This Brussels Sprout Kale salad is a vegetarian and gluten-free salad recipe made with shredded brussels sprouts, kale, maple-roasted pecans, and pomegranate arils. With all of its festive colors, it is a great way to add some color to your holiday tables.
Oh Hi friends! Long time no post.
In the last few weeks, with the start of the holiday season, I have been buried in freelance work and neglected this space a little bit. But worry no more, because I am back with the first Thanksgiving recipe of the year.
Allow me to present you the Brussels Sprout Kale Salad, aka the most colorful, festive, and delicious salad recipe that will help you add some color to your holiday menu.
The idea for this recipe came last week when I was in Trader Joe’s. Have you ever seen? They sell brussels sprouts as a whole plant. The whole branch and everything. I realized that I have no brussels sprout recipes on the blog so I picked up a branch. I had recently ordered a shredded brussels sprouts salad in a restaurant and loved it. So I thought it would be great to create a similar recipe for the blog, especially with the biggest cooking day of the year is around the corner.
About This Shredded Brussels Sprout Kale Salad Recipe:
The recipe is pretty straight forward. You toast pecans with a little bit of maple syrup, cayenne pepper (optional), and flaky salt. As they are toasting, you make your dressing, shred the brussels sprouts, and chop up the kale. Once you have everything ready, all you have to do is to mix them up. The sweetness coming from the maple-roasted pecans and pomegranate arils mixed in with the sour and savory garlicky lemon salad dressing complements the humble flavors of kale and raw brussels sprouts creating a next level Thanksgiving salad.
Ways To Shred Brussels Sprouts:
This was my first time making a shredded brussels sprouts dish. On my first try, I sliced them thinly using a knife. While it was easy enough, it took a long time. A quick Google search revealed that you can also use a food processor to fasten the process. On my next try, I used a food processor. Yes, it was much faster, but without realizing I processed it a little too long. I ended up with much smaller pieces that I would like. So if you decide to use your food processor, keep a close eye on it.
In addition to using your knife skills and food processor, you can also use a mandoline. Personally, I am a little bit intimidated by mandolines as I had shredded a few fingers in the past. I guess, because I was rushing. If you are more patient than I am and have one in your kitchen, I think using a mandoline is the best way to shred brussels sprouts.
A Few Variations:
- At the last minute I topped the salad off with crumbled blue cheese. We love blue cheese, but I know a lot of people don’t like it as muchs. If you feel that way, feel free to swap it with parmesan cheese.
- I used pecans and pomegranate arils, but I have also made this salad with sliced almonds and chunky apples or sliced grapes.
- In the recipe below, I used extra virgin olive oil, but if you can get your hands on pecan or avocado oils they work really well too. I am adding this alternative as nowadays these different kinds of oils are becoming more mainstream and I am a big fan of them.
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Brussels Sprout Kale Salad
- Prep Time: 20 min
- Total Time: 20 min
- Yield: 4-6 servings
- Category: Salad
- Method: Mixing
- Cuisine: American
For the maple candied nuts:
- 1 cup pecans (or walnuts)
- 3 tablespoons maple syrup
- ¼ teaspoon flaky salt (or kosher salt)
- Pinch of cayenne pepper – optional
For the dressing:
- 1/2 cup extra virgin olive oil
- 3 teaspoons white wine vinegar
3 tablespoons lemon juice, freshly squeezed
- 2 small shallots, peeled chopped
- 2 cloves of garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the salad:
- 1 pound brussel sprouts, sliced thinly
- 1 bunch kale, rinsed and roughly chopped
- 1 ripe avocado, cut into small cubes
- ½ cup pomegranate arils
- ½ cup blue cheese (or parmesan cheese)
- To make the maple candied pecans: Pre-heat the oven to 350 degrees and line a small baking sheet with parchment paper.. Mix together the pecans, maple syrup and cayenne pepper (if using) in a bowl. Roast for 8-10 min. Take it out of the oven and let it cool.
- Meanwhile, to make the dressing place all dressing ingredients in a mason jar. Put the lid on and shake until fully combined. *You can prepare the dressing a day in advance and keep it in the fridge.
- To assemble the salad: Place brussel sprouts and kale in a bowl. Pour half of the dressing over it and give it a toss. Top it off with now-cooled candied pecans, avocado, pomegranate arils, and blue (or parmesan) cheese. Pour the rest of the dressing over it. Give it a gentle toss. Taste for seasoning and add in, if necessary.
- Serve immediately.
- Serving Size: 1
- Calories: 415
- Sugar: 10.6g
- Sodium: 452.5mg
- Fat: 35.4g
- Carbohydrates: 24.8g
- Fiber: 8.5g
- Protein: 6.6g
- Cholesterol: 0g