Shaved Brussels Sprout & Kale Salad in a Lemony Dijon Dressing
A perfect Fall side salad -- fresh, hearty and equally great on its own, with a simple meal or on a holiday table
Savory, Tangy, Crunchy and addictively Delicious!
Words can not describe how much everyone loves this Shaved Brussels Sprout and Kale Salad!
And I mean it’s a REALLY GOOD Salad! It’s savory, tangy, crunchy and addictively delicious. The details… Shaved Brussels spouts, thinly sliced kale, a touch of pecorino cheese (could opt for a dairy free version), toasted almonds, and tart dried cherries (optional but recommended!) all tossed the tangy Lemony Dijon Dressing.
Because the kale is sliced thin and mixed with the tangy dressing, it’s not bitter at all. And because the kale is thin and the brussels shaved, people love even they’re not a kale or brussels sprouts person.
This salad is all you need when you’re looking for your go to all Fall. It works equally well on its own, as a simple side with anything from pizza to a grilled protein or at a holiday table.
This fresh and hearty salad to take you through Fall. Savory, Tangy, Crunchy and addictively delicious. Its loved by all, even those who don't consider themselves kale or Brussels Sprouts fans! Works equally well on pizza night or on a holiday table.
Author: Healthy Gluten-Free Family
Recipe type: Salad, Veggies
Cuisine: Gluten-Free, Vegetarian, Vegan
4 cups of Kale (about 1 bunch) (I have made it with both Tuscan and Curly Kale)
4 cups shaved or thinly sliced brussels sprouts
Dressing (makes approximately ¾ cup dressing, store extra in fridge)
½ cup fresh lemon juice
2 tbsp dijon mustard
1 tbsp minced shallot
1 small minced garlic clove
¼ tsp kosher salt
pinch of pepper
3 tablespoons (or up to ¼ cup olive oil) (I switch it up depending on my mood and what else we're serving, but like it best with 3 tablespoons olive oil because I like the tanginess of the dressing. Add more olive oil to make it less lemony or tangy)
⅓ cup sliced almonds
⅓ cup tart dried cherries, Optional but recommended
¼ cup finely grated pecorino (could add up to 1 cup if you want it more cheesy and more like a caesar salad)
Combine lemon juice, dijon mustard, shallot, garlic, salt and pepper in a small bowl. Whisk to combine and let sit for flavors to combine for minimally 15 minutes, up to 30 minutes while you prep the kale and brussel sprouts.
Whisk olive oil into the lemon-mustard mixture.
Add additional salt and pepper to taste.
Place a small skillet on the stove on medium high heat. Add almonds and stir frequently until just starting to turn golden brown in a few places, about 2 minutes. Remove from heat and sprinkle with salt. Set aside.
Combine Kale and Brussels Sprouts in a large bowl. Add cheese and toss to combine. Pour ½ the dressing and toss to combine. Add remaining dressing as desired. Add cherries and almonds, reserving a few of each for garnish, and toss to combine. Garnish with additional almonds and cherries.
Can prepare ahead, keeping dressing separate and dress at the last minute.
Tastes great day two as well as the dressing absorbs into the salad.