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overhead shot of kale crunch salad on plate with fork to the side and bowl of vinaigrette
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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.
Course Salad
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 496kcal
Author Ryan Beck

Ingredients

Apple Dijon Vinaigrette

  • cup olive oil
  • ¼ cup apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon salt
  • 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.

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