I may like eating healthy food, but I also love a good casserole.
The warmth. That soft and somehow delicious gluey texture. The flavors of delicious fats combining.
And I don’t think that holiday meals should be stripped of these casseroles for health reasons. YOLO. I mean you’re not eating green bean casserole once a week. Are you?!
But I’m also a believer in eating something alive and green beside your beloved casseroles.
Whether it’s a holiday meal or just a Sunday night dinner, this Kale & Brussels Sprout Salad is just the thing. In fact, my family has been making this one for our last few holidays and it’s always a hit.
It combines shredded kale and Brussels sprouts (thinly sliced or mandolin-ed if you’re brave) with salty and rich Pecorino cheese, toasty almonds and a smooth Dijon vinagrette.
AND this salad is one of the few that can be kept as leftovers. The kale and sprouts hold up nicely to the dressing for at least a day or two!
Salty, healthy, crunchy. Trust me, your body needs this!
Kale & Brussels Sprout Salad
This flavorful and comforting salad can win over even the biggest kale and Brussels sprout skeptics.
Ingredients
- 1/4 cup fresh lemon juice
- 2 tbs. Dijon mustard
- 1 tbs. shallot or onion, minced
- 1 garlic clove, minced or grated
- 1/4 tsp. salt
- freshly ground black pepper
- 2 bunches of tuscan kale, washed and dried, leaves removed and thinly sliced
- 12 oz. Brussels sprouts, washed and dried, trimmed and finely grated or sliced with a knife
- 1/2 cup olive oil
- 1/3 cup almonds, coarsely chopped
- 1 cup grated Pecorino
Instructions
-
Combine lemon juice, Dijon, shallot or onion, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend and set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
-
Measure 1/2 cup oil into a cup. Spoon 1 tbs. oil from cup into a small skillet and heat over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle lightly with salt.
-
Slowly whisk remaining olive oil in cup into lemon juice mixture. Season dressing to taste with salt and pepper.
-
Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds. Eat immediately and save leftovers in an airtight container in the fridge for a day or two.
