Kale and Brussels Sprouts Salad

by jenna on December 7, 2012

There’s a restaurant that we love in Sausalito called Bar Bocce. They have the best wood fired pizzas around {one with fennel sausage, caramelized onions and gorgonzola cheese— swoon} and make a killer kale salad that’s unlike any kale salad I’ve ever tried before. It’s cheesy, crunchy and contains bits of finely shredded raw brussels sprouts. We ate there last weekend when Christie was in town, and

Now I must ask the question: is there anything more healthy in life than a raw brussels sprout?

If just the thought repulses you and makes you want to close your browser this instant, wait a second. Let me explain. I promise you chocolate cake on Monday morning.

The truth of the matter is that raw brussels sprouts are actually quite good. I might have thought they would be bitter….but they’re not at all. They actually don’t taste like anything, which is sort of a good thing, because they take on the flavor of whatever you are mixing them into — in this case, kale and cheese.

Don’t skimp on the cheese in this salad!!! Actually, don’t skimp on the cheese in anything in your life.

The wonderful thing about kale salad is that it tastes even better the next day! And the day after that. Since kale is such a “tough” green, your salad will last {dressing on!} in the fridge for up to five days. I like to make a big kale salad on Sunday nights and eat off it all week long — perfect for quick and easy lunches.

You could also add grilled chicken or tofu to this to bulk it up a bit. I served mine with a beer brat on the side. No, I’m not kidding.

It was amazing.

Kale and Brussels Sprouts Salad

serves 2-4

Print this Recipe!

Ingredients:

4 cups roughly chopped lacinato kale

8 large (raw) brussels sprouts, sliced very, very thin

1/3 cup roughly chopped almonds

3 heaping tablespoons freshly grated Parmesan cheese

2 tbsp olive oil

1 tbsp red wine vinegar

2 squeezes honey

salt

pepper

Directions:

Preheat the oven to 350 degrees.

Place the chopped almonds on a piece of tin foil and place in the oven to toast. Check after four minutes — they burn quickly and you want them just golden brown. When toasted, remove almonds from the oven and let cool.

Toss together the chopped kale and shaved brussels sprouts together in a large bowl. Add the chopped almonds and the cheese and toss again.

To make the dress, combine the olive oil, vinegar, honey and a pinch of salt and pepper in a small bowl. Drizzle the dressing over the salad and mix well. Eat immediately or keep salad up to five days in the fridge.

Time:

15 minutes

 

Related Posts with ThumbnailsPin It


{ 39 comments… read them below or add one }

Bailey @ Full-Flavored Life December 7, 2012 at 3:33 am

I love raw brussels sprout. I am going to make this today!

Reply

Gabby (Quest for Delicious) December 7, 2012 at 3:51 am

I’ve been on a major kale salad kick lately. This recipe sounds awesome!

Reply

Kathryn December 7, 2012 at 4:03 am

This salad sounds so delicious & full of flavour!

Reply

Molly @ RDexposed December 7, 2012 at 4:43 am

I love the idea of prepped salad for the week. This just make me brave enough to try my first kale salad.

Reply

Michelle @ Eat Move Balance December 7, 2012 at 4:49 am

It’s a hearty, yet still light, salad! I love the idea of combining kale and Brussels sprouts!

Reply

amy walters, aDESIGNdock December 7, 2012 at 4:50 am

Almonds make any salad!

Reply

Abby @ The Frosted Vegan December 7, 2012 at 5:33 am

Brussel sprouts are growing on me, and I think this salad would help even more!

Reply

Andrea December 7, 2012 at 5:46 am

Yum! Sounds amazing. I love how well kale holds up as a salad! Never tried brussels in a salad yet!

Reply

Rachel O. December 7, 2012 at 5:50 am

bless your heart – i was just trying to find a recipe for brussels sprouts and rainbow chard – i’m thinking i could use the chard instead of kale?

sounds delicious!

Reply

K December 7, 2012 at 12:46 pm

Chard makes a delicious salad base when you chiffonade it! So pretty too!

Reply

Kaitlin @4loveofcarrots December 7, 2012 at 6:01 am

I love kale and brussels sprouts!! This salad has my name written all over it!

Reply

Joelle (on a pink typewriter) December 7, 2012 at 6:17 am

Love the crunch almonds lend a salad!

Reply

Angela @ Eat Spin Run Repeat December 7, 2012 at 6:25 am

Jenna, this sounds wonderful! I’m currently traveling for work and am craving greens HARD!! Brussels sprouts are by far one of my fave veggies and I’m literally salivating (yes, at 9am) looking at these photos!

Reply

Bev @ Bev Cooks December 7, 2012 at 6:35 am

Yes, yes, yes.

Yes.

Yes.

Ye – just kidding!

Reply

Malkire December 7, 2012 at 6:39 am

This is excellent. Having just embraced vegetarianism this will be a new addition to our diet!

Reply

Averie @ Averie Cooks December 7, 2012 at 7:53 am

Two of my fave (house-stinking-up) veggies in one dish and I love them both, so much! Great combo, Jenna :)

Reply

Erica {Coffee & Quinoa} December 7, 2012 at 8:49 am

This looks great! I love raw Brussels sprouts, actually. And good call posting it right before chocolate cake. :)

Reply

Alycia December 7, 2012 at 9:02 am

This looks amazing!!!
I had the BEST time at Bar Bocce this summer when visiting SF….you are right, the pizzas are to die for!~ And the view isn’t half bad either… :)

Reply

Addy@ Six-Kick Switch December 7, 2012 at 9:41 am

Oh goodness, I love kale salad. I could (theoretically) eat it every day. Love love love. Thanks for another tasty riff!

Reply

Lauren December 7, 2012 at 9:45 am

This salad looks amazing! Thanks!

Reply

Sarah B December 7, 2012 at 10:44 am

I love me some kale! This is going on my must-make-asap list! I have a new appreciation for brussel sprouts, too, but haven’t tried them raw yet. I am trying to get back into my veggie-heavy eating regime and this will be a big help, especially since it can last all week!

Reply

Rebecca @ Blueberry Smiles December 7, 2012 at 10:53 am

I live Bar Bocce!! It’s one of our favorite spots too! I haven’t tried this salad there though…but thanks for giving me an excuse to go ;)

Reply

Jodea @ chillichocolatelove December 7, 2012 at 11:09 am

I’m loving kale salads right now and this looks like a total winner!

Reply

Hillary | Nutrition Nut on the Run December 7, 2012 at 12:37 pm

This is my kind of salad – yay for fiber & iron ;)

Reply

Amy @ Extracurricular Activities December 7, 2012 at 2:49 pm

With raw b. sprouts, it’s all in the CHEEEEESE for sure. My absolute favorite restaurant in houston (Dolce Vita) has a raw shaved brussels sprout w/pecorino cheese side dish that is to die for. But this is even better because the addition of kale negates the cheese. Standard vegetable cheese math. Looks delish!

Reply

kara December 7, 2012 at 3:00 pm

Looks delish! I always snack on raw brussels sprouts when I’m cutting them up to be roasted, but have never actually, purposefully made a raw dish with them. I seem to have mixed results with kale salad, but I like the idea of making a big batch to last a few days (and maybe mellow out a little bit?).

Reply

Pam Lambert December 7, 2012 at 4:40 pm

I went to Sonoma State and lived in Cotati. I worked in Novato. I LOVE it when you talk about my old stomping grounds.

Reply

Kate December 7, 2012 at 5:27 pm

Whole Foods has an amazing Kale and Brussel Sprout salad just like this one. I crave it daily!!!

Reply

Katie December 7, 2012 at 6:15 pm

I’ve had this salad at Bar Bocce and it is so so good!! Can’t wait to try and recreate it with your recipe!

Reply

Katie December 7, 2012 at 8:53 pm

I just had this salad for Thanksgiving, but mind had Pecorino. Absolutely incredible.

Reply

Beth December 8, 2012 at 12:12 pm

I have never tried kale so I was curious and skeptical. I made the salad for lunch today and I like it A LOT but I did make a couple of adjustments. I doubled the dressing. The original amount just didn’t seem to go far enough. I may have had too much kale in my salad bowl. I felt like it needed just a little something else so I added craisins. That did the trick. I am so excited to have salad ready for lunches this week. Thanks for introducing me to a new green.

Reply

Carolyn December 9, 2012 at 4:43 pm

Making this right now and it is delicious! Love the dressing. Reminds me of a salad I had growing up, so I’m adding a few things that were in that salad, like a grain (I’m using farro in the bag from archer farms) and grated carrot. Also making they brats so my husband doesn’t kill me, haha

Reply

Charlotte December 14, 2012 at 3:42 pm

Kale and Brussels Sprouts are such a good combo! I just posted a recipe of how to make Kale Chips – http://www.feel-great.net/kale-chips/ – Kale is so healthy it’s always great to have multiple ways to dress it up so you never get tired of it!

Love this salad! Thanks :)

Reply

Rachel December 15, 2012 at 11:06 am

Can you use regular kale in this? I didn’t realize lacinato kale was also “dinosaur” kale, which was how it was sold at Whole Foods, but I just bought regular kale because I didn’t know the difference…

Reply

Rachel December 15, 2012 at 6:38 pm

Okay, I answered my last question – regular kale works fine in this. This is amazing! It really is a revelation – I wasn’t expecting this to be as delicious as it is.

Reply

Lea December 18, 2012 at 3:22 pm

I have looked at this recipe probably 20 times now. I can’t wait to make it, especially after all the Christmas goodies that have infiltrated my life.

I took a few minutes (or 2 hours…) this afternoon and went back to the beginning of your blog and read some posts. It’s amazing how your writing and your life have both evolved.

Reply

Johanna January 16, 2013 at 1:28 pm

I made this salad last night. It is so delicious and right up my alley. The almonds and parmesan give it such depth of flavor and heartiness. I even saw my boyfriend eating leftovers today – this was a big surprise to me and a testament to how good it is. Thanks for the recipe!

Reply

Health n Fitness Care March 5, 2013 at 2:57 am

Sprouts contain healthy nutrients and are good for health. Thease should be included atleast in one daily meal.

Reply

Lily May 1, 2013 at 2:18 pm

Just made this and it’s so good! Thank you

Reply

Leave a Comment

{ 6 trackbacks }

Previous post:

Next post: