Kale and Brussels Sprout Salad

This Kale and Brussels Sprout Salad is a vibrant dish that’s perfect for any occasion. Packed with fresh flavors and textures, it combines the crunch of shredded kale and Brussels sprouts, the sweetness of cranberries, and the richness of pecorino cheese. This salad is not only healthy but also versatile, making it an excellent choice for family gatherings or quick weeknight dinners. It highlights unique ingredients that elevate simple greens into a delightful meal.

Why You’ll Love This Recipe

• Quick to Prepare: With just 20 minutes of prep time, you can whip up this delicious salad in no time.
• Flavorful Combination: The mix of garlic, tangy lemon juice, and balsamic vinegar creates a zesty dressing that enhances every bite.
• Nutritious Ingredients: Packed with vitamins and minerals from kale and Brussels sprouts, this salad is as healthy as it is tasty.
• Versatile Serving Options: Serve it as a side dish or add grilled chicken or turkey for a complete meal.
• Crowd-Pleasing Taste: The blend of sweet cranberries and crunchy almonds makes this salad a hit among both kids and adults.

Tools and Preparation

Before diving into the recipe, gather your tools to make the process smooth. Having the right equipment will ensure your salad preparation is efficient.

Essential Tools and Equipment

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

Importance of Each Tool

• Food processor: Makes shredding kale and Brussels sprouts quick and easy, saving you time on prep.
• Mason jar: Perfect for shaking up dressings; it’s easy to store leftovers too.
• Baking sheet: Ideal for toasting almonds evenly without burning them.

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)

How to Make Kale and Brussels Sprout Salad

Step 1: Preheat the Oven

Preheat oven to 350°F. Add almonds to a baking sheet and place in oven to toast. Stir almonds after 5 minutes. Allow to toast about 3-4 minutes longer or until the almonds are golden. Remove from oven and allow almonds to cool.

Step 2: Prepare the Dressing

Meanwhile, toss together the ingredients for the dressing by muddling together the minced garlic with sea salt and black pepper using a mortar and pestle. Place muddled garlic and spices into a mason jar with olive oil, balsamic vinegar, and thinly sliced onion. Shake to combine and let marinate.

Step 3: Shred Your Greens

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

Step 4: Combine Salad Ingredients

Pour the lemon juice over the kale and Brussels sprout mixture. Sprinkle on a little sea salt and massage with clean hands until well mixed. Once massaged, add cranberries, red pepper flakes, nutmeg, then pour the dressing over everything. Stir well to combine before adding cheese.

Step 5: Top with Almonds

Finally, top your salad with toasted almonds before serving. Enjoy right away or let sit in the fridge for some time to marinate before serving.

This refreshing Kale and Brussels Sprout Salad is sure to impress your family or guests!

How to Serve Kale and Brussels Sprout Salad

This kale and Brussels sprout salad is a versatile dish that can be enjoyed in various ways. Whether as a main course or a side, it pairs beautifully with many flavors. Here are some serving suggestions to enhance your experience.

As a Standalone Meal

• This salad is hearty enough to serve as a main dish. The combination of kale, Brussels sprouts, and nuts provides ample nutrition and satisfaction.

With Grilled Chicken

• Pairing the salad with grilled chicken adds protein and makes for a well-rounded meal. Simply season chicken breasts with herbs and grill until cooked through.

On a Bed of Quinoa

• Serving the salad on a bed of fluffy quinoa boosts its nutritional value. Quinoa adds extra fiber and makes the dish even more filling.

In a Wrap

• Use large lettuce leaves or whole grain wraps to create a delicious wrap filled with kale and Brussels sprout salad. This is perfect for lunch on-the-go.

With Crusty Bread

• Enjoy the salad alongside slices of crusty bread. The crunchy texture complements the freshness of the salad beautifully.

Topped with Extra Cheese

• For cheese lovers, add extra grated Pecorino Romano or Parmesan on top before serving. It enhances flavor while adding richness.

How to Perfect Kale and Brussels Sprout Salad

To elevate your kale and Brussels sprout salad, consider these simple tips for achieving the best taste and texture.

• Massage the Kale: Gently rubbing the kale with lemon juice softens its fibers, making it more tender and flavorful.
• Use Fresh Ingredients: Freshly sourced vegetables will enhance both flavor and nutritional benefits, ensuring your salad tastes vibrant.
• Customize Your Dressing: Feel free to experiment with different vinegars or citrus juices to find your preferred dressing flavor.
• Mix Colors: Adding colorful veggies like bell peppers or radishes can make your salad visually appealing while introducing new flavors.
• Serve Chilled: Allowing the salad to marinate in the fridge for at least 30 minutes enhances its flavor profile.
• Adjust Seasonings: Taste your dressing before adding it to ensure it’s seasoned perfectly according to your preference.

Best Side Dishes for Kale and Brussels Sprout Salad

Pair this refreshing kale and Brussels sprout salad with complementary side dishes for an enjoyable meal experience. Here are some great options:

1. Grilled Salmon: A light, flaky fish that adds omega-3 fatty acids; simply season with lemon and herbs before grilling.
2. Roasted Sweet Potatoes: Their sweetness balances the salad’s flavors; just cube, toss with olive oil, and roast until tender.
3. Quinoa Pilaf: A nutty side dish that’s packed with protein; cook quinoa in vegetable broth for added flavor.
4. Vegetable Soup: A warm option that complements the fresh crunch of the salad; choose a broth-based soup loaded with vegetables.
5. Stuffed Bell Peppers: Colorful peppers filled with rice, beans, or lentils provide extra fiber; bake until tender for a satisfying side.
6. Hummus Platter: Serve creamy hummus with pita bread and assorted veggies; it’s great for dipping while enjoying the salad.
7. Couscous Salad: Light couscous tossed with chopped veggies offers another grain option that’s quick to prepare.
8. Baked Zucchini Fries: Crispy zucchini fries add crunch; coat slices in breadcrumbs and bake until golden brown for a fun twist.

Common Mistakes to Avoid

Making a Kale and Brussels Sprout Salad can be simple, but there are a few common mistakes to watch out for.

• Bold Ingredients: Using stale or expired ingredients can ruin your salad. Always check the freshness of your kale, Brussels sprouts, and other components before starting.
• Bold Overdressing: Adding too much dressing can make the salad soggy. Start with a small amount and gradually add more to taste.
• Bold Neglecting Texture: Forgetting to massage the kale can leave it tough. Take a moment to gently massage it with lemon juice and salt to enhance its tenderness.
• Bold Skipping the Toasting: Not toasting almonds may lead to a lack of flavor. Roasting them brings out their nuttiness, so don’t skip this step!
• Bold Inadequate Marinating: Allowing the salad to sit for just a short time before serving can diminish flavor development. Let it marinate in the fridge for at least 30 minutes for optimal taste.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Keep the dressing separate until ready to serve for best texture.

Freezing Kale and Brussels Sprout Salad

• Freezing is not recommended as it affects the texture of fresh greens.
• If necessary, you may freeze individual ingredients like cranberries or nuts separately.

Reheating Kale and Brussels Sprout Salad

• Oven: Preheat to 350°F. Spread salad on a baking sheet and warm for about 5-10 minutes.
• Microwave: Place in a microwave-safe dish, cover, and heat for 1-2 minutes on medium power.
• Stovetop: Warm in a skillet over low heat, stirring occasionally until heated through.

Frequently Asked Questions

Here are some common questions about making the Kale and Brussels Sprout Salad.

Can I use other greens in place of kale?

You can substitute other greens like spinach or arugula if you prefer. Each will give your salad a different flavor profile.

How do I make my own dressing for Kale and Brussels Sprout Salad?

A simple dressing can be made with olive oil, lemon juice, balsamic vinegar, salt, and pepper. Adjust ingredients based on your taste preference!

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

Consider adding different nuts, seeds, or fruits like apples or pears for extra crunch and sweetness.

How should I prepare Brussels sprouts for this salad?

You can shred them using a food processor or slice them thinly by hand. The key is to ensure they are evenly cut for consistent texture throughout the salad.

Final Thoughts

This Kale and Brussels Sprout Salad is not only vibrant but also versatile! It’s perfect as a side dish or even as a light main course. Feel free to customize it by adding your favorite nuts or seasonal fruits. Give this recipe a try; it’s sure to become a family favorite!