Enjoy a healthy and super easy to make kale and brussels sprout salad recipe from Taylor Kadlec.
By Taylor Kadlec
I love the look of this salad because the kale and brussels sprouts are chopped up super duper finely. I actually used my food processor to do this because I was lazy and didn’t want to do a bunch of chopping. It ended up working out perfectly, getting the pieces really tiny. The almonds added a yummy crunch to the salad and the Parmesan cheese rounded out all of the flavors really nicely. My only regret with this salad is that I didn’t make more – I barely had any leftovers.
PrintHealthy Kale and Brussels Sprout Salad
- Total Time: 20 minutes
- Yield: 6-8 1x
Description
Enjoy a healthy and super easy to make kale and brussels sprout salad recipe.
Ingredients
Scale
- 1/4 cup fresh lemon juice
- 2 tablespoons dijon mustard
- 1 tablespoon minced shallot
- 1 small garlic clove, minced
- 1/2 teaspoon kosher salt plus more for seasoning
- 2 large bunches of kale (about 1 1/2 lb. total), center stem discarded
- 12 ounces brussels sprouts, trimmed
- 1/2 cup extra-virgin olive oil
- 1/3 cup almonds with skins, coarsely chopped
- 1 cup finely grated Parmesan cheese
Instructions
- Combine the lemon juice, dijon mustard, shallot, garlic, and salt. Stir to blend and set aside.
- Place kale in large food processor and pulse 3-4 times until finely chopped. You can also do this with a knife, I just found it easier to get little pieces in the food processor. Place in large bowl.
- Place brussels sprouts in food processor and pulse until shredded. I had to do this in batches and like the kale, you can also just chop finely with a knife if you don’t have a food processor. Add to brussels sprouts.
- Add almonds to food processor and pulse until finely chopped. Add to brussels sprouts and kale.
- Add cheese to salad mixture.
- Pour dressing over salad and toss to coat.
- Season with salt and pepper, to taste.
- Enjoy!
- Prep Time: 10 mins
- Cook Time: 10 mins
