This crazy delicious Kale And Brussels Sprouts Salad is easy to make…and even easier to eat!
Kale has had a lot of attention. It’s a superfood, its a great way to add an extra nutritional boost to smoothies, and it’s pretty darn tasty in general. I almost feel like most people are brainwashed into feeling like they have to like kale. Brussels Sprouts, however, are a totally different story. There seem to be two very different camps of people: people who LOVE Brussels Sprouts, and people who just don’t. Call me crazy, but I really think that people who don’t like Brussels Sprouts probably haven’t had them prepared the right way (or with bacon). I mean, if you’ve only had boiled Brussels Sprouts served without enough salt, you need to give them another shot.
This salad features all your favorite fall and winter flavors. Shredding the raw Brussels Sprouts adds a nice bit of crunch. Salty pecorino, toasted pumpkin seeds, and a tangy mustard vinaigrette make this side worthy of a place at your Thanksgiving feast- but easy enough to round out a weeknight meal.
PS: this one is a make-ahead wonder, is last for 3 days in the fridge, perfect for meal prep or making in advance for a party!
Crazy Delicious Kale And Brussels Sprouts Salad
- 3 cups Brussels Sprouts
- 1 large bunch kale center stems discarded
- 1 clove garlic minced
- 1 large shallot diced
- 1 cup finely grated pecorino optional
- 1/2 cup extra-virgin olive oil
- 1/2 cup toasted walnuts or pumpkin seeds
- 2 tablespoons GF Dijon mustard
- 3 lemons zested and juiced
- Salt and freshly ground black pepper
- Shred the Brussels Sprouts and the Kale with a knife or in a food processor with the slicing blade.
- In a large bowl, whisk together the pecorino, olive oil, walnuts or seeds, mustard, garlic, shallots, lemon zest and juice.
- Add salt and pepper to taste, at least 1 teaspoon of each.
- Add in the shredded vegetables and toss well to combine.
- Let the salad sit for 10 minutes (20 is better) before serving to allow the dressing to soften the veggies and flavors to meld.
Photos: Meg van der Kruik