Lately I crave hot tea, sweater shopping and warm meals. I loved this salad. It’s what’s in the pantry and garden today kind of salad. You can see how healthy it is just by looking at those pretty colors. I don’t know what is your opinion on kale and brussel sprouts. I hear some people hate them. Try this salad. I hope it will change your mind.
RECIPE – KALE BRUSSEL SPROUT WARM SALAD WITH SPAGHETTI SQUASHhalf small spaghetti squash
huge bunch of kale(I used a mix of curly and lacinato), stems removed and leaves washed
2 purple onions
20 brussel sprouts, ends trimmed, sliced thinly
2 T cardomom pods
1 T allspice
1 T cloves
juice of 1 lemon
2 T honey
salt, pepper, chilli flakes
handful of hazelnuts, toasted and chopped
seeds of half pomegranate
Preheat the oven to 180c/370F. Cut the squash to half, take all seeds and strings. In a mortar crush cardamom pods so they release the seeds, discard the shells, add allspice and cloves and pound seeds to powder. Add chilli flakes, lemon juice, honey and 2 T olive oil. Mix. Rub squash with the mixture and bake for 30 minutes or until soft. Let cool. Scoop out the 'spaghetti'. In a pan, over medium heat, fry onion until transluscent. Add kale and brussel sprouts. Add salt and pepper. Cook until wilted, but keeping colour.
Arrange your salad on a plate- first kale/brussel sprouts/onion mix. Then mix in spaghetti squash. Add toasted and chopped hazelnuts and pomegranate seeds. Enjoy.