Kale and Brussel Sprout Salad Recipe with Beets and Fried Goat Cheese
Up your salad making game with this amazingly delicious Kale and Brussel Sprout Salad Recipe with Beets and Fried Goat Cheese!
Servings: 10
Prep Time: 30 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 50 minutesminutes
Ingredients
For the Dressing:
½cupof mayonnaise
1tablespoonof sugar
¼cupof red wine vinegar
2teaspoonsof poppy seeds
For the Salad:
1log of goat cheese, sliced ½” thick
standard breading procedures: 1 cup flour, 2 whisked eggs, 1 cup of panko bread crumbs
2cupsof pan roasted medium diced sweet potatoes in 1 teaspoon of olive oil
2cupsof pan roasted medium diced red beets in 1 teaspoon of olive oil
½cupof chopped crisp cooked bacon
½cupof canola or healthier frying oil
1head of trimmed julienne kale
15thinly shaven Brussel sprouts
½cupof dried cherries
½cupof pistachios
Kosher salt and fresh cracked pepper to taste
Instructions
Dressing: Combine all ingredients together in a medium bowl and whisk. Keep cool before serving.
Goat Cheese: Coat each goat cheese round in the flour, then eggs, then panko and set on a sheet tray lined with parchment paper. keep cool before frying.
In a large pan over medium high heat, roast the sweet potatoes and then the beets. Chill before serving.
Clean the pan and cook the bacon until crispy. Chop the bacon and set aside.
Add the oil to the frying pan and fry the goat cheese until they are lightly browned on both sides, about 2 minutes per side. Remove and drain any fat before serving.
To plate: Place the kale, Brussel sprouts, sweet potatoes, beets, chopped bacon, cherries, pistachios, fried goat cheese, salt and pepper and dressing.