Fall Kale and Brussels Sprout Salad

Yesterday I went to my first official holiday party—yes it’s time!   “Whiskgiving,” a pre-Thanksgiving potluck, was put on by a group of Wisconsin bloggers (Wisconsin Whisk), and came complete with carved roast turkey! The nice thing about blogger events is that I always come away with an idea for a recipe or two—this time Fall Kale and Brussels Sprout Salad. 

Kale & Brussels Sprout Salad from above

Kale and Brussels Sprout Salad from above

I was planning to post the dish that I brought to the potluck, Pumpkin Swirl Mini Cheesecakes, but in the end that recipe sometimes comes out great, then fails, then works, then…  So I need to hold off until I figure out all the variables.   kale-sprout-salad-serving

Luckily I found an alternative dish at the potluck.  In fact, I enjoyed this Kale and Brussels Sprout salad so much, I went back for seconds (okay thirds) and unabashedly poured the entire bowl of remaining salad onto my plate.  At least I was obsessed with something healthy and seasonal!  kale-sprout-salad

So today, with loads of Brussels sprouts and kale from my CSAs I immediately gave it a try. Mine turned out a bit different (I think she used more cheese) but it harkened back to the original and received four thumbs up–from me, my husband, our daughter and my mother who we invited over as a guinea pig to watch the football game.    

Kale and Brussels Sprouts Salad Ingredients

Kale and Brussels Sprouts Salad Ingredients

I have decided that the key to working with kale in salads is twofold.  First make sure the kale is finely chopped—julienned or cut in pieces under a square inch in size.  Second, make sure there is a strong outside flavor component like Parmesan cheese, which also figured into my earlier Tuscan Kale Salad.   kale-sprout-salad-closeup

Happy Fall! 

Kale and Brussels Sprout Salad
Serves 8
Creamy dressing and finely grated Parmesan add richness to this seasonal Fall Kale and Brussels Sprout Salad.
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
191 calories
5 g
6 g
18 g
5 g
3 g
70 g
193 g
1 g
0 g
14 g
Nutrition Facts
Serving Size
70g
Servings
8
Amount Per Serving
Calories 191
Calories from Fat 155
% Daily Value *
Total Fat 18g
27%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 6mg
2%
Sodium 193mg
8%
Total Carbohydrates 5g
2%
Dietary Fiber 2g
8%
Sugars 1g
Protein 5g
Vitamin A
6%
Vitamin C
56%
Calcium
10%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 1 clove garlic
  2. • 1 teaspoon dijon mustard
  3. • 1/4 teaspoon salt
  4. • 1/4 teaspoon black pepper
  5. • 1 teaspoon Worcestershire sauce
  6. • 1 lemon, juiced (3-4 tablespoons)
  7. • 1/2 cup extra virgin olive oil (or half olive oil, half lighter oil)
  8. • 1 bunch of kale, main rib removed & chopped finely
  9. • 3 cups shaved Brussels sprouts
  10. • 1/2 c very finely grated Parmesan cheese (dairy or vegan), more if feeling indulgent - see note
  11. • ¼ c coarsely chopped almonds or other nuts, toasted
Instructions
  1. Finely mince the garlic (or put through a garlic press). Mix with the salt, pepper, mustard, Worcestershire sauce and lemon juice.
  2. Drizzle the olive oil (or oil blend) into the mixture, whisking until emulsified.
  3. Combine chopped kale and shave Brussels sprouts. Add dressing and toss until well coated.
  4. Add parmesan cheese and toasted nuts and toss again.
  5. Serve immediately.
Notes
  1. Fresh Parmesan can be shredded then pulsed in a blender or food processor to create a fine grate. Since it needs to coat the vegetables, it is important that it is very fine.
beta
calories
191
fat
18g
protein
5g
carbs
5g
more
Art of Natural Living https://artofnaturalliving.com/

9 thoughts on “Fall Kale and Brussels Sprout Salad

  1. Lynn

    This looks really tasty! I never would have thought to try Brussels sprouts raw – I always cook them. Will need to give this a try next time I’ve got some on hand. 🙂

    1. Inger Post author

      I’m resolved to finish up my Brussels sprouts while they still look really fresh this year! Too many years of pulling shriveled old sprouts out of the basement fridge!

  2. grace

    i just vowed to be done with brussels sprouts, darn it! this is different from any preparation i’ve tried, though, so i suppose i can’t give up on them yet. 🙂

    1. Inger Post author

      Sometimes I think things are easier to eat up if I can just figure out how to get them into a salad! So no, don’t give up yet Grace! (Maybe you can do something with Brussels sprouts and tomatoes 😉

  3. Juliana

    Thanks for this recipe Inger, as I have never had raw Brussels sprouts…it sure look tasty with kale, Parmesan cheese and almond…
    Have a wonderful weekend 🙂

    1. Inger Post author

      This was a first on the raw Brussels sprouts for me too Juliana! Have a great weekend too!

  4. David

    Do you ever massage your kale, Inger? I find it really helps. That and finely chopping and the right vinaigrette. I love the combo with the Brussels sprouts! Perfect for autumn!

    1. Inger Post author

      I’ve heard of pet massage, but never kale massage David! I suppose that tenderizes it?? I will have to give it a try–thanks for the tip!

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