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Kale and Brussels Sprout Salad

Kale and Brussels Sprout Salad
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Kale and Brussels Sprout Salad is a vibrant, nutrient-packed dish that combines fresh kale, tender Brussels sprouts, tangy cranberries, and crunchy almonds. This refreshing salad is perfect for any occasion, whether as a nutritious main course or a delightful side dish. The marinated onions and sharp pecorino cheese add layers of flavor that appeal to health-conscious eaters and food lovers alike. Quick to prepare in just 20 minutes, this versatile salad can be enjoyed year-round and is sure to be a crowd-pleaser at gatherings.

Ingredients

Scale
  • 4 cloves garlic (minced)
  • 1 teaspoon black pepper
  • 1 teaspoon sea salt
  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 yellow onion (thinly sliced)
  • 1 large bunch 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
  • ¼ cup sliced or chopped almonds

Instructions

  1. Preheat oven to 350°F. Spread sliced almonds on a baking sheet and toast for about 8 minutes until golden brown. Let cool.
  2. In a mortar and pestle, muddle garlic with sea salt and black pepper; transfer to a mason jar. Add olive oil, balsamic vinegar, and thinly sliced onion; shake well.
  3. In a food processor, shred Brussels sprouts then Lacinato kale until finely chopped.
  4. In a large bowl, massage shredded greens with lemon juice and salt until slightly softened. Add cranberries, red pepper flakes, nutmeg, dressing mixture, and fold in cheese. Top with toasted almonds.
  5. Serve immediately or let sit in the fridge for flavors to meld before serving.

Nutrition

Find it online: https://weekendsrecipe.com/kale-and-brussels-sprout-salad/