Warm Green Slaw Image

Warm Green Slaw

Mary's Kitchen Crush - "Myra the Entertainer"

Prep Time
Cook Time


  • 250g Brussels sprouts, thinly sliced
  • 4 cups (about 270g) thinly sliced kale
  • 1 small head radicchio, thinly sliced
  • ¼ cup olive oil (60 ml), divided
  • Kosher salt to taste
  • Freshly ground black pepper
  • ½ shallot, finely minced
  • 2 tablespoons (30ml) balsamic vinegar
  • 1 teaspoon (5g) Dijon mustard
  • 1 teaspoon (5g) maple syrup
  • 75g crumbly blue cheese
  • ¼ cup (50g) pomegranate seeds
  • ¼ cup (40g) toasted chopped walnuts


  1. Heat oven to 450F (230C).
  2. Toss Brussels sprouts, kale and radicchio with 1 tablespoon (15ml) olive oil on a rimmed baking sheet. Season with salt and pepper.
  3. Roast until beginning to wilt and brown, about 6 to 8 minutes, tossing halfway through.
  4. Whisk together shallot, vinegar, Dijon and syrup in a small bowl.
  5. While whisking, slowly drizzle in remaining oil. Season with salt and pepper.
  6. Transfer vegetables to a serving bowl.
  7. Toss with dressing, sprinkle with cheese, pomegranate and walnuts.