Elevate your salad game with our vibrant Brussels Sprouts and Kale Salad, a harmonious blend of nutritious greens and zesty flavors that will delight your taste buds and nourish your body. Featuring roasted Brussels sprouts, delicate kale, and crunchy almonds and walnuts, this salad offers a delightful mix of textures and tastes. Tossed in a tangy Dijon mustard and lemon dressing, every bite is a burst of freshness and vitality that will leave you feeling energized and satisfied.
Brussels Sprouts and Kale Salad
Rated 4.0 stars by 2 users
Category
main dish, side dish
Servings
4-6
Prep Time
15-20 minutes
Cook Time
20-25 minutes
Level
level 1
Elevate your salad game with our vibrant Brussels Sprouts and Kale Salad, a harmonious blend of nutritious greens and zesty flavors that will delight your taste buds and nourish your body. Featuring roasted Brussels sprouts, delicate kale, and crunchy almonds and walnuts, this salad offers a delightful mix of textures and tastes. Tossed in a tangy Dijon mustard and lemon dressing, every bite is a burst of freshness and vitality that will leave you feeling energized and satisfied.
Ingredients
- 2 cups Brussels sprouts, trimmed and halved
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2 tablespoons avocado oil
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1/2 bunch kale, thinly sliced
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1/4 cup almonds, chopped
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1/4 cup walnuts, chopped
- 2 tablespoons organic Dijon mustard
- 1/2 cup fresh lemon juice
- 1 tablespoon shallot, minced
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1/3 cup organic extra virgin olive oil, add 1/4 cup if you prefer less tang
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1/4 teaspoon Pink Himalayan salt
- 1 pinch ground black pepper
- 1 small clove garlic, minced
Directions
Preheat your oven to 400°F (200°C)
- Place the trimmed and halved Brussels sprouts on a baking sheet lined with parchment paper
Drizzle the Brussels sprouts with avocado oil and sprinkle them with pink Himalayan salt and pepper to taste, tossing to coat evenly
- Roast the Brussels sprouts in the preheated oven for 20-25 minutes, or until they are tender and caramelized, stirring halfway through the cooking time
- Remove the roasted Brussels sprouts from the oven and let them cool slightly
- In a large mixing bowl, combine the thinly sliced kale
- If using, add the chopped almonds and walnuts to the bowl, tossing gently to distribute evenly
- In a separate small bowl, whisk together the organic Dijon mustard, fresh lemon juice, minced shallot, organic olive oil, salt, pepper, and minced garlic until well combined
- Pour the dressing over the kale mixture, tossing gently to coat all the greens with the dressing
- Add the roasted Brussels sprouts to the salad mixture, tossing gently to combine
- Allow the salad to marinate for at least 10-15 minutes to allow the flavors to meld together
- Before serving, give the salad a final toss and adjust seasoning if necessary
Serve the Kale and Brussels Sprout Salad chilled or at room temperature as a refreshing side dish or a light and nutritious main course
