This week has really been one for the books! This past weekend I was able to visit my sweet grandma in Arizona and celebrate her 100th birthday! 100!!! You go girl! Then on her birthday, my sister gave birth to a perfect and adorable baby boy! I feel so blessed to get to celebrate both the seasoned and new lives of my family members!
My grandma was so adorable this past weekend. She told stories about her children growing up, shared with me pictures of her childhood, and even offered some wise marriage advice. She has seen the world; ridden camels in Egypt, and eaten spätzel in Germany. She has raised four children, and taken care of countless babies in the hospital nursery as an RN. She taught me cook and instilled in me her love of fresh foods. I am incredibly blessed to have her as my grandma :)
In honor of my sister and her sweet new son I made this marinated kale + brussel sprout salad. My sister challenged me a few weeks back to incorporate some of her favorite ingredients in a fresh new way and this salad is what I came up with. The ingredients she chose were brussel sprouts, maple syrup, and chili flakes. Challenge accepted!
Marinated Kale + Brussel Sprout Salad
with Toasted Pepita Seeds + Garlic Chips
- 1 bundle tuscan kale
- 2 cups shredded brussel sprouts
- 1/2 cup pepita seeds
- 1/2 tsp salt
- 1/2 tsp chili powder
- 1 Tablespoon olive oil
- 2 cloves of garlic
- 1/4 cup olive oil
- 3 Tablespoons apple cider vinegar
- 2 Tablespoons maple syrup
- 1/2 tsp chili flakes
- 1/2 salt
- pepper to taste
De-rib kale and chiffonade. Finely chop brussel sprouts into thin strips. Place both veggies in a large bowl and set aside.
On the stove top, in a skillet pan, warm Tablespoon of olive oil on medium heat. Add pepita seeds, salt and chili powder to pan and stir until seeds are evenly coated. Allow to cook for 3-4 minutes or until seeds are toasted. Remove from pan and set aside. Thinly slice garlic cloves and add to hot skillet. Allow to cook just until brown. Remove from heat.
In a small bowl stir together all vinaigrette ingredients and pour over brussel sprout/ kale mixture. Using your hands, massage vinaigrette into brussel sprout/ kale mixture just until veggies are coated. (Massaging the vinaigrette into the brussel sprouts and kale breaks down and softens the fibrous leaves.) Refrigerate salad for a 2-3 hours.
When ready to eat salad, just top with toasted pepita seeds and garlic chips. Enjoy!