Kale and Brussels Sprouts Salad with Marcona Almonds and Maple Dijon Vinaigrette

Thursday, December 27, 2012

Just in case you think the holidays for me are biscotti and champagne and cookie swaps all the time, I can assure you it’s not true. Yes, I enjoy my holiday favorites, as my regular readers know, but I’m always cognizant of calories when making dietary choices: I do, in fact, follow my own tips for preventing holiday weight gain.

Which is exactly why I make sure to balance out the extra energy I consume during the holidays by eating fewer calories on other days. (And, of course making sure to get in as much exercise as I can.) I’ve thus enjoyed a number of excellent “big salads for dinner” in the past month, just as I do throughout the entire year.

I found some gorgeous purple-tinged baby kale from the farm where we bought our tree, so it was time to recreate one of my favorite winter salads. Indeed, last year’s kale salad with roasted Brussels sprouts, almonds, and dijon vinaigrette rocked my cruciferous world, so I encourage you to read the story and recipe here for more details. Today’s variant isn’t much different, other than the fact that I used Marcona almonds, Parmigiana, and a maple dijon vinaigrette (video here).

Because this salad deserves it.

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Dr. P. K. Newby is a nutrition scientist, speaker, and author with expertise in all things food, farm to fork, whether preventing obesity and other chronic diseases through diet or teaching planet-conscious eating. As a health expert and food personality, she brings together her passions for food, cooking, science, and sustainability to educate and inspire, helping people eat their way towards better health, one delectable bite at a time. Because healthy food shouldn’t suck.

Copyright © 2011-2017 P.K. Newby. All Rights Reserved.

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