Kale and Brussels Sprout Salad
User Reviews
5
Kale and Brussels Sprout Salad
Description
The salad combines 250 grams of thinly sliced Brussels sprouts and 75 grams of chopped kale tossed with crisp apple slices, toasted pecans, dried cranberries, and parmesan shavings. The dressing, made from olive oil, honey, Dijon mustard, lemon juice, and finely diced shallots, adds sweetness and acidity. Seasoning with sea salt and black pepper rounds out the flavors. Mixing the dressing thoroughly to coat the greens softens the kale slightly and integrates the components.
The texture contrasts crisp raw greens and fruit with crunchy pecans and chewy cranberries, while the parmesan adds a savory richness. This salad can serve as a light lunch or side dish with a range of meals. Massaging the kale before mixing can soften its texture.
Tips include massaging the kale with olive oil to soften it and thinly slicing the Brussels sprouts to minimize chewiness. Toasting the pecans enhances their flavor. For convenience, the dressing ingredients can be shaken in a jar and stored chilled until ready to use.
Ingredients
- 250 g Brussels sprouts trimmed and thinly sliced
- 75 g kale chopped
- 1 apple cored and thinly sliced
- 50 g pecans
- 50 g dried cranberries
- 50 g parmesan shaved
- 1 lemon juice only
- 50 ml olive oil
- 1 tablespoon Dijon mustard
- 2 shallot peeled and finely diced
- 2 pinch sea salt
- 2 pinch black pepper
- 2 tablespoon honey
Instructions
- In a large mixing bowl add 250 g Brussels sprouts and 75 g Kale.
- Add 1 Apple, 50 g Pecans and 50 g Dried cranberries.
- In a small bowl, mix together 50 ml Olive oil, 2 tablespoon Honey, 1 tablespoon Dijon mustard, juice of 1 Lemon and 2 Shallots.
- Pour the dressing over the salad and season with 2 pinch Sea salt and ground black pepper.
- Mix everything together so that all the sprouts and kale are coated. Serve topped with 50 g Parmesan shavings.
Notes
- Massage kale with a little olive oil before mixing to soften and improve texture.
- Thinly slice Brussels sprouts to avoid a hard, chewy texture.
- Toast pecans to deepen their flavor before adding to the salad.
- Make dressing quickly by shaking all ingredients in a lidded jar and refrigerate until serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 238kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 180mg | 8% |
| Potassium | 361mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 17g | 34% |
| Vitamin A | 1655IU | 33% |
| Vitamin C | 62mg | 69% |
| Calcium | 153mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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