Description
A fresh and vibrant Kale Brussels Sprout Salad featuring finely shaved Brussels sprouts, tender Tuscan kale, toasted almonds, and a tangy lemon Dijon dressing, perfect as a healthy side dish that serves six.
Ingredients
Scale
For The Salad:
- 1 bunch Tuscan Kale or Curly Kale (~1 lb)
- 1 pound Brussels sprouts, finely chopped
- 1 cup grated Parmesan cheese
- ½ cup dried cranberries or pomegranate seeds (optional)
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 small shallot, minced (about 2 tablespoons) or red onion
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
For The Nuts:
- 1 cup sliced or whole almonds or chopped walnuts or pecans
Instructions
- Prep the Kale: Wash and rinse the kale leaves thoroughly under cold water. Dry them using a salad spinner. Remove the leaves from the thick center ribs and chop the kale thinly. Transfer the chopped kale to a large salad bowl.
- Shave Brussels Sprouts: Using a food processor fitted with a shredding blade, feed the Brussels sprouts into the tube to finely chop them. Alternatively, you can slice thinly by hand or use a mandoline. Add the shaved Brussels sprouts to the bowl with kale.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, lemon juice, apple cider vinegar, Dijon mustard, minced garlic, minced shallot or red onion, Kosher salt, and ground black pepper until emulsified.
- Toss Salad with Dressing: Drizzle the prepared dressing over the kale and Brussels sprouts mixture. Toss well to evenly coat all leaves and let the salad rest, allowing flavors to meld.
- Toast the Nuts: Heat a small empty skillet over medium heat. Add the almonds and toast for 4-5 minutes, stirring frequently and watching closely until fragrant and lightly browned. Remove from heat and chop into large bite-size pieces.
- Assemble Salad: Sprinkle the toasted almonds, grated Parmesan cheese, and dried cranberries or pomegranate arils over the salad. Toss gently to combine and serve immediately.
Notes
- This recipe yields approximately 7-8 cups of salad, serving 6 adults as a side dish.
- Alternative methods for shredding Brussels sprouts include using a sharp paring knife to thinly slice individually (takes about 10-15 minutes) or a mandoline (8-10 minutes) for evenly sliced pieces.
- For make-ahead preparation, keep salad components and dressing separate and assemble just before serving to maintain freshness.
- Store leftovers in an airtight container for up to 2 days. For extended freshness, store salad components separately and dress individual portions as needed.
