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
- 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
Instructions
- Preheat your oven to 350°F. Spread almonds on a baking sheet and toast for about 8-10 minutes until golden.
- 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.
- Shred kale and Brussels sprouts using a food processor or by hand; place in a large bowl.
- Drizzle lemon juice over greens, sprinkle with sea salt, and massage until softened.
- 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