Description
This Kale and Brussels Sprout Salad is a vibrant, nutrient-packed dish that combines the earthy flavors of kale and Brussels sprouts with sweet cranberries, tangy marinated onions, and crunchy almonds. Ideal for family gatherings or meal prep, this salad is quick to prepare and bursting with flavor. The fresh ingredients create a delightful crunch, while its versatility allows you to customize it with your favorite proteins or nuts. Whether served as a side or main dish, this salad is sure to impress!
Ingredients
Scale
- 1 large bunch of Lacinato kale
- 1 lb Brussels sprouts
- ⅔ cup dried cranberries
- ¾ cup finely grated Pecorino Romano cheese
- ¼ cup sliced almonds
- 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)
- Juice of 2 lemons
- ¼ teaspoon red pepper flakes
- Pinch of nutmeg
Instructions
- Preheat the oven to 350°F. Toast sliced almonds on a baking sheet for about 8 minutes until golden.
- In a mortar and pestle, muddle minced garlic with salt and pepper. Combine with olive oil, balsamic vinegar, and thinly sliced onion in a jar; shake well.
- Shred kale and Brussels sprouts using a food processor or knife, placing them in a large bowl.
- Pour lemon juice over the shredded greens and massage gently until softened. Add cranberries, red pepper flakes, nutmeg, and dressing; mix thoroughly.
- Top with toasted almonds and serve immediately or chill for enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Toasting, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 7g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg