Kale and Brussels Sprout Salad with Parmesan and Pecans

This wholesome, crunchy Kale and Brussels Sprout Salad with Parmesan and Pecans is tossed with a Dijon Maple French dressing – so good!

Kale and Brussels Sprout Salad

This Kale and Brussels Sprout Salad is easy but scrumptious. It doesn’t take lengthy to make and could be nice for the vacations since you are able to do a lot of the prep forward of time. The recipe serves eight individuals, however you possibly can at all times double it should you wanted to feed extra individuals. This Fall Brussels Sprout Salad with Apples, Pecans, and Blue Cheese and Harvest Kale Salad with Roasted Winter Squash are some extra crowd pleasers.

Kale and Brussels Sprout Salad Elements

• Brussels Sprouts: You possibly can usually purchase pre-shredded brussels sprouts on the grocery store, however I wish to slice mine myself, so that they’re more energizing.
• Child Kale is the youthful model of normal kale with smaller, extra tender leaves, so there’s no have to therapeutic massage it.
• French dressing: Olive oil, apple cider vinegar, Dijon mustard, maple syrup, garlic, salt, and pepper.
• Parmesan: Finely grate contemporary parmesan.
• Nuts: Calmly toast chopped pecans or walnuts.

Tips on how to Make Kale and Brussel Sprout Salad

• Shred Brussels Sprouts: Trim the ends off the brussels sprouts, reduce them in half, and thinly slice them vertically with a knife. You may as well prep them with a mandoline or in a meals processor with the shredding disc.
• Make the Salad Dressing: Put all of the French dressing substances right into a jar with a fitted lid and shake till emulsified.
• Combine the Salad: Pour the dressing over the sprouts and kale and toss. Subsequent, add the cheese and nuts.

Tips on how to Make Forward Kale Salad

This kale and brussels sprout salad is a straightforward recipe to prep forward for the vacations. Shred the sprouts, toast the nuts, grate the cheese, and make the French dressing a day or two early. Then toss with the dressing simply earlier than serving.
Leftover salad will hold for 2 days.

Variations:

• Kale: When you can’t discover child kale, swap it with lacinato kale, and therapeutic massage the kale individually with a little bit French dressing earlier than combining it with the opposite substances. Child spinach would additionally work.
• Cheese: Sub gorgonzola or blue cheese for parmesan.
• Vinegar: Substitute apple cider vinegar for pink wine vinegar.
• Sweetener: Use honey should you don’t have syrup.
• Fruit: Add contemporary apple or dried cranberries for a candy contact.

Extra Fall Salad Recipes You’ll Love:

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