Kale Cabbage And Brussels Sprout Salad Recipes

ROASTED BRUSSELS SPROUTS AND KALE

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.

KALE, CABBAGE, AND BRUSSELS SPROUT SALAD

Steps:

• Pour pepitas into a bowl and coat with cooking spray. Sprinkle cayenne pepper, salt, and pepper over pepitas and toss to coat.
• Cook and stir coated pepitas in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Remove skillet from heat and allow pepitas to cool.
• Combine Brussels sprouts, curly kale, lacinato kale, napa cabbage, dried cranberries, mandarin oranges, green onions, strawberries, and toasted pepitas in a large bowl.
• Mix poppy seed dressing and orange juice together in a bowl; pour over Brussels sprouts mixture and toss well.

BRUSSELS SPROUTS & KALE SAUTE

Steps:

• In a Dutch oven, cook and stir salami in oil over medium-high heat until crisp, 3-5 minutes. Remove to paper towels with a slotted spoon; reserve drippings in pan., Add butter to drippings; heat over medium-high heat. Add Brussels sprouts, kale, onion, salt, cayenne and black pepper; cook and stir until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Stir in the broth; bring to a boil. Reduce heat; cover and cook until Brussels sprouts are tender, 4-5 minutes. Stir in walnuts and vinegar. Serve with salami strips.

KALE AND BRUSSELS SPROUTS SALAD WITH PEAR AND HALLOUMI

Steps:

• Make the dressing: Set the garlic clove on a cutting board and use the side of a knife to smash it. Remove the paper skin, then run a knife through the garlic a few times until finely chopped. Gather the garlic into a pile and sprinkle a bit of kosher salt over the top. Hold the blunt side of the knife at an angle and use the blade to drag and smash the garlic and salt across the board. Repeat until it forms a smooth paste. Add it to a large bowl.
• Add 1/4 cup olive oil, the lemon juice and a few grinds of pepper to the bowl and whisk to combine. Add the sliced kale and, using clean hands, massage the dressing into the kale for 1 to 2 minutes.
• Add sliced brussels sprouts and pear, and gently toss until coated. Set aside.
• Pat the halloumi dry with a clean kitchen towel. Set a medium nonstick skillet over medium-high heat and add just enough oil to barely coat the bottom. Add the halloumi cubes to the hot oil and cook until the cheese is golden brown on one side, 1 to 2 minutes. Flip the cubes and continue to cook until they are golden all over. Use a slotted spoon to transfer the cubes to a towel-lined plate.
• Toss the kale mixture one more time and season to taste with salt and pepper, keeping in mind that the halloumi is salty. Transfer the mixture to a serving platter and top with the warm fried halloumi and toasted almonds.

KALE AND BRUSSELS SPROUT SALAD WITH CRANBERRIES & TOASTED ALMONDS

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.

SHAVED CABBAGE AND BRUSSELS SPROUT SALAD

Steps:

• Toss the cabbage with the sprouts, chives and apples in a small bowl.
• Whisk the buttermilk with the vinegar and oil in a separate small bowl. Pour the dressing over the salad, add 1/2 teaspoon salt and 1/4 teaspoon pepper and toss well.
• Chill, covered, for about 1 hour. Toss well and season with additional salt and pepper.

KALE, CABBAGE, AND BRUSSELS SPROUT SALAD

Steps:

• Pour pepitas into a bowl and coat with cooking spray. Sprinkle cayenne pepper, salt, and pepper over pepitas and toss to coat.
• Cook and stir coated pepitas in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Remove skillet from heat and allow pepitas to cool.
• Combine Brussels sprouts, curly kale, lacinato kale, napa cabbage, dried cranberries, mandarin oranges, green onions, strawberries, and toasted pepitas in a large bowl.
• Mix poppy seed dressing and orange juice together in a bowl; pour over Brussels sprouts mixture and toss well.