This Kale and Brussels Sprout Salad is a vibrant, nutrient-packed dish that brings together the earthy flavors of shredded kale and Brussels sprouts with the sweetness of dried cranberries and the crunch of toasted almonds. This salad is perfect for any occasion, whether it’s a festive gathering or a simple family dinner. Its unique blend of textures and flavors makes it not only delicious but also visually appealing, ensuring it will be a hit at your table.
Why You’ll Love This Recipe
- Fresh and Flavorful: The combination of marinated onions, lemon juice, and nutmeg adds a depth of flavor that elevates this salad.
- Nutritious Ingredients: Packed with vitamins from kale and Brussels sprouts, this salad supports healthy eating habits.
- Easy to Prepare: With minimal cooking time, you can whip up this salad in just 20 minutes.
- Versatile Dish: This salad works well as a side or a main dish and can be customized with seasonal ingredients.
- Great for Meal Prep: Make it ahead of time for lunches throughout the week!
Tools and Preparation
Having the right tools makes preparing your Kale and Brussels Sprout Salad easier and more enjoyable. Here are some essential items you’ll need.
Essential Tools and Equipment
- Food processor
- Baking sheet
- Mason jar
- Mortar and pestle
- Large mixing bowl
Importance of Each Tool
- Food processor: Speeds up the shredding process for both kale and Brussels sprouts, ensuring even texture.
- Mason jar: Perfect for mixing and storing your dressing, making it easy to shake up before adding to the salad.
- Mortar and pestle: Ideal for muddling garlic with salt and pepper to release maximum flavor.
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 Salad
- 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)
For Garnish
- 2 tablespoons fresh parsley, finely chopped
How to Make Kale and Brussels Sprout Salad
Step 1: Preheat the Oven
Preheat your oven to 350°F. Spread the sliced or chopped almonds on a baking sheet.
Step 2: Toast the Almonds
Place the baking sheet in the oven. Bake for about 8 minutes total. Stir the almonds after 5 minutes to ensure even toasting. Remove when golden brown, then allow them to cool.
Step 3: Prepare the Dressing
In a mortar and pestle, combine minced garlic with sea salt and black pepper. Muddle them together until well mixed. Transfer this mixture into a mason jar along with olive oil, balsamic vinegar, and thinly sliced onion. Shake well to combine all ingredients.
Step 4: Shred the Greens
Using a food processor fitted with a slicing blade, shred both Brussels sprouts and kale until finely sliced. Alternatively, chop them by hand if you don’t have a food processor; just ensure they are thinly sliced.
Step 5: Massage the Kale Mixture
In a large bowl, pour lemon juice over your shredded greens. Add a sprinkle of sea salt then massage gently with clean hands until softened.
Step 6: Combine Ingredients
Add cranberries, red pepper flakes, nutmeg, and dressing from your mason jar into the bowl. Mix thoroughly. Finally, add pecorino cheese before tossing again. Top your salad with toasted almonds.
Step 7: Serve
Enjoy immediately or let it sit in the fridge for about 30 minutes to allow flavors to meld before serving.
How to Serve Kale and Brussels Sprout Salad
Serving Kale and Brussels Sprout Salad can elevate any meal, whether you’re hosting a dinner party or enjoying a casual lunch. This salad is versatile and pairs beautifully with various dishes.
As a Standalone Dish
- Light Lunch: Enjoy this salad on its own for a refreshing midday meal. Its vibrant flavors will keep you satisfied.
- Picnic Delight: Pack it in a container for a picnic; the flavors get better as they marinate.
As a Side Salad
- With Grilled Chicken: The rich taste of grilled chicken complements the tangy dressing of the salad.
- Alongside Steak: Serve it next to a juicy steak for a hearty dinner. The crunch of the salad balances the meat’s richness.
At Holiday Gatherings
- Thanksgiving Table: Add this salad to your Thanksgiving spread as a fresh contrast to heavier dishes.
- Christmas Feast: Brighten up your Christmas dinner with this colorful salad that adds both flavor and nutrition.
How to Perfect Kale and Brussels Sprout Salad
To make your Kale and Brussels Sprout Salad even better, consider these helpful tips.
- Bold Massage Technique: Massaging kale helps break down its fibrous leaves, making it more tender and enjoyable.
- Fresh Ingredients Matter: Use fresh kale and Brussels sprouts to enhance flavor and texture; avoid wilted greens.
- Customize Your Nuts: Experiment with different nuts like walnuts or pecans for added flavor and crunch.
- Add Protein Boosts: Incorporate grilled chicken or chickpeas for a protein boost that makes the salad more filling.
- Taste as You Go: Always taste the dressing before adding it all at once; adjust seasoning as needed for balance.
- Chill Before Serving: Letting the salad sit in the fridge allows flavors to meld together beautifully.
Best Side Dishes for Kale and Brussels Sprout Salad
Pairing side dishes with your Kale and Brussels Sprout Salad can create a wonderful dining experience. Here are some great options:
- Garlic Roasted Potatoes: Crispy on the outside, fluffy on the inside, these potatoes add heartiness to your meal.
- Quinoa Pilaf: A nutty quinoa pilaf can complement the salad without overpowering it, providing extra fiber.
- Lemon Herb Rice: This light rice dish adds brightness and pairs well with the tangy salad flavors.
- Grilled Vegetables: Seasoned grilled veggies provide a smoky flavor that enhances the freshness of your salad.
- Stuffed Peppers: Colorful stuffed peppers offer a satisfying texture contrast while remaining healthy.
- Roasted Salmon: Rich in omega-3s, roasted salmon pairs well with both kale and Brussels sprouts, making it a nutritious choice.
Common Mistakes to Avoid
When making a kale and Brussels sprout salad, it’s easy to make some common mistakes. Here are a few tips to help you avoid them.
- Skipping the Massage: Failing to massage the kale can result in a tough texture. Take a moment to gently knead the kale with lemon juice and salt for a tender bite.
- Overcrowding the Bowl: If you don’t have enough space when mixing, ingredients can get unevenly distributed. Use a large bowl to ensure everything is well combined.
- Ignoring Marination Time: Not allowing the dressing to marinate can lead to underwhelming flavors. Let your dressing sit for at least 10 minutes before adding it to the salad.
- Using Old Ingredients: Using wilted or old Brussels sprouts will affect the flavor and texture of your salad. Always use fresh produce for the best results.
- Neglecting Toasting Nuts: Skipping the step of toasting almonds may cause blandness. Toasting enhances their flavor and adds crunch.
Storage & Reheating Instructions
Refrigerator Storage
- Duration: Store in an airtight container for up to 3 days.
- Tip: Keep the dressing separate until ready to serve for optimal freshness.
Freezing Kale and Brussels Sprout Salad
- Duration: This salad is best enjoyed fresh, but it can be frozen for up to 1 month.
- Tip: Freeze before adding cheese or nuts; add those after thawing for better texture and flavor.
Reheating Kale and Brussels Sprout Salad
- Oven: Preheat to 350°F, place salad on a baking sheet, cover with foil, and heat for about 10 minutes.
- Microwave: Place in a microwave-safe dish, cover lightly, and heat in 30-second intervals until warm.
- Stovetop: Warm over low heat in a skillet for about 5 minutes, stirring occasionally.
Frequently Asked Questions
Can I prepare kale and Brussels sprout salad ahead of time?
Yes, you can prepare this salad ahead of time. Just store it in the refrigerator without adding the dressing until you’re ready to serve.
What are some variations of Kale and Brussels Sprout Salad?
You can customize your kale and Brussels sprout salad by adding nuts like walnuts or pecans, or including fruits such as apples or pears for extra sweetness.
Is this Kale and Brussels Sprout Salad healthy?
Absolutely! This salad is packed with nutrients from both kale and Brussels sprouts, making it a healthy choice rich in vitamins and fiber.
How do I make this salad vegan?
To make this kale and Brussels sprout salad vegan, simply omit the Pecorino Romano cheese or substitute it with a plant-based cheese alternative.
Final Thoughts
This kale and Brussels sprout salad is not only vibrant but also versatile. It’s perfect as a side dish or main meal. Feel free to customize it with your favorite toppings, such as seeds or different cheeses. Enjoy its fresh flavors today!
Kale and Brussels Sprout Salad
Discover the vibrant Kale and Brussels Sprout Salad, a perfect blend of textures and flavors that will delight your taste buds. This nutrient-rich dish combines the earthiness of shredded kale and Brussels sprouts with the sweetness of dried cranberries, the crunch of toasted almonds, and the savory notes from marinated onions. Whether you serve it at festive gatherings or enjoy it as a light lunch, this salad is sure to be a crowd-pleaser. Easy to prepare in just 20 minutes, it’s ideal for meal prep too, allowing you to savor its freshness throughout the week.
- Total Time: 20 minutes
- Yield: Serves approximately 4
Ingredients
- 4 cloves garlic (minced)
- 1 yellow onion (thinly sliced)
- 1 large bunch Lacinato kale (washed and de-stemmed)
- 1 lb Brussels sprouts
- 2 tablespoons balsamic vinegar
- 2 lemons (juiced)
- ⅔ cup dried cranberries
- ¾ cup finely grated Pecorino Romano cheese
- ¼ cup sliced almonds
Instructions
- Preheat oven to 350°F. Spread almonds on a baking sheet and toast for about 8 minutes.
- In a mortar and pestle, muddle garlic with salt and pepper; transfer to a mason jar with olive oil, balsamic vinegar, and onion. Shake well.
- Shred kale and Brussels sprouts using a food processor or by hand.
- Massage lemon juice into the greens with salt until softened.
- Combine salad ingredients in a large bowl: shredded greens, cranberries, red pepper flakes, nutmeg, dressing, and cheese; toss gently.
- Top with toasted almonds before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 6g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 10mg
Keywords: For added flavor, consider mixing in nuts like walnuts or pecans. To make it vegan, omit the cheese or substitute with plant-based alternatives.