A Warm Spring Salad

Well, the snow has officially melted (fingers are crossed while saying that, of course!), and we spend our afternoons playing stickball and hopscotch in the park behind our house, with the occasional walk to socialize with the local goats (we'll introduce you soon).

Spring is finally here!

And with it, a craving for leafy things and newness.

I'm an advocate for eating the seasons, and have a personal quest to introduce my kids' 

palates to every vegetable and flavor the world has to offer, so naturally when I saw 

a particularly lovely bundle of brussel sprouts at the grocery store the other day

I scooped them up- along with an equally gorgeous bunch of kale- 

a vegetable I've been itching to experiment with.

All that being said, last night I was in the mood for a salad, but temperatures being on the chilly side of the season had me craving something warm.  And that, my friends, is how this little gem was born: me donning a cardigan, sorting through the refrigerator, and grabbing anything that had the makings of a life-long friendship.

The mix of vegetables and bacon roasted in the oven is wonderful and aromatic and will have your house smelling cozy and delicious, but the real stars of the show are the homemade, over-sized croutons and the honey mustard dressing.  Both kale and brussel sprouts tend to have a slight bitter finish, and the sweetness of the honey really brings it all together.  

And with that culinary epistle I'll show you a few pictures, and share a recipe.

Warm Kale & Brussel Sprout Salad w/ Bacon
and Homemade Croutons

1/2 bunch organic kale, roughly chopped
1-1/2 lb brussel sprouts, halved
6-8 slices bacon, thinly sliced (I used turkey bacon)
1 small onion, julienne cut
6 oz mushrooms, sliced
olive oil to drizzle (I used about 1/4 cup)
aged balsamic vinegar to drizzle (I used about 2 Tbs)
kosher salt & freshly ground pepper to taste

Preheat oven to 400 F.  Once cut, spread all vegetables out on a jellyroll pan, drizzle with oil, vinegar, and salt and pepper.  Using your hands, toss everything together and spread it evenly over the pan.  Roast until vegetables are soft and slightly caramelized, about 18-20 min, rotating pan halfway through.


For the Croutons
1/4- 1/3 stale artisan bread, sliced and cubed (keep in mind, the bigger the cubes the more exciting it is!)
Olive oil to drizzle (I used about 2-3 Tbs)
2-3 tsp Montreal steak seasoning

In a bowl toss ingredients together, spread out onto a sprayed jellyroll pan & bake at 400 F until crispy and golden brown, about 10-15 minutes.  Remove and allow to cool on pan.  Set aside until ready to top salads.


For the Honey Mustard Dressing
3 Tbs clover honey
3 Tbs dijon mustard
1/4-1/3 c. olive oil (extra virgin or light blend work equally well)

Whisk together the honey and mustard, slowly whisk in the oil, a few drops at a time.  Continue whisking in the same direction to create an emulsion.  Finish with a pinch of kosher salt to taste.

To assemble the salads pile the warm vegetable mix on a plate, drizzle with dressing, top with croutons, and serve.  This is also delicious with grilled, sliced chicken breast if you feel so inclined.  Bon Appetit!