Serve this healthy, crunchy kale and brussels sprout salad with Parmesan cheese, pecans and a Dijon maple vinaigrette.
Kale and Brussels sprouts salad
This kale and brussels sprout salad is simple but delicious. It’s perfect for the holidays because it doesn’t take long to make and you can do a lot of the prep ahead of time.This recipe is for 8 of his, but if you need to feed more people anytime he can double. This fall, the Brussels Sprout Salad with apples, pecans and blue cheese and the Harvest Kale Salad with Roasted Winter Squash will please even more.
Kale and Brussels sprouts salad
- Brussels sprouts: You can usually buy finely chopped Brussels sprouts at the supermarket, but I like to slice them myself, so they’re fresher.
- baby kale A younger version of regular kale, the leaves are smaller and softer and don’t need to be massaged.
- Vinaigrette: Olive oil, apple cider vinegar, Dijon mustard, maple syrup, garlic, salt and pepper.
- Parmesan: Finely grate fresh Parmesan cheese.
- nuts: Lightly toast chopped pecans or walnuts.
How to make a kale and brussels sprout salad
- Shredded Brussels sprouts: Cut the ends off the brussels sprouts, cut in half, and slice thinly lengthwise with a knife. It can also be prepared in a food processor with a mandolin or shredding disc.
- Make Salad Dressing: Place all vinaigrette ingredients in a lidded jar and shake until emulsified.
- Mix salad: Drizzle the dressing over the bean sprouts and kale and toss. Then add cheese and nuts.
how to make kale salad
This kale and brussels sprout salad is an easy recipe to prepare for the holidays. Chop the sprouts, toast the nuts, grate the cheese, and make the vinaigrette a day or two early.
Leftover salad will keep for 2 days.
variation:
- Kale: If you can’t find baby kale, replace it with lacinato kale and massage the kale separately with a little vinaigrette before combining with other ingredients. Baby spinach works too.
- cheese: Sub gorgonzola or parmesan blue cheese.
- Vinegar: Substitute apple cider vinegar for red wine vinegar.
- sweetener: If you don’t have syrup, use honey.
- fruits: Add fresh apples and dried cranberries for a sweet touch.
More Fall Salad Recipes You’ll Love:
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Kale and Brussels sprouts salad
5+
Serve this healthy, crunchy kale and brussels sprout salad with Parmesan cheese, pecans and a Dijon maple vinaigrette.
- 1/2 lb Brussels sprouts, trimmings (4 cups shredded)
- 4.5 ounce baby kale leaves, (about 4 cups)
- 1/4 cup extra virgin olive oil
- 3 tablespoon apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon pure maple syrup
- 1 small garlic, finely chopped
- 1/4 tea spoon kosher salt
- freshly ground black pepper, taste
- 2/3 cup finely grated parmesan cheese
- 1/2 cup chopped pecans or walnuts, lightly toasted
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Using a food processor, mandolin, or knife, shred the Brussels sprouts into thin ribbons. You will need about 4 cups in total.
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Place in mixing bowl with kale.
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In a jar with a lid, combine the olive oil, vinegar, mustard, maple syrup, garlic, salt, and pepper. Shake vigorously until emulsified.
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Pour the dressing over the Brussels sprouts and kale and mix until completely coated.
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Add parmesan cheese and nuts and mix.
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Transfer mixtures individually to serving bowls or plates.
Serving: 1cup, calorie: 165kcal, carbohydrate: 7g, protein: Fourg, thick: 14g, saturated fat: 2.5g, cholesterol: 6mg, sodium: 218mg, fiber: 2.5g, sugar: 2.5g
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