Okay guys, if you are a reader of my posts you have probably noticed that I tend to go on food benders by posting recipes highlighting my current food addiction. Well right now what has all my attention is KALE! It’s dark earthy leaves have me hypnotized, mesmerized, to the point of wanting everything with kale in it to be supersized. I know at times we can get in a food rut, and just keep using an ingredient in the same boring way, but I encourage you to step out of that foodie shell, and start experimenting and getting adventurous with your favourite foods. Time to get freaky foodies! What’s the worst that might happen? If it doesn’t turn out pizza delivery will always have your back…yes I am speaking from experience. I am totally guilty of getting in food ruts as well. For the longest time I use to look at kale, and only see it as a way to add greens to my smoothies. Don’t get me wrong I love me a kale smoothie, but because I stopped looking at kale as a one trick pony I now get to enjoy this yummy ingredient in salads, pesto’s, soups, etc. Kale look out I have found more ways to eat you muhaha!
Speaking of ways to eat kale I love it in this kale and grape pasta salad tossed in a yummy honey poppy seed dressing. It is so flippin’ good that the first time I made it I literally said “oh kale yes!”, and knew I had myself a winner, winner!! I love the leafy green texture of the kale, the crunch of the shaved brussels sprouts, and burst of grape sweetness that every bite of this salad offers. It will definitely be one of my go to salads to bring to BBQ’s this summer!
Just a couple of tips to help you out while making this salad (1) Cut the stems off of the brussels sprouts, remove first layer, and then shave or cut sprouts in half and thinly slice. The brussels sprouts may be gritty between the yummy layers, so be sure to give it a good rinse with cold water, and then pat dry with paper towel.(2) Make sure that the dressing is a somewhat runny consistency because if it is too thick it will just get soaked up by the pasta. Add a splash more of vinaigrette if dressing is too thick. I do use all of the dressing made, but this is where you can decide how much dressing you prefer on the salad. Totally a preference thing, so use as much or little as you like. (3) Pasta salad is best to serve chilled, so this is a good recipe to make in advance, and chill in the fridge until ready to serve.
If you guys have a yummy way you like to eat kale please feel free to share by commenting below! Hope you enjoy this salad.
Ps. Have you tried any of my recipes? If so, thank you so much for inviting me in to your kitchen! I would love to hear some feed back if you have the time to leave me a little note