{Nourish}: Fall Kale and Brussels Sprout Salad

kale salad resizeSay hello to your favorite fall salad recipe! The best part about this recipe is the versatility it provides!  You can mix and match the fruit by swapping apples for other  pears, pomegranates and even grapes. You can mix up the crunch factory by using a variety of nuts and seeds–my current favorites are pumpkin seeds, poppy seeds, hemp hearts, almonds, walnuts and cashews. This salad is easy enough for a week night meal or packed lunch but exciting enough for your holiday table. The base of this salad is awesome– raw kale is combined with shredded Brussels Sprouts to create a nutritious, crunchy and really tasty foundation. The dressing is easy, (I make it in a mason jar with a good shake-shake-shake) acidic, slightly sweet and just savory enough to bring all of this salads yum-ness together.  I was introduced to this salad base a few years back and have had so much fun making it my own–you will too! I am always psyched about how many people love it–most, unexpectedly! They can’t believe they are eating raw Brussels Sprouts! Oh, and if you have never shredded a Brussels Sprout–well–it will be your new favorite trick. Once shredded your can easily saute them, make them into a slaw or even ferment them into a kraut–cool, right! Are you ready to get your kale on? Lets do it because this salad deserves a spot in your lunchbox or even your holiday table!

 

Kale and Brussels Sprout Salad
Serves 8
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Dressing
  1. 2 tablespoons fresh lemon juice
  2. 2 tablespoons fresh orange juice
  3. 2 tablespoon white wine vinegar
  4. 1/3 cup extra-virgin olive oil
  5. 1 teaspoon orange zest
  6. 2 teaspoons country dijon mustard (or a blend of whole grain and dijon)
  7. 1 tablespoon minced shallot
  8. 1 small garlic clove, finely grated
  9. salt and pepper
The Salad
  1. 1 large bunch of Tuscan kale (about 1 pound total), center stem discarded, leaves thinly sliced
  2. 2 cups Brussels sprouts, trimmed, shredded with a knife or food processor
  3. 1/2 cup almonds with skins, sliced (or walnuts, pumpkin seeds, pistachios ,etc)
  4. 1 1/2 cup diced pear, apple or pomegranate seeds (or a combination of all three)
Instructions
  1. Combine the dressing ingredients in a small bowl. Whisk to combine.
  2. Mix thinly sliced kale and shredded Brussels sprouts in a large bowl. Add 1/4 cup of salad dressing and massage with your hands to evenly disperse. Add more dressing as needed. Season the salad with salt and pepper.
  3. Garnish with fruit and nuts.
Katie Cavuto http://katiecavuto.com/
Photo Credit: Yoni 

9 thoughts on “{Nourish}: Fall Kale and Brussels Sprout Salad

  1. Thanks for this recipe!! I’ll try it really soon. Since I’m new in this virtual world and if you’re interested in visiting Portugal or Brazil, follow my blog and the tips I write of this two amazing countries =)

  2. Katie! I am a nurse navigator at Penn and was at the Unite for Her today. Was this the salad there for lunch? It was delicious!!!!

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