Kale Brussels Sprout Salad Recipe
User Reviews
5
Kale Brussels Sprout Salad Recipe
Description
This Kale Brussels Sprout Salad Recipe features a mix of chopped Tuscan or curly kale and thinly shaved Brussels sprouts as its green base. Parmesan cheese adds savory depth while dried cranberries bring a touch of sweetness. The dressing is a combination of extra virgin olive oil, lemon juice, apple cider vinegar, Dijon mustard, minced garlic and shallot, seasoned with salt and pepper for a balanced tangy and savory profile.
The salad's texture highlights the crispness of raw greens and nuts toasted in a skillet until fragrant and lightly browned, adding crunch and nuttiness. The method involves massaging and tossing the greens to coat them thoroughly and soften slightly by setting them aside to rest after dressing.
This salad works well as a nutritious side dish or a light vegetarian main. It can be made ahead by preparing components in advance and combining just before serving to retain texture. Keeping salad, dressing, and nuts separate until serving extends freshness. The recipe yields ample portions suitable for sharing among several people.
Shredding Brussels sprouts can be done individually by knife or mandolin if a food processor is unavailable. Toast nuts carefully while stirring to prevent burning. Adjust dried fruit according to preference or substitute with pomegranate seeds for variation. Store leftovers in airtight containers for up to two days.
Ingredients
For The Salad:
- 1 bunch Tuscan kale ~1 lb, or Curly kale
- 1 pound Brussels sprouts finely chopped - I used my food processor
- 1 cup Parmesan Cheese grated
- ½ cup dried cranberries optional, or pomegranate seeds
For The Dressing:
- ½ cup extra virgin olive oil
- ¼ cup lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic minced
- ½ shallot minced (about 2 tablespoons) or red onion, small
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
For The Nuts:
- 1 cup almonds or chopped walnuts or pecans, sliced or whole
Instructions
- Prep the kale: Wash and rinse the kale leaves under cold water. Dry in a salad spinner. Remove the leaves from the center ribs and chop thinly. Place it in a large salad bowl.
- Shave Brussel sprouts*: Place Brussel sprouts in a food processor fitted with the shredding blade. Turn the machine on and feed brussels sprouts into the tube and let the machine do all the work for you. Transfer the now-shaved Brussels sprouts into the bowl with kale.
- Make the dressing by whisking together olive oil, lemon juice, apple cider vinegar, Dijon mustard, garlic, shallot, and salt and pepper in a small bowl.
- Drizzle the vegetables with the dressing and give it a toss to make sure all the leaves are evenly coated with the dressing. Set aside and let it rest.
- Place almonds in a small empty skillet over medium heat. Toast for 4-5 minutes, keeping a very close eye on and stirring frequently, until fragrant and lightly browned. Chop them up into large bite-size pieces.
- To assemble, sprinkle the brussel sprout and kale salad with toasted almonds, parmesan cheese, and cranberries (or pomegranate arils), if using. Toss to combine and serve.
Notes
- Finely shred Brussels sprouts by thin slicing with a knife or using a mandoline if available.
- Toast almonds or other nuts in a skillet over medium heat, stirring frequently to avoid burning.
- Make the salad dressing, greens, and nuts separately ahead. Combine just before serving to maintain texture.
- Store salad components separately to extend freshness and dress individual servings as needed.
- This recipe yields about 8 to 7 cups of salad, serving approximately 6 adults as a side dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 24g | 8% |
| Protein | 13g | 26% |
| Fat | 35g | 54% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 15mg | 5% |
| Sodium | 535mg | 22% |
| Potassium | 537mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 901IU | 18% |
| Vitamin C | 70mg | 78% |
| Calcium | 253mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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