Brussels Sprouts and Kale Salad
Servings: 4
This Brussels Sprouts and Kale Salad Recipe is a great equalizer and alternative to heavy sides. You can keep it refrigerated and use it later for meal prep.
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Ingredients
- 1 bunch kale, leaves removed from stems & chopped you want 4-6 packed cups
- 16 brussels sprouts, chopped or shaved thin
- 3/4 cup shredded parmesan cheese
- 1/2 cup hazelnuts (or other nuts), chopped & toasted
Lemon Garlic Dressing
- 1/4 cup olive oil
- juice from half to a full lemon
- 1/2 tsp honey
- 1 garlic clove, minced
- salt and pepper
Instructions
- Chop kale and slice or shred brussels sprouts. Add to a large bowl.
- Toast hazelnuts on low-broil in the oven for 3-5 minutes until starting to brown (watch these closely as every oven is different; some will toast faster than others).
- Mix dressing ingredients together, using juice of half a lemon. Taste and adjust with more lemon juice if preferred.
- To serve the salad, add the parmesan cheese to the kale and brussels sprouts and mix. Mix in all of the dressing and taste. Adjust with salt and pepper if needed. Top with toasted hazelnuts and serve.
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