WINTER SALAD HUMMUS BOWLS
These make-ahead components with tons of flavor and texture mean that lunches and speedy dinners can be ready in minutes.
Provided by Anna Stockwell
Categories Salad Egg Vinegar Honey Soy Sauce Olive Oil Kale Brussels Sprout Hummus Seed #cook90 Vegetarian Wheat/Gluten-Free Dairy Free Healthy Lunch Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a medium pot of water to a boil over high heat. Gently lower eggs into water and cook 7 minutes. Transfer to a large bowl of ice water and let sit until cool enough to handle. Peel and slice in half lengthwise.
- Meanwhile, whisk vinegar, honey, tamari, kosher salt, and 1/4 cup oil in a large bowl until smooth. Add kale and brussels sprouts. Toss and massage with your hands until kale is darker in color and vegetables are coated in dressing.
- Swoosh about 1/4 cup hummus onto side of each bowl. Top with salad and egg halves; season eggs with sea salt. Drizzle oil over and top with seedy sprinkle.
- Do Ahead: Unpeeled eggs can be cooked 2 days ahead. Transfer to an airtight container and chill. Kale and brussels sprouts salad can be made 8 hours ahead. Cover and chill.
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Alana Butler
[email protected]This recipe is a waste of time. It's not tasty and it's not healthy.
Leonard Liyenda
[email protected]I would not recommend this recipe. The instructions are unclear and the salad turned out mushy.
winter bear
[email protected]This salad is not worth the effort. It's not very flavorful and the ingredients don't really go together.
Izmaile
[email protected]The dressing for this salad is too oily. I would recommend using less olive oil or replacing it with a lighter oil.
Gaming Guru
[email protected]This salad is a bit bland for my taste. I would recommend adding some more spices or herbs.
Sly Zen The Fount
[email protected]I followed the recipe exactly and the salad turned out great. I will definitely be making this again.
faiz rehman
[email protected]This salad is a great way to use up leftover roasted vegetables. It's also a healthy and delicious lunch option.
only_say_milli
[email protected]Yummy!
Val Mickey
[email protected]This salad is so easy to make and it's always delicious. I love that I can customize it with my favorite vegetables.
Satan Mapes
[email protected]I've made this salad several times and it's always a hit. It's a great recipe to have in your repertoire for busy weeknights.
Gasimu Momoh
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the colorful salad and the creamy hummus.
Rl Imran
[email protected]I'm not a huge fan of hummus, but I really enjoyed this recipe. The flavors were well-balanced and the salad was very satisfying.
CR boys
[email protected]This dish is perfect for a light lunch or dinner. It's also a great way to use up leftover roasted vegetables.
Onisola Deborah
[email protected]I love this recipe because it's so versatile. I can add or remove ingredients depending on what I have on hand.
Lavinia Dotivellah
[email protected]This salad was so refreshing and flavorful. The hummus added a creamy richness that balanced out the tartness of the dressing.
Jacob Domebale
[email protected]I made this for a potluck and it was a huge success! Everyone loved the unique combination of flavors.
Don Fow
[email protected]This recipe was a hit with my family! The flavors of the roasted vegetables and the creamy hummus complemented each other perfectly.