Description
This Kale, Brussels Sprouts & Dried Cranberry Salad with Honey-Dijon Vinaigrette is a vibrant and delicious salad that combines the earthy flavors of kale and Brussels sprouts with the sweetness of dried cranberries and the crunch of almonds, all tossed in a tangy honey-Dijon vinaigrette.
Ingredients
Scale
Kale and Brussels Sprouts Salad:
- 4 cups shredded kale (stems removed)
- 2 cups shaved Brussels sprouts
- ½ cup dried cranberries
- ⅓ cup sliced almonds (toasted)
- ¼ cup grated Parmesan cheese (optional)
- Salt and pepper to taste
Honey-Dijon Vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Prepare the Vinaigrette: In a large bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
- Massage the Greens: Add the shredded kale and shaved Brussels sprouts to the bowl. Massage the greens with your hands for 1–2 minutes until slightly softened.
- Combine Ingredients: Toss in dried cranberries, almonds, and Parmesan if using. Drizzle with the vinaigrette and toss again to coat evenly.
- Let Sit: Allow the salad to sit for 10–15 minutes before serving to allow flavors to blend.
Notes
- This salad holds up well and is great for meal prep.
- Add grilled chicken or quinoa to make it a complete meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 230
- Sugar: 8g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 2mg
