Food

Brussel Sprout Kale Salad

I know for some, anything with the words Brussel Sprout and Kale in the name would have them heading for the hills, but this salad is so good it may change your mind.

This one takes a little more work but it’s worth it. It’s also pretty so it’s a good one to bring to a party. It’s chock full of nutrition, every ingredient bringing a variety of health benefits.

There are lots of different versions of this recipe out there which is proof that it’s worth making. I use the epicurious version with some small adjustments. I prefer to use shredded Parmesan instead of grated Pecorino and I like almond slivers without the skin.

Doesn’t this picture make you want to eat Brussel Sprouts and Kale!

Mouth watering

Brussel Sprout Kale Salad

Deliciously tangy and light. Loaded with nutrition and beautiful presentation. The perfect salad for any dinner party! 

Course Salad
Servings 6 people

Ingredients

Salad

  • 1 bunch Kale (Any type you prefer)
  • 10-15 Brussel Sprouts (depending on size)
  • 1 Cup Shredded Parmesan Cheese
  • 1/2 Cup Chopped and toasted almond

Dressing

  • 1/2 Cup Freshly squeezed lemon juice
  • 1/4 Cup Olive Oil
  • 2 Tbls Smooth Dijon mustard
  • 2 Tbls Minced Shallot
  • 2 Garlic cloves finely chopped
  • Salt and Pepper to taste

Instructions

  1. Add lemon juice, Dijon mustard, shallot, garlic, pepper and salt in small bowl and whisk together. Set aside to let flavors meld. The oil is added just before serving.

  2. Wash and dry kale. To remove center rib, fold leaf in half along the rib line and cut out the rib with knife. Leaving the top inch or two of the rib is fine. Cut the kale into strips. Put cut kale in salad bowl.

  3. Take off outer leaves of brussels sprouts and cut off end. Cut in half from stem to top. Place each half cut side down and slice brussels sprouts thinly (almost shaved). Add cut brussels sprouts to salad bowl.

  4. Toast almonds in single layer in toaster oven or on stove with coconut oil or olive oil. Toast till just browned - about 2-4 minutes. Keep a close eye on them as they can burn quickly. 

  5. Add cheese and cooled nuts to salad and toss.

  6. To the bowl of dressing, SLOWLY drizzle olive oil while whisking to emulsify the dressing. If you go too fast with the oil, it separates.

  7. Toss the salad with dressing and enjoy! I find that it keeps in the refrigerator for no more that 2 days. 

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