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.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350°F. Spread almonds on a baking sheet and toast for about 8 minutes until golden, stirring halfway.
- 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.
- Shred Brussels sprouts and kale using a food processor or chop finely by hand. Place in a large bowl.
- 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.
- 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