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Simple Kale and Brussels Sprouts Salad Recipe

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A vibrant and healthy Simple Kale and Brussels Sprout Salad featuring thinly sliced Brussels sprouts, lacinato kale, and a tangy lemon-Dijon dressing. This quick and easy salad is packed with textures from crunchy pistachios and chewy dried cranberries, finished with a sprinkle of parmesan cheese for a savory touch. Perfect as a refreshing side or a light meal.

Ingredients

Salad Ingredients

  • 1 lb Brussels sprouts – sliced thin
  • 2 cups lacinato kale – thinly sliced
  • 1 cup sliced red onion
  • 1/2 cup shelled pistachios
  • 1/3 cup dried cranberries or pomegranate seeds
  • 1/4 cup grated parmesan cheese

Dressing Ingredients

  • 2 tablespoons dijon mustard
  • Zest and juice of 1 lemon – about 2 teaspoons of lemon zest and 1 tablespoon lemon juice
  • 1 tablespoon maple syrup or honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup olive oil

Instructions

  1. Combine the Vegetables and Add-Ins: In a large mixing bowl or salad bowl, add the thinly sliced Brussels sprouts, kale, red onion, shelled pistachios, and dried cranberries or pomegranate seeds. Gently toss them together to mix evenly.
  2. Prepare the Dressing: In a medium-sized mixing bowl, combine the dijon mustard, lemon juice and zest, maple syrup or honey, kosher salt, and ground black pepper. Whisk these ingredients together to blend the flavors.
  3. Emulsify the Dressing: While whisking continuously, slowly stream in the olive oil to incorporate it fully and create a creamy, emulsified dressing. Taste and adjust seasoning with more salt or pepper if needed.
  4. Toss Salad with Dressing: Pour the prepared dressing over the mixed salad ingredients. Toss thoroughly until the vegetables, nuts, and dried fruit are evenly coated with the dressing.
  5. Finish and Serve: Sprinkle the grated parmesan cheese evenly over the dressed salad. Serve immediately and enjoy the fresh, crisp flavors.

Notes

  • This salad is best served fresh to maintain the crispness of the Brussels sprouts and kale.
  • For a nut-free variation, omit the pistachios or substitute with roasted sunflower seeds.
  • Maple syrup can be used as a vegan alternative to honey in the dressing.
  • To intensify flavors, let the salad rest for 10 minutes after dressing before serving.
  • Use freshly grated parmesan for optimal flavor and texture.

Find it online: https://recipefeastful.com/simple-kale-and-brussels-sprouts-salad-recipe/