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Kale and Brussels Sprout Salad with Cranberries and Toasted Almonds Recipe

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This recipe for Kale and Brussels Sprout Salad with Cranberries and Toasted Almonds is from The Klein-Kurtenbach Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
SALAD
1 lb. Brussels sprouts
1 large bunch Tuscan kale, stems removed [about 5 cups]
1/2 c. dried cranberries
2/3 c. grated parmesan cheese
DRESSING
2 T. olive oil
2 cloves garlic
2 tsp. dijon mustard
2 lemons, zested and juiced
1 T. apple cider vinegar
salt and freshly ground pepper
Directions:
Directions:
1. Wash both Brussels sprouts and kale. Trim the sprouts and cut them in half lengthwise and then slice the sprouts to give you fine ribbons. For the kale, discard stems and finely chop kale. Add both the sprouts and kale to a large bowl
2. To make the vinaigrette: combine olive oil, garlic, vinegar, dijon mustard, lemon juice and salt and pepper in a medium bowl, whisking to combine. Add to salad mixture and massage the vinaigrette into the kale for two minutes. This will help to make the kale less bitter and soak in the flavors
3. Add in cranberries, tossing again to combine and cover salad and place salad in refrigerator at least an hour and up to overnight. This helps the flavors soak in and breaks down the kale
4. While salad is marinating or before serving, preheat oven to 350ºF. Add sliced or chopped almonds to baking sheet and place in oven for 10-12 minutes until slighlly golden and toasted, flipping almonds once halfway through
5. Once ready to serve, add toasted almonds and parmesan cheese to salad; toss to combine and serve in salad bowls
6. Garnish with more parmesan cheese or almonds if desired
Number Of Servings:
Number Of Servings:
Serves 6

 

 

 

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