Description
A delightful Kale, Brussels Sprouts & Dried Cranberry Salad with a sweet and tangy Honey-Dijon Vinaigrette, perfect for a light and colorful meal.
Ingredients
Scale
Kale Salad:
- 4 cups shredded kale (stems removed)
- 2 cups shaved Brussels sprouts
- ½ cup dried cranberries
- ⅓ cup sliced almonds (toasted)
- ¼ cup grated Parmesan cheese (optional)
- Salt and pepper to taste
Honey-Dijon Vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Prepare the Vinaigrette: In a large bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
- Massage the Greens: Add kale and Brussels sprouts to the bowl. Massage with hands for 1–2 minutes until slightly softened.
- Add Remaining Ingredients: Toss in cranberries, almonds, and Parmesan if using. Drizzle with vinaigrette and toss to coat evenly.
- Allow Flavors to Blend: Let sit for 10–15 minutes before serving.
Notes
- This salad is great for meal prep and can be enhanced with grilled chicken or quinoa for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 230
- Sugar: 8g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 2mg
