Lemon Kale & Brussels Sprout Salad with Artichokes & Walnut Breadcrumbs

Lemon Kale & Brussels Sprout Salad

with Artichokes & Walnut Breadcrumbs

25 MIN
$16.99 2-4 Servings
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From the Test Kitchen

This bright, hearty salad features kale marinated in a creamy lemon-parmesan dressing, which you'll toss with tender roasted brussels sprouts, then finish it all with tangy artichokes and crunchy walnut breadcrumbs.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    380 Cals (est.)
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fresh
ingredients
Lemon Kale & Brussels Sprout Salad with Artichokes & Walnut Breadcrumbs
Title
  • 6 oz Kale
  • 4 oz Brussels Sprouts
  • 1 Lemon
  • ¼ cup Roasted Walnuts
  • ¼ cup Marinated Artichoke Hearts
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Mayonnaise
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 1 clove Garlic
  • ¼ cup Panko Breadcrumbs
  • ¼ tsp Crushed Red Pepper Flakes
step-by-step
instructions
1 Roast the brussels sprouts

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Halve the lemon crosswise; remove the seeds. Place the quartered brussels sprouts on a sheet pan; season with salt, pepper, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Toss to coat. Roast 12 to 14 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the juice of 1 lemon half.

2 Prepare the remaining ingredients

Meanwhile, separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Roughly chop the walnuts. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the artichokes lengthwise. In a large bowl, combine the mayonnaise, worcestershire sauce, the juice of the remaining lemon half, and half the parmesan; season with salt and pepper. Stir to combine. Add the sliced kale; using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes.

3 Make the walnut breadcrumbs
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs, chopped walnuts, and garlic paste; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until toasted. Transfer to a bowl.
4 Finish the salad & serve your dish

Add the roasted brussels sprouts to the bowl of marinated kale; toss to combine. Serve the finished salad topped with the halved artichokes, walnut breadcrumbs, and remaining parmesan. Enjoy!

Tips from Home Chefs

1 Roast the brussels sprouts

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Halve the lemon crosswise; remove the seeds. Place the quartered brussels sprouts on a sheet pan; season with salt, pepper, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Toss to coat. Roast 12 to 14 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the juice of 1 lemon half.

2 Prepare the remaining ingredients

Meanwhile, separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Roughly chop the walnuts. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the artichokes lengthwise. In a large bowl, combine the mayonnaise, worcestershire sauce, the juice of the remaining lemon half, and half the parmesan; season with salt and pepper. Stir to combine. Add the sliced kale; using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes.

3 Make the walnut breadcrumbs
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs, chopped walnuts, and garlic paste; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until toasted. Transfer to a bowl.
4 Finish the salad & serve your dish

Add the roasted brussels sprouts to the bowl of marinated kale; toss to combine. Serve the finished salad topped with the halved artichokes, walnut breadcrumbs, and remaining parmesan. Enjoy!

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