Kale and Brussels Sprout Salad

Whip up a tasty Kale and Brussels Sprout Salad with our simple recipe and add a fresh, healthy twist to your meals.

Our Kale and Brussels Sprout Salad recipe features vibrant green and tangy, refreshing flavours.

This dish combines the earthy tones of kale and the crunchy texture of shaved Brussels sprouts, elevated by the zing of a homemade lemon vinaigrette. Each bite offers a delightful medley enriched by the nutty parmesan, sweet dried cranberries, and the subtle crunch of sliced almonds.

Whether you’re looking for a light and healthy side or a nutritious stand-alone meal, this salad is a testament to how delicious wholesome foods can be.

Join us as we explore how to bring this leafy, flavour-packed creation to your table.

Preparing Kale for a Delicious Salad

Kale is known for being tough and bitter. Therefore, it’s crucial to prepare it properly to transform it from unpleasant to delicious.

Rinse and dry the kale first. Discard any discoloured leaves. Next, destem the kale by removing the central stems; it may take time, but the results are worth it. For manageable thin ribbons of kale, chiffonade the leaves by stacking 3-4 destemmed ones, rolling tightly, and slicing into slender strips.

Afterwards, rinse the kale again, using a salad spinner if available. To enhance tenderness for your salad, gently massage the kale.

Massaging the kale aids in fiber breakdown, leading to a tender salad. It’s a simple process – just use your fingers to massage the chopped kale for a few minutes. Watch as the kale leaves darken before your eyes, transforming into a more delectable dish.

How to Store Leftovers

Kale and Brussels sprouts are remarkably robust and maintain their freshness well when stored correctly, even when prepared in a salad like this. Keep them in an airtight container or tightly wrapped in plastic for 4-5 days.

As the kale remains crisp even after dressing, this salad is ideal for preparing in advance. In fact, it tends to develop a richer taste on the second day as the ingredients soak up the dressing.

Ingredients for Kale Salad

Kale – Curly leaf kale is the most common type you will find in grocery stores, and it works well in this salad.

Brussels sprouts – Shred the brussel sprouts yourself or purchase them pre-shredded.

Almonds – Sliced or slivered almonds. You can also substitute with walnut pieces or even pecans. Pepitas or sunflower seeds are good options if you want to go nut-free.

Cranberries – Dried cranberries, not fresh. You could also swap in dried cherries, fresh blueberries or pomegranate seeds depending on the season. This added fruit adds a touch of tangy sweetness along with a gorgeous vibrant colour.

Parmesan – Use freshly grated Parmesan cheese. You could substitute with other similar hard cheeses like pecorino romano.

Dressing – You can use any dressing you like if you aren’t a fan of the flavours I am using here, but stick with simple oil and vinegar dressings. Lemon juice, olive oil, Dijon mustard, shallot, garlic, salt and pepper make a simple dressing but it is so flavourful and brings everything together. Balsamic vinegar is a good swap for the lemon juice.

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How to Make a Kale and Brussels Sprout Salad

Yields: 6-8 Servings | Prep time: 20 Minutes | Cook time: 0 Minutes

Ingredients:

• 1 bunch Curly Kale
• 4 cups finely shredded Brussels sprouts
• 1/2 Cup Sliced Almonds
• 1/2 Cup Dried Cranberries
• 1/4 Cup Grated Parmesan

For the Dressing:

• 1/4 Cup Lemon juice
• 1/4 Cup Extra virgin olive oil
• 1 Tablespoon Lemon zest
• 2 Tablespoons Dijon mustard
• 1 Tablespoon Minced shallot
• 1 Garlic clove, minced
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper

Directions:

Whisk together the ingredients for the dressing in a small bowl, and set aside.

Wash the Kale and cut off the stems.

To chiffonade the kale, stack 3-4 Kale leaves on top of each other.

Roll the stack up tightly and hold it in front of you with one hand.

Starting at one end, make thin slices with your knife to create very slender strips.

To shred the Brussels sprouts, wash them then cut off the stems, halve them and using a very sharp knife, cut them into shreds like you would cabbage.

In a large bowl, toss together the shredded kale, shredded Brussels sprouts, almonds, cranberries, and freshly grated Parmesan.

Pour the dressing over the mixed greens, and toss together until well combined.

Enjoy!