Kale And Brussels Sprouts Salad With Bacon Recipes

KALE AND BRUSSELS SPROUT SALAD RECIPE WITH BACON, CRANBERRIES AND PECANS

Steps:

• Place the brussels sprouts into a food processor fitted with a slicing blade (NOT a shredding or knife blade!). Push the sprouts into the food processor while running, using the pusher (not your hands). Turn it off.
• Turn the food processor back on and push the kale leaves into the running food processor. Pulse until shredded. (Alternatively, you can chop the brussels sprouts and kale by hand with a knife.)
• In a large bowl, whisk together the olive oil, mustard, lemon juice, garlic powder, salt and pepper, until emulsified. (Tilt the bowl if necessary).
• Add the shredded brussels sprouts and kale to the bowl. Add the cranberries, cooked bacon, walnuts (if using), and blue cheese (if using). Toss to coat the kale brussels sprout salad in dressing.

ROASTED BRUSSELS SPROUTS AND KALE

Steps:

• Preheat the oven to 400 degrees F.
• Slice the Brussels sprouts very thin. Toss with 2 tablespoons of the oil and some salt and pepper on a baking sheet. Roast, shaking the baking sheet a couple of times while cooking, until the sprouts are browned in spots and tender, about 30 minutes. Transfer to a bowl, stir in the grated Parmesan and set aside.
• Toss the kale with the remaining 2 tablespoons olive oil and place on a baking sheet. Roast until the leaves are tender, crisp on the edges and lightly browned, about 10 minutes, then stir with the Brussels sprouts. Garnish with the lemon zest, big shavings of Parmesan and toasted pecans before serving.

SHREDDED KALE AND BRUSSELS SPROUTS SALAD

Steps:

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

KALE, CABBAGE, AND BRUSSELS SPROUT SALAD

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.

BRUSSELS SPROUT AND KALE SALAD WITH GREEN GODDESS DRESSING

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.

BRUSSELS SPROUTS AND BACON SALAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Toss bread cubes with olive oil, garlic powder, salt, and pepper. Spread in an even layer onto one of the prepared baking sheets.
• Bake in the preheated oven until crunchy, 15 to 20 minutes.
• While the croutons are baking, cut bottoms off Brussels sprouts and discard. Cut Brussels sprouts in half, then slice each half into shreds. Toss shredded Brussels sprouts in olive oil and season with salt and pepper. Transfer to the second prepared baking sheet.
• Remove croutons from the oven. Place Brussels sprouts in the oven and roast until wilted, 10 to 15 minutes.
• While Brussels sprouts are roasting, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. Remove bacon to a paper towel-lined plate and reserve 1 tablespoon bacon grease in the skillet. Crumble bacon when cool enough to handle.
• Remove Brussels sprouts from the oven and immediately transfer to the skillet with the bacon grease. Add croutons, blue cheese, and red wine vinegar and toss to coat.
• To serve, distribute salad into 4 serving bowls and top with crunchy bacon.