Meet the Sullivans: Kale and Roasted Brussels Sprout Salad & Menu Monday Link Up

September 7, 2015

Kale and Roasted Brussels Sprout Salad & Menu Monday Link Up

Happy Labor Day! I hope you're spending the day relaxing and having fun with your families! Owen goes back to school this week, so we'll be having one of his favorites that night, ribs. I'm so excited for him to start school again, and not just because I'll get some extra time to get errands done, but because I know he loves it so much!

This week I'm sticking to a few easy favorites and two new recipes. I've never made ribs in the slow cooker, so I'm interested to see how they turn out. I have a few packages of tortellini in the freezer I need to use, and Keith loves them, so I'm trying a new way to make them instead of the regular way with sauce. 

Here's what's on our menu for this week:

| Monday | Taco Night
| Tuesday | Spinach Tomato Tortellini
| Wednesday |  Slow cooker pork ribs, coleslaw and cornbread
| Thursday | Oven Baked Fajitas
| Friday | Take-out out Out for dinner 

So what's your plan for the week? If you'd like to link up your menu for the week or even just a great dinner recipe you'd like to share, link up below! Also, don't forget to grab the graphic below to add to your post or include a link back to the link up.

I'm excited to share with you a recipe we made last weekend on a whim! The mornings have been cooler here, which makes it feel like fall, and we've already seen our first pumpkin spider, so we know it's not that far off! Apples, pecans, brussels sprouts, they just say FALL to me. I used 1 lb of brussels sprouts in our salad but I bumped up the amount in the final recipe because I thought it could use a little extra. I hope you like it as much as we did!

2 cups kale, roughly chopped
1 cup shaved brussels sprouts
1 1/2 lbs brussels sprouts
olive oil
coarse salt
1 granny smith apple, diced
1 1/2 cups red grapes, halved
3 baby English cucumbers, diced
1 cup dried cranberries
1 1/2 cups candied pecans, store bought or homemade
3/4 cup goat cheese, crumbled
1 cup strawberry vinaigrette, store bought or homemade

1. Start by roasting the brussels sprouts. You'll be able to assemble the rest of the salad while they roast in the oven, so it's important to get them going first.

Pre-heat the oven to 400 degrees and line a rimmed baking dish with aluminum foil.

Wash the brussels sprouts really really well, and pat them dry with a paper towel. Cut the stem end off each sprout and then slice the whole thing in half. This helps loosen up the layers, which allows some of them to come off. Make sure you put the little leaves that fall off on the roasting pan along with the brussels sprout halves. The stray pieces get really extra crispy which gives your salad an extra little crunch.

Place the brusssels sprouts on the prepared baking sheet. Drizzle with olive oil and sprinkle with coarse salt, then toss to mix, before placing them in the oven. Let them roast for 30-40 minutes. Shake the pan a few times to help them roast evenly.

2. Now assemble the rest of the salad. Chop and wash everything and then in a bowl combine the kale, shaved brussels sprouts, grapes, apple and cucumbers.

3. Once the brussels sprouts are done roasting let them cool for 10 minutes before adding them to the salad. You'll still want them warm, just not hot. Mix the salad and distribute onto plates. Top with the cranberries, pecans and goat cheese. Drizzle a few tablespoons of the dressing onto each salad before serving.


Also, don't forget, I've started a Menu Monday board on Pinterest to share all the great ideas from weeks past. I'll be pinning everyone's posts this week as well!

Now it's your turn! Link up your menu or favorite dinner recipe below!

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