Feel like eating healthy – or have a bunch of kale in the fridge begging to be used? Make this Brussels sprouts and kale salad. If you’re like me, you’ll feel virtuous just thinking about the recipe. It’s packed with superfoods and, more important, tastes good.
Brussels sprouts and kale aren’t ingredients I often cook with, much less think to combine in one dish. But they play off each other perfectly in this salad. Roasting the sprouts and leaving the kale raw creates an interesting contrast in taste and texture, especially when tossed with toasted pecans, crisp apples and a light, creamy dressing. Eat this salad for lunch or dinner, and you can enjoy sweet treats guilt free.
Recipe adapted from 7,000 Feast.
- 16 Brussels sprouts, halved and thinly sliced
- 1 red onion, diced
- ½ tablespoon olive oil
- sea salt and freshly ground black pepper, to taste
- ½ cup pecans
- 4 cups packed torn kale leaves
- 1 Gala apple, cored, quartered and thinly sliced
- juice of ½ lemon
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 2 tablespoons Greek yogurt
- 1 tablespoon poppy seeds
- Preheat oven to 400 degrees. Place Brussels sprouts and onion on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Bake for 10 minutes, remove from the oven and stir gently. Bake for an additional 5 minutes.
- While the Brussels sprouts and onion are roasting, toast pecans in a fry pan over medium heat until fragrant, about 5 minutes. Let cool and then roughly chop.
- In a large bowl, combine the kale and a pinch of salt. Massage until the kale starts to soften and wilt, about 2 minutes.
- In a small bowl, combine the dressing ingredients and stir until smooth.
- Add roasted Brussels sprouts and onion, pecans, and apple to bowl with the kale.
- When ready to serve, add dressing and toss to combine.
I love brussels sprouts but have never combined them with kale before. Great salad recipe.. definitely need to try it out!