Go Back

Kale & Brussels Sprout Salad

This Kale & Brussels Sprout may sound like diet food, but it doesn’t taste like you’re making any sacrifices.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Salad
Cuisine: American
Servings: 4 servings
Author: The Kitchen Prep

Ingredients

  • 2 cups shaved Brussels sprouts
  • 1 bag Baby Kale salad blend or your favorite salad mix
  • ½ Granny Smith apple thinly sliced
  • 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.