Notify me of follow-up comments by email. Destem the kale and break into small, bite size pieces. In a small bowl add the oil, syrup, lemon juice, mustard, salt & pepper. A pop of sweetness from the dried cranberries and added crunch from the pecans. Store in an airtight container in the fridge for up to 5 days. Lemon juice: You can substitute more white wine vinegar for the lemon juice but the combination is the best if possible! My husband loved it so much that he has asked that it be in our weekly menu rotation. Please see my. While pecans are toasting, make the salad dressing. This kale and Brussels sprouts salad with cranberries is an explosion of textures and flavors you’ll absolutely love. Pour the dressing over the salad and mix well (I use tongs). ★ Did you make this recipe? Toss to evenly combine all the ingredients. Feel free to substitute any kind of seeds or nuts for the sunflower seeds. so thinly sliced they're ready to fall apart. The most time consuming part is slicing the Brussels sprouts very thinly. Holding your hand that way, pull the kale by the stem through your finger. Shred them in the food processor or with a sharp knife. Save time by buying pre-shredded Brussels sprouts. This will rip the leaves off the stem quickly. Brussels sprouts: You can substitute shredded cabbage or even broccoli slaw for the brussel sprouts. Make the dressing by whisking together the mustard, lemon juice, olive oil… This kale and Brussels sprouts salad with cranberries is an explosion of textures and flavors you'll absolutely love. Chop the pecans and add them to the brussel sprouts and kale along with the cranberries. You can always save time though by purchasing shredded Brussels sprouts from the produce section of your grocery store. Alternatively mix vigorously in a bowl. Once the pecans are done cooking, remove them from the oven and allow to cool slightly. Often you can buy kale in the bag, already chopped. You are not going to believe how much salad this makes! Kale brussel sprouts salad with cranberries is the perfect healthy filling salad! Combine the lemon juice, white wine vinegar, olive oil, dijon mustard, salt and garlic powder in a glass jar. White wine vinegar: You can substitute more lemon juice for the white wine vinegar but I find that the combination of the two is the best! Chop the pecans and add the chopped pecans and cranberries to the bowl with the rest of the salad ingredients. De-stem the kale and chop or shred it into bite size pieces. Be sure to add some lemon juice to these so they don’t brown if you expect the salad to sit out for some time). With your other hand, wrap your pointer finger around the stem in a circle against your thumb, making a circle over the kale stem. You can make this ahead of time by prepping all the ingredients in advance. Add the pecans to a baking sheet and bake at 300F for 7 minutes. hearty winter salad, kale brussel sprouts salad, kale brussels sprouts salad. Store it covered without the dressing on it. Remove the kale leaves from the tough center ribs. Required fields are marked *. Try these: I tend to buy all things in bulk, my leafy greens included. Your email address will not be published. November 13, 2014 Food52 Kale brussel sprouts salad with cranberries is the perfect make ahead lunch or dinner recipe! Cover and keep chilled or at room temp until serving. Kale Brussel Sprouts Salad makes a wonderful addition to any meal. A zippy mustard vinaigrette pulls the whole thing together. For the kale, discard stems and finely chop kale. After pecans are done toasting, allow them to cool slightly. Cover and chill until ready to serve (can be done several hours ahead of time.) Toss it with cranberries, bacon, and sunflower seeds. Taste and season with additional salt & pepper if needed. The acid in the dressing helps to break down and soften the brussel sprouts, especially once they are sliced thin. Now put the flat, cut side down and finely slice the sprouts across the sprout. Your email address will not be published. Note: If you do not have a shredding attachment, just use the regular food processor attachment and this will also shred up the brussels the same way. Some ideas include: There are 2 ways to shred brussel sprouts at home. Pour the salad dressing over the salad and use large tongs to toss the salad generously. Add both the sprouts and kale to a large bowl, then … Add to a large salad bowl. If you find that you don’t enjoy the brussel sprouts raw, you can cook them in a hot skillet for 5 minutes or so. Pour the dressing evenly out over the salad, and toss to coat evenly. Omit the bacon for a vegetarian alternative and replace it with smoky roasted almonds for that salt/smoke flavor combination. This salad dressing would also be good with tahini in place of the olive oil (although some water may also be necessary). This kale and Brussels sprouts salad is anything but sad. Do not mix until ready to serve, and shake or whisk the dressing again before mixing. A good knife and cutting board will do the trick. Allow them to cool before adding them to the kale or it will wilt the salad. Pull the shreds apart and get rid of the root. Boring salads, be gone! Roasted root veggies (carrots, potatoes, sweet potatoes, beets). Make this salad for dinner or as a side dish and fall in love with crunchy goodness. You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on! When the dressing is combined, pour the dressing over the salad and toss the salad again to coat it evenly. Shaved brussels salad with creamy balsamic dressing, Cruciferious Crunch Salad with Lemon Tahini Dressing, Kale Brussel Sprouts Salad with Cranberries, Simple Healthy Protein Hot Chocolate (Dairy-Free), The simple lemony dressing pairs perfectly with fresh kale and shredded brussel sprouts! Add your favorite protein and enjoy this super simple, healthy salad anytime of the year! However you can also add: Use the buttons below to buy my must-have fast meal basics and don’t forget to visit my Amazon Shop! To a large salad bowl add the sprouts, kale, cranberries, seeds, and bacon. Toss the Brussels sprouts, kale and quinoa in the vinaigrette and let sit for at least 10 minutes, preferably 30-45 minutes. Yes, subscribe to get my 10 greatest recipes ebook via email! Olive oil: You can also use avocado oil in place of olive oil. Whisk them together to completely combine into a vinaigrette. In a large salad bowl, combine the kale, brussels sprouts, cranberries, and parmesan cheese. Shaved Brussels Sprout and Kale Salad with Dried Cranberries The earthy flavor of the raw brussels sprouts, combined with the tart-sweet of dried cranberries, makes this the ideal fall salad. Perfect for parties or to make ahead for meal prep, this salad is even better the next day! 1 pound Brussels sprouts 1 large bunch Tuscan kale, stems removed (about 5 cups) 1/2 cup dried cranberries 2/3 cup grated parmesan 1/2 cup sliced almonds … Start by removing any of the loose leaves from the outer layer of the sprout. A delicious, autumn inspired kale and shredded brussels sprouts salad packed with fresh apple slices, dried cranberries, candied pecans and gorgonzola, and served with a homemade dressing. Avocado (right before serving, add lemon juice so it doesn’t brown to quickly if being left out). Because of this, I often recommend buying a bunch of kale and chopping it yourself. Add the brussel sprouts to the kale in a very large salad bowl. Dried cherries make a delicious substitute for dried cranberries in this salad. Last updated April 19, 2020 by Samantha Rowland. I find most salads somewhat sad especially when they are based on limp boring pieces of iceberg lettuce. Be sure to stir it well before serving. In a separate bowl, whisk together the oil, lemon, maple syrup, mustard and salt and pepper to make the dressing. Begin by toasting the walnuts in a 350°F oven for 5-8 minutes, or until fragrant. Your email address will not be published. Complement the creamy poppyseed dressing by adding grilled chicken or … This kale brussel sprouts salad with cranberries is, Pecans (or slivered almonds, pumpkin seeds, pistachios), Dried cranberries (naturally sweetened with apple juice for Whole30 compliant).