Kale And Brussel Sprout Salad Recipes

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SHREDDED KALE AND BRUSSELS SPROUTS SALAD



Shredded Kale and Brussels Sprouts Salad image

This salad is a simple and delicious way to eat your superfoods! It gets even better after it sits for a while in the fridge, so I make it ahead. I use my homemade honey mustard dressing, but any type works just fine. -Alexandra Weisser, New York, New York

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 5

1 small bunch kale (about 8 ounces), stemmed and thinly sliced (about 6 cups)
1/2 pound fresh Brussels sprouts, thinly sliced (about 3 cups)
1/2 cup pistachios, coarsely chopped
1/2 cup honey mustard salad dressing
1/4 cup shredded Parmesan cheese

Steps:

  • In a large bowl, combine first 4 ingredients. Add dressing; toss to coat.

Nutrition Facts : Calories 207 calories, Fat 14g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 235mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

KALE, CABBAGE, AND BRUSSELS SPROUT SALAD



Kale, Cabbage, and Brussels Sprout Salad image

Hale and hearty, this kale salad is a powerhouse of nutrients that is very easy to eat! The salad bursts with the flavor of mandarin oranges, sweet and tart strawberries, and has a pleasant poppy seed dressing. When mangoes are in season, you can substitute them for the mandarin oranges or walnuts and pomegranates, toasted cashews or walnuts, and apples in the fall for different flavors. The possibilities are endless!

Provided by Crystal S

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 14

¾ cup pepitas
olive oil cooking spray
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
1 pound Brussels sprouts, trimmed and thinly sliced
½ pound curly kale, chopped
½ pound lacinato (dinosaur) kale, chopped
½ pound napa cabbage, chopped
1 ½ cups sweetened dried cranberries (such as Craisins®)
1 (15 ounce) can mandarin oranges, drained and sliced in half, or more to taste
3 green onions, thinly sliced
4 fresh strawberries, sliced, or to taste
1 (12 ounce) bottle poppy seed salad dressing (such as Marie's®)
3 tablespoons orange juice concentrate

Steps:

  • Pour pepitas into a bowl and coat with cooking spray. Sprinkle cayenne pepper, salt, and pepper over pepitas and toss to coat.
  • Cook and stir coated pepitas in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Remove skillet from heat and allow pepitas to cool.
  • Combine Brussels sprouts, curly kale, lacinato kale, napa cabbage, dried cranberries, mandarin oranges, green onions, strawberries, and toasted pepitas in a large bowl.
  • Mix poppy seed dressing and orange juice together in a bowl; pour over Brussels sprouts mixture and toss well.

Nutrition Facts : Calories 630.6 calories, Carbohydrate 71.6 g, Cholesterol 21.3 mg, Fat 34.3 g, Fiber 7.9 g, Protein 10.4 g, SaturatedFat 4.8 g, Sodium 523.8 mg, Sugar 48.9 g

BRUSSELS SPROUT AND KALE SALAD WITH GREEN GODDESS DRESSING



Brussels Sprout and Kale Salad with Green Goddess Dressing image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 cups rustic bread, torn into 1/4-inch pieces
1/3 cup olive oil
Kosher salt and freshly ground black pepper
1 ripe avocado, pit removed and flesh scooped out
2 cloves garlic, sliced
1 cup buttermilk
1/2 cup sour cream
1/4 cup white wine vinegar
1/2 cup finely chopped fresh dill
1/2 cup finely sliced scallion
3 cups shaved Tuscan kale
3 cups shaved Brussels sprouts
1 cup finely grated Parmesan

Steps:

  • Set up your grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • To a food processor, add the torn bread and pulse until you have some very fine and some larger breadcrumbs. Transfer to a cast-iron pan. Drizzle with the olive oil and season with salt and pepper. Toss to coat. Place on the indirect-heat side of the grill, close the lid and bake until golden brown and crispy, 10 to 12 minutes.
  • To a blender, add the avocado, garlic, buttermilk, sour cream and vinegar. Season with salt and pepper, then blend until smooth. Pour into a mixing bowl and mix in the dill and scallions. To a large mixing bowl, add the kale. Massage the kale until it darkens and softens. Add the Brussels sprouts and toss to combine. Dress with as much dressing as you'd like. Top with the croutons and cheese. Serve! Any remaining dressing will keep in the refrigerator for up to 5 days.

KALE AND BRUSSELS SPROUT SALAD



Kale and Brussels Sprout Salad image

Provided by Nancy Fuller

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 11

3 cups Brussels sprouts
1 large bunch Tuscan kale, center stems discarded
1 small clove garlic
1 small shallot
1 cup finely grated pecorino
1/2 cup extra-virgin olive oil
1/2 cup toasted pine nuts
2 tablespoons Dijon mustard
3 lemons, zested and juiced
Salt and freshly ground black pepper
Salt and freshly ground black pepper

Steps:

  • In a food processor fitted with a slicing blade, shred the Brussels sprouts. Next, shred the kale. Add the garlic and shallot and shred. (Alternatively, shred and mince the vegetables with a knife.) Set aside.
  • In a large bowl, whisk together the pecorino, olive oil, pine nuts, mustard, lemon zest and juice and salt and pepper to taste. Add in the shredded vegetables and toss well to combine. Let the salad sit for 10 minutes before serving to allow the dressing to permeate the greens.

Nutrition Facts : Calories 272 calorie, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 510 milligrams, Carbohydrate 9 grams, Fiber 2 grams, Protein 9 grams, Sugar 1 grams

KALE AND BRUSSELS SPROUTS SALAD WITH PEAR AND HALLOUMI



Kale and Brussels Sprouts Salad With Pear and Halloumi image

Salty, fried halloumi cubes are the star of this bright, lemony kale and brussels sprouts salad. Crispy, melty and squidgy all at once, they are delightfully textural. Though the kale and brussels sprouts mix can sit in the fridge for a few hours before serving, for best results, you should fry the halloumi just before you plan to eat.

Provided by Yossy Arefi

Categories     dinner, lunch, quick, weeknight, salads and dressings, vegetables, appetizer, main course, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

1/2 small garlic clove
Kosher salt and black pepper
1/4 cup olive oil, plus more for frying
3 tablespoons fresh lemon juice (from 1 lemon)
4 ounces thinly sliced lacinato kale, ribs removed before slicing (about 4 cups)
6 ounces brussels sprouts, trimmed and thinly sliced (about 2 cups)
1 Comice or Bartlett pear, cored and thinly sliced
8 ounces halloumi, cut into 1-inch cubes
1/3 cup chopped toasted almonds

Steps:

  • Make the dressing: Set the garlic clove on a cutting board and use the side of a knife to smash it. Remove the paper skin, then run a knife through the garlic a few times until finely chopped. Gather the garlic into a pile and sprinkle a bit of kosher salt over the top. Hold the blunt side of the knife at an angle and use the blade to drag and smash the garlic and salt across the board. Repeat until it forms a smooth paste. Add it to a large bowl.
  • Add 1/4 cup olive oil, the lemon juice and a few grinds of pepper to the bowl and whisk to combine. Add the sliced kale and, using clean hands, massage the dressing into the kale for 1 to 2 minutes.
  • Add sliced brussels sprouts and pear, and gently toss until coated. Set aside.
  • Pat the halloumi dry with a clean kitchen towel. Set a medium nonstick skillet over medium-high heat and add just enough oil to barely coat the bottom. Add the halloumi cubes to the hot oil and cook until the cheese is golden brown on one side, 1 to 2 minutes. Flip the cubes and continue to cook until they are golden all over. Use a slotted spoon to transfer the cubes to a towel-lined plate.
  • Toss the kale mixture one more time and season to taste with salt and pepper, keeping in mind that the halloumi is salty. Transfer the mixture to a serving platter and top with the warm fried halloumi and toasted almonds.

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  • Preheat the oven to 350 degrees F. Spread the nuts into a single layer on an ungreased, rimmed baking sheet. Toast in the oven for 8 to 10 minutes, until they smell fragrant and toasty and a nut is light tan on the inside when broken in half, tossing once halfway through. Remove to a cutting board. Let cool, then roughly chop.
  • Meanwhile, place the kale in a large bowl. Sprinkle with the salt. Massage the kale with your hands by grabbing large handfuls a few at a time and squeezing gently until the kale is darker in color and more fragrant (this step makes the kale more tender and less bitter in taste—don’t skip it!).
  • Shred the Brussels sprouts: For the fastest possible shredding, cut the bottom end off of the Brussels sprouts, then shred them using a food processor slicing blade like this one. Alternatively, you can carefully slice the Brussels sprouts with a mandoline (if using a mandoline, I recommend holding the stem, slicing from the top, and discarding the bottom stem; be careful and watch your fingers). If you do not have a food processor OR a mandoline, you can use a sharp chef's knife: remove the stems and any wilted outer leaves, then slice the sprouts into very thin ribbons. For all methods: once the Brussels sprouts are sliced, place the shreds in a bowl with the kale, then toss and fluff them with a fork or your fingers.
  • In a small bowl or large liquid measuring cup, stir together the dressing ingredients: the oil, lemon juice, Dijon, maple syrup, salt, and pepper. (Alternatively, you can shake the dressing together in a mason jar with a tight-fitting lid.)


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2011-10-18 Combine lemon juice, Dijon mustard, shallot, garlic, ½ tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. …
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  • Combine lemon juice, Dijon mustard, shallot, garlic, ½ tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
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