Serves 2 to 4, as a main course or appetizer
I took a shortcut, and bought roasted Brussels sprouts and roasted sweet potato wedges (basically, the equivalent to a whole potato) from the salad bar at Whole Foods, so this salad comes together super fast. If you want to make it a main course, adding some cooked lentils would give it a protein boost, and turn it into a filling one bowl meal.
You’ll only need half the dressing for the salad as is, unless you’re feeding a crowd, and want to double the salad ingredients (keep the dressing proportions the same). Having this extra bit of dressing in the fridge gives me great satisfaction, knowing I’ve already gotten a jump on the next night’s dinner.
For the dressing:
Freshly squeezed juice of 1 lemon
Freshly squeezed juice of 1 clementine
Sea salt and freshly ground black pepper
1 tablespoon (20 grams) honey
1/2 cup (125 ml) grape seed oil
1 tablespoon Dijon
Splash of white wine vinegar
For the salad:
5 Tuscan kale leaves, ribs removed & leaves cut into ribbons
1 cup (118 grams) roasted Brussels sprouts, cut in half
4 (227 grams) roasted sweet potato wedges, cut into pieces (see headnote)
1/2 Anjou pear, thinly sliced into half moons
Very small fennel bulb, thinly sliced
Shaved Grana Padano cheese
To make the dressing, combine the juices, salt, pepper, honey, oil, Dijon, and vinegar in a small bowl. Whisk until well mixed; set aside.
In a deep bowl, add the kale, Brussels sprouts, sweet potatoes, pear, and fennel. Drizzle half of the dressing over the top (save the remaining for another meal). Toss to combine.
Spoon the salad onto a platter, or divide between individual dishes. Sprinkle almonds and cheese on top before serving.