Kale And Brussels Sprout Salad Recipes
ROASTED BRUSSELS SPROUTS AND KALE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Slice the Brussels sprouts very thin. Toss with 2 tablespoons of the oil and some salt and pepper on a baking sheet. Roast, shaking the baking sheet a couple of times while cooking, until the sprouts are browned in spots and tender, about 30 minutes. Transfer to a bowl, stir in the grated Parmesan and set aside.
- Toss the kale with the remaining 2 tablespoons olive oil and place on a baking sheet. Roast until the leaves are tender, crisp on the edges and lightly browned, about 10 minutes, then stir with the Brussels sprouts. Garnish with the lemon zest, big shavings of Parmesan and toasted pecans before serving.
SHREDDED KALE AND BRUSSELS SPROUTS SALAD
This salad is a simple and delicious way to eat your superfoods! It gets even better after it sits for a while in the fridge, so I make it ahead. I use my homemade honey mustard dressing, but any type works just fine. -Alexandra Weisser, New York, New York
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine first 4 ingredients. Add dressing; toss to coat.
Nutrition Facts : Calories 207 calories, Fat 14g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 235mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges
KALE AND BRUSSELS SPROUT SALAD WITH CRANBERRIES & TOASTED ALMONDS
Delicious, healthy kale and brussels sprout salad with sweet cranberries, toasted almonds and parmesan cheese! A great vegetarian lunch to meal prep.
Provided by Monique Volz of Ambitious Kitchen
Categories Healthy Lunch Salad Vegetarian
Time 1h30m
Number Of Ingredients 12
Steps:
- Wash both Brussels sprouts and kale. Trim the brussels sprouts and cut them in half lengthwise then slice the sprouts to give you fine ribbons.
- For the kale, discard stems and finely chop kale. Add both the sprouts and kale to a large bowl, then make the vinaigrette.
- To make the vinaigrette: combine olive oil, garlic, vinegar, dijon mustard, lemon juice and salt and pepper in a medium bowl, whisking to combine.
- Add to salad mixture and massage the vinaigrette into the kale for two minutes. This will help to make the kale less bitter and soak in the flavors.
- Add in cranberries, tossing again to combine. Cover salad and place salad in refrigerator at least an hour and up to overnight. This helps the flavors soak in and breaks down the kale. I find that the salad is always better the next day!
- While salad is marinating or before serving, preheat oven to 350 degrees F. Add sliced or chopped almonds to a baking sheet and place in oven for 10-12 minutes until slightly golden and toasted, flipping almonds once halfway through.
- Once ready to serve, add toasted almonds and parmesan to salad; toss to combine then serve in salad bowls. Garnish with more parm or almonds if desired. Serves 6.
Nutrition Facts : ServingSize 1 g, Calories 236 kcal, Carbohydrate 28.4 g, Protein 10.1 g, Fat 11.4 g, Fiber 6 g, Sugar 12.6 g
KALE AND BRUSSELS SPROUT SALAD
Steps:
- In a food processor fitted with a slicing blade, shred the Brussels sprouts. Next, shred the kale. Add the garlic and shallot and shred. (Alternatively, shred and mince the vegetables with a knife.) Set aside.
- In a large bowl, whisk together the pecorino, olive oil, pine nuts, mustard, lemon zest and juice and salt and pepper to taste. Add in the shredded vegetables and toss well to combine. Let the salad sit for 10 minutes before serving to allow the dressing to permeate the greens.
Nutrition Facts : Calories 272 calorie, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 510 milligrams, Carbohydrate 9 grams, Fiber 2 grams, Protein 9 grams, Sugar 1 grams
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KALE AND BRUSSEL SPROUT SALAD RECIPE | CHEFDEHOME.COM
From chefdehome.com
Cuisine AmericanCategory SaladServings 6Total Time 30 mins
- Prepare Brussel Sprouts: Trim brussel sprouts and slice lengthwise into 2-3 slices each (1/4 of an inch per slice). Leave small one halved. Add sliced brussel sprout and garlic clove (if using) to a bowl. Drizzle olive oil and generous 2-3 pinch of salt, black pepper.
- Roast Brussel Sprouts: Add sprouts to heated skillet, in single layer as much as possible. Let cook on high heat for 2 minutes or until the side touching the pan is turning caramelized. Stir brussel sprouts with spatula. Transfer pan to preheated oven and roast for 10 minutes. Stir sprouts with spatula once more after 5 minutes. Take out at 9 minutes mark and sprinkle 1/2 cup of grated parmesan cheese on the brussel sprouts. Return to oven and continue roast 1 more minute or until cheese is crispy. Remove from the oven and set aside.
- Prepare Salad: In a wide salad serving bowl, add all of the salad dressing ingredients - mustard, honey, mayo, olive oil, lemon juice, salt and black pepper. Whisk to combine. Add sliced kale and toss with salad spoons to coat kale in dressing as mush as possible. Top with sliced apples, scallion (if using), and dried cranberries.
KALE & BRUSSELS SPROUT SALAD WITH WALNUTS, PARMESAN ...
From onceuponachef.com
Cuisine American, ItalianCategory SaladsServings 6-8Calories 256 per serving
- Preheat the oven to 350°F. Line a baking sheet with aluminum foil for easy clean-up. Bake the walnuts for 5-8 minutes, until toasted and fragrant. Keep a close eye on them; they burn quickly.
- Make the dressing by combining all of the ingredients in a small bowl. Pour over the vegetables. Add most of the walnuts and cheese, reserving some to garnish the platter, and toss well. Let the salad sit at room temperature for at least 30 minutes (or up to a few hours in the fridge) to allow the flavors to meld and the vegetables to soften. Taste and adjust seasoning if necessary. Transfer to a serving dish and scatter the remaining walnuts and cheese over top. Serve at room temperature.
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5/5 (1)Total Time 25 minsCategory Salad, Side DishCalories 313 per serving
- Preheat the oven to 350 degrees F. Spread the nuts into a single layer on an ungreased, rimmed baking sheet. Toast in the oven for 8 to 10 minutes, until they smell fragrant and toasty and a nut is light tan on the inside when broken in half, tossing once halfway through. Remove to a cutting board. Let cool, then roughly chop.
- Meanwhile, place the kale in a large bowl. Sprinkle with the salt. Massage the kale with your hands by grabbing large handfuls a few at a time and squeezing gently until the kale is darker in color and more fragrant (this step makes the kale more tender and less bitter in taste—don’t skip it!).
- Shred the Brussels sprouts: For the fastest possible shredding, cut the bottom end off of the Brussels sprouts, then shred them using a food processor slicing blade like this one. Alternatively, you can carefully slice the Brussels sprouts with a mandoline (if using a mandoline, I recommend holding the stem, slicing from the top, and discarding the bottom stem; be careful and watch your fingers). If you do not have a food processor OR a mandoline, you can use a sharp chef's knife: remove the stems and any wilted outer leaves, then slice the sprouts into very thin ribbons. For all methods: once the Brussels sprouts are sliced, place the shreds in a bowl with the kale, then toss and fluff them with a fork or your fingers.
- In a small bowl or large liquid measuring cup, stir together the dressing ingredients: the oil, lemon juice, Dijon, maple syrup, salt, and pepper. (Alternatively, you can shake the dressing together in a mason jar with a tight-fitting lid.)
KALE AND BRUSSELS SPROUT SALAD - EATING BIRD FOOD
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4/5 (24)Calories 201 per servingCategory Salad
- Roast the almonds: Preheat oven to 350°F. Add almonds to a baking sheet and place in oven to toast. Stir almonds after 5 minutes. Allow to toast about 3-4 minutes longer or until the almonds are golden. Remove from oven and allow almonds to cool.
- Make the dressing: Meanwhile, toss together the ingredients for the dressing by muddling together the minced garlic with sea salt and black pepper using a mortar and pestle. Place muddled garlic and spices into a mason jar with olive oil, balsamic and thinly sliced onion. Shake to combine and let marinate.
- Shred kale and sprouts: In a food processor fitted with a slicing blade, shred the Brussels sprout. Next, shred the kale. (If you don’t have a food processor, you can chop the kale and Brussels sprout by hand. Just make sure to slice them very thin.) Place in a large bowl.
- Massage kale and sprouts: Pour the lemon juice over the kale and Brussels sprout mixture, sprinkle on a little sea salt and massage with clean hands. Once the kale mixture is massaged, add cranberries, red pepper flakes and nutmeg to the bowl. Pour the dressing over the salad mixture and give it a good stir. Add cheese and stir again. Top with toasted almonds.
KALE AND BRUSSELS SPROUT SALAD - PINCH AND SWIRL
From pinchandswirl.com
Ratings 6Calories 216 per servingCategory Salad
- Prepare the dressing in the bottom of a large bowl - it's easier to toss it into the greens from the bottom. Whisk the shallot, mustard and lemon juice together, then slowly drizzle in the olive oil and whisk until emulsified. Season to taste with salt and freshly ground black pepper.
- Using a sharp knife (or the slicing blade of your food processor), thinly slice the Brussels sprouts and kale leaves. Add to the dressing in the salad bowl and toss to coat. Add about half of the shredded pecorino and toss again. Top with remaining pecorino and almonds; serve.
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From bonappetit.com
4.4/5 (486)Estimated Reading Time 1 minServings 8-10
- Combine lemon juice, Dijon mustard, shallot, garlic, ½ tsp. 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 ½ cup oil into a cup. Spoon 1 Tbsp. 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.
- Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.
KALE AND BRUSSELS SPROUTS SALAD | OUR SALTY KITCHEN
From oursaltykitchen.com
5/5 (1)Total Time 25 minsCategory SaladCalories 286 per serving
- Heat an 8" skillet over medium high heat. Add the hazelnuts and toast until the skins start to crack and the nuts are golden brown and fragrant, 4-5 minutes Remove from heat and transfer to a cutting board or bowl to stop the cooking process. Allow to cool while you prepare the salad base.
- Prepare the kale. Lay a piece of kale flat on the cutting board. Run the tip of a sharp knife along each edge of the stem to release it. Repeat with the remaining leaves. Stack 3-4 slices of kale leaves on top of one another, then slice crosswise into 1/4" ribbons. Repeat until all of the kale has been thinly sliced. Place the shredded kale into a large salad bowl.
- Trim the ends of the brussels sprouts and remove any bruised or yellowing outer leaves. Slice each brussels sprout in half. Lay the sprouts cut side down, then slice widthwise to create shreds. Start with the top of the sprout, as the root end will keep the leaves intact while you slice. Add the shredded brussels sprouts to the kale.
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Cuisine AmericanTotal Time 25 minsCategory LunchCalories 229 per serving
- First, cook the bacon. I like to do this in the oven. Line a baking sheet with parchment or aluminum foil for easy clean up, and arrange the slices of bacon in a single layer. Cook in the oven at 400 degrees for 10 minutes or until the bacon reaches your desired level of crispness. Once cooked, place on a paper towel and blot away any excess grease.
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- Pour the dressing over the salad and toss to ensure its evenly coated. Season with salt and pepper before serving.
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From alenamenko.com
5/5 (3)Category Appetizers And Snacks, Salads, Side DishCuisine AmericanTotal Time 15 mins
- Make the balsamic vinaigrette: In a small bowl, combine minced shallot, olive oil, balsamic vinegar, and salt. Let sit for ~10 minutes while you prepare the rest of the salad.
- Shred Brussels sprouts: Trim off the ends of the Brussels sprouts and cut in half. Shred Brussels sprouts in food processor or finely chop with your knife.
- Massage the kale: Place the kale in a large bowl and add 1 tablespoon of the balsamic vinaigrette. Rub the dressing into the kale with your hands for a few minutes until the kale starts to soften.
- Add the remaining ingredients to the bowl: Brussels sprouts, apples, pecans, dried cherries, and parmesan cheese. Toss with the vinaigrette. Season with additional salt if needed. Serve and enjoy!
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