Kale and Brussels Sprout Salad
Looking to make a restaurant-quality salad at home? Try my Kale and Brussels Sprout Salad, which is chock-full of flavor!
Ingredients
- 12 oz. fresh kale chopped
- 12 oz. Brussels sprouts chopped
- 1 c. parmigiano reggiano or pecorino romano shaved
- 1 c. dried cranberries
- 1 c. sliced almonds
- ½ c. extra virgin olive oil
- ¼ c. honey
- ¼ c. lemon juice
- 2 tbsp. dijon mustard
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ½ tsp. black pepper
- ½ tsp. kosher salt
Instructions
- Chop your kale and Brussels sprouts into small pieces. I personally like to use my food processor to do this. Don't stuff your food processor full; rather, do this step in spurts. Once chopped, add to a large bowl.
- Make the dressing. Whisk together extra virgin olive oil, fresh lemon juice, honey, dijon mustard, garlic powder, onion powder, black pepper, and kosher salt. Whisk until fully incorporated. Add the dressing to the chopped kale and Brussels sprouts. Toss until fully coated.
- To that same bowl, add dried cranberries, sliced almonds, and parmigiano reggiano or pecorino romano. Toss once again.
- Allow the salad to sit at room temperature for 15-45 minutes prior to serving, which will allow the flavors to combine. Serve at room temperature and garnish with additional toppings (dried cranberries, sliced almonds, cheese) if desired.
Notes
- Chopping the kale and Brussels sprouts to about the same size really makes this recipe; that said, using food processor to do so makes the process so much simpler. You will want to pulse the food processor one pulse at a time, as you don't want the kale or Brussels sprouts to be too finely chopped.
- Allow this salad to sit (room temperature) for 15-45 minutes prior to eating.