Ingredients
Salad
6 cups kale, chopped thin
4 cups Brussels sprouts, sliced thin or into small pieces
1 cup slivered or sliced almonds, toasted
1/2 cup freshly grated Parmesan cheese
Dressing
1/3 cup extra virgin olive oil
1/3 cup apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Instructions
Whisk together the dressing ingredients in a small bowl and set aside.
In a large mixing bowl, combine the kale and the Brussels sprouts. Add half of the vinaigrette and toss to coat the leaves completely. Let this mixture sit for at least 15 minutes or up to 45 so the kale will soften. Massaging the dressing into the greens will help speed up this process.
Before serving, top the salad with the almonds, Parmesan cheese and additional vinaigrette if needed. Toss to combine.
Notes
Feel free to add your favorite cooked protein, dried fruits, or veggies to mix it up! See the post above for suggestions.
- Prep Time: 15 minutes
- Category: Salads
- Method: Fresh
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 502
- Sugar: 8 g
- Sodium: 690 mg
- Fat: 38 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 8 g
- Protein: 13 g
- Cholesterol: 5 mg