Looking for other big kale salads? Then thinly slice. Taste and season with additional salt & pepper if needed. After pecans are done toasting, allow them to cool slightly. https://4sonrus.com/kale-and-brussels-sprouts-salad-with-cranberries Add the pecans to a baking sheet and bake at 300F for 7 minutes. Lemon juice: You can substitute more white wine vinegar for the lemon juice but the combination is the best if possible! Often you can buy kale in the bag, already chopped. Please give it a star rating below! In a separate bowl, whisk together the oil, lemon, maple syrup, mustard and salt and pepper to make the dressing. Omit the bacon for a vegetarian alternative and replace it with smoky roasted almonds for that salt/smoke flavor combination. Cover and chill until ready to serve (can be done several hours ahead of time.) Destem the kale and break into small, bite size pieces. Last updated April 19, 2020 by Samantha Rowland. Make this salad for dinner or as a side dish and fall in love with crunchy goodness. Store in an airtight container in the fridge for up to 5 days. Store the salad in the fridge for at least 3 hours (better overnight) before serving. Pour the dressing over the salad and mix well (I use tongs). Enter your email address to subscribe to this blog and receive notifications of new posts by email. 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. So even after the initial recipes been made & thoroughly enjoyed, I’ve got leftovers that still are begging to be used. Diced apples (Wait until right before serving to add these. Start by removing any of the loose leaves from the outer layer of the sprout. https://www.chefdehome.com/recipes/925/kale-and-brussel-sprout-salad However this kale typically still has large pieces of stem attached, which you will want to remove in this salad. Add the brussel sprouts to the kale in a very large salad bowl. Notify me of follow-up comments by email. Be sure to stir it well before serving. Olive oil: You can also use avocado oil in place of olive oil. Alternatively mix vigorously in a bowl. Toss to evenly combine all the ingredients. This salad is very easy to make. Roasted root veggies (carrots, potatoes, sweet potatoes, beets). The stems are very tough to chew and is more bitter than the kale. A good knife and cutting board will do the trick. Once oven is preheated, add the pecans to the oven and bake for 7 minutes. If you want to prepare this salad ahead of time, prep everything and store it covered. Pour the salad dressing over the salad and use large tongs to toss the salad generously. Shred them in the food processor or with a sharp knife. My husband loved it so much that he has asked that it be in our weekly menu rotation. For the kale, discard stems and finely chop kale. The most time consuming part is slicing the Brussels sprouts very thinly. Vegan, gluten free, dairy free, paleo and Whole30 friendly! https://www.allrecipes.com/gallery/versatile-brussels-sprout-salads Allow them to cool before adding them to the kale or it will wilt the salad. Feel free to substitute any kind of seeds or nuts for the sunflower seeds. You are not going to believe how much salad this makes! ★ Did you make this recipe? Please note I only recommend products that I personally use and trust. Shredding Brussels sprouts properly is key to getting those beautiful pieces of Brussels sprouts for this kale salad recipe. A pop of sweetness from the dried cranberries and added crunch from the pecans. In a large bowl, whisk together the olive oil, mustard, lemon juice, garlic powder, salt and pepper, … The stem is very tough to chew and is more bitter than the kale. Made with homemade lemon dressing, cranberries and chopped pecans, this salad is great for parties, meal prep or a simple weeknight meal! Shake well to combine. Required fields are marked *. so thinly sliced they're ready to fall apart. Add both the sprouts and kale to a large bowl, then … Required fields are marked *. You can make this ahead of time by prepping all the ingredients in advance. Make it the next time you crave an interesting salad. Your email address will not be published. You can always save time though by purchasing shredded Brussels sprouts from the produce section of your grocery store. Toss the Brussels sprouts, kale and quinoa in the vinaigrette and let sit for at least 10 minutes, preferably 30-45 minutes. Begin by toasting the walnuts in a 350°F oven for 5-8 minutes, or until fragrant. Our favorite recipes to make with excess kale: If you’ve tried this Kale and Brussels Sprouts Salad with Cranberries, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! Cover and keep chilled or at room temp until serving. Published April 19, 2020. 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. This post may contain affiliate links, which means I may receive a commission if you click a link and purchase something that I have recommended. 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! To a large salad bowl add the sprouts, kale, cranberries, seeds, and bacon. Meanwhile, slice the brussels sprouts. How to Make Kale and Brussels Sprouts Salad with Cranberries. November 13, 2014 Food52 The acid in the dressing helps to break down and soften the brussel sprouts, especially once they are sliced thin. Kale Brussel Sprouts Salad makes a wonderful addition to any meal. Combine the lemon juice, white wine vinegar, olive oil, dijon mustard, salt and garlic powder in a glass jar. The tanginess of the dressing along with the hearty veggies and sweet cranberries is a crowd pleaser! Once the kale is destemmed, chop or tear it into small pieces to make it easier to eat as salad. Dried cherries make a delicious substitute for dried cranberries in this salad.

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