Description
A vibrant and nutritious Kale and Brussels Sprout Salad combining fresh leafy greens, toasted almonds, tangy dressing, and a burst of sweet cranberries. Perfectly balanced with sharp Pecorino Romano cheese and a hint of spice, this salad is both flavorful and wholesome, making it an ideal healthy side or light meal.
Ingredients
Dressing
- 4 cloves of garlic (minced)
- 1 teaspoon black pepper
- 1 teaspoon sea salt
- ¼ cup olive oil
- 2 Tablespoons Balsamic vinegar
- 1 yellow onion (super thinly sliced)
Salad
- 1 large bunch of Lacinato kale (washed and de-stemmed)
- 1 lb Brussels sprouts
- juice of 2 lemons
- ⅔ cup dried cranberries
- ¼ teaspoon red pepper flakes
- pinch of nutmeg
- ¾ cup finely grated Pecorino Romano cheese (fresh Parmesan will work too)
- ¼ cup almonds (sliced or chopped)
Instructions
- Toast Almonds: Preheat oven to 350°F. Spread almonds on a baking sheet and place in the oven. After 5 minutes, stir the almonds to ensure even toasting. Continue to toast for an additional 3-4 minutes until golden brown. Remove from the oven and allow to cool completely.
- Prepare Dressing: In a mortar and pestle, muddle minced garlic with sea salt and black pepper until well combined. Transfer the mixture into a mason jar, add olive oil, balsamic vinegar, and thinly sliced onion. Shake vigorously to mix all ingredients and set aside to marinate, allowing flavors to meld.
- Shred Vegetables: Using a food processor fitted with a slicing blade, shred Brussels sprouts first, then kale. If a food processor is not available, finely chop both vegetables by hand. Place shredded vegetables into a large mixing bowl.
- Massage Greens and Mix Salad: Pour the lemon juice over the shredded kale and Brussels sprouts, sprinkle a bit of sea salt, and massage gently with clean hands until the greens soften and slightly wilt. Add dried cranberries, red pepper flakes, and a pinch of nutmeg to the bowl. Pour the prepared dressing over the vegetable mixture and toss thoroughly. Stir in the grated Pecorino Romano cheese. Finally, top with the toasted almonds.
- Serve: Enjoy the salad immediately for fresh flavor or refrigerate for a short period to allow it to marinate and intensify flavors before serving.
Notes
- Massaging the kale helps to soften its tough texture, making it more enjoyable to eat raw.
- Toasting almonds enhances their flavor and adds a pleasant crunch to the salad.
- You can substitute Pecorino Romano cheese with freshly grated Parmesan if preferred.
- This salad can be made ahead and stored in the refrigerator for up to 24 hours to deepen the flavors.
- Use a food processor with a slicing blade for quicker prep, but finely chopping by hand works well too.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
