This Kale and Brussels Sprout Salad is a vibrant mix of flavors that’s perfect for any occasion, from casual family dinners to festive gatherings. Packed with shredded kale, crunchy Brussels sprouts, sweet cranberries, and savory pecorino cheese, this salad is not only healthy but also deliciously satisfying. Its bright colors and textures make it an appealing dish that can easily become a family favorite!
Why You’ll Love This Recipe
- Nutritious Delight: This salad is loaded with vitamins and minerals, making it a healthy choice for your meals.
- Quick to Prepare: With just 20 minutes of prep time, you can have this salad ready in no time!
- Versatile Dish: It pairs well with various main courses or can be enjoyed as a light meal on its own.
- Flavorful Experience: The combination of garlic, lemon juice, and balsamic vinegar creates a zesty dressing that enhances the greens beautifully.
- Make Ahead Option: You can prepare it in advance and let it marinate in the fridge for more flavor.
Tools and Preparation
Having the right tools makes preparing this Kale and Brussels Sprout Salad seamless and enjoyable. Here’s what you’ll need:
Essential Tools and Equipment
- Food processor
- Mason jar
- Baking sheet
- Mortar and pestle
Importance of Each Tool
- Food processor: This helps to quickly shred the Brussels sprouts and kale, saving you time.
- Mason jar: Perfect for mixing dressings; it’s easy to shake up your ingredients without any mess.
- Baking sheet: Ideal for toasting the almonds evenly in the oven, enhancing their flavor.
- Mortar and pestle: Great for muddling garlic with spices, releasing their full flavors into the dressing.
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
- 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
- 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. Prepare a baking sheet by spreading out the almonds evenly.
Step 2: Toast the Almonds
Place the baking sheet in the oven.
* Toast almonds for about 5 minutes.
* Stir them once after 5 minutes.
* Allow them to toast for another 3-4 minutes or until they are golden brown. Remove from oven and let cool.
Step 3: Prepare the Dressing
While the almonds toast, prepare your dressing:
1. In a mortar and pestle, muddle together minced garlic with sea salt and black pepper.
2. Transfer this mixture into a mason jar.
3. Add olive oil, balsamic vinegar, and thinly sliced onion.
4. Shake well to combine all ingredients. Let marinate while you prepare the salad.
Step 4: Shred the Greens
Using a food processor fitted with a slicing blade:
1. Shred the Brussels sprouts first.
2. Then shred the kale (if you don’t have a food processor, slice them very thin by hand).
3. Place both shreds in a large bowl.
Step 5: Combine Ingredients
Pour lemon juice over the shredded kale and Brussels sprouts mixture.
1. Sprinkle in a little sea salt.
2. Massage gently with clean hands until well combined.
3. Add cranberries, red pepper flakes, nutmeg, and pour over your dressing from earlier.
4. Stir everything together thoroughly before adding grated cheese.
5. Top with toasted almonds before serving.
Step 6: Serve or Marinate
Enjoy right away or allow it to sit in the fridge for a bit so that flavors meld beautifully before serving!
How to Serve Kale and Brussels Sprout Salad
This kale and Brussels sprout salad is a versatile dish that can complement many meals. Whether you’re hosting a dinner or enjoying a casual lunch, here are some serving suggestions to elevate your experience.
As a Standalone Dish
- Enjoy it by itself for a light meal. The combination of flavors makes it hearty enough to be satisfying on its own.
Pair with Grilled Proteins
- Serve alongside grilled chicken, steak, or fish for a balanced meal. The fresh salad will brighten up the richness of the proteins.
Add to Sandwiches or Wraps
- Use the salad as a filling in sandwiches or wraps. It adds crunch and flavor that pairs beautifully with meats and spreads.
Top with Extra Cheese
- Sprinkle additional Pecorino Romano cheese on top for an extra layer of flavor. This enhances the overall taste and adds creaminess.
Include at Buffets or Potlucks
- Make this salad a highlight at gatherings. Its vibrant colors and textures will attract attention and please a crowd.
Serve with Fresh Bread
- Accompany with crusty artisan bread or garlic bread. This adds a comforting touch to your meal and is perfect for scooping up the salad.
How to Perfect Kale and Brussels Sprout Salad
Creating the perfect kale and Brussels sprout salad requires attention to detail. Here are some tips to ensure your salad shines every time.
- Use Fresh Ingredients: Always opt for fresh kale and sprouts. Their crispness will enhance the texture of your salad.
- Massage the Kale: Gently massaging the kale with lemon juice helps soften it, making it more enjoyable to eat.
- Toast Your Nuts: Toasting almonds before adding them gives an extra crunch and brings out their natural flavors.
- Adjust Seasoning: Don’t hesitate to taste as you go. Adjust salt, pepper, and acidity based on your preferences.
- Chill Before Serving: Allowing the salad to sit in the fridge for a bit helps meld the flavors together, resulting in a tastier dish.
- Experiment with Add-ins: Feel free to add other ingredients like apples or goat cheese for new flavor profiles.
Best Side Dishes for Kale and Brussels Sprout Salad
This kale and Brussels sprout salad pairs well with various side dishes that can complement its flavors. Here are some excellent options:
- Grilled Chicken Skewers: Juicy chicken skewers marinated in herbs provide protein that balances the freshness of the salad.
- Roasted Sweet Potatoes: Their sweetness contrasts nicely with the tanginess of the dressing in your salad.
- Quinoa Pilaf: A nutty quinoa pilaf offers additional texture while keeping your meal healthy and satisfying.
- Garlic Herb Breadsticks: These breadsticks are perfect for dipping into any leftover dressing from your plate.
- Cheesy Cauliflower Bake: Creamy cauliflower adds comfort while still being nutritious, making it an ideal accompaniment.
- Mediterranean Couscous Salad: This refreshing side with olives, tomatoes, and feta complements your main dish beautifully.
- Stuffed Bell Peppers: Colorful bell peppers filled with grains create an eye-catching addition that’s both filling and delicious.
- Caprese Salad: The classic Italian dish of mozzarella, tomatoes, and basil offers freshness that pairs wonderfully with your kale salad.
Common Mistakes to Avoid
When making your kale and Brussels sprout salad, it’s important to avoid common pitfalls that can affect the flavor and texture.
- Using stale almonds: Always use fresh almonds for a crunchy texture. If they taste off, toss them out and buy new ones.
- Skipping the massage technique: Not massaging the kale can leave it tough. Take a moment to gently rub the leaves with lemon juice and salt for better flavor and tenderness.
- Overdressing the salad: Adding too much dressing can make the salad soggy. Start with a small amount, mix well, and add more if desired.
- Ignoring onion marination: If you skip marinating the onions, their raw taste may overpower the salad. Allow them to soak in the dressing for at least 10 minutes.
- Not adjusting seasoning: Every ingredient varies in flavor. Taste your salad before serving and adjust salt, pepper, or lemon juice as needed.
Storage & Reheating Instructions
Refrigerator Storage
- Duration: Store in the fridge for up to 3 days.
- Container: Use an airtight container to maintain freshness.
Freezing Kale and Brussels Sprout Salad
- Duration: This salad is best enjoyed fresh; however, it can be frozen for up to 2 weeks.
- Container: Use freezer-safe bags or containers but note that texture may change after thawing.
Reheating Kale and Brussels Sprout Salad
- Oven: Preheat your oven to 350°F. Spread out the salad on a baking sheet for a few minutes until warmed through.
- Microwave: Place servings in a microwave-safe dish. Heat on medium power for about 1 minute, stirring halfway through.
- Stovetop: Warm in a skillet over low heat, stirring frequently until heated through.
Frequently Asked Questions
Can I use other types of greens instead of kale?
Yes! You can substitute spinach or arugula if you prefer different greens.
How do I make this kale and Brussels sprout salad vegan?
Simply omit the pecorino cheese or replace it with a vegan cheese alternative.
What variations can I try with this recipe?
Feel free to add ingredients like grilled chicken, chickpeas, or different nuts for added protein and variety.
How long will leftovers last in the fridge?
Leftovers will stay fresh in an airtight container for up to 3 days.
Can I prepare this salad ahead of time?
Yes! You can make it a day ahead. Just keep the dressing separate until ready to serve to prevent sogginess.
Final Thoughts
This kale and Brussels sprout salad is not only delicious but also versatile. It’s perfect as a side dish or main meal when paired with protein. Feel free to customize it by adding your favorite nuts or proteins to suit your taste! Enjoy experimenting with this healthy recipe!
Kale and Brussels Sprout Salad
Kale and Brussels Sprout Salad is a colorful, nutrient-rich dish that combines the earthy flavors of kale and Brussels sprouts with sweet cranberries and savory pecorino cheese. Perfect for any occasion, this salad is not only healthy but also bursting with flavor thanks to a zesty dressing made from garlic, lemon juice, and balsamic vinegar. Whether enjoyed on its own or as a side dish to grilled proteins, this salad is sure to impress family and friends alike. With just 20 minutes of prep time, you can easily create a vibrant meal that’s satisfying and delicious.
- Total Time: 0 hours
- Yield: Serves approximately 4 people 1x
Ingredients
- 4 cloves garlic (minced)
- ¼ cup olive oil
- 1 lb Brussels sprouts (shredded)
- 1 large bunch Lacinato kale (washed and de-stemmed)
- ⅔ cup dried cranberries
- ¾ cup finely grated Pecorino Romano cheese
- ¼ cup almonds (sliced or chopped)
- Juice of 2 lemons
- Sea salt and black pepper to taste
Instructions
- Preheat the oven to 350°F. Spread almonds on a baking sheet.
- Toast almonds for about 8–10 minutes until golden brown; let cool.
- In a mortar and pestle, muddle garlic with sea salt and black pepper. Transfer to a mason jar, add olive oil, balsamic vinegar, and thinly sliced onion; shake well.
- Shred kale and Brussels sprouts using a food processor or by hand; combine in a large bowl.
- Pour lemon juice over greens, massage gently with hands, then add cranberries, red pepper flakes, nutmeg, and dressing; mix well before adding cheese and toasted almonds.
- Serve immediately or refrigerate briefly to enhance flavors.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Salad
- Method: No cooking required
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 330mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 10mg