Kale and Brussels Sprout Salad

This Kale and Brussels Sprout Salad is a vibrant and healthy dish that combines the earthy flavors of kale and Brussels sprouts with the sweetness of cranberries and the crunch of almonds. Perfect for family dinners, potlucks, or as a refreshing side dish for any occasion, this salad is sure to be a hit. Its unique blend of textures and flavors makes it stand out, while its simplicity keeps it approachable for home cooks.

Why You’ll Love This Recipe

• Nutritious Ingredients: Packed with vitamins and minerals, this salad promotes healthy eating.
• Simple Preparation: With straightforward steps, you can whip up this dish in no time.
• Versatile Dish: Serve it as a main course or a side dish; it fits any meal perfectly.
• Flavorful Combination: The mix of sweet cranberries, creamy cheese, and crunchy nuts creates an explosion of flavor.
• Great for Meal Prep: Make it ahead of time and let the flavors develop in the fridge.

Tools and Preparation

Gathering the right tools makes preparing your Kale and Brussels Sprout Salad effortless. Here’s what you’ll need to get started.

Essential Tools and Equipment

• Food processor
• Baking sheet
• Mason jar
• Mortar and pestle
• Large bowl

Importance of Each Tool

• Food processor: Shreds vegetables quickly, saving time on prep.
• Mason jar: Ideal for mixing and marinating your dressing effortlessly.
• Baking sheet: Perfect for toasting nuts evenly without burning them.

Ingredients

This kale and Brussels sprout salad is filled with shredded kale and sprouts, cranberries, marinated onions, almonds, and pecorino cheese. It’s simple, fresh, and sure to be a family favorite!

For the Salad

• 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)
• 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)

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Kale and Brussels Sprout Salad

Step 1: Preheat the Oven

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.

Step 2: Prepare the Dressing

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 vinegar, and thinly sliced onion. Shake to combine and let marinate.

Step 3: Shred Vegetables

In a food processor fitted with a slicing blade, shred the Brussels sprouts. Next, shred the kale. If you don’t have a food processor, you can chop them by hand; just ensure they are sliced very thinly. Place in a large bowl.

Step 4: Massage Kale Mixture

Pour lemon juice over the kale and Brussels sprout mixture. Sprinkle on some sea salt then massage with clean hands until softened. Once massaged, add cranberries, red pepper flakes, nutmeg to the bowl. Pour dressing over salad mixture; stir well. Finally, add cheese; stir again. Top with toasted almonds.

Step 5: Serve

Enjoy right away or let sit for a bit in the fridge to marinate before serving.

How to Serve Kale and Brussels Sprout Salad

This Kale and Brussels Sprout Salad is a versatile dish that can be enjoyed in many ways. Whether you want it as a light lunch or as a side for dinner, here are some serving suggestions to help you make the most of this delicious salad.

As a Standalone Meal

• Pair with grilled chicken or tofu for added protein.
• Add quinoa or farro to make it more filling and nutritious.

With a Protein Boost

• Top with chickpeas or black beans for a vegetarian option.
• Sprinkle on grilled shrimp or salmon for a seafood twist.

As Part of a Buffet

• Serve alongside other salads like potato salad or coleslaw for variety.
• Include it in a larger spread with assorted cheeses and charcuterie.

For Meal Prep

• Prepare in advance and store in airtight containers for lunch throughout the week.
• Keep the dressing separate until ready to eat to maintain freshness.

Garnished with Fresh Herbs

• Enhance flavor by topping with fresh herbs such as parsley or cilantro.
• Add microgreens for an extra layer of texture and taste.

How to Perfect Kale and Brussels Sprout Salad

To ensure your Kale and Brussels Sprout Salad turns out perfect every time, consider these helpful tips:

• Choose fresh ingredients: Select vibrant kale and firm Brussels sprouts for the best flavor.
• Massage the kale: Gently rub the kale leaves with salt and lemon juice to soften them and enhance their taste.
• Customize your dressing: Feel free to tweak the olive oil and balsamic vinegar ratio according to your taste preferences.
• Add crunch: Include nuts or seeds for an enjoyable crunch that complements the salad’s texture.
• Try different cheeses: Experiment with various cheeses like feta or goat cheese to change up the flavor profile.
• Let it marinate: Allowing the salad to sit for 30 minutes enhances the flavors as they meld together.

Best Side Dishes for Kale and Brussels Sprout Salad

This salad pairs well with various side dishes, making it perfect for any meal. Here are some great options to serve alongside your Kale and Brussels Sprout Salad:

1. Garlic Bread – A crunchy, buttery delight that complements the fresh flavors of the salad.
2. Roasted Vegetables – Season seasonal vegetables like carrots, bell peppers, and zucchini for a colorful addition.
3. Quinoa Pilaf – A nutty side dish packed with protein that works well with salads.
4. Stuffed Peppers – Filled with rice, beans, and spices, these are hearty yet light enough not to overshadow the salad.
5. Grilled Fish Tacos – Lightly spiced fish tacos add a zesty contrast to the refreshing salad.
6. Chickpea Curry – A warm, flavorful dish that provides a protein-packed complement to your meal.

Common Mistakes to Avoid

When preparing your Kale and Brussels Sprout Salad, it’s important to avoid common pitfalls that can affect the flavor and texture of your dish.

• Skipping the massage – Many people forget to massage the kale after adding lemon juice. This step helps break down the tough fibers in the kale, making it tender and flavorful.
• Over-toasting almonds – Toasting almonds is great for flavor, but they can quickly burn. Keep an eye on them in the oven and stir frequently to achieve a perfect golden color without bitterness.
• Using too much dressing – Adding excessive dressing can make your salad soggy. Start with a small amount and add more as needed to maintain a fresh crunch.
• Not letting flavors meld – Allowing the salad to sit for a bit after preparation enhances the flavors. If you serve it immediately, you might miss out on the rich taste from marinated ingredients.
• Ignoring ingredient freshness – Using wilted or old vegetables can detract from your salad’s taste. Always opt for fresh kale and Brussels sprouts for the best results.

Storage & Reheating Instructions

Refrigerator Storage

• Duration: Store in the refrigerator for up to 3 days.
• Containers: Use airtight containers to keep the salad fresh and prevent wilting.

Freezing Kale and Brussels Sprout Salad

• Not Recommended: Freezing this salad is not advisable, as it affects the texture of fresh greens.
• Alternative: If you have leftover ingredients, consider freezing only the shredded kale or Brussels sprouts separately.

Reheating Kale and Brussels Sprout Salad

• Oven: Preheat oven to 350°F, place salad in an oven-safe dish, cover with foil, and warm for about 10-15 minutes.
• Microwave: Place in a microwave-safe container and heat in short intervals (30 seconds), stirring between until warmed through.
• Stovetop: Heat in a skillet over low heat, stirring occasionally until just warmed. Avoid cooking too long to maintain texture.

Frequently Asked Questions

Here are some common questions about preparing and enjoying Kale and Brussels Sprout Salad.

How do I make Kale and Brussels Sprout Salad vegan?

You can easily make this salad vegan by omitting Pecorino cheese or substituting it with a vegan cheese alternative.

Can I add other vegetables to my Kale and Brussels Sprout Salad?

Absolutely! Feel free to add other veggies like carrots, bell peppers, or cucumbers for extra crunch and flavor.

Is this Kale and Brussels Sprout Salad suitable for meal prep?

Yes! It holds up well for several days in the fridge, making it perfect for meal prep. Just remember to store dressing separately until serving.

What are some variations for this salad?

You can customize it by adding nuts like walnuts or pecans, seeds like pumpkin seeds, or even fruits like apples or pears for added sweetness.

Can I use frozen Brussels sprouts?

While fresh Brussels sprouts are recommended for best texture and taste, you can use frozen ones if necessary; just ensure they are thawed before shredding.

Final Thoughts

This Kale and Brussels Sprout Salad is not only vibrant but also versatile. Its combination of textures and flavors makes it a delightful addition to any meal. Customize it with your favorite toppings or dressings to suit your taste preferences. Give this recipe a try—you won’t be disappointed!

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Kale and Brussels Sprout Salad

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• Author: Aileen
• Total Time: 23 minutes
• Yield: Serves 6

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Description

Indulge in the vibrant flavors of our Kale and Brussels Sprout Salad! This refreshing dish combines the earthy notes of kale and Brussels sprouts with sweet cranberries and crunchy almonds, making it a perfect addition to family dinners, potlucks, or as a delightful side for any meal.

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Ingredients

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• 4 cloves garlic (minced)
• 1 teaspoon black pepper
• 1 teaspoon sea salt
• ¼ cup olive oil
• 2 tablespoons balsamic vinegar
• 1 yellow onion (thinly sliced)
• 1 large bunch 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 grated Pecorino Romano cheese
• ¼ cup sliced or chopped almonds

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Instructions

1. Preheat oven to 350°F. Spread almonds on a baking sheet and toast for about 8 minutes until golden, stirring halfway.
2. In a mortar and pestle, combine minced garlic with sea salt and black pepper. Transfer to a mason jar along with olive oil, balsamic vinegar, and thinly sliced onion. Shake well to combine.
3. Shred Brussels sprouts and kale using a food processor or chop finely by hand. Place in a large bowl.
4. Drizzle lemon juice over the greens, sprinkle with sea salt, and massage until softened. Add cranberries, red pepper flakes, nutmeg, and pour dressing over the mixture; toss well.
5. Top with toasted almonds and Pecorino cheese before serving.

• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Category: Salad
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 300
• Sugar: 8g
• Sodium: 550mg
• Fat: 23g
• Saturated Fat: 5g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 7g
• Protein: 7g
• Cholesterol: 20mg