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Kale and Brussels Sprout Salad

Kale and Brussels Sprout Salad

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Kale and Brussels Sprout Salad is a refreshing and nutritious dish that celebrates vibrant flavors and crunchy textures. This delightful salad combines shredded kale, Brussels sprouts, sweet cranberries, marinated onions, toasted almonds, and Pecorino cheese. It’s perfect for family gatherings, picnics, or as a quick weeknight side dish. This recipe is not only easy to prepare in under 30 minutes but also packed with vitamins and minerals, making it a healthy choice for any meal. Enjoy it as a stand-alone lunch or topped with grilled chicken for a protein boost. With its versatile nature, you can customize this salad to suit your taste preferences while ensuring everyone at the table will love it.

Ingredients

Scale
  • 1 large bunch of Lacinato kale (washed and de-stemmed)
  • 1 lb Brussels sprouts
  • Juice of 2 lemons
  • ⅔ cup dried cranberries
  • ¼ teaspoon red pepper flakes
  • Pinch of nutmeg
  • ¾ cup finely grated Pecorino Romano cheese (fresh Parmesan will work too)
  • ¼ cup almonds (sliced or chopped)
  • 4 cloves of garlic (minced)
  • 1 teaspoon black pepper
  • 1 teaspoon sea salt
  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 yellow onion (super thinly sliced)
  • 2 tablespoons fresh parsley, finely chopped

Instructions

  1. Preheat the oven to 350°F and place almonds on a baking sheet to toast for 8-10 minutes until golden brown.
  2. For the dressing, muddle minced garlic with salt and pepper, then mix with olive oil, balsamic vinegar, and thinly sliced onion in a mason jar; shake well and let marinate.
  3. Shred the kale and Brussels sprouts using a food processor or by hand into thin slices.
  4. In a large mixing bowl, combine shredded vegetables with lemon juice, salt, cranberries, red pepper flakes, nutmeg, and the marinated dressing; toss well.
  5. Sprinkle grated Pecorino cheese on top followed by toasted almonds before serving.

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