Kale and Brussels Sprout Salad

I love how this recipe takes what would be a standard salad and turns it into something unique by using chopped kale and brussels sprouts as the base. Toss in dried cranberries, salted almonds, Pecorino cheese and a salty/sweet dressing and you’ve got your new favorite salad. Serve it as a side to any main dish or just on it’s own. Enjoy!

Kale and Brussels Sprout Salad

 

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Prep time

30 mins

Total time

30 mins

 

Serves: Serves 6-8

Ingredients

• ¼ cup fresh lemon juice
• 2 tablespoons Dijon mustard
• 1 tablespoon minced shallot
• 1 small garlic clove, finely grated
• ¼ teaspoon kosher salt plus more for seasoning
• Freshly ground black pepper
• 1 large bunch of Tuscan kale, center stem discarded, leaves roughly chopped
• 12 ounces brussels sprouts, trimmed, roughly chopped
• ½ cup extra-virgin olive oil, divided
• ¾ - 1 cup almonds with skins, coarsely chopped
• ¾ - 1 cup dried cranberries
• 1 cup finely grated Pecorino
• 1 avocado sliced

Instructions

1. Combine lemon juice, Dijon mustard, shallot, garlic, ½ tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Chop the kale and brussels sprouts in similar sized pieces for uniformity and combine in a large bowl.
2. Measure ½ cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown, about 1 and a half minutes. Watch closely otherwise the nuts will burn. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
3. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds and top with avocado.

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