Kale and Brussels Sprout Salad

Recipe By:
Juniper
Updated:
Kale and Brussels Sprout Salad

This Kale and Brussels Sprout Salad is a vibrant medley of flavors and textures that will brighten up any meal. Packed with fresh, shredded kale, tender Brussels sprouts, and a delightful mix of cranberries, marinated onions, almonds, and pecorino cheese, this salad is an excellent choice for family dinners, potlucks, or even as a refreshing side for holiday feasts. Its unique combination of ingredients makes it not only nutritious but also incredibly tasty!

Why You’ll Love This Recipe

  • Nutritious and Wholesome: This salad is loaded with vitamins and minerals from kale and Brussels sprouts.
  • Easy to Prepare: With simple steps and quick prep time, you can have this dish ready in no time.
  • Flavorful Blend: The mix of sweet cranberries, tangy cheese, and nutty almonds creates a delicious harmony.
  • Versatile Serving Options: Serve it chilled or let it marinate for enhanced flavors; either way, it’s delicious!
  • Eye-Catching Presentation: The vibrant colors make it an attractive addition to any table setting.

Tools and Preparation

Preparing the Kale and Brussels Sprout Salad requires some essential tools to ensure everything goes smoothly.

Essential Tools and Equipment

  • Food processor
  • Baking sheet
  • Mason jar
  • Mortar and pestle
  • Large mixing bowl

Importance of Each Tool

  • Food processor: This tool makes shredding the Brussels sprouts and kale quick and easy.
  • Baking sheet: Ideal for toasting almonds evenly without burning them.
  • Mason jar: Perfect for mixing dressings; simply shake to combine ingredients.
  • Mortar and pestle: Great for muddling garlic with spices to release their flavors.

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 Base

  • 1 large bunch of Lacinato kale (washed and de-stemmed)
  • 1 lb Brussels sprouts

Additional Ingredients

  • 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)

For Garnish

  • 2 tablespoons fresh parsley, finely chopped
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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. Toast the almonds for about 5 minutes. Stir them after this time. Continue to toast for an additional 3-4 minutes until they are golden brown. Remove them from the oven to cool.

Step 3: Prepare the Dressing

In a mortar and pestle, muddle together the minced garlic with sea salt and black pepper. Transfer this mixture into a mason jar. Add olive oil, balsamic vinegar, and thinly sliced onion. Shake well to combine all ingredients and let marinate.

Step 4: Shred the Greens

Using a food processor fitted with a slicing blade, shred both the Brussels sprouts and kale. If you don’t have a food processor, chop them by hand into very thin slices. Place all shredded greens into a large bowl.

Step 5: Massage the Salad Base

Pour lemon juice over the shredded greens. Sprinkle with a little sea salt. Use clean hands to massage the mixture gently until well combined.

Step 6: Combine Ingredients

Add dried cranberries, red pepper flakes, nutmeg, and pour in the dressing over the salad base. Mix thoroughly. Finally, fold in finely grated Pecorino Romano cheese.

Step 7: Top with Almonds

Sprinkle toasted almonds on top of your salad before serving.

Step 8: Serve

You can enjoy your salad immediately or let it sit in the fridge for some time to enhance its flavors before serving.

Now you have a delightful Kale and Brussels Sprout Salad that’s perfect for any occasion!

How to Serve Kale and Brussels Sprout Salad

This kale and Brussels sprout salad is versatile and can be enjoyed in various ways. Whether as a main dish or a delightful side, here are some serving suggestions to enhance your dining experience.

As a Main Dish

  • Serve it chilled for a refreshing meal option.
  • Add grilled chicken or tofu for extra protein.

As a Side Salad

  • Pair with roasted meats like chicken or pork for a balanced meal.
  • Complement with fish dishes; the acidity from the dressing brightens the flavors.

At Gatherings

  • Present in a large bowl for family-style serving at parties.
  • Prepare small individual servings in jars for easy grab-and-go options.

With Bread

  • Serve alongside crusty bread or rolls to soak up the dressing.
  • Use as a filling in wraps for a nutritious lunch option.

How to Perfect Kale and Brussels Sprout Salad

To ensure your kale and Brussels sprout salad is always enjoyable, consider these tips.

  • Fresh Ingredients: Use fresh kale and Brussels sprouts for the best flavor and texture.
  • Massage the Kale: Massaging the kale with lemon juice helps soften it, making it easier to digest.
  • Customize Your Cheese: Experiment with different cheeses like feta or goat cheese for varied flavors.
  • Add Crunch: Include nuts or seeds for an added crunch that enhances the salad’s texture.
  • Adjust Seasoning: Taste and adjust salt, pepper, and acidity to suit your preference before serving.
  • Chill Before Serving: Letting the salad sit in the fridge for 30 minutes allows flavors to meld beautifully.
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Best Side Dishes for Kale and Brussels Sprout Salad

A well-rounded meal pairs nicely with side dishes that complement this kale and Brussels sprout salad. Here are some delicious options:

  1. Grilled Chicken: Juicy, seasoned chicken breasts make a hearty addition.
  2. Quinoa Pilaf: A nutty quinoa side adds protein and complements the salad’s flavors.
  3. Roasted Sweet Potatoes: Their sweetness balances the salad’s tanginess while adding depth.
  4. Garlic Bread: Crunchy bread infused with garlic pairs wonderfully with the fresh salad.
  5. Vegetable Soup: A warm soup offers comforting contrast to the chilly salad.
  6. Stuffed Peppers: Colorful peppers filled with grains or meat provide a hearty option alongside.

Common Mistakes to Avoid

When making your kale and Brussels sprout salad, it’s easy to overlook a few key details. Here are some common mistakes to avoid for the best results:

  • Skipping the massage: Many people forget to massage the kale before adding other ingredients. This step softens the leaves and enhances flavor. Take a moment to rub the leaves between your fingers.

  • Over-toasting the almonds: Toasting almonds can quickly go from perfect to burnt. Keep an eye on them in the oven, stirring halfway through to ensure they toast evenly.

  • Not using fresh ingredients: Using wilted or old kale and Brussels sprouts can affect taste and texture. Always opt for fresh, vibrant greens for a delicious salad.

  • Neglecting the dressing time: Allowing your dressing to marinate is crucial for flavor development. Don’t rush this step; let it sit while preparing the salad.

  • Ignoring the balance of flavors: The combination of sweet cranberries, tangy lemon juice, and salty cheese is key. Ensure you’re not overpowering one flavor; taste as you go!

Storage & Reheating Instructions

Refrigerator Storage

  • Duration: Store in the refrigerator for up to 3 days.
  • Containers: Use an airtight container to keep it fresh.

Freezing Kale and Brussels Sprout Salad

  • Duration: While not recommended for long-term storage, it can be frozen for up to 1 month.
  • Containers: Use freezer-safe bags or containers, removing as much air as possible.

Reheating Kale and Brussels Sprout Salad

  • Oven: Preheat your oven to 350°F. Place the salad in an oven-safe dish and cover with foil. Heat for about 10-15 minutes until warmed through.

  • Microwave: Transfer a portion of the salad into a microwave-safe bowl. Heat on medium power in 30-second intervals until warmed.

  • Stovetop: Add a splash of olive oil in a skillet over medium heat. Toss the salad gently until heated through, about 5 minutes.

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Frequently Asked Questions

Can I use different greens in my Kale and Brussels Sprout Salad?

Yes! Feel free to substitute with spinach, arugula, or any leafy green you prefer. Just keep in mind that cooking times may vary.

How do I make this Kale and Brussels Sprout Salad vegan?

To make it vegan, simply omit the Pecorino Romano cheese or use a plant-based cheese alternative for similar flavor.

Is this Kale and Brussels Sprout Salad healthy?

Absolutely! It’s packed with nutrients from both kale and Brussels sprouts, along with healthy fats from olive oil and almonds.

How can I customize my Kale and Brussels Sprout Salad?

You can add different toppings such as nuts, seeds, or fruits like apple slices or pomegranate seeds for extra crunch and flavor!

Final Thoughts

This kale and Brussels sprout salad is not only simple but also incredibly versatile. With its flavorful ingredients and textures, it’s sure to please everyone at your table. Experiment with different add-ins or dressings to make it your own—enjoy!

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Kale and Brussels Sprout Salad

Kale and Brussels Sprout Salad

Kale and Brussels Sprout Salad is a delightful blend of flavors and textures that elevates any meal. This nutritious salad features fresh, shredded kale and tender Brussels sprouts, complemented by sweet cranberries, tangy marinated onions, crunchy almonds, and savory pecorino cheese. Perfect for family dinners, potlucks, or holiday gatherings, this vibrant dish not only nourishes your body but also tantalizes your taste buds. Serve it chilled or marinated to enhance the flavors—either way, it’s an eye-catching addition to your table!

  • Total Time: 28 minutes
  • Yield: Serves approximately 4

Ingredients

Scale
  • 1 large bunch of Lacinato kale
  • 1 lb Brussels sprouts
  • 2 Tablespoons balsamic vinegar
  • 4 cloves garlic
  • ⅔ cup dried cranberries
  • ¾ cup finely grated Pecorino Romano cheese
  • ¼ cup sliced almonds
  • Juice of 2 lemons

Instructions

  1. Preheat oven to 350°F and toast almonds on a baking sheet for about 8 minutes until golden brown.
  2. In a mortar and pestle, muddle minced garlic with sea salt and black pepper. Transfer to a mason jar; add olive oil, balsamic vinegar, and thinly sliced onion. Shake well to combine.
  3. Shred kale and Brussels sprouts using a food processor or by hand; place in a large bowl.
  4. Massage the greens with lemon juice and sea salt until combined.
  5. Add cranberries, red pepper flakes, nutmeg, dressing mixture, and fold in Pecorino cheese.
  6. Top with toasted almonds before serving.
  • Author: Juniper
  • Prep Time: 20 minutes
  • Cook Time: 8 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 5g
  • Sodium: 320mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 6g
  • Protein: 7g
  • Cholesterol: 10mg

Keywords: Use fresh greens for the best flavor. Customize with different types of cheese or add protein like grilled chicken or tofu for a heartier meal. Let the salad sit in the fridge for about 30 minutes to enhance its flavors.

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