Kale and Brussels Sprout Salad

This Kale and Brussels Sprout Salad is a vibrant dish that combines fresh greens, tangy cranberries, and crunchy almonds. Perfect for any gathering, it serves as a delightful side or a nutritious main course. The unique blend of flavors, from the marinated onions to the sharp pecorino cheese, makes this salad a standout choice for health-conscious eaters and food lovers alike.

Why You’ll Love This Recipe

• Nutritious: Packed with vitamins and minerals, this salad supports a healthy diet.
• Flavorful: The combination of sweet cranberries, savory cheese, and zesty lemon juice creates a delightful taste experience.
• Quick to Prepare: With just 20 minutes of prep time, you can whip up this salad in no time.
• Versatile: This salad pairs well with various dishes and can be enjoyed year-round.
• Crowd-Pleaser: Its fresh ingredients make it a favorite at family gatherings and potlucks.

Tools and Preparation

To make the best Kale and Brussels Sprout Salad, having the right tools is essential. These will help streamline your preparation process and ensure you achieve the perfect texture and flavor.

Essential Tools and Equipment

• Food processor
• Baking sheet
• Mason jar
• Mortar and pestle
• Large mixing bowl

Importance of Each Tool

• Food processor: Quickly shreds kale and Brussels sprouts for even texture.
• Baking sheet: Ideal for toasting almonds evenly without hassle.
• Mason jar: Great for shaking up dressings while keeping them fresh.
• Mortar and pestle: Perfect for muddling garlic with spices to release flavors.

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.

Step 2: Toast the Almonds

• Add the sliced almonds to a baking sheet.
• Place them in the oven for about 5 minutes.
• Stir them after 5 minutes.
• Allow them to toast for an additional 3-4 minutes until golden brown.
• Remove from the oven and let cool.

Step 3: Make the Dressing

While the almonds are cooling:
1. In a mortar and pestle, muddle together minced garlic with sea salt and black pepper.
2. Transfer this mixture into a mason jar.
3. Add olive oil, balsamic vinegar, and thinly sliced onion to the jar.
4. Shake well to combine all ingredients; set aside to marinate.

Step 4: Prepare the Greens

In a food processor fitted with a slicing blade:
1. Shred the Brussels sprouts until fine.
2. Next, shred the Lacinato kale until similar in size as the sprouts.
3. If you don’t have a food processor, chop both by hand into very thin slices.

Step 5: Combine Ingredients

In a large mixing bowl:
1. Pour lemon juice over your shredded greens.
2. Sprinkle in some sea salt.
3. Massage the greens with clean hands until they soften slightly.
4. Add dried cranberries, red pepper flakes, nutmeg, and pour in your prepared dressing from earlier; stir well.
5. Finally, fold in pecorino cheese before topping with toasted almonds.

Step 6: Serve or Marinate

Enjoy your salad immediately or let it sit in the fridge for a bit to enhance its flavors before serving!

How to Serve Kale and Brussels Sprout Salad

This delicious Kale and Brussels Sprout Salad is versatile and can be enjoyed in various ways. Here are some serving suggestions to enhance your dining experience.

As a Main Dish

• Serve it as a standalone meal for a light lunch or dinner. The combination of kale, Brussels sprouts, cranberries, and cheese makes it nutritious and filling.

As a Side Salad

• Pair this salad with grilled chicken or fish. Its fresh flavors complement rich proteins beautifully.

For Meal Prep

• Prepare this salad in advance for easy lunches throughout the week. Store it in an airtight container, and it will stay fresh for a few days.

With Extra Toppings

• Add grilled shrimp or chickpeas for extra protein. This boosts the nutritional value and makes the salad even more satisfying.

Garnished with Fresh Herbs

• Sprinkle chopped parsley or chives on top for an added burst of freshness. Fresh herbs enhance the overall flavor profile of the salad.

How to Perfect Kale and Brussels Sprout Salad

To achieve the best flavor and texture in your Kale and Brussels Sprout Salad, consider these helpful tips.

• Use fresh ingredients: Fresh kale and Brussels sprouts provide the best texture and taste. Always choose vibrant greens without any wilting or browning.
• Massage the kale: Massaging the kale with lemon juice not only softens it but also enhances its flavor. This step is essential for a tender salad.
• Toast the almonds: Toasting adds a rich flavor to the almonds, making them crunchier. Don’t skip this step; it elevates the salad’s overall taste.
• Adjust seasoning: Taste your salad before serving and adjust salt, pepper, or lemon juice as needed. This ensures that every bite is perfectly seasoned.
• Let it marinate: Allowing the salad to sit for at least 30 minutes before serving allows flavors to meld together beautifully.

Best Side Dishes for Kale and Brussels Sprout Salad

This Kale and Brussels Sprout Salad pairs well with numerous side dishes that complement its flavors. Here are some excellent options to consider.

1. Grilled Chicken: Juicy grilled chicken breasts add protein while enhancing the meal’s heartiness.
2. Roasted Sweet Potatoes: The sweetness of roasted sweet potatoes balances the savory components of the salad.
3. Quinoa Pilaf: A light quinoa pilaf offers additional fiber and protein, making your meal even more satisfying.
4. Garlic Bread: Crispy garlic bread provides a delightful crunch that contrasts nicely with the tender greens.
5. Stuffed Peppers: Colorful stuffed peppers filled with grains or beans make for an impressive and tasty side.
6. Vegetable Stir-fry: A quick vegetable stir-fry brings in more nutrients while keeping things light and fresh.
7. Baked Salmon: Flaky baked salmon offers a rich flavor that pairs well with tangy dressing of the salad.
8. Cheese Platter: A simple cheese platter can add variety and richness alongside this vibrant salad offering different textures and flavors.

Common Mistakes to Avoid

When making your Kale and Brussels Sprout Salad, it’s easy to make some common errors. Here are a few mistakes to watch out for:

• Overcooking the almonds: Toasting almonds is key for flavor, but if you leave them in too long, they can burn. Check on them frequently after 5 minutes to prevent this.
• Skipping the massaging step: Failing to massage the kale can result in a tough texture. Take a moment to really work the lemon juice into the kale for a softer bite.
• Ignoring the marinating time: Not allowing the dressing to marinate with the onion can diminish flavors. Even a short rest time can help enhance the taste of your salad.
• Using low-quality cheese: Opting for pre-grated cheese might save time but can lack freshness and flavor. Always go for freshly grated Pecorino or Parmesan for the best taste.
• Neglecting portion sizes: It’s easy to overlook serving sizes when preparing salads. Be mindful of how much you serve, especially if using rich ingredients like cheese and nuts.

Storage & Reheating Instructions

Refrigerator Storage

• Duration: Store in an airtight container for up to 3 days.
• Container type: Use glass or plastic containers with tight-fitting lids to maintain freshness.

Freezing Kale and Brussels Sprout Salad

• Duration: Best enjoyed fresh; however, it can be frozen for up to 1 month.
• Container type: Use freezer-safe bags or airtight containers, removing as much air as possible.

Reheating Kale and Brussels Sprout Salad

• Oven: Preheat at 350°F and warm in a baking dish for about 10-15 minutes. This method keeps the salad crisp.
• Microwave: Heat in short intervals (30 seconds), stirring in between. This prevents sogginess.
• Stovetop: Gently reheat on low heat in a skillet, adding a splash of olive oil if needed. Stir frequently for even warming.

Frequently Asked Questions

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

Yes, you can prepare it a day in advance. Just wait until serving to add cheese and almonds for optimal crunch.

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

Feel free to customize by adding fruits like apples or pears, additional nuts, or even protein such as grilled chicken or chickpeas.

How do I store leftover Kale and Brussels Sprout Salad?

Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Is this Kale and Brussels Sprout Salad gluten-free?

Yes! All ingredients used are naturally gluten-free, making it suitable for those with dietary restrictions.

Final Thoughts

This Kale and Brussels Sprout Salad is not only delicious but also versatile. It offers a fresh combination of textures and flavors that everyone will enjoy. Feel free to customize it with your favorite ingredients or dressings! Give this recipe a try; it’s sure to become a go-to favorite in your home!