Kale and Brussels Sprout Salad with Parmesan and Pecans

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This wholesome, crunchy Kale and Brussels Sprout Salad with Parmesan and Pecans is tossed with a Dijon Maple French dressing – so good!

Kale and Brussels Sprouts Salad
Kale and Brussels Sprout Salad

This Kale and Brussels Sprout Salad is straightforward but scrumptious. It doesn’t take lengthy to make and can be nice for the vacations since you are able to do a lot of the prep forward of time. The recipe serves eight individuals, however you may all the time double it if you happen to wanted to feed extra individuals. This Fall Brussels Sprout Salad with Apples, Pecans, and Blue Cheese and Harvest Kale Salad with Roasted Winter Squash are some extra crowd pleasers.

Kale and Brussels Sprouts with dressing

Kale and Brussels Sprout Salad Components

  • Brussels Sprouts: You possibly can sometimes purchase pre-shredded brussels sprouts on the grocery store, however I wish to slice mine myself, so that they’re brisker.
  • Child Kale is the youthful model of standard kale with smaller, extra tender leaves, so there’s no must therapeutic massage it.
  • French dressing: Olive oil, apple cider vinegar, Dijon mustard, maple syrup, garlic, salt, and pepper.
  • Parmesan: Finely grate contemporary parmesan.
  • Nuts: Evenly toast chopped pecans or walnuts.

Make Kale and Brussel Sprout Salad

  • Shred Brussels Sprouts: Trim the ends off the brussels sprouts, minimize them in half, and thinly slice them vertically with a knife. You too can prep them with a mandoline or in a meals processor with the shredding disc.
  • Make the Salad Dressing: Put all of the French dressing elements right into a jar with a fitted lid and shake till emulsified.
  • Combine the Salad: Pour the dressing over the sprouts and kale and toss. Subsequent, add the cheese and nuts.

Make Forward Kale Salad

This kale and brussels sprout salad is a straightforward recipe to prep forward for the vacations. Shred the sprouts, toast the nuts, grate the cheese, and make the French dressing a day or two early. Then toss with the dressing simply earlier than serving.
Leftover salad will maintain for 2 days.

Variations:

  • Kale: When you can’t discover child kale, swap it with lacinato kale, and therapeutic massage the kale individually with just a little French dressing earlier than combining it with the opposite elements. Child spinach would additionally work.
  • Cheese: Sub gorgonzola or blue cheese for parmesan.
  • Vinegar: Substitute apple cider vinegar for pink wine vinegar.
  • Sweetener: Use honey if you happen to don’t have syrup.
  • Fruit: Add contemporary apple or dried cranberries for a candy contact.

Kale and Brussels Sprout Salad with Parmesan and Pecans

Kale and Brussels Sprout Salad with Parmesan and PecansKale and Brussels Sprout Salad with Parmesan and PecansKale and Brussels Sprout Salad with Parmesan and Pecans

Extra Fall Salad Recipes You’ll Love:

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Kale and Brussels Sprout Salad

5+

165 Cals
4 Protein
7 Carbs
14 Fat

Prep Time: 20 minutes

Cook dinner Time: 0 minutes

Whole Time: 20 minutes

This wholesome, crunchy Kale and Brussels Sprout Salad with Parmesan and Pecans is tossed with a Dijon Maple French dressing – so good!

  • 1/2 pound Brussels sprouts, trimmed (4 cups shredded)
  • 4.5 ounces child kale leaves, (about 4 cups)
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon pure maple syrup
  • 1 small garlic clove, finely minced
  • 1/4 teaspoon kosher salt
  • Freshly floor black pepper, to style
  • 2/3 cup finely grated Parmesan cheese
  • 1/2 cup chopped pecans or walnuts, frivolously toasted
  • Utilizing a meals processor, mandoline or with a knife, shred the Brussels sprouts into skinny ribbons. It’s best to have about 4 cups complete.

  • Place in a mixing bowl with the kale.

  • In a jar with a fitted lid, mix the olive oil, vinegar, mustard, maple syrup, garlic, salt and pepper. Shake vigorously till emulsified.

  • Pour the dressing excessive of the Brussels sprouts and kale and blend till completely coated.

  • Add the Parmesan and the nuts and toss to mix.

  • Switch the combination to a serving bowl or plate individually.

Serving: 1cup, Energy: 165kcal, Carbohydrates: 7g, Protein: 4g, Fats: 14g, Saturated Fats: 2.5g, Ldl cholesterol: 6mg, Sodium: 218mg, Fiber: 2.5g, Sugar: 2.5g

Key phrases: brussels sprout salad, fall salad recipes, hearty salads, kale salad, winter salad

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