Best 2 Kale And Brussels Sprout Salad Recipes

Are you searching for a salad recipe that is brimming with flavor, packed with nutrients, and easy to prepare? If yes, look no further than the "Kale and Brussels Sprout Salad". This delightful salad combines the earthy flavor of kale, the slight bitterness of brussels sprouts, and the sweetness of dried cranberries, offering a delightful contrast of textures and flavors. Not only is this salad a culinary delight, but it also boasts an impressive nutritional profile, making it a perfect addition to a healthy diet.

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KALE, CABBAGE, AND BRUSSELS SPROUT SALAD

Kale, Cabbage, and Brussels Sprout Salad image

Hale and hearty, this kale salad is a powerhouse of nutrients that is very easy to eat! The salad bursts with the flavor of mandarin oranges, sweet and tart strawberries, and has a pleasant poppy seed dressing. When mangoes are in season, you can substitute them for the mandarin oranges or walnuts and pomegranates, toasted cashews or walnuts, and apples in the fall for different flavors. The possibilities are endless!

Provided by Crystal S

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 14

Ingredients

¾ cup pepitas
olive oil cooking spray
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
1 pound Brussels sprouts, trimmed and thinly sliced
½ pound curly kale, chopped
½ pound lacinato (dinosaur) kale, chopped
½ pound napa cabbage, chopped
1 ½ cups sweetened dried cranberries (such as Craisins®)
1 (15 ounce) can mandarin oranges, drained and sliced in half, or more to taste
3 green onions, thinly sliced
4 fresh strawberries, sliced, or to taste
1 (12 ounce) bottle poppy seed salad dressing (such as Marie's®)
3 tablespoons orange juice concentrate

Steps:

Pour pepitas into a bowl and coat with cooking spray. Sprinkle cayenne pepper, salt, and pepper over pepitas and toss to coat.
Cook and stir coated pepitas in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Remove skillet from heat and allow pepitas to cool.
Combine Brussels sprouts, curly kale, lacinato kale, napa cabbage, dried cranberries, mandarin oranges, green onions, strawberries, and toasted pepitas in a large bowl.
Mix poppy seed dressing and orange juice together in a bowl; pour over Brussels sprouts mixture and toss well.

Nutrition Facts : Calories 630.6 calories, Carbohydrate 71.6 g, Cholesterol 21.3 mg, Fat 34.3 g, Fiber 7.9 g, Protein 10.4 g, SaturatedFat 4.8 g, Sodium 523.8 mg, Sugar 48.9 g

KALE AND BRUSSELS SPROUT SALAD

Kale and Brussels Sprout Salad image

A bright alternative to heavy sides, this hearty kale salad recipe adds crunchy chopped almonds and crisp shredded brussels sprouts.

Provided by Susan Spungen

Categories Salad Appetizer Side Christmas Thanksgiving Vegetarian Low Cal Almond Kale Fall Winter Family Reunion Healthy Brussels Sprout Potluck Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 11

Ingredients

1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 small garlic clove, finely grated
1/4 teaspoon kosher salt plus more for seasoning
Freshly ground black pepper
2 large bunches of Tuscan kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced
12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
1/2 cup extra-virgin olive oil, divided
1/3 cup almonds with skins, coarsely chopped
1 cup finely grated Pecorino

Steps:

Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
Measure 1/2 cup oil into a cup. Spoon 1 tablespoon oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.
Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

Tips:

Choose fresh, crisp kale and Brussels sprouts. Avoid any leaves that are wilted or bruised.
Shred the kale and Brussels sprouts thinly. This will help them absorb the dressing and make them easier to eat.
Roast the Brussels sprouts before adding them to the salad. This will caramelize them and give them a slightly smoky flavor.
Use a flavorful dressing. A simple vinaigrette made with olive oil, lemon juice, and Dijon mustard is a good option, but you can also use a store-bought dressing if you're short on time.
Add other vegetables or fruits to the salad. Some good options include shredded carrots, chopped apples, or dried cranberries.
Top the salad with a protein source. Grilled chicken, roasted salmon, or crumbled tofu are all good options.
Serve the salad immediately. Kale and Brussels sprouts wilts quickly, so it's best to enjoy the salad as soon as it's made.

Conclusion:

Kale and Brussels sprout salad is a healthy and delicious way to enjoy these two winter vegetables. It's packed with vitamins, minerals, and antioxidants, and it's also a good source of fiber. The roasted Brussels sprouts add a slightly smoky flavor to the salad, and the dressing helps to bring all of the flavors together. This salad is a great option for a light lunch or dinner, and it's also a great way to use up leftover kale and Brussels sprouts.