Shredded Kale and Brussels Sprout Salad with Lemon Dressing

Kale and Brussels Sprout Salad with Lemon Dressing from justataste.com #recipe

A new year. A fresh start. A clean slate. And a big ol’ kale and Brussels sprout salad with lemon dressing to kickstart our healthy eating habits on Day 1 of 2014.

Nothing says “healthy” quite like kale. The nutrient-packed leafy green made not one, not two, not three, but four appearances on the site in 2013. So while a salad of kale ribbons is nothing new around these parts, the addition of love-em-or-hate-em Brussels sprouts and sweet and tangy lemon dressing makes this healthy dish the exact knockout punch your New Year’s resolution needs. 

Kale and Brussels Sprout Salad with Lemon Dressing from justataste.com #recipe

Kale and Brussels Sprout Salad with Lemon Dressing from justataste.com #recipe

Kale and Brussels Sprout Salad with Lemon Dressing from justataste.com #recipe

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Shredded Kale and Brussels Sprout Salad with Lemon Dressing

Yield: 4 to 6 servings

Prep Time: 20 min

Ingredients:

For the dressing:
1 Tablespoon minced shallots
2 Tablespoons Dijon mustard
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons lemon zest
2 teaspoons honey or agave nectar
1/4 cup olive oil

For the salad:
4 cups finely shredded Lacinato kale (loosely packed)
4 cups finely shredded Brussels sprouts (loosely packed)
1/2 cup sliced almonds, toasted
1/2 cup grated Parmesan or Pecorino cheese

Directions:

Make the dressing:
In a small bowl, whisk together the shallots, mustard, lemon juice, lemon zest and honey. Stream in the olive oil while whisking continuously until well combined. Season the dressing with salt and pepper to taste. (You can add more lemon juice or agave nectar to adjust the acidity or sweetness to your personal taste.)

Assemble the salad:
In a large bowl, toss together the shredded kale, shredded Brussels sprouts and toasted almonds. Add as much dressing as desired, tossing to combine, then add the cheese and toss. Serve immediately.

Kelly's Notes:
To shred the Brussels sprouts, cut off the stems, halve them and using a very sharp knife, cut them into shreds.

To shred the kale, strip the leaves from the stems, stack the leaves on top of one another, roll them up and then cut the roll into ribbons.

Recipe adapted from Bon Appétit.


Comments

  1. 11
    #

    Becky says

    This salad is delicious! We had it for Christmas dinner – almost exact version from the food network tv show Farmhouse rules.

    • Kelly Senyei replied: — January 2nd, 2014 @ 4:07 pm

      Awesome! So glad you enjoyed the recipe :) And I had no idea about the FN recipe, but love that everyone enjoys this delicious combo!

  2. 15
    #

    Vj says

    I made this same salad from Bon Appetite and it was fabulous. The almonds were key for crunch and the lemon/shallot/Dijon really brought it all together

  3. 22
    #

    says

    Hi! This recipe is extremely similar to mine from my blog http://www.cookingminette.com-the only difference being that you use almonds instead of the walnuts i use in mine! I’d be interested to know if you had come across my recipe before you posted this by chance?

    Thanks,

    Mina (cooking minette)

    • Kelly Senyei replied: — January 21st, 2014 @ 12:19 am

      Hi Mina – Thanks for your comment. No, I hadn’t seen your recipe. I posted this on January 1, and you posted yours on January 6, so there would’ve been no way for me to see yours prior to posting mine. Also, this recipe is adapted from Bon Appétit, per the source above.

  4. 23
    #

    says

    Thanks Kelly-just as an fyi, mine was a repost from over a year ago:) We must think/eat alike! I’ll make sure to visit back soon. Take care.

  5. 25
    #

    Amanda says

    Adopted this salad for a vegan diet and do not even notice the absence of the cheese (makes it an even cleaner recipe) I also soak the kale in ice water for 10-15 min to ensure it is never bitter,altogether great dish!

  6. 27
    #

    says

    I just made this recipe today, and it was a hit! I went a little cross-eyed cutting the Brussels sprouts into shreds, though. Next time I’m going to try pulsing them in the food processor instead! Thanks for sharing the recipe – I will definitely make it again.

  7. 29
    #

    Denna says

    Delicious just the way it is! I now have something else to do with my abundance of kale. Next time I will use my own toasted walnuts (just because I have sooooo many from my wonderful tree) and I may add a handful of dried cranberries just for fun. Loving the use of agave too.

    • Kelly Senyei replied: — July 22nd, 2014 @ 4:18 pm

      Dried cranberries would be great in this, Denna!

Trackbacks

  1. […] shredded kale + brussels sprouts salad with  lemon dressing / broiled white fish {whatever fish fillet looks good + a little butter + a little lemon + a […]

  2. […] One of the best dinners we had was Beer Can Chicken, Corn on the Cob and a delicious Shredded Kale salad that Ms. MacLachlan made. The Shredded Kale salad was so awesome and I know I will be making it again in the future. Check out the recipe here at JustaTaste! […]

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