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Kale and Brussel Sprout Salad

Author: Stephanie Kay

Filled with leafy greens, cranberries, almonds, and cheese, this kale and brussel sprout salad works equally well as a light main course or colorful side dish.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: By Hand
  • Cuisine: American
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Ingredients

Instructions

  1. In a small bowl or jar, add the shallot, garlic, olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, and salt, and whisk or shake to combine.
  2. In a large bowl, add the shredded Brussel sprouts and sliced kale and toss to combine. Drizzle with dressing and, using your hands, toss the salad, gently massing the dressing into the Brussel sprouts and kale until everything is well coated.
  3. Add chopped almonds, cranberries, and cheese and toss again to combine. Taste and season with additional salt and black pepper as needed.
  4. This salad can be served immediately or stored in an airtight container in the fridge for up to 24 hours.

Nutrition

Keywords: shredded brussel sprout salad