This kale and brussels sprout salad is seriously excellent for this time of year. It works so well alongside both heavier cold-weather dishes or something simple liked haloumi. Plus, it doesn’t need you to turn on the oven!
- 500g brussels sprouts
- 1 large bunch kale
- 1 cup walnuts
- 1/2 cup dried cranberries
- Juice and zest of 2 lemons
- 1/3 cup olive oil
- 1tbs dijon mustard
- 2 cloves garlic
- Salt and pepper
- Parmesan cheese (or vegetarian equivalent)
- Halve, then thinly slice the brussels sprouts and place in a bowl
- Remove the leaves of the kale from the stem, slice and massage gently before adding to the bowl
- Dry toast the walnuts until lightly golden and fragrant, then add to the bowl
- Add the cranberries to the bowl, toss to combine all ingredients
- In a jar or small bowl combine the lemon juice and zest, oil, mustard, minced garlic and shake or whisk to combine. Taste, then season with salt and pepper
- Drizzle over the salad and toss to coat well, then set aside until needed to allow the flavours to develop
- When ready to serve top with cheese
I love the colour of this kale and brussels sprout salad – I feel like it would make a good Christmas dish as well! I also love that you can definitely prepare this one in advance – you want to let it sit for at least half an hour to allow the dressing to help soften the kale and the flavour to really develop. Anything that can be made in advance is a bonus I think!
If you need a dairy free (or vegan friendly) version of this kale and brussels sprout salad then you can definitely leave out the cheese. Either go for an appropriate alternative, or up the salt in the dressing to make up for the lack of cheese. It will still be ultra tasty!
I love that this is a super fresh way to use both kale and brussels sprouts, which are not exactly vegetables that are normally associated with freshness! The burst of sweetness from the cranberries and the crunch from the walnuts just makes this an all round winner of a cool weather salad.