Kale & Brussels Sprout Salad with Creamy Lemon Parmesan Dressing
This vibrant kale Brussels sprout salad is full of color, texture, and delicious flavors. Don't skip the creamy lemon Parmesan dressing - it's easy to make and pulls everything together perfectly!
Ingredients
Salad
- 4-6 cups Tuscan or curly kale about 2 bunches or 12 ounces total
- 2 cups shredded Brussels sprouts
- 1/2 cup shredded red cabbage
- 1/4 cup sliced almonds see note
- 1/4 cup grated or shaved Parmesan cheese
Dressing
- 1/2 cup olive oil
- 1/4 cup finely grated Parmesan
- 2 tablespoons lemon juice
- 1 teaspoon white wine vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 8-10 cranks freshly-ground black pepper
Instructions
- If necessary, remove center stems from the kale and coarsely chop or tear the leaves into bite-sized pieces. Combine kale, Brussels sprouts, and red cabbage in a large bowl, and set aside.
- To make the dressing, combine all ingredients in a jar with a tight-fitting lid and shake well for 45-60 seconds, until well-combined. Alternatively, for an even smoother dressing, blitz all the ingredients together in a blender or food processor until pureed.
- Pour half the dressing over the salad. Using kitchen tongs, work the dressing into the greens, tossing and almost massaging them as you go. Taste and add more dressing as desired. Add cheese and almonds, and toss once more to incorporate. Serve and enjoy!
Notes
- For an extra dimension of flavor, toast the almonds. Warm 1 tablespoon of cooking oil in a skillet over medium heat, then add the almonds and cook for 4-6 minutes, turning frequently and watching carefully to be sure they don't burn. Transfer to a paper towel to let cool, and sprinkle with a pinch of sea salt, then add to the salad as directed.
- Salad recipe adapted from Bon Appétit; dressing from Simply Recipes.
Nutrition Estimate
Calories: 242 kcal, Carbohydrates: 9 g, Protein: 6 g, Fat: 22 g, Saturated Fat: 3 g, Cholesterol: 4 mg, Sodium: 192 mg, Potassium: 383 mg, Fiber: 2 g, Sugar: 1 g, Vitamin A: 4802 IU, Vitamin C: 85 mg, Calcium: 141 mg, Iron: 1 mg
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