Kale and Brussels Sprout Salad
User Reviews
4.3
Kale and Brussels Sprout Salad
Description
This salad features shredded kale and Brussels sprouts, prepared thinly either with a food processor or by hand, ensuring easy chew and digestibility. The dressing is a mix of garlic, sea salt, black pepper, olive oil, balsamic vinegar, and thinly sliced onion, allowing flavors to marry during a brief marinade. Lemon juice brightens the greens, while a touch of red pepper flakes and nutmeg adds gentle warmth and complexity.
Toasted almonds bring a nutty crunch, dried cranberries offer bursts of sweetness, and freshly grated Pecorino Romano cheese adds a salty, savory finish. The combination balances bitter greens with sweet and tangy elements for an approachable yet sophisticated salad.
This salad holds well when made a day in advance, flavors melding over time without wilting. It suits meals requiring a fresh, textured side and can be adjusted for dietary needs by substituting nuts or cheese with alternatives like sunflower seeds or vegan Parmesan styles. It stores well for 2-3 days refrigerated in an airtight container.
Ingredients
- 4 cloves garlic minced
- 1 teaspoon black pepper
- 1 teaspoon salt sea salt
- ¼ cup olive oil
- 2 Tablespoons balsamic vinegar
- 1 yellow onion super thinly sliced
- 1 Lacinato kale washed and de-stemmed, large bunch
- 1 lb Brussels sprouts
- lemon juice of 2
- ⅔ cup dried cranberries
- ¼ teaspoon red pepper flakes
- pinch nutmeg
- ¾ cup Pecorino Romano cheese fresh Parmesan will work too, finely grated
- ¼ cup almonds sliced or chopped
Instructions
- Preheat oven to 350°F. Add almonds to a baking sheet and place in oven to toast. Stir almonds after 5 minutes. Allow to toast about 3-4 minutes longer or until the almonds are golden. Remove from oven and allow almonds to cool.
- Meanwhile, toss together the ingredients for the dressing by muddling together the minced garlic with sea salt and black pepper using a mortar and pestle. Place muddled garlic and spices into a mason jar with olive oil, balsamic and thinly sliced onion. Shake to combine and let marinate.
- In a food processor fitted with a slicing blade, shred the Brussels sprout. Next, shred the kale. (If you don’t have a food processor, you can chop the kale and Brussels sprout by hand. Just make sure to slice them very thin.) Place in a large bowl.
- Pour the lemon juice over the kale and Brussels sprout mixture, sprinkle on a little sea salt and massage with clean hands. Once the kale mixture is massaged, add cranberries, red pepper flakes and nutmeg to the bowl. Pour the dressing over the salad mixture and give it a good stir. Add cheese and stir again. Top with toasted almonds.
- Enjoy right away or let sit for a bit in the fridge to marinate before serving.
Notes
- This salad can be prepared a day ahead; it retains texture and flavor well when refrigerated.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For a nut-free version, omit almonds or replace with sunflower seeds or pepitas.
- To make dairy-free, substitute Pecorino with vegan Parmesan or add nutritional yeast for a cheesy flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Serving | 1/8 of recipe | |
| Calories | 201kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 6mg | 2% |
| Sodium | 497mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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