Call It Supper: Kale Salad with Roasted Brussels Sprouts and Shallots

By the time Thanksgiving arrives, you will have already had Turkey at least twice, if not three times due to Friendsgivings and other events. Therefore, at Call It Supper this week, our strategy is to ease into the holiday spirit.

RECIPE: Roasted Brussels Sprout and Shallot, Kale Salad

With three Friendsgivings and Thanksgiving meals in the next week, I decided to get into the Thanksgiving spirit with a lighter recipe, focusing on a part of the meal that is usually quickly thrown together, after the turkey and the sides are already on the table, the salad.

Roasted Brussel Sprout and Kale Salad

Steps & Ingredients

  1. Roast the brussels sprouts and shallots.
  2. Put together the kale salad base.
  3. Toss the roasted vegetables and kale together with the remaining ingredients.  Click here to read the complete recipe.



Sarah and Tori started Call It Supper because they believe that a meal is always a strategic decision—never to be wasted, and have a passion for inventing recipes. Call It Supper is focused on seasonal, fresh recipes that are inspired by their travels, favorite restaurants and meaningful experiences. The ingredient lists will always contain something that is best had in that season.
The two became friends at Bowdoin College, where they started hosting dinner parties together. Back then, it was six packs and hors d’oeuvres, but today they have taken things a few steps further in the kitchen.
Location: New Orleans, LA and Boston, MA
Instagram: @CallitSupper
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