Whole Foods Kale And Brussels Sprouts Salad With Cranberry And Almond Recipes

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KALE AND BRUSSELS SPROUT SALAD WITH CRANBERRIES & TOASTED ALMONDS



Kale and Brussels Sprout Salad with Cranberries & Toasted Almonds image

Delicious, healthy kale and brussels sprout salad with sweet cranberries, toasted almonds and parmesan cheese! A great vegetarian lunch to meal prep.

Provided by Monique Volz of Ambitious Kitchen

Categories     Healthy     Lunch     Salad     Vegetarian

Time 1h30m

Number Of Ingredients 12

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 sliced almonds (you'll toast them)
For the dressing:
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

Steps:

  • Wash both Brussels sprouts and kale. Trim the brussels 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.
  • To make the vinaigrette: combine 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. I find that the salad is always better the next day!
  • While salad is marinating or before serving, preheat oven to 350 degrees F. Add sliced or chopped almonds to a baking sheet and place in oven for 10-12 minutes until slightly golden and toasted, flipping almonds once halfway through.
  • Once ready to serve, add toasted almonds and parmesan to salad; toss to combine then serve in salad bowls. Garnish with more parm or almonds if desired. Serves 6.

Nutrition Facts : ServingSize 1 g, Calories 236 kcal, Carbohydrate 28.4 g, Protein 10.1 g, Fat 11.4 g, Fiber 6 g, Sugar 12.6 g

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



Kale And Brussels Sprout Salad Recipe With Bacon, Cranberries And Pecans image

You'll love this healthy, low carb kale and brussels sprout salad recipe! See how to make kale brussels sprout salad with bacon and cranberries, in just 15 minutes.

Provided by Maya Krampf

Categories     Salad     Side Dish

Time 15m

Number Of Ingredients 12

1/2 bunch Curly kale ((~3.5 ounces or ~5.5 cups, stems removed))
1/2 lb Brussels sprouts ((~2.5 cups, outer leaves and stems removed))
1/2 cup Sugar-free dried cranberries
6 slices Cooked bacon ((chopped or crumbled))
1/2 cup Walnuts ((or pumpkin seeds for nut-free))
1/4 cup Blue cheese crumbles ((optional - skip for paleo or whole30))
1/3 cup Olive oil
2 tbsp Lemon juice
1 tbsp Dijon mustard
1/2 tsp Garlic powder
1/4 tsp Sea salt
1/4 tsp Black pepper

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.

Nutrition Facts : Calories 192 kcal, Carbohydrate 6 g, Protein 6 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 9 mg, Sodium 267 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

WHOLE FOODS KALE AND BRUSSELS SPROUTS SALAD WITH CRANBERRY AND ALMOND



Whole Foods Kale and Brussels Sprouts Salad with Cranberry and Almond image

Number Of Ingredients 1

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Steps:

  • To make the vinaigrette: combine 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. I find that the salad is always better the next day! While salad is marinating or before serving, preheat oven to 350 degrees F. Add sliced or chopped almonds to a baking sheet and place in oven for 10-12 minutes until slightly golden and toasted, flipping almonds once halfway through. Once ready to serve, add toasted almonds and parmesan to salad; toss to combine then serve in salad bowls. Garnish with more parm or almonds if desired. Serves 6.

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