Kale Crunch Salad
This kale crunch salad can be prepared in under 10 minutes and is perfect as a side or paired with chicken, salmon or any protein to make it a main dish.
Servings 4
Calories 496kcal
Ingredients
Apple Dijon Vinaigrette
- ⅓ cup olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Salad
- 6 cups kale, thinly sliced
- 4 cups Brussels sprouts, shredded
- 1 cup slivered almonds, roasted
- ¼ cup freshly grated Parmesan cheese
Instructions
- Either whisk together all of the vinaigrette ingredients in a small bowl or put all ingredients in mason jar and shake until mixed.
- Add the kale and the Brussels sprouts to a large mixing bowl. Add with about ½ of the vinaigrette and toss to coat. Top with the almonds, cheese and additional vinaigrette if needed. Let sit for 5-10 minutes so the kale softens.
Notes
- Use fresh kale and chop yourself so you can easily remove the stems. Don't buy the pre-packaged chopped kale unless that's your only option.
- It is mentioned before, but massage the kale with some olive oil to make it less course and bitter.
- If using for leftovers or a make-ahead lunch, keep the kale and Brussels sprouts separate from all the other ingredients and toss to combine in the morning or right before serving.
- Feel free to get creative and add other ingredients like cherry tomatoes, cucumber, dried fruit, protein or even roasted sweet potatoes to enhance the overall flavor profile.
Nutrition
Serving: 1g | Calories: 496kcal | Carbohydrates: 26g | Protein: 13g | Fat: 37g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0g | Cholesterol: 5mg | Sodium: 681mg | Potassium: 851mg | Fiber: 7g | Sugar: 8g