Kale and brussel sprout salad free#

If you’ll need to keep it any longer than that consider a trick I use with a number of different salads. This salad is best the first day but it’s also good the next day or two. Alternatively, some extra nuts and nutritional yeast can sub in a pinch.

Kale and brussel sprout salad free#

This recipe is already vegetarian and can be made vegan and dairy free by using a vegan Parmesan. This means it works in casual settings like lunches or picnics as well as with a more elegant dinner like steak or seafood. I think that’s because it has just the right blend of casual and formal. Kale and Brussels Sprout Salad would be delicious as a side dish and can also work as a first course salad. Special ToolsĪ food processor is very helpful since there is a lot of chopping in this!Ī microplane is perfect for finely grating a block of Parmesan cheese, but the tips includes an alternative.Ĭhop kale and Brussels Sprouts as needed.Ĭombine chopped kale and shaved (or chopped) Brussels sprouts.Īdd Parmesan cheese and toasted nuts and toss again. I like to sprinkle some additional nuts onto the salad at the end. If you have a nut allergy but can eat seeds like pepitas or sunflower seeds, those could be substituted. While using almonds is my first choice in this, I will substitute pecans or other nuts that I have on hand. This adds more richness and a slight crunch to the salad. This adds richness, nutrition and umami flavorĬhopped almonds. This pairs with the kale for a tasty and nutritious salad! I tend to use lacinato or curly kale.īrussels sprouts. Any type of food (non ornamental) kale can be used here. I go with 100% EVOO now, but in my more budget conscious days, I would sometimes sub half of a less expensive oil and it was still delicious. This forms the bulk of the dressing and you should try to use at least half extra virgin olive oil for the flavor. This adds flavor, balances the oil and is a component of the emulsification process that creates a tasty vinaigrette.Įxtra virgin olive oil. I was surprised that the salad benefitted from salt given the high sodium Worcestershire sauce, but it tasted a little flat until I added it. This also adds flavor and an umami component (along with the Parmesan cheese). This adds flavor and helps the dressing to emulsify. This adds flavor to the dressing.ĭijon mustard. I always knew healthy food could have flavor! And, hmm, does kale count as a 2 nd cruciferous or a leafy green? Add calcium rich Parmesan, vitamin C from lemon juice and healthy olive oil. This salad is a bonanza of nutrition! You get a nice cruciferous veggie in the Brussels Sprouts. Of course if you aren’t using up that CSA kale (or garden Brussels sprouts), both veggies are commonly available pre-chopped in your vegetable aisle. I don’t remember where I read the admonishment that went something like, “Noooooo, don’t chop the kale in the food processor.” Well, I do. With a rich, flavorful dressing and a tasty, slightly crunchy, base, it won over even the biggest kale haters! This is one of my family’s favorite salads. Joined by other great kale discoveries like Tuscan Kale Salad and Kale Tabbouleh. It’s been a hit in our household ever since. Yes, I enjoyed it so much, I went back for seconds (okay thirds) and then unabashedly poured the entire bowl of remaining salad onto my plate.Īt least I was obsessed with something healthy and seasonal! Then it was composted.Īnd so, I was excited when I discovered this Kale and Brussels Sprout salad at a potluck. It would arrive in our CSA (Community Supported Agriculture) box and sit in the refrigerator until it turned yellow and wrinkled. Quick and easy with pre-cut veggies or chopped in a food processor. With a creamy, rich umami flavor, this Kale and Brussels Sprout Salad is delicious, versatile and loaded with nutrition.