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From: Half Baked Harvest
This Shredded Brussels Sprout and Prosciutto Salad has quickly become one of my favorites. It’s quick, festive, easy to make ahead, and so delicious.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients
- 3 ounces thinly sliced prosciutto
- 1 head kale, shredded
- 4 cups shredded brussels sprouts
- arils from 1 pomegranate
- 1 cup shredded manchego or parmesan cheese
- 1 avocado, diced
- 3 tablespoons salted butter
- 1/2 cup raw hazelnuts
Balsamic Dressing
- 1/3 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon fig preserves
- 1 tablespoon fresh thyme leaves
- 2 teaspoons orange zest
- kosher salt and black pepper
Read More: Beef Stroganoff Pizza
Instructions
- Preheat the oven to 350° F. Line a baking sheet with parchment paper.
- On the prepared baking sheet, arrange the prosciutto in a single layer. Bake for 10-15 minutes or until crisp. Watch closely.
- In a large salad bowl, combine the kale and brussels sprouts. Season with salt, pepper, and red pepper flakes.
- To make the dressing, whisk/shake together all ingredients in a jar. Pour the dressing over the salad and massage into the greens. Add the pomegranates and cheese - toss.
- Melt together the butter and hazelnuts over medium heat. Cook until the nuts are toasted and the butter is browning. Season with salt, then pour the warm nuts over the salad. Top with avocado and prosciutto. Serve warm or at room temperature.
Notes
To Make Ahead: the salad can be made up to 1 day ahead, just add the avocado and prosciutto before serving.Leftovers: leftovers will keep well for 2-3 days. This salad is delicious warmed or chilled.
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