Kale and Brussels Sprout Salad
This vibrant kale and Brussels sprout salad is a delicious blend of textures and flavors that will brighten up any meal. Loaded with nutrient-rich shredded kale, crunchy Brussels sprouts, sweet dried cranberries, tangy marinated onions, and topped with toasted almonds and Pecorino Romano cheese, this salad is both refreshing and satisfying. Perfect for family gatherings or meal prep, it’s a recipe you’ll want to make time and again!
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: Serves 8
- Category: Salad
- Method: N/A
- Cuisine: American
Ingredients
Scale
- 4 cloves garlic (minced)
- 1 tsp black pepper
- 1 tsp sea salt
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- 1 yellow onion (thinly sliced)
- 1 large bunch Lacinato kale (washed, de-stemmed)
- 1 lb Brussels sprouts (shredded)
- Juice of 2 lemons
- ⅔ cup dried cranberries
- ¼ tsp red pepper flakes
- Pinch of nutmeg
- ¾ cup finely grated Pecorino Romano cheese
- ¼ cup sliced almonds
Instructions
- Preheat the oven to 350°F. Spread almonds on a baking sheet and toast for about 8 minutes, stirring halfway until golden. Allow to cool.
- In a mason jar, combine minced garlic, sea salt, black pepper, olive oil, balsamic vinegar, and thinly sliced onion. Shake well to mix and let marinate.
- Using a food processor or sharp knife, shred the Brussels sprouts and kale. Place in a large bowl.
- Drizzle lemon juice over the greens; sprinkle with sea salt and massage until softened. Add cranberries, red pepper flakes, nutmeg, and pour in the dressing. Mix well before folding in cheese.
- Top with toasted almonds and serve immediately or refrigerate briefly for flavors to meld.
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 201
- Sugar: 13g
- Sodium: 497mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 6mg
Find it online: https://tastyamelia.com/kale-and-brussels-sprout-salad/