Brussel Sprout and Kale Salad with Almonds
I was very skeptical. How could raw brussel sprouts be good in a salad? And with kale, no less. A leaf so tough even I can’t kill it in my garden.
But a trusted friend told me it was amazing.
Epicurious reviews were off the charts.
So, I delved in. And delved in again. And again. Because this healthy salad is AWESOME. Even Dalai Dan, who despises brussel sprouts, loved this salad. He ate it side-by-side by my quinoa tabouli and thought this salad was better. Score one for the sprout!
Since making it a couple times, I have altered the original recipe to make it easier and a little less caloric (and it is just as good!) The entire salad had about 1300 calories, so and makes about 4 entree size servings (or 2 in the Dalai household) Either way, it’s not going to bust a button.
Let’s get to it…
Brussel Sprout and Kale Salad with Almonds
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon minced shallot
- 1-2 garlic cloves, pressed or minced
- 1/4 teaspoon kosher salt plus more for seasoning
- Freshly ground black pepper
- 1 bunch of kale, leaves chopped by hand or food processor (about 4 cups)
- 12 ounces brussels sprouts, finely chopped by hand or food processor (about 4-5 cups)
- 1/3 cup slivered almonds
- 1 cup finely grated Pecorino (about 2 1/2 ounces)
First, make the dressing by mixing the first 7 ingredients (lemon juice through pepper) and set aside.
Toast the almonds in a pan lightly coated with oil. Keep an eye on them because they can burn easily! Sprinkle generously with sea salt and set aside.
Finely grate the Pecorino cheese and set aside. Pecorino cheese is like a parmesan or romano cheese, but even better. It is actually made from sheep’s milk, so it is much easier on the digestive system!
The original recipe calls for Tuscan kale, which was not available any time I made it. I used curly kale and it was great. If I ever try it with Tuscan and it is SO much better, I’ll let you know.
Remove the tough, center stem of the kale leaves and discard. Chop by hand OR (my preference) add them in 2-3 batches to your food processor and pulse until desired size. I like my pieces smaller.
Take about 30 seconds and massage your kale…yes massage it! You will break down the tougher walls, making the color slightly darker and the texture softer. It doesn’t take much!
You should have approximately 4 cups of chopped kale.
Remove any damaged or dirty outer leaves from the brussel sprouts and cut the center core from each sprout.
Chop the brussel sprouts by hand or (again, my preference) place them in your food processor in 2-3 batches and pulse until desired size.
You should have about 4-5 cups, give or take.
Now, all you have to do is throw it all together! If you wanted to make this ahead of time, the chopped leaves hold their texture great, just incorporate the ingredients right before serving.
You guys, if you like brussel sprouts and kale cooked, then this salad is going to AMAZE you! So simple, yet so tasty. Even though it is better when you first make it because the almonds are crunchy, the hearty leaves can totally handle a day in the fridge. I have eaten it the next day and it is still YUMMY! So, don’t throw away any leftovers :)
Brussel Sprout and Kale Salad with Almonds
- ¼ cup fresh lemon juice
- ¼ cup extra-virgin olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon minced shallot
- 1-2 garlic cloves, pressed or minced
- ¼ teaspoon kosher salt plus more for seasoning
- Freshly ground black pepper
- 1 bunch of kale, leaves chopped by hand or food processor (about 4 cups)
- 12 ounces brussels sprouts, finely chopped by hand or food processor (about 4-5 cups)
- ⅓ cup slivered almonds
- 1 cup finely grated Pecorino (about 2½ ounces)
- Prepare dressing by incorporating the first 7 ingredients (lemon juice through pepper)
- Toast the almonds by lightly coating a pan with oil and stirring regularly. Sprinkle with salt and set aside.
- Cut the hard end off the brussel sprouts and any damaged or dirty outer leaves. Either hand chop or place in 2-3 batches in food processor with regular blade and pulse until desired size.
- Remove center stem of kale leaves and hand chop or place in 2-3 batches in food processor with regular blade and pulse until desired size. “Massage” the kale with your hands until leaves soften and color changes a bit.
- Finely grate the cheese.
- Toss the kale and brussel sprout leaves together, add the dressing, cheese and nuts.
- Enjoy!
You had me at Cheese.
Love the photos and recipe, will definitely try this and report back. I’ll take photos if I get kale in my teeth.
When I read Brussels Sprout, I thought of my friend who is a celebrity assistant to an A-List actress, who used to be married to a Ken-Doll A-List actor, who always booked his hotel rooms under pseudonyms related to food. His favorites were Dean Casserole and Russell Sprouts. I won’t mention any names, but will tell you his ex wife’s name rhymes with Quennifer Shmaniston.
Now, if you’ll excuse me, I’ve got some names to pick up off the floor.
Can I pick them up for you? All I have to offer is a sighting of Dustin Hoffman in 1994. Oh, I mean Dustin Hollandaise.
I will try your modified recipe next time I make this. For all of you sprout haters out there trust DL, this salad is very yummy! Just looking at your pics makes my mouth water.
Thanks fellow brussel sprout lover!
I made this today for lunch using a Whole Grain Dijon Mustard – and I ate it – since I am on a three week cleanse and all I get is lunch. It was good, but I was wondering what mustard (brand/kind) you used? I think mine may have been too mustardy. Can’t wait to try this with cheese when this cleanse is over.
Oh, goodness, you didn’t get th eat the yummy cheese! I hope it was still good :) I just used Grey Poupon!
I just bought kale today with no real idea what I was going to do. HA. Now I do.
Also, the new blog design is wonderful. Love it.
Thank you! I know you are going to love this salad! xo Lina
I have not been able to get this salad out of my mind since I first saw it on your blog…after my Trader Joe’s trip today I was armed and ready – OH MY!!!! i am IN LOVE!!! I am the geek who already has a slight obesession with brussel sprouts and kale but never would have out them together in such a way and never would have thought to eat a brussel sprout raw?! Thank you for the new ideas!! And, i just chopped up raw almonds w/o toasting and thought it still tasted superb! Keep the good stuff coming!
Yea!!! I am so glad because that is exactly what I thought at first: no way can you eat raw brussel sprouts and kale and not feel like a cow in the field. I am so glad you enjoyed it! The original recipe actually had you chop up raw whole almonds (and toast them) and I bet the extra chunks are nice. Lazy me is always looking for a short cut ;) xo Lina
Is the calorie count really 1300 for the whole salad? or is that a misprint? It just seems awfully high but i guess the evoo and the cheese up the ante a bit. looks fantastic – i can’t wait to try it!
Yes, that olive oil and cheese can really rack it up! Which is why I cut the olive oil in 1/2 from the original recipe! I didn’t notice much of a difference anyway…I know you will love it!!!
Just finished a 7 day cleanse and found this recipe while looking for something yummy and clean. Devoured 2 servings for dinner. My only tweak was adding some diced honey crisp apple. The tiny touch of sweetness made it even more delicious. Thanks for a great recipe…and I’m excited to have found your blog!
Thanks, Michaela! How did your cleanse go? I just did one recently, them promptly went out of town and toxed myself right back up :) I flipping LOVE this recipe, though. It is a solid one! xo
It was possibly the hardest thing I’ve ever done – I went pretty hard core – warm lemon water each morning, then only veggies & fruit to eat and lots and lots of water. Awful headache the first 3 days, accompanied by wicked leg cramps/muscle aches on days 3 & 4. Bu day 5, I was feeling much better and by day 7, I felt great. It’s seemed to completely rid me of cravings, sugar particularly. And amazing that my taste buds seem to have reset themselves. Prior to the cleanse, I was adding so much cream and splenda to my coffee…I have gone back to half-caf, but am pretty satisfied with one cup, and I don’t need nearly as much “stuff” in it. I’m on a bit of a detox high right now…just hope I can keep it up!
I remember the first time I did it, it was SO hard! I remember thinking I didn’t know if I could do 3 days of clean eating. How could I give up coffee, dairy, wheat and alcohol all at one time??? Now I almost eat like that 75% of the time. Don’t get me wrong, I totally stuffed my face at a birthday party, including a kick-ass piece of cake, but I can so much more easily go back to my baseline. If I were you, I would do a mini-cleanse (3-5 days) every month. It makes it so much more normal and you won’t have to worry about getting let down from your “high.” Anyhoo, good chatting with you and I have a feeling you won’t have any problem keeping it up :)
Yum! Please link to the original recipe?
Can’t wait to try it!
Here you go!
http://m.epicurious.com/recipes/food/views/Kale-Brussels-Sprout-Salad-368295
It is totally amazing. I’m not kidding!!! Xo Lina
Thanks Annie! I’m so glad you enjoyed the salad :) I live your beautiful pictures! Xo Lina