Print

Kale and Brussels Sprout Salad

Kale and Brussels Sprout Salad
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Kale and Brussels Sprout Salad is a refreshing and nutritious dish that beautifully combines the earthy flavors of kale and Brussels sprouts with the sweetness of dried cranberries and the crunch of almonds. This salad is perfect for any gathering, whether as a vibrant side or a satisfying main course. The zesty dressing, made with fresh lemon juice and balsamic vinegar, enhances the ingredients’ natural flavors, while the Pecorino Romano cheese adds a delightful creaminess. Quick to prepare in just 20 minutes, this salad is not only easy to make but also packed with vitamins and minerals. Ideal for meal prep, it tastes even better after marinating in the fridge. Enjoy this salad as a healthy option your family will love!

Ingredients

Scale
  • 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)
  • 2 tablespoons fresh parsley, finely chopped

Instructions

  1. Preheat oven to 350°F and toast almonds on a baking sheet for about 8 minutes until golden.
  2. In a mason jar, combine minced garlic, sea salt, black pepper, olive oil, balsamic vinegar, and sliced onion; shake well to mix.
  3. Use a food processor to shred kale and Brussels sprouts; place in a large mixing bowl.
  4. Pour lemon juice over the shredded veggies and massage gently. Add cranberries, red pepper flakes, nutmeg, then pour dressing over and mix well.
  5. Top with toasted almonds before serving.

Nutrition

Find it online: https://recipesamanda.com/kale-and-brussels-sprout-salad/