Kale & Brussels Sprout Salad with Cranberries & Toasted Almonds

Name: Kale & Brussels Sprout Salad with Cranberries & Toasted Almonds
Prep time: 90 min
Total time: 180 min
Yield: 6 Servings
Ingredients: 1 pound Brussels sprouts; 1 large bunch Tuscan kale, stems removed (about 5 cups); 1/2 cup dried cranberries; 2/3 cup grated parmesan; 1/2 cup toasted almonds; 2 Tablespoons olive oil; 2 cloves garlic; 2 teaspoons dijon mustard; 2 lemons, zested and juiced; 1 Tablespoon apple cider vinegar; Salt and freshly ground black pepper

By Leslie Blythe Salad, Side dish, Vegetarian Mixing

March 19, 2015

This Kale & Brussels Sprout Salad with Cranberries & Almonds salad so healthy and nutritious. Kale is among the most nutrient dense foods on the planet. Eating more kale is a great way to dramatically increase the total nutrient content of your diet.

Prep: 1 hrs 30 mins
Cook: 1 hrs 30 mins
Yields: 6 Servings

Ingredients

1 pound Brussels sprouts

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

1/2 cup dried cranberries

2/3 cup grated parmesan

1/2 cup toasted almonds

Vinaigrette

2 Tablespoons olive oil

2 cloves garlic

2 teaspoons dijon mustard

2 lemons, zested and juiced

1 Tablespoon apple cider vinegar

Salt and freshly ground black pepper

Directions

1Wash 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.

Vinaigrette

1Combine 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.

2While salad is marinating or before serving, preheat oven to 350 degrees F.

3Serve with toasted almonds; toss to combine then serve.

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