Kale Salad with Brussels Sprouts and Toasted Almonds

11 INGREDIENTS • 6 STEPS • 30MINS

Kale Salad with Brussels Sprouts and Toasted Almonds

A delicious, healthy kale and brussels sprout salad with sweet cranberries, toasted almond and parmesan cheese!
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A delicious, healthy kale and brussels sprout salad with sweet cranberries, toasted almond and parmesan cheese!
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Marin Mama Cooks
Hi there, I'm Marin Mama Cooks features healthy, family-friendly and delicious recipes. My instructions and photos aim to make cooking easier for you.
http://www.marinmamacooks.com

30MINS

Total Time

Ingredients

Servings
4
us / metric
Tuscan Kale
1 bunch
Tuscan Kale
Brussels Sprouts
12
Brussels Sprouts
Lemon
1 1/4
Lemons, juiced
1/4 cup juice per 4 servings
Shallot
1 Tbsp
Shallots, minced
Dijon Mustard
2 Tbsp
Dijon Mustard
Garlic
1 clove
Garlic, minced
Sea Salt
1/4 tsp
Sea Salt
Ground Black Pepper
to taste
Ground Black Pepper
Extra-Virgin Olive Oil
1/2 cup
Extra-Virgin Olive Oil
Almonds
1/3 cup
Almonds, chopped
Pecorino Romano Cheese
3/4 cup
Shredded Pecorino Romano Cheese

Nutrition Per Serving

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Calories
457
Fat
41.6 g
Protein
11.9 g
Carbs
13.6 g
Love This Recipe?
author_avatar
Marin Mama Cooks
Hi there, I'm Marin Mama Cooks features healthy, family-friendly and delicious recipes. My instructions and photos aim to make cooking easier for you.
http://www.marinmamacooks.com

Cooking Instructions

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step 1
De-stem and thinly slice the Tuscan Kale (1 bunch).
step 1 De-stem and thinly slice the Tuscan Kale (1 bunch).
step 2
Cut the woody ends off off the Brussels Sprouts (12). Rinse the brussel sprouts in a bowl of water and dry them. Cut into fine slices.
step 2 Cut the woody ends off off the Brussels Sprouts (12). Rinse the brussel sprouts in a bowl of water and dry them. Cut into fine slices.
step 3
Use 1 tbsp of Extra-Virgin Olive Oil (1/2 cup) to toast the almonds for 2 to 3 minutes over medium-high heat. Transfer the nuts to a paper towel lined plate and sprinkle with some fine sea salt.
step 3 Use 1 tbsp of Extra-Virgin Olive Oil (1/2 cup) to toast the almonds for 2 to 3 minutes over medium-high heat. Transfer the nuts to a paper towel lined plate and sprinkle with some fine sea salt.
step 4
Add the juice from Lemons (1 1/4) to the Shallot (1 Tbsp), Garlic (1 clove), Dijon Mustard (2 Tbsp), Sea Salt (1/4 tsp), and Ground Black Pepper (to taste). Whisk to combine. Slowly whisk the remaining olive oil.
step 4 Add the juice from Lemons (1 1/4) to the Shallot (1 Tbsp), Garlic (1 clove), Dijon Mustard (2 Tbsp), Sea Salt (1/4 tsp), and Ground Black Pepper (to taste). Whisk to combine. Slowly whisk the remaining olive oil.
step 5
In a large salad bowl, mix together the kale and the brussels sprout. Add 1/2 of the dressing to the greens and massage the dressing into the greens.
step 5 In a large salad bowl, mix together the kale and the brussels sprout. Add 1/2 of the dressing to the greens and massage the dressing into the greens.
step 6
Keep adding the dressing to taste as you massage it. Add Almonds (1/3 cup) and Pecorino Romano Cheese (3/4 cup) and serve!
step 6 Keep adding the dressing to taste as you massage it. Add Almonds (1/3 cup) and Pecorino Romano Cheese (3/4 cup) and serve!

Tags

Gluten-Free
Lunch
Low-Carb
Healthy
Shellfish-Free
Dinner
Low-Calorie
Vegetarian
Salad
Spring
Side Dish
Summer
Vegetables
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