5 Assemble and serve: When ready to serve, add most of the pecans, bacon, and cranberries and stir to combine. Please try again later. Toasted almond chunks and shreds of pecorino cheese make the salad feel indulgent. Such an easy and tasty fresh healthy side. Shred the kale and Brussels sprouts and store them in an airtight container in the fridge the day before you want to serve the salad. Set aside. You should have fairly equal amounts of kale and brussel sprouts. So surprised about the dried cranberries, but they really took the salad up a notch! In a Dutch oven, cook and stir salami in oil over medium-high heat until crisp, 3-5 minutes. Hello! We're six sisters that love to make things! HOW TO MAKE BRUSSELS SPROUTS SALAD AHEAD OF TIME. Let cool. 1 pound Tuscan or curly kale (about 1 large bunch), thick center rib removed, leaves thinly sliced This hearty Brussels sprouts and kale salad is full of crunchy nuts and bacon, and tossed with a tangy dressing. Transfer to a serving dish and garnish with the remaining pecans, bacon, and cranberries. Healthy (AND Yummy!) With toasted nuts, dried fruit, crispy bacon, and a sweet and tangy vinaigrette, this salad can stand proudly on its own—or right alongside your holiday show-stoppers. You want them to be like shaved strands. Toss ¼ cup sunflower seeds and 1 tsp. All photos and content are copyright protected. 1 Cook bacon: In a large skillet lay bacon in individual slices, cook until desired level of doneness. Cool and chop. , Shredded brussel sprouts and kale, craisins, and toasted pecans dressed in a maple vinaigrette. Bake for 5 to 8 minutes, stirring once, until toasted and fragrant. Editor’s note: This post was originally published in May 2017. It’s a delicious healthy salad of shredded brussel sprouts and kale, craisins, and crunchy pecans, all dressed in a maple vinaigrette. See below for ideas on swaps and substitutions. Pingback: 14 Fat-Burning Metabolism-Boosting Smoothie Recipes to Help Shed Those Extra Pounds - Six Clever Sisters, Pingback: 12 Fresh Spring Salads Roundup - Six Clever Sisters, Your email address will not be published. Kale – Aside from liver detoxification, kale is a good source of fibre, vitamin A, vitamin C and calcium and includes a small amount of iron too – adding lemon juice to the kale in this recipe will help to increase the absorption of the available iron. Kalisa has also been gluten-free for over 15 years and loves the challenge of recreating whatever she might be craving. Salad doesn’t always get the glory it’s due, but that’s not the case here. Step 4: Garnish with Parmesan cheese and serve. 10/10, would recommend. Learn how your comment data is processed. It actually needs 10 to 30 minutes for the kale to soften and the flavors to combine but, after that, it’s best eaten that same day. Remove to paper towels with a slotted spoon; reserve drippings in pan. Save my name, email, and website in this browser for the next time I comment. Shred or thinly slice kale and brussel sprouts and put in salad bowl. I use two kinds of mustard, but if you only have one or the other that’s okay too. Scale 1x 2x 3x Ingredients For the salad: 1 + 1/2 bunches of curly kale, finely chopped; 12 oz bag shredded brussels sprouts, shredded further with a knife 1 cup shredded parmesan (optional for vegan) 1/2 cup roughly chopped roasted almonds; 1/2 cup dried cranberries; For the … Notify me of follow-up comments by email. Toast and chop the nuts a week in advance. Remove to paper towels with a slotted spoon; reserve drippings in pan. Next mix up the maple vinaigrette and pour it over the salad. Directions. Have these ingredients delivered or schedule pickup SAME DAY! Or Chick Fil A’s seasonal Smokehouse Grilled Chicken Bacon BBQ Sandwich, yum! You’ll just need 4 basic ingredients for the salad: brussel sprouts, kale, craisins, and pecans. With toasted nuts, dried fruit, crispy bacon, and a sweet and tangy vinaigrette, this salad can stand proudly on its own—or right alongside your holiday show-stoppers. Remove the kale leaves from their stems and, using a knife, thinly slice the leaves into strips. Toast the pecans in a skillet over high heat for 60-90 seconds. Then, with the flat side down, thinly slice the sprouts into shreds. That’s fine, too. Into a large bowl, add the Brussels sprouts and kale. No bacon? Just keep it in the fridge. Recipes, DIY projects, repurposing, and decorating are just a few of the things that we love to do! Want more cranberries? The kale and Brussels sprouts provide the perfect base for these sweet and savory accompaniments, and the recipe itself is quite flexible. That’s it! She shares her unique perspective on food with the world at Kalisa Marie Eats. I put this recipe together and it tastes just like the real deal . Step 1: In a medium bowl, mix together kale, brussels sprouts, craisins and almonds. The tangy lemon Dijon vinaigrette clings to every shred and balances the boldly flavored greens. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to email this to a friend (Opens in new window), Click to share on Pinterest (Opens in new window). Once all of the ingredients are combined, you still have time on your side. Please review the Comment Policy. Directions. Didn’t think you could eat brussels sprouts raw? 2 Toast the pecans: Preheat the oven to 350°F. Toast and chop the nuts a week in advance. This is a great make-ahead dish because several of the components can be prepared at least one day in advance. So many variations, we could eat on this salad all week with all the possibilities! 4 Make the dressing and dress salad: In a medium-sized bowl, whisk together the vinegar, maple syrup, mustards, salt, and pepper. Your comment may need to be approved before it will appear on the site. Your email address will not be published. The bacon adds a nice salty and savory bite so, if you omit it, use salted nuts to maintain the balance. Pour vinaigrette over salad and stir to evenly coat. Kalisa Marie Martin is a classically-trained chef with a background in food science and nutrition, based in the Philadelphia area. $25.61 Toast pecans in skillet over high heat for 60-90 seconds. Salad doesn’t always get the glory it’s due, but that’s not the case here. Discard the stems or save for another use. on Amazon. After a couple of days, the dressed salad, though wilted, will still be delicious. Go for it! Post was not sent - check your email addresses! Brussel Sprouts – Similarly to kale, Brussel sprouts are also a winner for giving your liver some love, … Season with salt and pepper.Roast until darkened and very fragrant, 7–10 minutes. This salad is best enjoyed the day it is prepared. on Amazon, See price how to make kale and Brussels Sprouts salad. A big salad perfect for feeding a crowd! oil on a small rimmed baking sheet. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. (The food processor makes quick work of this.) That’s fine, too. Please do not use our photos without prior written permission. Did you know you can save this recipe and order the ingredients for.