Kale and Brussels Sprout Salad

This Kale and Brussels Sprout Salad is a vibrant and nutritious dish that’s perfect for any occasion, from casual family dinners to festive gatherings. Packed with fresh ingredients like shredded kale, Brussels sprouts, and crunchy almonds, this salad offers a delightful mix of textures and flavors. The combination of cranberries and marinated onions adds a sweet and tangy twist, making it a standout choice on your table.

Why You’ll Love This Recipe

• Quick Preparation: This salad can be prepared in just 20 minutes, making it an easy option for busy weeknights or last-minute gatherings.
• Nutrient-Dense: Loaded with vitamins and minerals from kale and Brussels sprouts, this salad supports a healthy lifestyle.
• Flavorful Dressing: The homemade dressing brings everything together with the perfect balance of acidity and richness.
• Versatile Dish: Enjoy it as a side salad or add protein to make it a satisfying main course.
• Family-Friendly: With its appealing flavors and textures, it’s sure to please both kids and adults alike.

Tools and Preparation

To create this delicious Kale and Brussels Sprout Salad, having the right tools on hand will make your cooking experience smoother. Here’s what you’ll need:

Essential Tools and Equipment

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

Importance of Each Tool

• Food processor: Makes shredding kale and Brussels sprouts quick and easy, saving you time in preparation.
• Baking sheet: Essential for toasting the almonds evenly to enhance their flavor.
• Mortar and pestle: Ideal for muddling garlic with salt and pepper, ensuring a well-blended dressing.
• Mason jar: Perfect for shaking up the dressing ingredients without making a mess.

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 Dressing:

• 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)

For the Salad:

• 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)

How to Make Kale and Brussels Sprout Salad

Step 1: Preheat the Oven

Preheat your oven to 350°F. Spread the almonds on a baking sheet.

Step 2: Toast the Almonds

Place the baking sheet in the oven.
1. Stir the almonds after 5 minutes.
2. Allow them to toast for another 3-4 minutes until golden brown.
3. Remove from oven and let cool.

Step 3: Prepare the Dressing

While the almonds are cooling:
1. In a mortar and pestle, muddle together the minced garlic with sea salt and black pepper until well combined.
2. Transfer this mixture into a mason jar along with olive oil, balsamic vinegar, and thinly sliced onion.
3. Shake vigorously to combine everything well. Let it marinate while you prepare the salad.

Step 4: Shred the Greens

Using a food processor fitted with a slicing blade:
1. Shred the Brussels sprouts first.
2. Next, shred the kale (or chop both by hand if preferred).
3. Place both in a large mixing bowl.

Step 5: Combine Ingredients

Pour lemon juice over the shredded greens:
1. Sprinkle some sea salt on top.
2. Massage the mixture gently with clean hands until softened.
3. Add cranberries, red pepper flakes, nutmeg, then pour over the dressing.
4. Toss everything together thoroughly; add cheese last.

Step 6: Finish Up

Top your salad with toasted almonds before serving.

Enjoy right away or let it sit in the fridge for some time to allow flavors to meld together!

How to Serve Kale and Brussels Sprout Salad

This kale and Brussels sprout salad is not only delicious but also versatile. You can serve it in various ways to suit any occasion or preference.

As a Main Dish

• Serve it topped with grilled chicken or turkey for a hearty meal.
• Combine with quinoa or farro for added protein and texture.

As a Side Salad

• Pair it with roasted vegetables for a colorful plate.
• Serve alongside grilled fish or beef for a balanced meal.

At Gatherings

• Present it at potlucks in a large bowl for sharing.
• Individual servings in jars make it easy for guests to grab and enjoy.

With Bread

• Serve with crusty whole-grain bread for a satisfying lunch.
• Offer alongside pita chips or flatbreads as a crunchy complement.

How to Perfect Kale and Brussels Sprout Salad

Getting the most out of your kale and Brussels sprout salad is all about technique and fresh ingredients. Here are some tips to enhance your salad.

• Massage the Kale: This softens the leaves, making them easier to eat and more flavorful.
• Use Fresh Ingredients: Opt for fresh cranberries if available; they add a bright flavor compared to dried ones.
• Adjust Seasoning: Taste before serving—add more lemon juice or salt if needed for balance.
• Chill Before Serving: Let the salad sit in the fridge before serving; this allows flavors to meld beautifully.
• Experiment with Nuts: Try walnuts or pecans instead of almonds for a different crunch.
• Add More Veggies: Include grated carrots or thinly sliced radishes for extra color and nutrients.

Best Side Dishes for Kale and Brussels Sprout Salad

Pairing your kale and Brussels sprout salad with complementary side dishes can elevate your meal. Here are some great options.

1. Grilled Chicken Breast – A simple yet flavorful protein that matches well with the salad’s freshness.
2. Roasted Sweet Potatoes – Their sweetness complements the tangy dressing beautifully.
3. Quinoa Pilaf – A nutty grain that adds texture and is an excellent source of protein.
4. Garlic Bread – Crispy bread infused with garlic butter enhances any meal’s flavor profile.
5. Vegetable Stir-Fry – Quick-cooked veggies add vibrant colors and crunch alongside the salad.
6. Stuffed Bell Peppers – Fill them with rice, beans, or lentils for a nutritious addition.
7. Couscous Salad – This light dish pairs nicely, adding another layer of flavor without being heavy.
8. Grilled Shrimp Skewers – Their smoky flavor offers a delightful contrast to the fresh greens.

Common Mistakes to Avoid

When preparing your Kale and Brussels Sprout Salad, it’s easy to make a few common mistakes that can affect flavor and texture.

• Boldly skipping the massaging step – Failing to massage the kale can leave it tough. Take a moment to really work the kale with your hands after adding lemon juice.
• Boldly neglecting the dressing marination – Rushing the dressing process can lead to bland flavors. Letting the garlic and onion marinate enhances the overall taste of your salad.
• Boldly over-toasting almonds – Toasting for too long can burn the almonds. Keep an eye on them in the oven; they should be golden but not dark.
• Boldly using dull knives – Using dull knives makes chopping difficult and uneven. Ensure you use a sharp knife for clean cuts on both kale and Brussels sprouts.
• Boldly underestimating ingredient ratios – Not measuring ingredients accurately can throw off flavors. Use measuring tools for oils, vinegars, and seasonings to achieve balance.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Keep any toppings like almonds separate until ready to serve for optimal crunch.

Freezing Kale and Brussels Sprout Salad

• Freezing is not recommended due to texture changes in greens when thawed.
• If necessary, you can freeze the dressing separately for up to 2 months.

Reheating Kale and Brussels Sprout Salad

• Oven – Preheat to 350°F; warm gently without cooking further.
• Microwave – Heat on low power in short bursts, stirring in between.
• Stovetop – Warm in a pan over low heat, stirring frequently for even warming.

Frequently Asked Questions

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

What is a Kale and Brussels Sprout Salad?

A Kale and Brussels Sprout Salad combines shredded kale with thinly sliced Brussels sprouts, dried cranberries, nuts, cheese, and a flavorful dressing.

Can I customize my Kale and Brussels Sprout Salad?

Absolutely! Feel free to add other vegetables or proteins like grilled chicken or chickpeas for more variety.

How do I keep my salad fresh longer?

Store components separately until serving. This prevents sogginess, especially with dressings or toppings.

What are some good substitutes for Pecorino cheese?

You can use freshly grated Parmesan cheese or nutritional yeast as a dairy-free option for added flavor.

Final Thoughts

This Kale and Brussels Sprout Salad is both fresh and vibrant, making it perfect for any meal. It’s versatile enough to adapt with seasonal ingredients or personal preferences. Try experimenting with different toppings or dressings to create your unique twist!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Kale and Brussels Sprout Salad

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Dian
• Total Time: 20 minutes
• Yield: Serves approximately 4

Print Recipe

Pin Recipe

Description

Experience a burst of vibrant flavors with this Kale and Brussels Sprout Salad, an ideal dish for any occasion. Combining the earthy taste of shredded kale and tender Brussels sprouts with sweet cranberries and crunchy almonds, this salad is a delightful medley of textures. The homemade balsamic dressing, infused with garlic and marinated onions, adds the perfect touch of acidity to balance the richness of the greens. Quick to prepare in just 20 minutes, it makes for a nutrient-dense side or a hearty main when topped with your choice of protein, such as grilled chicken or turkey. This family-friendly salad is not only delicious but also versatile enough to adapt to your taste preferences and seasonal ingredients.

---

Ingredients

Scale 1x2x3x

• 1 large bunch Lacinato kale
• 1 lb Brussels sprouts
• Juice of 2 lemons
• ⅔ cup dried cranberries
• ¼ cup sliced almonds
• 4 cloves garlic (minced)
• ¼ cup olive oil
• 2 tablespoons balsamic vinegar
• 1 yellow onion (thinly sliced)
• 1 teaspoon black pepper
• 1 teaspoon sea salt
• ¼ teaspoon red pepper flakes
• Pinch of nutmeg

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 350°F. Spread almonds on a baking sheet and toast for about 8-10 minutes until golden.
2. In a mortar and pestle, muddle minced garlic with sea salt and black pepper. Combine with olive oil, balsamic vinegar, and sliced onion in a mason jar; shake well.
3. Shred kale and Brussels sprouts using a food processor or by hand; place in a large bowl.
4. Drizzle lemon juice over greens, sprinkle with sea salt, and massage until softened.
5. Add cranberries, red pepper flakes, nutmeg, then pour over the dressing. Toss thoroughly; top with toasted almonds before serving.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Raw/Toasting
• Cuisine: American

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 210
• Sugar: 10g
• Sodium: 250mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 6g
• Protein: 4g
• Cholesterol: 0mg