Kale & Brussels Sprout Salad

Kale Brussels Sprouts Salad! Baby kale salad, shaved, roasted Brussels sprouts, tart Granny Smith apple and crunchy Marcona almonds are tossed with a light sprinkle of Pecorino or Asiago cheese and a drizzle of Lemon-Tahini Dressing in this dreamy dish.

I’ve never really put salad in the category of “punishment” foods, as many do. Well, let me rephrase that: Salads don’t have to taste like a punishment. Unless you’re talking flavorless iceberg lettuce with dried out carrot shreds, salads can actually be quite satisfying!

When I’m buckling down on my diet so I can button my pants without sucking in, or preparing/repairing for a particularly indulgent time of year {i.e. Thanksgiving, Christmas, etc.}, that’s when my salad-creating skills kick into high gear.

Baby kale salad mix mingles with shaved, roasted Brussels {the only way I really like them}, tart Granny Smith apple and crunchy Marcona almonds. Topped with a light sprinkle of Pecorino or Asiago cheese {you’re allowed, it’s mostly greens!} and a drizzle of Lemon-Tahini Dressing, you may even decided to add this salad to your celebration menu!

Bring it on, September!

Kale & Brussels Sprout Salad

This Kale & Brussels Sprout may sound like diet food, but it doesn’t taste like you’re making any sacrifices.

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Course Salad

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Author Dianna Muscari

Ingredients  

• 2 cups shaved Brussels sprouts
• 1 bag Baby Kale salad blend or your favorite salad mix
• ½ Granny Smith apple thinly sliced
• ⅓ cup toasted Marcona Almonds {I used Truffle-flavored.}
• ¼ cup {or more if desired} shaved Pecorino or Asiago cheese

For Lemon-Tahini Dressing

• 3 tablespoons tahini {ground sesame paste}
• Juice from half a lemon
• 1 clove garlic grated or minced
• ¼ cup water
• Pinch of salt
• Pinch of pepper

Instructions 

Roast Brussels Sprouts:

• Preheat oven to 400 degrees. Place shaved Brussels sprouts on a baking pan lined with foil. Spray or drizzle with olive oil and sprinkle with salt. Bake for about 10-15 minutes until some of the sprouts are browned. {I like mine pretty crispy so I leave them in closer to 20 minutes.} Remove them from the oven and set them aside to cool.
• In a large bowl, toss together kale mix and cooled Brussels Sprouts.
• Add sliced apple, almonds and cheese. Toss together to combine.
• When ready to serve, drizzle with Lemon-Tahini Dressing {recipe below} and garnish with an extra sprinkle of cheese if desired.

For Lemon-Tahini Dressing:

• Combine all ingredients in a bowl and whisk together until smooth. It will seem a bit runny at first but will thicken as it sits.

Dianna’s Tips

This recipe was inspired by the Kale & Brussels salad at Tavern & Table in Mt. Pleasant, North Carolina.