Kale and Brussels Sprout Salad

This Kale and Brussels Sprout Salad is a delightful blend of fresh flavors and textures, making it perfect for any occasion. Whether you’re hosting a family gathering, preparing a weekday meal, or looking for a nutritious side dish, this salad stands out with its vibrant ingredients. The combination of shredded kale, crunchy Brussels sprouts, sweet cranberries, and nutty almonds creates a deliciously satisfying dish that everyone will love!

Why You’ll Love This Recipe

• Nutritious & Healthy: Packed with vitamins and minerals, this salad is a great way to incorporate greens into your diet.
• Quick & Easy: With only 20 minutes of prep time, you can whip up this salad in no time.
• Flavorful Punch: The tangy dressing and added pecorino cheese elevate the taste to a whole new level.
• Versatile Serving Options: Enjoy it as a main dish or a side; it pairs beautifully with various proteins.
• Make-Ahead Friendly: This salad can be prepared in advance, allowing the flavors to meld beautifully.

Tools and Preparation

Having the right tools makes preparing your Kale and Brussels Sprout Salad simple and enjoyable. Here’s what you’ll need:

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 kale and Brussels sprouts evenly.
• Baking sheet: Ideal for toasting almonds to enhance their flavor without hassle.
• Mason jar: Perfect for marinating your dressing while keeping it fresh.
• Mortar and pestle: Helps release the flavors of garlic and spices effectively.

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. Spread the sliced or chopped almonds on a baking sheet.

Step 2: Toast the Almonds

Place the baking sheet in the oven. Stir the almonds after 5 minutes. Allow them to toast for an additional 3-4 minutes until they are golden. Once done, remove from the oven and let cool.

Step 3: Prepare the Dressing

In a mortar and pestle, muddle together the minced garlic with sea salt and black pepper. Transfer this mixture into a mason jar along with olive oil, balsamic vinegar, and thinly sliced onion. Shake well to combine everything.

Step 4: Shred Your Greens

Using a food processor fitted with a slicing blade, shred both the Brussels sprouts and kale. If you don’t have a food processor, chop them thinly by hand instead. Place all shredded greens into a large mixing bowl.

Step 5: Massage Your Greens

Pour lemon juice over the kale and Brussels sprout mixture. Sprinkle on some sea salt then massage gently with clean hands until well combined.

Step 6: Combine Ingredients

Add dried cranberries, red pepper flakes, nutmeg, and pour your prepared dressing over the salad mix. Stir thoroughly to ensure everything is coated evenly. Finally, add pecorino cheese to the mixture before stirring again. Top with toasted almonds before serving.

Step 7: Serve

Enjoy your delicious Kale and Brussels Sprout Salad immediately or let it sit in the fridge for some time so that flavors can meld together before serving!

How to Serve Kale and Brussels Sprout Salad

Kale and Brussels sprout salad is a versatile dish that can be enjoyed in many ways. Whether as a main dish or a side, this salad brings fresh flavors and textures to your table.

As a Main Course

• You can serve this salad as a light lunch or dinner by pairing it with grilled chicken or fish for added protein.
• Add some quinoa or chickpeas to make it more filling and enhance its nutrient profile.

As a Side Dish

• This salad complements roasted meats beautifully, making it an ideal side for holiday gatherings or family meals.
• Pair it with sandwiches or wraps for a refreshing crunch that balances rich flavors.

For Meal Prep

• Prepare larger batches of the salad and store it in the fridge for easy grab-and-go lunches throughout the week.
• Keep the dressing separate until you’re ready to eat to maintain freshness and prevent sogginess.

How to Perfect Kale and Brussels Sprout Salad

To create the best kale and Brussels sprout salad, consider these helpful tips. They will enhance flavor and texture, ensuring an enjoyable experience.

• Use Fresh Ingredients: Always opt for fresh kale and Brussels sprouts for maximum flavor and nutrition.
• Massage the Kale: Gently massaging the kale with lemon juice helps break down its toughness, making it easier to digest.
• Customize Your Toppings: Feel free to add your favorite nuts or seeds for extra crunch and nutrition.
• Adjust Seasoning: Taste the salad before serving; don’t hesitate to adjust salt, pepper, or acidity based on your preference.
• Let It Marinate: Allowing the salad to sit in the fridge for 20-30 minutes enhances the flavors as they meld together.
• Experiment with Cheese: If you want a different flavor profile, try using feta or goat cheese instead of pecorino.

Best Side Dishes for Kale and Brussels Sprout Salad

Kale and Brussels sprout salad pairs well with various side dishes. Here are some excellent options to complement your meal:

1. Roasted Sweet Potatoes: Their natural sweetness contrasts beautifully with the salad’s tangy dressing.
2. Grilled Vegetables: Zucchini, bell peppers, or asparagus add smoky flavors that enhance the freshness of the salad.
3. Quinoa Pilaf: This nutritious grain dish adds heartiness while keeping your meal light.
4. Garlic Bread: A crunchy side that provides a satisfying texture against the fresh greens of your salad.
5. Stuffed Peppers: Filled with rice, beans, or meat, they make for a filling accompaniment that pairs nicely with lighter salads.
6. Creamy Potato Salad: The richness of potato salad balances out the brightness of kale and sprouts effectively.

Common Mistakes to Avoid

When making a kale and Brussels sprout salad, it’s easy to overlook some key steps. Here are common mistakes to avoid for the best results.

• Skipping the massage: Not massaging the kale can leave it tough and bitter. Take a moment to rub the kale with lemon juice and salt; this softens it and enhances flavor.
• Overcooking the almonds: Toasting almonds for too long can lead to burnt nuts. Keep an eye on them while in the oven, stirring after five minutes for even toasting.
• Using old ingredients: Old or stale ingredients can ruin your salad’s taste. Ensure your kale and Brussels sprouts are fresh, crisp, and vibrant for the best flavor.
• Ignoring portion size: Underestimating serving sizes might leave you with insufficient salad. Remember that this recipe serves eight, so adjust if you need more or fewer servings.
• Not letting flavors meld: Serving immediately can miss depth of flavor. Allowing the salad to sit in the fridge for a bit lets all the components blend beautifully.

Storage & Reheating Instructions

Refrigerator Storage

• Duration: Store the salad in an airtight container for up to 3 days in the refrigerator.
• Container type: Use glass or BPA-free plastic containers that seal tightly to keep it fresh.

Freezing Kale and Brussels Sprout Salad

• Duration: This salad is not recommended for freezing as it may change texture upon thawing.
• Alternative option: If you have leftover ingredients, consider freezing them separately instead.

Reheating Kale and Brussels Sprout Salad

• Oven: Preheat your oven to 350°F. Spread the salad on a baking sheet for about 5-10 minutes until warmed through.
• Microwave: Place the salad in a microwave-safe dish. Heat in 30-second intervals until warm, stirring between each interval.
• Stovetop: In a skillet over medium heat, warm the salad for about 5 minutes, stirring continuously to prevent burning.

Frequently Asked Questions

Can I make this Kale and Brussels Sprout Salad ahead of time?

Yes, you can prepare this salad ahead of time. Just store it in an airtight container in the refrigerator for up to three days.

What other ingredients can I add to my Kale and Brussels Sprout Salad?

Feel free to customize by adding nuts like walnuts or pecans, seeds such as pumpkin or sunflower seeds, or even fruits like apples or pears.

Is this Kale and Brussels Sprout Salad healthy?

Absolutely! This salad is packed with nutrients from fresh vegetables, healthy fats from olive oil, and protein from cheese and nuts.

How do I make my own dressing for this salad?

You can mix olive oil, balsamic vinegar, garlic, salt, pepper, and any herbs you enjoy. Shake well in a jar before adding it to your salad.

Final Thoughts

This kale and Brussels sprout salad is not only simple but also versatile enough to suit various tastes. You can easily customize it with different toppings or dressings based on what you have at home. Try this recipe today; it’s sure to become a family favorite!