Kale and Brussels Sprout Salad
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!
Servings: 8
Ingredients
- 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
Instructions
- Preheat oven to 350°F. Add almonds to a baking sheet and place in oven to toast. Stir almonds after 5 minutes. Allow to toast about 3-4 minutes longer or until the almonds are golden. Remove from oven and allow almonds to cool.
- Meanwhile, toss together the ingredients for the dressing by muddling together the minced garlic with sea salt and black pepper using a mortar and pestle. Place muddled garlic and spices into a mason jar with olive oil, balsamic and thinly sliced onion. Shake to combine and let marinate.
- In a food processor fitted with a slicing blade, shred the Brussels sprout. Next, shred the kale. (If you don’t have a food processor, you can chop the kale and Brussels sprout by hand. Just make sure to slice them very thin.) Place in a large bowl.
- Pour the lemon juice over the kale and Brussels sprout mixture, sprinkle on a little sea salt and massage with clean hands. Once the kale mixture is massaged, add cranberries, red pepper flakes and nutmeg to the bowl. Pour the dressing over the salad mixture and give it a good stir. Add cheese and stir again. Top with toasted almonds.
- Enjoy right away or let sit for a bit in the fridge to marinate before serving.
Video
Notes
- Storage: This salad can be made one day in advance. It keeps well, even with dressing. Store leftovers in an airtight container in the fridge for 2-3 days.
- Nut-free: If you need this salad to be nut-free, feel free to skip the nuts or swap them with sunflower seeds or pepitas.
- Dairy-free: Swap the cheese with something like my vegan parmesan cheese, made with hemp seeds! Or, add nutritional yeast for that cheesy flavor.
- Inspired and adapted from Bon Appétit.
Nutrition
Serving: 1/8 of recipe | Calories: 201kcal | Carbohydrates: 23g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 6mg | Sodium: 497mg | Fiber: 4g | Sugar: 13g