- 1/2 pound bacon
- 1 bunch of curly green kale
- 1/2 pound brussels sprouts
- 1/4 cup sliced almonds
- 1/4 cup crumbled Parmesan*
- dash of sea salt
- 2 tablespoons white wine vinegar
- 1/4 cup tahini
- 2 teaspoons white miso*
- 2 teaspoons maple syrup*
- Pinch of red pepper flakes
- 1/8 cup water
- Cook your bacon. I prefer to cook bacon in my oven because it is less messy. Heat your oven to 350 degrees and line a baking sheet with foil. Place bacon strips on lined baking sheet and bake until cooked through and crispy, about 20 – 25 minutes. Roughly chop.
- Prepare your kale. Using your hands or a knife, remove the kale leaves from their stems and chop into small, bite-sized pieces. Sprinkle a dash of sea salt over the kale and use your hands to massage the kale by lightly scrunching handfuls of kale in your hands. Release and repeat until the kale becomes darker in color and more fragrant. Transfer the kale to a medium serving bowl.
- Prepare your brussels sprouts. Chop off and discard the stem end of the brussels sprouts and any discolored outer leaves. Using your food processor and the slicing disk, slice the brussels sprouts and add to the bowl with the kale.
- Make your dressing. In a small mixing bowl, whisk together the tahini, vinegar, miso, maple syrup and red pepper flakes. Whisk in the water until the mixture is smooth and creamy. Some brands of tahini are thicker than others, so if your dressing is too thick, add a bit more water and/or vinegar, to taste. Pour the dressing over the kale and sprouts and mix well.
- Make your salad! Add the chopped bacon and crumbled parmesan to the salad and toss. Serve immediately.
Omit Parmesan, miso, and maple syrup for Whole30.
Keywords: easy dinner, whole30