Ingredients
Salad
- 1 bunch Tuscan Kale or Curly Kale (~1 lb)
- 1 pound Brussels sprouts (finely chopped)
- 1 cup grated Parmesan cheese
- ½ cup dried cranberries or pomegranate seeds (optional)
- 1 cup sliced or whole almonds (or chopped walnuts or pecans)
Dressing
- ½ cup extra virgin olive oil
- ¼ cup lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic (minced)
- ½ small shallot (minced, about 2 tablespoons) or red onion
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Prep the kale: Wash and rinse the kale leaves under cold water. Dry thoroughly using a salad spinner. Remove the leaves from the center ribs and chop thinly. Place the chopped kale into a large salad bowl.
- Shave Brussels sprouts: Using a food processor fitted with a shredding blade, feed the Brussels sprouts into the machine to finely chop them into shreds. Transfer the shredded Brussels sprouts to the bowl with the chopped kale.
- Make the dressing: In a small bowl, whisk together extra virgin olive oil, lemon juice, apple cider vinegar, Dijon mustard, minced garlic, minced shallot (or red onion), kosher salt, and ground black pepper until fully combined.
- Toss the vegetables with dressing: Drizzle the prepared dressing over the kale and Brussels sprouts mixture. Toss thoroughly to ensure all leaves and sprouts are evenly coated. Set aside to allow the flavors to marry.
- Toast the almonds: Place the almonds in a small dry skillet over medium heat. Toast for 4-5 minutes, stirring frequently and watching carefully to prevent burning, until they become fragrant and lightly browned. Remove from heat and chop into large bite-sized pieces.
- Assemble the salad: Sprinkle the toasted almonds, grated Parmesan cheese, and optional dried cranberries or pomegranate seeds over the dressed kale and Brussels sprouts. Toss gently to combine all ingredients evenly. Serve immediately.
Notes
- Using a food processor with a shredding blade makes chopping Brussels sprouts easier and faster.
- Letting the salad rest after dressing allows the kale and Brussels sprouts to soften slightly, improving texture and flavor absorption.
- Toasting nuts enhances their flavor and adds a pleasant crunch to the salad.
- For a nut-free version, omit the almonds and toast pumpkin seeds instead.
- This salad can be made ahead and refrigerated for up to 24 hours. Add nuts and cheese just before serving to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
