Servings: 6 to 8
This fan-favorite recipe exemplifies fall at its finest: abundant with dried fruit and nuts, pickles, and roasted vegetables. Hand-bruising the kale to soften it a bit is one of the keys to making this salad such a success, as is the mustard crème fraîche, which beautifully brightens and balances the robust flavor of kale.
I don't know if the list of ingredients and steps discourages people from trying this salad, but most of the ingredients can be prepared a day ahead and the salad is delicious when put together. The salad dressing is great with the mix of peanut and walnut oils; however one could use EVOO as well. The rest of the ingredients lend themselves to mixing and matching in other salads or dishes. Any roasted squash would work for the sweet potato. The kale with the brussels sprouts is the heart of the salad to which you can add anything else. The only changes I would make would be to use less vanilla on the pecans and use no more than a tablespoon of the mustard creme fraiche unless you have mustard lovers. I will certainly make this over and over.
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