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Kale and Brussels Sprout Salad

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

Scale
  • 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

  1. Preheat oven to 350°F. Spread almonds on a baking sheet and toast for about 8 minutes.
  2. 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.
  3. Shred kale and Brussels sprouts using a food processor or by hand.
  4. Massage lemon juice into the greens with salt until softened.
  5. Combine salad ingredients in a large bowl: shredded greens, cranberries, red pepper flakes, nutmeg, dressing, and cheese; toss gently.
  6. Top with toasted almonds before serving.
  • Author: Emmeline
  • 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.

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