Thanks for waiting. The kale and Brussels sprouts provide the perfect base for these sweet and savory accompaniments, and the recipe itself is quite flexible. Your comment may need to be approved before it will appear on the site. When it comes to this salad you can swap almost every ingredient for something else to keep the flavors fresh and new every time you make it. All photos and content are copyright protected. As far as types of kale, both curly and lacinato can be used. Directions. Toasted almond chunks and shreds of pecorino cheese make the salad feel indulgent. So surprised about the dried cranberries, but they really took the salad up a notch! Directions. Editor’s note: This post was originally published in May 2017. 10/10, would recommend. Step 1: In a medium bowl, mix together kale, brussels sprouts, craisins and almonds. Salad doesn’t always get the glory it’s due, but that’s not the case here. $25.61 Cool and chop. You should have fairly equal amounts of kale and brussel sprouts. Notify me of follow-up comments by email. With toasted nuts, dried fruit, crispy bacon, and a sweet and tangy vinaigrette, this salad can stand proudly on its own—or right alongside your holiday show-stoppers. Whisk in the oil until thoroughly combined and then pour the dressing onto the combined Brussels sprouts and kale. We're six sisters that love to make things! After a couple of days, the dressed salad, though wilted, will still be delicious. Kale – Aside from liver detoxification, kale is a good source of fibre, vitamin A, vitamin C and calcium and includes a small amount of iron too – adding lemon juice to the kale in this recipe will help to increase the absorption of the available iron. Toast and chop the nuts a week in advance. Did you know you can save this recipe and order the ingredients for. That’s fine, too. Preheat oven to 350°. Didn’t think you could eat brussels sprouts raw? We'll share our projects with you here on the Six Clever Sisters blog, so stick around! In a Dutch oven, cook and stir salami in oil over medium-high heat until crisp, 3-5 minutes. Well you can, especially when they’re thinly sliced and tossed in a tangy, mustardy vinaigrette. HOW TO MAKE BRUSSELS SPROUTS SALAD AHEAD OF TIME. Pingback: 14 Fat-Burning Metabolism-Boosting Smoothie Recipes to Help Shed Those Extra Pounds - Six Clever Sisters, Pingback: 12 Fresh Spring Salads Roundup - Six Clever Sisters, Your email address will not be published. No bacon? Shred or thinly slice kale and brussel sprouts and put in salad bowl. Discard the stems or save for another use. Drain on a paper towel-lined plate. Mix until well coated and let sit at room temperature 10 to 30 minutes (refrigerate if longer). Please do not use our photos without prior written permission. Set aside. Pour vinaigrette over salad and stir to evenly coat. Post was not sent - check your email addresses! I put this recipe together and it tastes just like the real deal . The bacon adds a nice salty and savory bite so, if you omit it, use salted nuts to maintain the balance. Crispy Kale & Brussel Sprout Salad – Key Nutrients. Step 2: In a small bowl, mix together lemon juice, mustard, onion, salt, pepper, and olive oil. Kale and Brussels Sprout Salad is a delicious combination of thinly sliced, raw kale and Brussels sprouts tossed in a tangy dressing and topped with crunchy almonds and salty pecorino … This hearty Brussels sprouts and kale salad is full of crunchy nuts and bacon, and tossed with a tangy dressing. salt, and a pinch of pepper in a small bowl. 5 cups chopped Brussel sprouts 5 cups finely sliced kale 1/2 cup Craisins You can add more or less 3/4 cup pecans Vinaigrette: 3/4 cup white vinegar 1/2 cup sugar 1/2 cup maple syrup do not use pancake syrup 1 teaspoon salt 1 1/2 teaspoons dijon mustard 1/2 cup vegetable oil … 1 pound Brussels sprouts, wilted outer leaves peeled off and discarded, 1 pound fresh kale, about 1 large bunch, rinsed and patted dry. Want to try another copycat recipe? Or Chick Fil A’s seasonal Smokehouse Grilled Chicken Bacon BBQ Sandwich, yum! how to make kale and Brussels Sprouts salad. Shred the kale and Brussels sprouts and store them in an airtight container in the fridge the day before you want to serve the salad. It actually needs 10 to 30 minutes for the kale to soften and the flavors to combine but, after that, it’s best eaten that same day. Festive Beet Citrus Salad with Kale and Pistachios, Kale Caesar Salad with Creamy Parmesan Dressing, Kale Salad with Strawberries, Goat Cheese, and Pecans, Roasted Brussels Sprouts with Pomegranate-Balsamic Glaze, Kale and Shaved Brussels Sprout Salad with Bacon, Harvest Salad with Miso-Maple Roasted Butternut Squash, Read more about our affiliate linking policy, Favorite Fall,Favorite Winter,Holiday,Thanksgiving, Cider Vinaigrette Roasted Root Vegetables, Favorite Fall,Favorite Winter,Holiday,Christmas,Thanksgiving, Balsamic Roasted Brussels Sprouts and Shallots. Add the pecans and the craisins to the bowl. Toast pecans in skillet over high heat for 60-90 seconds. Spread pecans out over a baking sheet in a single layer. ;-), http://www.sixcleversisters.com/privacy-policy/. Please try again later. Make the dressing three days in advance. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to email this to a friend (Opens in new window), Click to share on Pinterest (Opens in new window). Healthy (AND Yummy!) Just keep it in the fridge. oil on a small rimmed baking sheet. 2 Toast the pecans: Preheat the oven to 350°F. Go for it! Pull up a chair! Such an easy and tasty fresh healthy side. Plus, several elements can be prepared ahead, making assembly a breeze for your holiday table or weekday lunch. Transfer to a cutting board to cool then roughly chop. I use two kinds of mustard, but if you only have one or the other that’s okay too. Combine lemon juice, Dijon mustard, shallot, garlic, ½ tsp.

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