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Kale and Brussels Sprout Salad

Kale and Brussels Sprout Salad
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Elevate your meals with this vibrant Kale and Brussels Sprout Salad, a perfect blend of fresh flavors and textures that will impress at any gathering. With shredded Lacinato kale and tender Brussels sprouts as the base, this salad is enhanced by sweet dried cranberries, crunchy almonds, and tangy Pecorino Romano cheese. The homemade dressing, made with garlic and balsamic vinegar, brings everything together for an explosion of taste in every bite. Whether enjoyed as a satisfying main dish or as a colorful side, this nutritious salad promises to be a family favorite!

Ingredients

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

Instructions

  1. Preheat your oven to 350°F. Spread sliced almonds on a baking sheet and toast for 5–8 minutes until golden.
  2. In a mason jar, combine minced garlic, sea salt, black pepper, olive oil, balsamic vinegar, and thinly sliced onion; shake to mix.
  3. Shred the Brussels sprouts and kale using a food processor or chop by hand.
  4. In a large bowl, massage the shredded greens with lemon juice and salt for 2 minutes.
  5. Add cranberries, red pepper flakes, nutmeg, dressing from the jar, and Pecorino cheese; mix well.
  6. Top with toasted almonds before serving.

Nutrition

Find it online: https://treatsbyalina.com/kale-and-brussels-sprout-salad/

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