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Kale and Brussels Sprout Salad

Kale and Brussels Sprout Salad
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Kale and Brussels Sprout Salad is a tantalizing dish that brings fresh flavors and vibrant colors to your table. This salad features earthy kale and Brussels sprouts combined with sweet cranberries, tangy marinated onions, crunchy toasted almonds, and creamy pecorino cheese. Perfect for any occasion, it serves as a nutritious side or satisfying main dish. With just 20 minutes of prep time, this delightful salad not only supports a healthy lifestyle but also pleases the palate with its unique texture and flavor combinations. Whether you’re enjoying a casual weeknight dinner or impressing guests at a special gathering, this salad will quickly become a favorite!

Ingredients

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  • 4 cloves garlic (minced)
  • 1 teaspoon black pepper
  • 1 teaspoon sea salt
  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 yellow onion (thinly sliced)
  • 1 large bunch Lacinato kale (washed and de-stemmed)
  • 1 lb Brussels sprouts
  • Juice of 2 lemons
  • ⅔ cup dried cranberries
  • ¼ teaspoon red pepper flakes
  • Pinch of nutmeg
  • ¾ cup finely grated Pecorino Romano cheese
  • ¼ cup sliced or chopped almonds

Instructions

  1. Preheat the oven to 350°F. Spread almonds on a baking sheet and toast for about 8 minutes until golden brown.
  2. For the dressing, muddle garlic with sea salt and black pepper in a mortar and pestle. Transfer to a mason jar, add olive oil, balsamic vinegar, and thinly sliced onion. Shake well.
  3. Using a food processor or knife, shred the Brussels sprouts and kale. Place in a large bowl.
  4. Pour lemon juice over the greens, sprinkle with salt, and massage gently until wilted. Add cranberries, red pepper flakes, nutmeg, and stir.
  5. Pour dressing over the mixture; combine well. Top with toasted almonds before serving.

Nutrition

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