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Shaved Brussel Sprout & Kale Salad

Shaved Brussel Sprout & Kale Salad

Have I mentioned that I love salad? Well, I do! But listen, my fave kind of salad is one with lots of delicious bits throughout, especially when you get to the bottom. You know that feeling when you get to the bottom of your salad and it’s like you’ve hit the jackpot of jewels?! Yes, that feeling!! This salad has jewels, but it’s also not overdone. It’s easy, breeze AND beautiful!

I’ve used raw Brussel sprouts and kale, but you can totally only use one or the other, if you prefer. And as for the jewels, I’ve use dried cranberries, fresh orange segments, and my Spicy Sweet Maple Pecans. As a non-vegan option, goat cheese would be perfect with this salad! Super delicious Fall flavors and textures that had me eating like four servings of this salad at once!

I’ve also included two different dressing options, a creamy tahini dressing which is nutty & earthy, and a sharp red wine vinaigrette that is lighter in texture than the tahini, but heavy on flavor. I always think it’s best to begin by dressing light, cause you can always add more! Choose your own adventure!

Brussel Sprout and Kale Salad

Shaved Brussel Sprouts & Kale

with cranberries, oranges and pecans.

Shaved Brussel Sprout & Kale Salad

*Recipe will serve four, if serving as a side dish.

  • 2 heaping cups shredded raw Brussel sprouts

  • 1 heaping cup shredded kale

  • Segments from 1 large orange

  • 1/2 cup dried cranberries

  • 1/2 cup Spicy Sweet Maple Pecans (can use toasted pecans as well)

  • Non-vegan option to add crumbled goat cheese

Directions

Remove core base of Brussel sprouts and any wilted leaves and slice thinly. Remove thick stem & center rib of kale and slice thinly. Squeeze a bit of lemon over greens and give them a massage. You heard me right! Segment a large orange using a small sharp knife by slicing the top & bottom off the orange and in downward strokes, slicing the peel off of the orange. Then run your knife next to each membrane and remove segments. Segments can be cut in half. Top with pecans (follow directions on Spicy Sweet Maple Pecans post) and dried cranberries. Top with desired dressing.

Creamy Tahini Dressing

  • 2 Tbsp tahini

  • 2 Tbsp lemon juice

  • 1 Tbsp fresh orange juice

  • 1 tsp maple syrup or honey

  • 1 tsp grated shallot (or chop finely)

  • 3/4 tsp sea salt or Himalayan salt

  • Enough water to reach your desired consistency (about 1-2 Tbsp)

Directions

In a bowl, stir together tahini, lemon & orange juice. At first, it may seem like it won’t come together, but keep stirring and it will become thick & creamy. Add maple, shallot, salt and stir. Add water 1 Tbsp at a time and stir until you’ve reached your desired thickness. Keep in mind that your dressing will thicken up the longer it sits.

Red Wine Vinaigrette

  • 1/4 cup red wine vinegar

  • 3 Tbsp olive oil

  • 2 tsp dijon mustard

  • 1 tsp maple syrup or honey

  • 1 tsp grated shallot (or finely chopped)

  • 1/2 tsp salt

Directions

In a bowl, whisk together vinegar, oil, dijon and maple until combined. Add shallot and salt, and taste for seasoning. Add extra salt or pepper if desired.

Orange Maple Roasted Carrots

Orange Maple Roasted Carrots

Spicy Sweet Maple Pecans

Spicy Sweet Maple Pecans