This Kale and Brussels Sprout Salad is a vibrant dish that combines the earthy flavors of kale and Brussels sprouts with sweet cranberries, tangy marinated onions, and crunchy almonds. Perfect for any occasion, this salad stands out with its fresh ingredients and delightful texture. Whether it’s a holiday gathering or a casual weeknight dinner, this salad will surely impress your family and friends!
Why You’ll Love This Recipe
- Nutritious Powerhouse: This salad is packed with vitamins and minerals from the kale and Brussels sprouts, making it a healthy choice.
- Quick and Easy: With minimal prep time, you can whip up this dish in under 30 minutes.
- Flavorful Combination: The mix of sweet cranberries, salty pecorino cheese, and zesty lemon juice creates an irresistible taste.
- Versatile Dish: Serve it as a side for grilled chicken or as a light main course—it’s perfect for any meal!
- Make Ahead Option: Prepare it in advance to let the flavors meld together for even better taste.
Tools and Preparation
To make your preparation seamless, gather some essential tools that will help you create this delicious salad.
Essential Tools and Equipment
- Food processor
- Baking sheet
- Mason jar
- Mortar and pestle
- Large mixing bowl
Importance of Each Tool
- Food processor: Saves time by quickly shredding the kale and Brussels sprouts uniformly.
- Mason jar: Perfect for shaking up the dressing ingredients thoroughly without making a mess.
- Baking sheet: Ideal for toasting almonds evenly in the oven.
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 Base
- 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
For Flavor Enhancements
- ⅔ cup dried cranberries
- ¼ teaspoon red pepper flakes
- pinch of nutmeg
For Topping
- 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 almonds to a baking sheet.
Step 2: Toast the Almonds
Place the baking sheet in the oven. Stir almonds after 5 minutes. Allow them to toast about 3-4 minutes longer or until golden. Remove from oven and let cool.
Step 3: Prepare the Dressing
In a mortar and pestle, muddle minced garlic with sea salt and black pepper. Transfer this mixture into a mason jar. Add olive oil, balsamic vinegar, and thinly sliced onion. Shake well to combine and let marinate while you prepare other ingredients.
Step 4: Shred the Vegetables
Using a food processor fitted with a slicing blade, shred both Brussels sprouts and kale. If you don’t have one, chop them thinly by hand instead. Place everything in a large mixing bowl.
Step 5: Massage the Kale Mixture
Pour lemon juice over the shredded vegetables. Sprinkle with sea salt. Massage the mixture gently with clean hands until well combined.
Step 6: Combine All Ingredients
Add dried cranberries, red pepper flakes, nutmeg to the bowl with kale. Pour dressing over everything; mix well. Finally, stir in pecorino cheese and top with toasted almonds.
Step 7: Chill Before Serving
Enjoy your salad immediately or let it sit in the fridge for a bit to allow flavors to meld before serving!
How to Serve Kale and Brussels Sprout Salad
This kale and Brussels sprout salad is versatile and can be enjoyed in many ways. Whether as a main dish or a side, it adds fresh flavors to any meal.
As a Main Course
- You can serve this salad on its own for a light lunch or dinner. Add grilled chicken or tofu for extra protein.
With Grilled Proteins
- Pair the salad with grilled chicken, steak, or fish. The fresh flavors of the salad complement the smoky taste of grilled meats nicely.
In a Wrap
- Use the salad as a filling for wraps. It adds crunch and flavor to your favorite tortilla or pita bread.
As a Side Dish
- Serve alongside your favorite main dishes, such as pasta or roasted vegetables. It adds color and nutrition to your plate.
For Meal Prep
- This salad holds up well in the fridge, making it great for meal prep. Pack it in containers for quick lunches throughout the week.
How to Perfect Kale and Brussels Sprout Salad
To make the best kale and Brussels sprout salad, consider these helpful tips:
- Choose Fresh Ingredients: Use fresh kale, sprouts, and high-quality cheese for the best flavor.
- Massage the Kale: Gently massaging the kale helps soften its texture and makes it more enjoyable to eat.
- Customize Your Add-Ins: Feel free to add other ingredients like nuts or seeds for added crunch and flavor.
- Adjust Dressing to Taste: Taste your dressing before adding it all; you can always adjust with more vinegar or seasoning.
- Let It Marinate: Allowing the salad to sit for a bit gives the flavors time to meld beautifully.
- Serve Chilled: For an even fresher experience, chill the salad in the fridge before serving.
Best Side Dishes for Kale and Brussels Sprout Salad
This kale and Brussels sprout salad pairs wonderfully with various side dishes that complement its flavors. Here are some ideas:
- Quinoa Pilaf: A savory quinoa dish with herbs that adds protein and fiber.
- Roasted Sweet Potatoes: Sweet potatoes roasted until crispy provide a delightful contrast in texture.
- Grilled Asparagus: Lightly charred asparagus adds a fresh touch that matches well with this salad.
- Garlic Bread: Crispy garlic bread offers a comforting element alongside the freshness of the salad.
- Stuffed Bell Peppers: Colorful bell peppers stuffed with grains and veggies make for a hearty addition.
- Couscous Salad: A light couscous dish with lemon and herbs enhances the overall dining experience.
- Roasted Chickpeas: Crunchy roasted chickpeas add protein and make a satisfying side.
- Caprese Skewers: Fresh mozzarella, tomatoes, and basil skewers bring vibrant colors and flavors to your table.
Common Mistakes to Avoid
Making a kale and Brussels sprout salad can be simple, but there are common pitfalls to watch out for.
- Ignoring the texture: Not massaging the kale can lead to a tough salad. Always massage the kale with lemon juice and salt to soften it.
- Overdressing the salad: Using too much dressing can drown the flavors. Start with a small amount and add more if needed.
- Skipping the marination: Letting the salad sit allows the flavors to meld. Don’t rush this step; let it marinate for at least 15 minutes.
- Not toasting nuts: Toasting almonds enhances their flavor significantly. Always toast your nuts for a few minutes before adding them to the salad.
- Using stale ingredients: Fresh ingredients make a big difference. Check that your kale and Brussels sprouts are fresh and crisp.
Storage & Reheating Instructions
Refrigerator Storage
- Duration: Store in the refrigerator for up to 3 days.
- Containers: Use airtight containers to keep the salad fresh.
Freezing Kale and Brussels Sprout Salad
- Duration: It’s best not to freeze this salad as it may lose its texture.
- Recommendation: If necessary, freeze components separately (almonds, cranberries) rather than the whole dish.
Reheating Kale and Brussels Sprout Salad
- Oven: Preheat oven to 350°F. Spread salad on a baking sheet and warm for about 5-10 minutes.
- Microwave: Place in a microwave-safe bowl and heat in 30-second increments until desired warmth is reached.
- Stovetop: Warm in a skillet over low heat, stirring occasionally until heated through.
Frequently Asked Questions
What is Kale and Brussels Sprout Salad?
Kale and Brussels sprout salad is a nutritious dish made with shredded kale, brussels sprouts, cranberries, nuts, and cheese. It’s packed with flavor and textures.
Can I customize my Kale and Brussels Sprout Salad?
Absolutely! You can add different nuts, fruits, or cheeses based on your preferences. Try walnuts or feta cheese for variation.
How do I keep my Kale and Brussels Sprout Salad fresh?
Store it in an airtight container in the refrigerator. Consume within three days for optimal freshness.
Can I use other greens instead of kale?
Yes, you can substitute other leafy greens like spinach or arugula if you prefer different flavors or textures.
Is this Kale and Brussels Sprout Salad healthy?
Yes! This salad is packed with nutrients from fresh vegetables, healthy fats from almonds, and protein from cheese.
Final Thoughts
This kale and Brussels sprout salad is not only delicious but also versatile. With its vibrant colors and crunchy texture, it’s perfect for any meal. Feel free to customize it with your favorite ingredients! Give this tasty recipe a try—you won’t be disappointed!
Kale and Brussels Sprout Salad
Kale and Brussels Sprout Salad is a colorful and nutritious dish that marries the earthy flavors of kale and Brussels sprouts with sweet cranberries, tangy marinated onions, and crunchy almonds. This vibrant salad is perfect for any occasion—be it a holiday feast or a casual weeknight dinner.
- Total Time: 25 minutes
- Yield: Serves approximately 6
Ingredients
- 4 cloves garlic (minced)
- 1 teaspoon black pepper
- 1 teaspoon sea salt
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 yellow onion (thinly sliced)
- 1 large bunch 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
- ¼ cup sliced or chopped almonds
- 2 tablespoons fresh parsley (finely chopped)
Instructions
- Preheat the oven to 350°F. Spread almonds on a baking sheet to toast for about 8 minutes or until golden.
- In a mortar and pestle, muddle garlic, salt, and black pepper. Transfer to a mason jar, add olive oil, balsamic vinegar, and onion slices; shake well.
- Use a food processor to shred kale and Brussels sprouts or chop them thinly by hand. Place in a large mixing bowl.
- Pour lemon juice over the mixture, sprinkle with salt, and massage gently until combined.
- Add cranberries, red pepper flakes, nutmeg, dressing from the mason jar, pecorino cheese, and toasted almonds; mix thoroughly.
- Chill in the fridge for at least 15 minutes before serving for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 10g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Choose fresh ingredients for the best taste. Massage the kale to soften its texture. Feel free to customize by adding other nuts or cheese varieties based on personal preference.
