Kale and Brussels Sprout Salad with Cranberries & Toasted Almonds

If you have about 1 hour and 30 minutes to spend in the kitchen, Kale and Brussels Sprout Salad with Cranberries & Toasted Almonds might be an amazing gluten free and primal recipe to try. One serving contains 248 calories, 12g of protein, and 14g of fat. For $1.61 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 6. It works well as a side dish. 121 person have tried and liked this recipe. It is perfect for Christmas. If you have almonds, dried cranberries, kale, and a few other ingredients on hand, you can make it. It is brought to you by Ambitious Kitchen. With a spoonacular score of 98%, this dish is super. If you like this recipe, you might also like recipes such as Citrus Kale Salad with Cranberries and Toasted Almonds, Brussels Sprout Leaves with Chorizo and Toasted Almonds, and Shaved Brussels Sprout Salad With Almonds, Manchego, And Piment.

Servings: 6

Preparation duration: 90 minutes

 

Ingredients:

1/2 cup sliced almonds (you'll toast them)

1 tablespoon apple cider vinegar

1 pound Brussels sprouts

2 teaspoons dijon mustard

1/2 cup dried cranberries

2 cloves garlic

1 large bunch Tuscan kale, stems removed (about 5 cups)

2 lemons, zested and juiced

2 tablespoons olive oil

2/3 cup grated parmesan

Salt and freshly ground black pepper

Equipment:

whisk

bowl

oven

baking sheet

Cooking instruction summary:

Wash both Brussels sprouts and kale. Trim the sprouts and cut them in half lengthwise then slice the sprouts to give you fine ribbons. For the kale, discard stems and finely chop kale. Add both the sprouts and kale to a large bowl, then make the vinaigrette.To make the vinaigrette: combine olive oil, garlic, vinegar, dijon mustard, lemon juice and salt and pepper in a medium bowl, whisking to combine. Add to salad mixture and massage the vinaigrette into the kale for two minutes. This will help to make the kale less bitter and soak in the flavors. Add in cranberries, tossing again to combine. Cover salad and place salad in refrigerator at least an hour and up to overnight. This helps the flavors soak in and breaks down the kale. I find that the salad is always better the next day!While salad is marinating or before serving, preheat oven to 350 degrees F. Add sliced or chopped almonds to a baking sheet and place in oven for 10-12 minutes until slightly golden and toasted, flipping almonds once halfway through.Once ready to serve, add toasted almonds and parmesan to salad; toss to combine then serve in salad bowls. Garnish with more parm or almonds if desired. Serves 6.

 

Step by step:


1. Wash both Brussels sprouts and kale. Trim the sprouts and cut them in half lengthwise then slice the sprouts to give you fine ribbons. For the kale, discard stems and finely chop kale.

2. Add both the sprouts and kale to a large bowl, then make the vinaigrette.To make the vinaigrette: combine olive oil, garlic, vinegar, dijon mustard, lemon juice and salt and pepper in a medium bowl, whisking to combine.

3. Add to salad mixture and massage the vinaigrette into the kale for two minutes. This will help to make the kale less bitter and soak in the flavors.

4. Add in cranberries, tossing again to combine. Cover salad and place salad in refrigerator at least an hour and up to overnight. This helps the flavors soak in and breaks down the kale. I find that the salad is always better the next day!While salad is marinating or before serving, preheat oven to 350 degrees F.

5. Add sliced or chopped almonds to a baking sheet and place in oven for 10-12 minutes until slightly golden and toasted, flipping almonds once halfway through.Once ready to serve, add toasted almonds and parmesan to salad; toss to combine then serve in salad bowls.

6. Garnish with more parm or almonds if desired.

7. Serves 6.


Nutrition Information:

Quickview
248k Calories
11g Protein
14g Total Fat
23g Carbs
74% Health Score
Limit These
Calories
248k
12%

Fat
14g
22%

  Saturated Fat
3g
19%

Carbohydrates
23g
8%

  Sugar
8g
10%

Cholesterol
7mg
3%

Sodium
431mg
19%

Get Enough Of These
Protein
11g
23%

Vitamin K
530µg
505%

Vitamin C
134mg
163%

Vitamin A
6236IU
125%

Copper
1mg
51%

Manganese
0.95mg
48%

Vitamin E
4mg
31%

Calcium
285mg
29%

Phosphorus
242mg
24%

Fiber
5g
21%

Magnesium
82mg
21%

Potassium
677mg
19%

Vitamin B6
0.36mg
18%

Vitamin B2
0.3mg
18%

Folate
70µg
18%

Iron
2mg
14%

Vitamin B1
0.21mg
14%

Zinc
1mg
9%

Vitamin B3
1mg
8%

Selenium
5µg
8%

Vitamin B5
0.43mg
4%

Vitamin B12
0.13µg
2%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

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