Warm green slaw

By Mary Berg
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  • 250 grams Brussels sprouts, thinly sliced
  • 4 cups (about 270 grams) thinly sliced kale
  • 1 small head radicchio, thinly sliced
  • 1/4 cup olive oil (60 milliliters), divided
  • Kosher salt to taste
  • Freshly ground black pepper
  • 1/2 shallot, finely minced
  • 2 tablespoons (30 milliliters) balsamic vinegar
  • 1 teaspoon (5 grams) Dijon mustard
  • 1 teaspoon (5 grams) maple syrup
  • 75 grams crumbly blue cheese
  • 1/4 cup (50 grams) pomegranate seeds
  • 1/4 cup (40 grams) toasted chopped walnuts


  1. Heat oven to 450°F (230°C)
  2. Toss Brussels sprouts, kale and radicchio with one tablespoon (15 milliliters) olive oil on a rimmed baking sheet. Season with salt and pepper. Roast until beginning to wilt and brown, about six to eight minutes, tossing halfway through.
  3. Whisk together shallot, vinegar, Dijon mustard and maple syrup in a small bowl. While whisking, slowly drizzle in remaining oil. Season with salt and pepper.
  4. Transfer vegetables to a serving bowl. Toss with dressing, sprinkle with cheese, pomegranate and walnuts.


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