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SideChef
Recipes
Gluten-Free
Kale Salad with Brussels Sprouts and Toasted Almonds

11 INGREDIENTS • 6 STEPS • 30MINS

Kale Salad with Brussels Sprouts and Toasted Almonds

Recipe
4.6
5 ratings
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
A delicious, healthy kale and brussels sprout salad with sweet cranberries, toasted almond and parmesan cheese!
30MINS
Total Time
$1.97
Cost Per Serving
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
Shallot, minced
Dijon Mustard
2 Tbsp
Dijon Mustard
Garlic
1 clove
Garlic, minced
Sea Salt
as needed
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
VIEW ALL
Calories
457
Fat
41.6 g
Protein
11.9 g
Carbs
13.6 g
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Kale Salad with Brussels Sprouts and Toasted Almonds
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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 InstructionsHide images
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 (as needed), 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 (as needed), 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
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Gluten-Free
Low-Carb
Healthy
Shellfish-Free
Low-Calorie
Vegetarian
Salad
Spring
Side Dish
Summer
Vegetables
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