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    Home » Sides

    Kale & Brussels Sprout Salad

    Published: Jul 20, 2016 · Modified: Jan 2, 2023 by thekitchenprep · This post may contain affiliate links ·

    Jump to Recipe Print Recipe

    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.

    Kale & Brussels Sprout Salad

    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.

    Kale & Brussels Sprout Salad

    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!

    Kale & Brussels Sprout Salad

    Bring it on, September!

    Kale & Brussels Sprout Salad

    Kale & Brussels Sprout Salad

    The Kitchen Prep
    This Kale & Brussels Sprout may sound like diet food, but it doesn’t taste like you’re making any sacrifices.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Salad
    Cuisine American
    Servings 4 servings

    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.

    Notes

    This recipe was inspired by the Kale & Brussels salad at Tavern & Table in Mt. Pleasant, North Carolina.
    « Healthy Road Trip Snacks
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    Hi! I'm Dianna. I used to think cooking had to be complicated to be good, so I never considered it "my thing." Now I know that's far from true, and my mission is to create & share easy, mouthwatering recipes - from weeknight dinners to simple bites for entertaining - that anyone can make! Join me in my South Florida kitchen and let's get cooking!

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