Winter Salad Hummus Bowls
A hearty winter salad featuring massaged kale and brussels sprouts, topped with jammy eggs, creamy hummus, and a savory-sweet Asian-inspired dressing. Finished with a crunchy seedy topping for extra texture and nutrition.
Ingredients
- •5 whole large eggs
- •5 Tbsp unseasoned rice vinegar
- •1 Tbsp honey
- •1 Tbsp tamari or soy sauce
- •½ tsp kosher salt
- •¼ cup extra-virgin olive oil
- •1 bunch curly kale
- •1 lb brussels sprouts
- •1 cup hummus
- •1 cup Seedy Power Sprinkle
- •1 pinch flaky sea salt
Cooking Instructions
- 1.
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.
15 min
- 2.
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.
10 min
- 3.
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.
5 min
- 4.
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.
