Hearty Kale and Brussels Sprout Salad with Orange, Couscous and Feta

This hearty salad is a celebration of textures and flavors. Tender pearl couscous, sautéed Brussels sprouts and massaged kale are tossed with juicy orange segments and a tangy red wine vinaigrette. Topped with briny feta, sweet dried cranberries and crunchy garlicky panko, every bite is a delight.

Perfect as a filling main dish or a standout side, this salad comes together quickly with simple techniques. The combination of warm couscous and cool greens makes it satisfying year-round. Customize with your favorite nuts or swap the feta for goat cheese if you like.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

0.75 cup Pearl CouscousView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat a drizzle of cooking oil in a small pot over high heat. Add half the dried thyme and cook, stirring, until fragrant, 30-60 seconds. Stir in the pearl couscous, veggie stock concentrate, 1 cup water and a pinch of salt. Bring to a boil, then cover, reduce heat to low and cook until couscous is tender, 6-8 minutes. Stir in 1 tablespoon butter and let sit uncovered to cool slightly.
2. While couscous cooks, wash and dry the produce. Trim and halve the Brussels sprouts lengthwise, then thinly slice crosswise into shreds. Halve, peel and thinly slice the shallot. Peel and mince or grate the garlic. Peel the orange, removing as much white pith as possible, then dice into ½-inch pieces.
3. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the shredded Brussels sprouts and shallot; season with salt and pepper. Cook, stirring occasionally, until Brussels sprouts are bright green and softened, 4-6 minutes. Stir in half the minced garlic and cook until fragrant, about 1 minute more. Transfer to a plate and wipe the pan clean.
4. While Brussels sprouts cook, remove and discard any large stems from the kale; chop the leaves into bite-size pieces. In a large bowl, combine the kale with a drizzle of olive oil. Massage the kale with your hands until the leaves are tender, about 1 minute. Add the cooked Brussels sprouts and toss to combine.
5. Heat a drizzle of cooking oil in the same pan over medium-high heat. Add the panko breadcrumbs, remaining garlic and remaining dried thyme. Cook, stirring occasionally, until panko is golden and garlic is fragrant, 2-3 minutes. Transfer to a plate.
6. In a small bowl, whisk together the red wine vinegar, 3 tablespoons olive oil and ¼ teaspoon sugar. Season with salt and pepper to taste. Add the diced orange and cooked couscous to the bowl with the kale and Brussels sprouts. Toss with as much dressing as you like.
7. Divide the salad among shallow bowls. Top with crumbled feta, dried cranberries and the garlicky panko. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, regular couscous or Israeli couscous can be substituted, but adjust cooking time according to package directions.

How do I store leftovers?

Store the salad and toppings separately in airtight containers in the refrigerator for up to 2 days. Add the panko just before serving to keep it crunchy.

Can I add protein to this salad?

Absolutely! Grilled chicken, chickpeas or roasted tofu would be great additions.