Description
Kale and Brussel Sprout Salad is a vibrant, nutrient-rich dish that combines the crispness of fresh kale with the nutty flavor of roasted Brussels sprouts. Drizzled with a zesty vinaigrette and topped with savory parmesan and crunchy sunflower seeds, this salad is not only delicious but also visually stunning. Perfect for any occasion, from casual weeknight dinners to festive gatherings, this easy-to-follow recipe will impress your family and friends while providing a healthy boost to your meal.
Ingredients
Scale
- 4 cups fresh kale, chopped
- 2 cups Brussels sprouts, thinly sliced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1/4 cup freshly grated parmesan cheese
- 1/4 cup sunflower seeds
- Salt and pepper to taste
Instructions
- Wash kale thoroughly under cold water. Remove tough stems and chop leaves into bite-sized pieces. Place in a large mixing bowl.
- Preheat oven to 400°F (200°C). Toss sliced Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for about 20 minutes until golden brown.
- In a small bowl, whisk together remaining olive oil and apple cider vinegar. Add salt, pepper, and honey if desired.
- Once Brussels sprouts are roasted, add them to the bowl with kale. Pour over dressing and toss until well coated.
- Top with parmesan cheese and sunflower seeds before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 5g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 6mg