you prepare the greens to allow garlic and shallots to infuse into the dressing. The dressing
    may be prepared several days ahead and refrigerated if allowed to get to room temperature before tossing
    with the salad.

Directions For the Salad:

  1. In a large bowl of WARM water, wash and gently “massage” kale to begin softening the fibers.
    Remove and thoroughly dry kale.
  2. Repeat this process with the Brussel Sprouts.
  3. Using a sharp knife or the 2mm blade on your Cuisinart, shred kale and Brussel Sprouts into very thin slices.
    (This can be prepped ahead several hours or overnight.)
  4. Roast the Black Walnuts, tossed in 1 Tbs of Olive Oil, in a skillet for a few minutes turning them frequently
    until they are lightly browned and fragrant. Remove from the heat and sprinkle lightly with salt. (When cool,
    these can be held at room temperature overnight if tightly covered.)
  5. Before serving, toss the greens together in a large bowl with a generous pinch of salt and again “massage” the
    greens for a 2-3 minutes. Gently rubbing them between your hands will help break down the tough fibers and
    develop the flavor. Add the dressing and thoroughly toss with the greens. Add the cheese and adjust the
    seasoning with additional salt/ pepper. Add the Black Walnuts and continue tossing until thoroughly
    distributed throughout the salad. Serve room temperature or chill several hours before serving. Unlike many
    salads this will still be delicious the next day!

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