Description
Enjoy this fresh Kale and Brussels Sprout Salad that’s packed with flavor! Try it today for an easy-to-make meal everyone will love!
Ingredients
Scale
- 1 large bunch of Lacinato kale
- 1 lb Brussels sprouts
- Juice of 2 lemons
- ⅔ cup dried cranberries
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- ¼ cup sliced almonds
- 4 cloves of garlic (minced)
- 1 teaspoon black pepper
- 1 teaspoon sea salt
- 1 yellow onion (super thinly sliced)
- ¼ teaspoon red pepper flakes
- Pinch of nutmeg
Instructions
- Preheat the oven to 350°F. Spread almonds on a baking sheet and toast for about 8 minutes until golden.
- In a mason jar, combine minced garlic, sea salt, black pepper, olive oil, balsamic vinegar, and thinly sliced onion. Shake well and let marinate.
- Shred the kale and Brussels sprouts using a food processor or by hand; place in a large bowl.
- Pour lemon juice over greens and massage gently with clean hands for better flavor absorption.
- Add cranberries, red pepper flakes, nutmeg, and the marinated dressing; mix well.
- 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: 220
- Sugar: 9g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Feel free to adjust the dressing ingredients to your taste; try different vinegars or add honey for sweetness. For added protein, serve alongside grilled chicken or turkey. This salad can be stored in the refrigerator for up to three days; keep the dressing separate until ready to serve for best texture.