Kale Salad with Brussels Sprouts and Toasted Almonds

A delicious, healthy kale and brussels sprout salad with sweet cranberries, toasted almond and parmesan cheese!

Total Time

30min

4.6

5 Ratings

Author: Marin Mama Cooks

Servings:

Ingredients

•

1 bunch

Tuscan Kale

•

Brussels Sprouts

•

1 1/4

Lemons , juiced

•

1 Tbsp

Shallots , minced

•

2 Tbsp

Dijon Mustard

•

1 clove

Garlic , minced

•

1/4 tsp

Sea Salt

•

to taste

Ground Black Pepper

•

1/2 cup

Extra-Virgin Olive Oil

•

1/3 cup

Almonds , chopped

•

3/4 cup

Shredded Pecorino Romano Cheese

Cooking Instructions

De-stem and thinly slice the Tuscan Kale (1 bunch) .

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.

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.

Add the juice from Lemons (1 1/4) to the Shallots (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.

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.

Keep adding the dressing to taste as you massage it. Add Almonds (1/3 cup) and Pecorino Romano Cheese (3/4 cup) and serve!

Nutrition Per Serving

CALORIES

457

FAT

41.6 g

PROTEIN

11.9 g

CARBS

13.6 g