Description
Kale and Brussels Sprout Salad is a vibrant and nutritious dish that combines the earthy flavors of shredded kale and Brussels sprouts with the sweetness of dried cranberries and the crunch of toasted almonds. This salad is not only visually appealing but also packed with health benefits, making it perfect for any occasion—from family gatherings to healthy lunches. With just a few simple ingredients and quick preparation, you can enjoy a wholesome meal that’s both delicious and satisfying. Elevate your dining experience with this refreshing salad that can be served on its own or as a delightful side.
Ingredients
- 4 cloves garlic (minced)
- 1 tsp black pepper
- 1 tsp sea salt
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- 1 yellow onion (thinly sliced)
- 1 large bunch Lacinato kale (washed, de-stemmed)
- 1 lb Brussels sprouts
- Juice of 2 lemons
- ⅔ cup dried cranberries
- ¼ tsp red pepper flakes
- Pinch of nutmeg
- ¾ cup finely grated Pecorino Romano cheese
- ¼ cup sliced or chopped almonds
Instructions
- Preheat oven to 350°F and toast the sliced almonds for about 8 minutes until golden brown.
- Prepare the dressing by muddling garlic with sea salt and black pepper, then combine with olive oil, balsamic vinegar, and marinated onions in a mason jar.
- Shred the Brussels sprouts and kale using a food processor or sharp knife, then place in a large bowl.
- Massage the greens with lemon juice and a pinch of salt to soften.
- Mix in cranberries, red pepper flakes, nutmeg, and pour over the dressing. Stir well before adding grated cheese and toasted almonds.
- Serve immediately or let marinate in the fridge for enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Baking/Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 10g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
Keywords: For added protein, consider including grilled chicken or chickpeas. Experiment with different nuts like walnuts or pecans for variety. Letting the salad sit for at least 15 minutes after dressing allows flavors to meld beautifully.