Best Ever Kale & Shaved Brussels Sprouts Salad

T’is the season-THE BEST SHAVED BRUSSELS SPROUTS & KALE SALAD! a sure fire hit for your next holiday gathering! I call Brussels sprouts “king cruciferous” thanks to their health benefits. I’ve combined years of trying out different versions of this salad; from cookbooks to websites to wacky aunts’ recipe suggestions at parties. This is my version to love & it’s sure to convert even the Brussels haters. Just give it a try this holiday season and thank me later! 

I’ve added some Tuscan kale, apple & maple roasted almonds for a scrumptious crunch. I love dried cherries for a hint of tartness, but feel free to substitute with dried cranberries or fresh pomegranate seeds. 

Plus- my dressing is tried & true (I basically make this dressing for all of my seasonal salads.) It’s very popular with even the smallest members of my family! 

👑Brussels sprouts are so incredibly good for you: rich in antioxidants, fiber, and did you know they’re one of the best plant sources of ALA omega-3 fatty acids!? Making for a great natural anti-inflammatory treatment…& perfect if you don’t enjoy seafood. 

So save me a seat at your holiday table because I can never get enough of this one and you and your guests won’t either! 

MAKE AHEAD! You can toss together the shaved Brussels sprouts, kale, and cherries the night before and cover to place in the refrigerator. Also, the salad is even more delightful when it all marinates together for an hour or so and not to worry- the lemon in the dressing keeps the apples from browning.

Buon appetito!!!

Yields 6-8 salad portions

Ingredients

For the salad:

1 lb bag (14-16 oz. bag is fine) of Brussels sprouts, trimmed, finely grated, shredded with a knife, or quickly pulsed in a high speed blender until evenly chopped

1 large bunch (about 2 cups chopped) Lacinato or Tuscan kale, center rib removed, leaves thinly sliced

1 cup shaved Pecorino Romano cheese (you can use a vegetable peeler along one of its flat sides) or simply cut into fine slices

1/2 cup dried cherries (you can double this, but I think a few per plate is enough - you can also substitute with dried cranberries if you’d like) I just love the flavor of dried cherries and they also contain more vitamins, including potassium.

1 large tart-sweet red apple, such as Honey Crisp, cored and chopped (no need to peel) Do this last so they don’t brown.

1 cup raw sliced almonds

1 tbsp unrefined coconut oil

1 tbsp organic maple syrup (the real stuff! It makes a difference)

1/2 tsp vanilla extract

For the dressing: (I whirl this up in a mini food processor for a smoother dressing)

• 1/4 cup fresh lemon juice

• 1/2 cup cold pressed extra virgin olive oil, plus more for drizzling

• 3 tbsp apple cider vinegar

• 1 large shallot, minced

• 1 TBSP Dijon mustard

• 2 tbsp raw honey or agave

• salt & freshly ground pepper to taste

Preparation

Combine the shaved Brussels sprouts, kale, cheese, and cherries in a big salad bowl.

For the maple roasted almonds:

In a skillet over medium-low heat, melt coconut oil . Add maple syrup and vanilla; stir well. 

• When bubbling, add almonds and stir to coat evenly. Stir constantly for about 5 minutes, being careful to not burn them.

• Remove pan from heat and transfer almonds onto wax or parchment paper to cool. Cool completely.

Add almonds and chopped apples to the salad bowl. Toss with dressing. BUON APPETITO!