I’ll admit that the first response I get from people when I say the name of the salad is not completely positive, but once they taste it, their tune changes. The kale and brussels sprouts are sliced very thin and the dressing is a perfect complement.

The thin ribbons of kale and brussels sprouts accentuate their flavor and makes them tender. It also helps retain all of the wonderful nutrients these two vegetables contain.

If you need to avoid tree-nuts, then serve the almonds on the side. The same for the pecorino, if it needs to be dairy-free, the pecorino can be passed separately.

Looking for a hearty green salad, but not this one? Consider these:

• Delicata Squash Salad
• Spring Vegetable Panzanella Salad

Kale and Brussels Sprout Salad

This wonderful salad uses two vegetables that are usually eaten cooked. But cutting these two hearty vegetables in thin ribbons is the key to making them tender and tasty.

5 from 2 votes

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Prep Time 1 hour hr

Total Time 1 hour hr

Course Salad

Cuisine American

Servings 8 servings

Calories 225 kcal

Ingredients

  

1x2x3x

• ¼ cup fresh lemon juice
• 1 tsp Dijon mustard
• 1 Tbsp shallot minced
• 1 garlic clove minced
• ¼ tsp kosher salt plus more for seasoning
• black pepper fresh ground
• 2 large bunches of Tuscan kale
• 12 oz brussels sprouts trimmed, finely sliced with a knife
• ½ cup olive oil extra-virgin, divided
• 1/3 cup almonds slivered or coarsely chopped
• 1 cup pecorino cheese finely grated

Instructions

 

• Combine lemon juice, mustard, shallot, garlic, salt, and a pinch of pepper in a large bowl. Stir to blend; set aside to let flavors meld.
• Measure ½ cup of oil into a cup. Spoon 1 teaspoon of 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. This can be done ahead, just cover and keep at room temperature.
• Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. This can be done ahead, just cover and chill. Bring to room temperature before putting the salad together.
• Remove the center stem from the kale and slice into thin ribbons. Cut the ribbons to no more than 2 inches in length if they are longer. Trim the brussels sprouts and slice very thin with a sharp knife. Add both to the bowl with the dressing. You can prepare the kale and brussels sprouts ahead of time, just don't add them to the dressing. Store covered in refrigerator until you are ready to put the salad together.
• Add the cheese to the dressing in large bowl and mix well. Add the kale and brussels sprouts to bowl; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

Notes

You can serve the almonds on the side if you have guests with tree nut allergies.

Nutrition

Serving: 1gCalories: 225kcalCarbohydrates: 7gProtein: 7gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.001gCholesterol: 13mgSodium: 242mgPotassium: 244mgFiber: 3gSugar: 2gVitamin A: 648IUVitamin C: 42mgCalcium: 176mgIron: 1mg

Keyword gluten-free, salad, vegetarian

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