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:

Equipment:

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:

covered percent of daily need