Kale and Brussels Sprout Salad

This Kale and Brussels Sprout Salad is a delightful mix of freshness and flavor, perfect for any occasion. Loaded with shredded kale, tender Brussels sprouts, sweet cranberries, marinated onions, crunchy almonds, and savory pecorino cheese, this salad is not just healthy but also incredibly satisfying. Whether you’re serving it at a family gathering or enjoying it as a light lunch, this dish is sure to impress.

Why You’ll Love This Recipe

• Healthy and Nutritious: Packed with vitamins and minerals, this salad supports your wellness goals.
• Quick to Prepare: With only 20 minutes of prep time, you can have this delicious salad ready in no time.
• Versatile Dish: Perfect as a side or a main dish; it pairs wonderfully with various proteins.
• Flavorful Ingredients: The combination of cranberries and pecorino cheese adds a unique twist that will tantalize your taste buds.
• Make-Ahead Option: This salad can be marinated in the fridge for added flavor, making it ideal for meal prep.

Tools and Preparation

To create the perfect Kale and Brussels Sprout Salad, you’ll need some essential tools. Having these handy helps streamline the preparation process.

Essential Tools and Equipment

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

Importance of Each Tool

• Food processor: Makes shredding the kale and Brussels sprouts quick and easy.
• Mason jar: Ideal for mixing and storing your dressing while allowing flavors to meld together.
• Mortar and pestle: Helps to muddle garlic with salt and pepper effectively for better flavor infusion.

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

• 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. Add the sliced almonds to a baking sheet.

Step 2: Toast the Almonds

• Place the baking sheet in the oven.
• Stir the almonds after 5 minutes.
• Allow them to toast for an additional 3-4 minutes or until they turn golden brown.
• Remove from oven and let them cool.

Step 3: Prepare the Dressing

While the almonds are toasting:
1. Muddle the minced garlic with sea salt and black pepper using a mortar and pestle.
2. Transfer the muddled mixture into a mason jar.
3. Add olive oil, balsamic vinegar, and thinly sliced onions.
4. Shake well to combine ingredients and let marinate.

Step 4: Shred Your Greens

Using a food processor fitted with a slicing blade:
1. Shred the Brussels sprouts first.
2. Then shred the Lacinato kale (you can chop them by hand if you prefer).

Step 5: Combine Ingredients

In a large bowl:
1. Pour lemon juice over the shredded greens.
2. Sprinkle with a little sea salt.
3. Massage the kale mixture gently with clean hands until softened.

Step 6: Mix Everything Together

1. Add cranberries, red pepper flakes, nutmeg, and pour over your dressing.
2. Give everything a good stir until well-combined.
3. Finally, add in the grated Pecorino Romano cheese.
4. Top with toasted almonds before serving.

Step 7: Serve or Marinate

Enjoy your Kale and Brussels Sprout Salad right away or let it sit in the fridge for a bit to enhance flavors before serving!

How to Serve Kale and Brussels Sprout Salad

This Kale and Brussels Sprout Salad is versatile and can be served in various ways. Whether as a main dish or a side, it complements many meals beautifully.

As a Main Course

• This salad can stand alone as a hearty meal. Pair it with grilled chicken for added protein.

With Grilled Fish

• The fresh flavors of the salad enhance the taste of grilled fish. Lemon or herb-seasoned fish works particularly well.

At Summer Picnics

• Pack this salad in a portable container for a refreshing side at summer gatherings. Its crunchiness holds up well even after sitting out.

As a Side Dish

• Serve it alongside your favorite roasted meats. The tangy dressing balances rich flavors beautifully.

For Meal Prep

• This salad keeps well in the fridge, making it ideal for meal prep. Enjoy it throughout the week for healthy lunches.

How to Perfect Kale and Brussels Sprout Salad

To make your Kale and Brussels Sprout Salad even better, consider these tips for perfecting the recipe.

• Choose Fresh Ingredients: Always use the freshest kale, sprouts, and other produce. Fresh ingredients enhance flavor and texture.
• Massage the Kale: Take the time to massage the kale with lemon juice and salt. This breaks down tough fibers and makes it more tender.
• Customize the Dressing: Feel free to adjust the dressing ingredients to suit your taste. Add more balsamic vinegar for tang or olive oil for richness.
• Let It Marinate: Allowing the salad to sit for a bit after mixing lets the flavors meld together beautifully. A short refrigeration time enhances taste.

Best Side Dishes for Kale and Brussels Sprout Salad

Pairing your Kale and Brussels Sprout Salad with complementary side dishes can elevate any meal. Here are some great options to consider.

1. Grilled Chicken: A simple grilled chicken breast seasoned with herbs pairs perfectly with this salad.
2. Roasted Sweet Potatoes: Their natural sweetness contrasts nicely with the salad’s bright flavors.
3. Quinoa Pilaf: A warm quinoa pilaf adds heartiness while keeping the meal healthy.
4. Garlic Bread: Crispy garlic bread offers a delightful crunch that complements the salad’s textures.
5. Stuffed Peppers: Colorful stuffed peppers filled with rice and veggies bring variety to your table.
6. Vegetable Stir-Fry: A quick stir-fry of seasonal vegetables can enhance your meal’s freshness.
7. Baked Salmon: The rich flavor of baked salmon pairs wonderfully with this light salad.
8. Cheesy Polenta: Creamy polenta topped with cheese adds comforting warmth alongside your salad.

Enjoy crafting delicious meals around this vibrant Kale and Brussels Sprout Salad!

Common Mistakes to Avoid

When making a kale and Brussels sprout salad, there are a few common pitfalls to watch out for. Here are some mistakes that can affect the flavor and texture of your salad.

• Skipping the Massage: Failing to massage the kale can lead to a tough texture. Gently massaging the kale with lemon juice helps soften it and enhances its flavor.
• Overlooking Dressing Marination: Not allowing the dressing to marinate can diminish its flavor. Letting the garlic and onion sit in the dressing for at least 10 minutes infuses the flavors beautifully.
• Using Whole Brussels Sprouts: Using whole Brussels sprouts instead of shredding them can result in uneven textures. Shredding ensures that every bite is consistent and flavorful.
• Not Toasting Almonds: Skipping the toasting step for almonds can affect their flavor. Toasting enhances their nuttiness, adding depth to your salad.
• Ignoring Seasoning Adjustments: Not adjusting seasoning according to taste may lead to a bland salad. Always taste before serving and add more salt or pepper as needed.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keep in the fridge for up to 3 days.
• The salad may become soggy after a while; consider storing dressing separately if you plan on keeping leftovers.

Freezing Kale and Brussels Sprout Salad

• Freezing is not recommended for this salad due to texture changes.
• If necessary, freeze individual components like shredded kale or toasted almonds separately.

Reheating Kale and Brussels Sprout Salad

• Oven: Preheat oven to 350°F and warm in a baking dish for about 10 minutes.
• Microwave: Heat in short bursts of 30 seconds until warmed through, stirring in between.
• Stovetop: Warm in a skillet over medium heat, stirring gently until heated.

Frequently Asked Questions

Can I make this Kale and Brussels Sprout Salad ahead of time?

Yes, you can prepare it ahead of time! However, it’s best to add nuts just before serving to maintain their crunchiness.

What variations can I try for my Kale and Brussels Sprout Salad?

Feel free to customize by adding fruits like apples or pears, different nuts, or even proteins like grilled chicken or chickpeas.

How do I keep my Kale and Brussels Sprout Salad fresh?

Store any leftover salad in an airtight container in the refrigerator. Consume within three days for the best quality.

Can I use other types of cheese instead of Pecorino Romano?

Absolutely! Fresh Parmesan works well, or you can try feta for a tangy twist.

Final Thoughts

This kale and Brussels sprout salad is both versatile and delicious. Its combination of textures and flavors makes it perfect for any occasion. Feel free to experiment with different toppings or dressings to make it your own! Enjoy this healthy dish as a side or main course.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Kale and Brussels Sprout Salad

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• Author: Alexia
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Experience the vibrant flavors of our Kale and Brussels Sprout Salad, a nutritious dish that brings together the crunchiness of fresh greens, the sweetness of cranberries, and the savory notes of Pecorino cheese. This salad is perfect for any occasion, whether as a refreshing side at family gatherings or as a light yet satisfying lunch. With its healthy ingredients like shredded kale, tender Brussels sprouts, marinated onions, and toasted almonds, this salad not only supports your wellness goals but also delivers a delightful taste experience. Quick to prepare in just 20 minutes and easily customizable, it’s an excellent choice for meal prep or entertaining guests.

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Ingredients

• Lacinato kale
• Brussels sprouts
• Dried cranberries
• Pecorino Romano cheese
• Almonds
• Garlic
• Olive oil
• Balsamic vinegar

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Instructions

1. Preheat oven to 350°F. Toast sliced almonds on a baking sheet until golden brown (about 8-10 minutes). Let cool.
2. In a mason jar, combine minced garlic with salt and pepper; add olive oil and balsamic vinegar. Shake well to mix.
3. Shred kale and Brussels sprouts using a food processor or by hand.
4. In a large bowl, drizzle lemon juice over shredded greens and massage gently until softened.
5. Add cranberries, red pepper flakes, nutmeg, dressing mixture, and grated cheese; mix well.
6. Top with toasted almonds before serving.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Mixing
• Cuisine: American

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 210
• Sugar: 6g
• Sodium: 320mg
• Fat: 16g
• Saturated Fat: 3g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 5g
• Protein: 6g
• Cholesterol: 10mg