50% Local food club

Meeting Nova Scotia Food Producers Halfway – Est. September 2014

Kale Salad with Brussels Sprouts and Cranberries


  • 1 bunch of kale, stems removed, thinly sliced
  • 15 Brussels sprouts
  • Handful of dried cranberries (try Terra Beata)
  • Pinch sea salt


  1. Bring a small pot of water to a boil and blanch the Brussels sprouts for one minute.
  2. Transfer them to ice cold water. Pick as much leaves of the Brussels sprouts as you can, and thin slice the rest.
  3. In a large salad bowl, mix the kale, Brussels sprouts, cranberries, salt, and the dressing.


  • 3 tbsp oil
  • 2 tbsp creme fraiche or heavy cream
  • 1 tbsp maple syrup
  • 1 tbsp sherry vinegar
  • 1 tsp sesame oil
  • 1 small shallot, finely chopped
  • 1 clove garlic, finely chopped

Mix all ingredients in a jar.

Taken form tasteofnovascotia.com


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