Brussels Sprout and Prosciutto Salad w/ Candied Walnuts

Serves 6


  • 3 ounces thinly sliced prosciutto
  • 1 head kale, shredded
  • 4 cups brussels sprouts, shredded
  • 1 cup dried cranberries
  • 1 cup shredded manchego cheese
  • 1 avocado, diced
  • 3 tablespoons salted butter
  • 1/2 cup raw walnuts, chopped
Balsamic Dressing
  • 1/3 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 tablespoon apple butter
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons orange zest
  • kosher salt and black pepper


  1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
  2. On the prepared baking sheet, arrange the prosciutto in a single layer. Bake for 10-15 minutes or until crisp. Watch closely.
  3. In a large salad bowl, combine the kale and brussels sprouts. Season with salt, pepper, and red pepper flakes.
  4. To make the dressing, use a food processor to blend all of the ingredients. Pour the dressing over the salad and toss to coat.
  5. Add the dried cranberries and cheese.
  6. Melt together the butter and walnuts over medium heat. Cook until the nuts are toasted, and the butter has begun to brown. Season with salt, and then pour the warm nuts over the salad.
  7. Top with avocado and prosciutto. Serve immediately or refrigerate.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. This recipe began here.


Mexican Brussels Sprout Salad with Tomatillo Dressing


Pickled Red Onions
  • 1/2 red onion, thinly sliced
  • 1/2 cup rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon salt
Creamy Tomatillo Dressing
  • 3 tomatillos, husked and rinsed
  • 1/3 cup fresh cilantro leaves and stems
  • 3 tablespoons plain full-fat Greek yogurt
  • 3 tablespoons extra-virgin olive oil
  • 1/2 fresh jalapeño, seeds and ribs removed
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon each salt and black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
Brussel Sprout Salad
  • 1 pound Brussels sprouts, shaved or thinly sliced
  • 1 cup frozen corn, thawed
  • 1 medium avocado, diced
  • 1/2 cup feta or cotija cheese, crumbled
  • 1/3 cup sliced almonds
  • pinch of salt


Pickled Red Onions
  1. Place red onions in a glass bowl or mason jar.
  2. In a medium saucepan, combine vinegar, 1/2 cup water, sugar, and salt; bring to a boil.
  3. Turn off heat and pour vinegar mixture over red onions. If needed, add water to cover onions fully.
  4. Let sit for 30 minutes at room temperature then, refrigerate.
Creamy Tomatillo Dressing
  1. In a blender or food processor, blend all of the creamy tomatillo dressing ingredients on high speed until smooth and creamy.
Brussel Sprout Salad
  1. In a large bowl, assemble the salad ingredients.
  2. Add about two-thirds of dressing and toss well to combine.
  3. Transfer salad to a serving platter and drizzle remaining dressing overtop.
  4. Scatter (drained) pickled red onions over salad, and garnish with additional cheese and sliced almonds, if desired.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Caprese Salad

Makes 6 Servings


  • 4 tomatoes on the vine, 1/4″ slices
  • 16oz fresh mozzarella, 1/4″ slices
  • 1/2 cup basil leaves
  • 1/4 cup extra virgin olive oil
  • fresh cracked pepper and sea salt to taste
  • Optional: top with balsamic glaze


  1. Alternatively layer tomato and mozzarella slices and basil leaves on a platter.
  2. Drizzle oil evenly across the layers.
  3. Season generously with cracked pepper and salt.
  4. If using, top with balsamic glaze.