Kale and Brussels Sprout Salad

This Kale and Brussels Sprout Salad is a truly delightful dish. It offers a satisfying crunch from toasted walnuts. A bright, zesty flavor comes from a simple lemon-Dijon dressing. The tender shredded Brussels sprouts are wonderful. Finely sliced kale creates a beautiful texture. It’s anything but boring. This salad is a vibrant addition to any meal. It brings fresh, wholesome goodness to your table.

I find myself reaching for this recipe often. It is perfect when I need a quick yet impressive side. Or maybe a light lunch is what you need. It’s perfect for busy weeknights. It comes together so easily. The flavors deepen as it sits. This makes it a fantastic make-ahead option. It’s great for entertaining or meal prepping.

Why I Love This Recipe

I absolutely adore this Kale and Brussels Sprout Salad for so many reasons. It’s incredibly quick for those hectic weeknights. It truly impresses guests with its vibrant flavors. That lemon-Dijon dressing, oh my goodness. It’s just a winner. This salad is perfect for meal prep too. It makes a wonderfully healthy lunch option. Plus, the combination of textures is so satisfying. It hits all the right notes!

Kale and Brussels Sprout Salad Ingredients

The magic of this Kale and Brussels Sprout Salad truly shines. Its simple, wholesome ingredients create a symphony of flavors and textures. The hearty greens, crunchy nuts, and bright dressing really make it a standout dish. It’s a versatile recipe.

• Brussels Sprouts: These are the stars. They offer a fresh, nutty flavor. They also provide a satisfying crunch when shredded.
• Kale: This adds robust, earthy flavor. It has a slightly chewy texture. It holds up beautifully to the dressing.
• Walnuts: Toasted to perfection, these add depth. They bring a delightful nutty crunch.
• Parmigiano Reggiano: This offers salty, umami richness. It perfectly balances the fresh greens.
• Lemon Juice & Olive Oil: These form our bright vinaigrette. They bring everything together nicely.
• Dijon Mustard: It adds subtle sharpness. It also helps emulsify the dressing.
• Shallots & Garlic: These provide aromatic depth. They enrich the dressing.
• Salt & Pepper: These are essential. They enhance all the flavors.

Substitutions and Tips:

Trying a nut-free option? Toasted sunflower seeds or pepitas work wonderfully. Pecans are also a lovely walnut substitute. Don’t have shallots? Finely minced red onion is a great alternative. For an extra flavor boost, consider dried cranberries or chopped apple. Find exact ingredient quantities in the printable recipe card below.

How to Make Kale and Brussels Sprout Salad

Let’s get this delicious Kale and Brussels Sprout Salad made! It’s a straightforward process. You’ll have a fantastic dish ready in no time. Follow these simple steps for a perfect result.

Step 1: Toast the Walnuts

First, preheat your oven. Set it to 350°F. Place an oven rack in the middle position. Spread your chopped walnuts on a baking sheet. Toast them for about 5 to 8 minutes. You’ll know they’re ready when they smell wonderfully fragrant. Watch them closely to prevent burning. Remove them from the oven. Let them cool completely.

Step 2: Prepare the Dressing

Grab a small bowl. Whisk together the fresh lemon juice. Add the extra virgin olive oil. Dijon mustard goes in next. Then, add the finely chopped shallots and minced garlic. Season this vibrant dressing with salt. Don’t forget freshly ground black pepper. Whisk everything until well combined. It should look nicely emulsified.

Step 3: Assemble the Salad

Take a large mixing bowl. Add your shredded Brussels sprouts. Toss in the thinly sliced kale. Pour the prepared lemon-Dijon dressing over the greens. Toss everything together thoroughly. Make sure each leaf is well coated with dressing for this Kale and Brussels Sprout Salad.

Step 4: Add Flavor Enhancers

Now for the good stuff! Add most of the toasted walnuts. Add the grated Parmigiano Reggiano cheese too. Put these into the bowl with the dressed greens. Toss the salad again gently. Distribute these delicious additions evenly throughout the mixture.

Step 5: Let Flavors Meld

This is a really crucial step for the best flavor! Let the Kale and Brussels Sprout Salad sit. Keep it at room temperature for at least 30 minutes. If you make it further in advance, store it in the refrigerator. It can sit there for a few hours. This resting period helps soften the vegetables. It also lets the flavors meld beautifully.

Step 6: Final Touches and Serving

Before serving, taste the salad. Adjust seasoning if needed. You might want a little more salt, pepper, or lemon. Transfer the salad to a serving dish. Sprinkle the remaining toasted walnuts over the top. Add extra Parmigiano Reggiano for a wonderful final flourish. Serve this delicious salad at room temperature.

How to Store Kale and Brussels Sprout Salad

This Kale and Brussels Sprout Salad stores beautifully. Keep any leftovers in an airtight container. Store it in the refrigerator for up to 2-3 days. The vegetables will continue to soften slightly as they sit. This can actually enhance the overall flavor. It’s not recommended for freezing. The texture of the greens can become mushy upon thawing.

Tips for Success

Here are some quick tips for the best Kale and Brussels Sprout Salad:

• Shredding is Key: Use a food processor with a shredding disc. A sharp knife also works well. Aim for finely shredded Brussels sprouts and kale. This ensures a tender bite for your salad.
• Don’t Skip the Rest: Letting the salad sit for 30 minutes is vital. This helps soften the greens. It allows the flavors to meld beautifully.
• Toast Your Nuts: Toasting the walnuts significantly enhances their flavor. This step also improves the texture of the nuts.
• Dress to Taste: Feel free to adjust the lemon and Dijon. Tweak the vinaigrette to your personal preference.
• Fresh Parmesan: Grating your own cheese yields superior flavor. It really makes a difference.

Kitchen Tools You’ll Need

Gathering the right tools makes preparing this Kale and Brussels Sprout Salad a breeze. Here’s what you’ll want on hand:

• Baking Sheet (for toasting those delicious nuts)
• Small Bowl (perfect for mixing your bright dressing)
• Whisk (to get that dressing nice and smooth)
• Large Mixing Bowl (to toss all the goodness together)
• Sharp Knife or Food Processor (essential for shredding/slicing the greens)
• Measuring Cups and Spoons (for accurate ingredient amounts)

Serving Suggestions

This flavorful Kale and Brussels Sprout Salad is incredibly versatile. Here are a few ideas to round out your meal:

• Serve it alongside grilled chicken or flaky fish for a complete, healthy dinner.
• It pairs wonderfully with roasted pork tenderloin or a hearty lentil soup.
• A crisp white wine, like a Sauvignon Blanc, complements the salad’s bright flavors.
• For an extra touch, garnish with more toasted walnuts and a sprinkle of fresh Parmesan.

Frequently Asked Questions

Can I make this Kale and Brussels Sprout Salad ahead of time?

Yes, absolutely! You can prepare the salad a few hours in advance and store it in the refrigerator. The resting time actually helps the flavors meld and the vegetables soften. This makes it even more delicious. Just give it a good toss before serving.

What if I don’t have a food processor to shred the vegetables?

No problem at all! You can easily shred your Brussels sprouts and kale by hand. Trim the Brussels sprouts and slice them thinly. For the kale, remove the tough center ribs. Then, thinly slice the leaves. A sharp knife and a little patience will do the trick for this Kale and Brussels Sprout Salad.

Can I add other ingredients to this salad?

Certainly! This Kale and Brussels Sprout Salad is very versatile. Feel free to add dried cranberries or chopped apple for sweetness. Some crumbled feta cheese offers a different creamy element. Toasted pumpkin seeds are also a great addition for extra crunch.

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