Introduction
Are you looking for a vibrant and nutritious salad that’s packed with flavor and crunch? Look no further! This delightful salad combines the earthy notes of Tuscan kale and Brussels sprouts with the sweetness of apples and mandarins, all topped off with a unique smoky coconut crunch. It’s perfect for a light lunch or as a sophisticated side dish for dinner gatherings.
Detailed Ingredients with measures
For the Salad:
4 cups Tuscan kale, stems removed and sliced
2 cups Brussels sprouts, stems removed and sliced
1 apple, thinly sliced
2 satsuma mandarins, segmented
1/3 cup pomegranate arils
1/2 cup walnuts
For the Smoky Coconut Crunch:
1/2 cup unsweetened flaked coconut
1 tablespoon honey
2 to 3 drops liquid smoke
For the Dressing:
3 tablespoons apple cider vinegar
3 tablespoons freshly squeezed orange juice
1 teaspoon Dijon mustard
1 garlic clove, minced
1 tablespoon olive oil
1/2 cup extra-virgin olive oil
Pinch of salt and pepper
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: Serves 4-6 people
Directions
1. Prepare the Smoky Coconut Crunch:
In a skillet over medium heat, combine the unsweetened flaked coconut, honey, and liquid smoke. Stir continuously until the coconut is toasted and golden brown. Remove from heat and set aside to cool.
2. Make the Dressing:
In a bowl, whisk together the apple cider vinegar, freshly squeezed orange juice, Dijon mustard, and minced garlic. Slowly drizzle in the olive oil and extra-virgin olive oil while whisking to emulsify the dressing. Season with a pinch of salt and pepper to taste.
3. Assemble the Salad:
In a large bowl, combine the sliced Tuscan kale and Brussels sprouts. Add the thinly sliced apple, segmented satsuma mandarins, and pomegranate arils. Pour the prepared dressing over the salad and toss to coat all ingredients evenly. Top the salad with the toasted walnuts and the prepared smoky coconut crunch.
4. Serve:
Transfer the salad to serving plates or bowls. Enjoy immediately.
Detailed Directions and Instructions
Prepare the Smoky Coconut Crunch:
– In a skillet over medium heat, combine the unsweetened flaked coconut, honey, and liquid smoke.
– Stir continuously until the coconut is toasted and golden brown.
– Remove from heat and set aside to cool.
Make the Dressing:
– In a bowl, whisk together the apple cider vinegar, freshly squeezed orange juice, Dijon mustard, and minced garlic.
– Slowly drizzle in the olive oil and extra-virgin olive oil while whisking to emulsify the dressing.
– Season with a pinch of salt and pepper to taste.
Assemble the Salad:
– In a large bowl, combine the sliced Tuscan kale and Brussels sprouts.
– Add the thinly sliced apple, segmented satsuma mandarins, and pomegranate arils.
– Pour the prepared dressing over the salad and toss to coat all ingredients evenly.
– Top the salad with the toasted walnuts and the prepared smoky coconut crunch.
Serve:
– Transfer the salad to serving plates or bowls.
– Enjoy immediately.
Notes
Ingredient Freshness:
– Ensure that the kale and Brussels sprouts are fresh and crisp for optimal flavor and texture.
Adjusting sweetness:
– You can add more honey if you prefer a sweeter dressing.
Texture Variation:
– For added crunch, consider including roasted seeds or other nuts of your choice.
Substitutions:
– Satsuma mandarins can be replaced with any juicy citrus like tangerines or clementines.
Storing:
– If not serving immediately, keep the dressing and smoky coconut crunch separate to maintain freshness. Toss just before serving.
Cook Techniques
Toasting Coconut
Toasting coconut enhances its flavor and adds a crunchy texture. Use a skillet over medium heat, combine flaked coconut with honey and liquid smoke, stirring continuously until golden brown.
Emulsifying Dressing
To create a smooth dressing, whisk together vinegar, orange juice, mustard, and garlic in a bowl. Slowly drizzle in olive oils while whisking to combine. This technique helps the oil and vinegar blend seamlessly.
Layering Salad Ingredients
When assembling a salad, layer ingredients to create visual appeal and ensure even distribution of flavors. Start with hearty greens and add fruits, nuts, and toppings on top. This method enhances both taste and presentation.
Tossing Salad
To evenly coat salad ingredients with dressing, gently toss them together rather than stirring vigorously. This method helps maintain the integrity of the delicate ingredients and ensures that every bite is flavorful.
Serving Immediately
Salad should be served shortly after dressing to maintain its freshness and crunchiness. This allows the ingredients to stay crisp and vibrant, providing the best eating experience.
FAQ
Can I use other greens instead of Tuscan kale?
Yes, you can substitute Tuscan kale with other leafy greens like spinach or mixed salad greens depending on your preference.
What can I use if I don’t have liquid smoke?
If you don’t have liquid smoke, you can skip it or use smoked paprika for a similar smoky flavor.
Can I make the smoky coconut crunch in advance?
Yes, the smoky coconut crunch can be made ahead of time and stored in an airtight container until ready to use.
How do I store leftover salad?
Leftover salad can be stored in the refrigerator, but it’s best kept without dressing to prevent sogginess. Add dressing just before serving.
Is there a vegan option for the dressing?
Yes, you can substitute the honey with maple syrup or agave nectar to make the dressing vegan-friendly.
Conclusion
This vibrant salad combines the robust flavors of Tuscan kale and Brussels sprouts with the sweetness of fresh fruits and nuts, making it a perfect dish for any occasion. The smoky coconut crunch adds a unique twist, elevating the texture and taste profile. With a tangy dressing that beautifully ties all the ingredients together, this salad not only satisfies the palate but also nourishes the body.
More recipes suggestions and combination
Quinoa and Spinach Salad
Combine cooked quinoa with fresh spinach, cherry tomatoes, cucumber, and feta cheese. Dress with olive oil, lemon juice, and sesame seeds for added crunch.
Roasted Beet and Goat Cheese Salad
Toss roasted beets with mixed greens, goat cheese, candied pecans, and a balsamic vinaigrette for a sweet and savory experience.
Citrus Avocado Salad
Mix together arugula, avocado slices, grapefruit, and orange segments. Drizzle with honey-lime dressing for a refreshing side.
Chickpea and Cucumber Salad
Blend canned chickpeas with diced cucumber, red onion, parsley, and a simple olive oil and vinegar dressing for a protein-packed option.
Sweet Potato and Black Bean Salad
Combine roasted sweet potatoes with black beans, corn, jalapeños, and cilantro. Dress with a lime vinaigrette for a hearty salad.
