Name: Kale and Brussels Sprout Salad
Prep time: 20 min
Cook time: 4 min
Yield: 8 servings
Ingredients: 4 cloves of garlic (minced); 1 teaspoon black pepper; 1 teaspoon sea salt; ¼ cup olive oil; 2 Tablespoons Balsamic vinegar; 1 yellow onion (super thinly sliced); 1 large bunch of Lacinato kale (washed and de-stemmed); 1 lb brussels sprouts; juice of 2 lemons; ⅔ cup dried cranberries; ¼ teaspoon red pepper flakes; pinch of nutmeg; ¾ cup finely grated Pecorino Romano cheese (fresh Parmesan will work too); ¼ cup almonds (sliced or chopped)

Kale & Brussels Sprout Salad for the Win!

Okay, so you ever get that craving where you want something fresh, crunchy, and kinda healthy but also super tasty? Same! This salad is like a colorful party in a bowl, and I can’t get enough of it. Seriously. It’s packed with all the good stuff—kale, Brussels sprouts, cranberries, and oh my gosh, pecorino cheese. 😍

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, here’s the scoop on what you need. Picture me in the grocery store, dodging carts like a ninja while I grab stuff:

– 4 cloves of garlic (cause garlic is life, right?)
– 1 teaspoon black pepper (or more if you’re feeling spicy)
– 1 teaspoon sea salt (grab the fancy stuff)
– ¼ cup olive oil (extra virgin, duh)
– 2 tablespoons balsamic vinegar (how fancy!)
– 1 yellow onion (slice it super thin, like paper)
– 1 large bunch of Lacinato kale (it’s the cool-looking one)
– 1 lb Brussels sprouts (go for fresh, please!)
– Juice of 2 lemons (fresh is best, trust me)
– ⅔ cup dried cranberries (sweet & tangy goodness)
– ¼ teaspoon red pepper flakes (for that kick)
– Pinch of nutmeg (secret weapon alert!)
– ¾ cup finely grated Pecorino Romano cheese (or Parmesan if you wanna be basic)
– ¼ cup almonds (sliced or chopped, whatever floats your boat)

So Here’s Why I Make This Constantly

Okay, quick story time! The first time I made this salad was for a potluck, and I was like, “I should probably bring something healthy…” Lol. Spoiler alert: I totally overdid it and wound up eating half the bowl before people even arrived! 😅 Everyone was raving about it, though. It became my go-to dish for gatherings. I mean, who doesn’t wanna be the person known for the salad that’s actually delicious?! Plus, my mom always says eating greens is good for your skin…so there’s that.

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Listen up, if there’s one thing that makes this salad pop, it’s massaging the kale! Seriously, you just gotta get in there with your hands after you splash some lemon juice on it. Like, give it a good rub down. It sounds weird, but it makes the kale so much more tender and flavorful. Your taste buds will thank you!

Don’t Mess This Up (My Top Tips)

1. Toast your almonds! Don’t skip this step. I’ve burnt way too many nut batches to warn you. Just keep an eye on ’em in the oven.
2. Slice everything thin! Like, really thin. It makes each bite so much better. You don’t wanna be chewing giant chunks of Brussels sprout.
3. Don’t over-dress it! You can always add more dressing, but you can’t take it away, ya know?
4. Let it sit! I mean, if you can wait. The flavors really meld together when it’s been chillin’ in the fridge for at least 30 mins.

How to Keep Them From Disappearing (Or, How to Store Them)

So, if you have leftovers (which is rare because this stuff disappears fast), keep the salad and the dressing separate. Otherwise, it’ll get all soggy and sad. Just pop it in the fridge, and you’re good for a couple of days!

If You Liked This, You’ll Probably Like These Too

If you’re vibing with this salad, you’ll totally wanna try:
– Sweet Potato and Black Bean Tacos—so good and filling!
– Roasted Veggie Quinoa Bowl—it’s colorful and yum!
– Classic Caesar Salad—but with a twist (I add anchovies, fight me! 😂)

So, what do you think? Are you ready to whip up this salad and totally impress your friends? Or just treat yourself because you deserve it? Let me know how it goes! 🍽️✨

Kale and Brussels Sprout Salad

Flavor-packed Kale and Brussels Sprout Salad with amazing ingredients and incredible taste! Perfect for any occasion.

Prep Time
20 minutes

Cook Time
4 minutes

Total Time

Category: Dinner

Yield: 8 servings servings

Ingredients

4 cloves of garlic (minced)

1 teaspoon black pepper

1 teaspoon sea salt

¼ cup olive oil

2 Tablespoons Balsamic vinegar

1 yellow onion (super thinly sliced)

1 large bunch of Lacinato kale (washed and de-stemmed)

1 lb brussels sprouts

juice of 2 lemons

⅔ cup dried cranberries

¼ teaspoon red pepper flakes

pinch of nutmeg

¾ cup finely grated Pecorino Romano cheese (fresh Parmesan will work too)

¼ cup almonds (sliced or chopped)

Instructions

Preheat oven to 350°F. Add almonds to a baking sheet and place in oven to toast. Stir almonds after 5 minutes. Allow to toast about 3-4 minutes longer or until the almonds are golden. Remove from oven and allow almonds to cool.
Meanwhile, toss together the ingredients for the dressing by muddling together the minced garlic with sea salt and black pepper using a mortar and pestle. Place muddled garlic and spices into a mason jar with olive oil, balsamic and thinly sliced onion. Shake to combine and let marinate.
In a food processor fitted with a slicing blade, shred the Brussels sprout. Next, shred the kale. (If you don’t have a food processor, you can chop the kale and Brussels sprout by hand. Just make sure to slice them very thin.) Place in a large bowl.
Pour the lemon juice over the kale and Brussels sprout mixture, sprinkle on a little sea salt and massage with clean hands. Once the kale mixture is massaged, add cranberries, red pepper flakes and nutmeg to the bowl. Pour the dressing over the salad mixture and give it a good stir. Add cheese and stir again. Top with toasted almonds.
Enjoy right away or let sit for a bit in the fridge to marinate before serving.