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Fresh Kale and Brussels Sprouts Salad with Savory Dressing

A vibrant and nutritious salad featuring kale and Brussels sprouts, enhanced with a savory dressing.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Salad
Cuisine: American
Keyword: Easy, Healthy
Servings: 4 servings
Calories: 250kcal

Equipment

  • Mixing Bowl
  • Mandoline Slicer
  • Skillet

Ingredients

Greens

  • 4 cups Kale, chopped Washed and de-stemmed.
  • 2 cups Brussels sprouts, sliced Cleaned and thinly sliced.

Dressing

  • 1/4 cup Olive oil Extra virgin.
  • 2 tablespoons Apple cider vinegar
  • 1 tablespoon Maple syrup Pure.
  • 1 teaspoon Dijon mustard

Seasonings

  • to taste Salt
  • to taste Black pepper

Toppings

  • 1/4 cup Sunflower seeds, toasted
  • 2 tablespoons Parmesan cheese, grated Freshly grated.

Instructions

  • Wash the kale thoroughly, remove tough stems, and tear leaves into bite-sized pieces.
  • Rinse Brussels sprouts, trim ends, and slice thinly.
  • In a mixing bowl, combine olive oil, apple cider vinegar, maple syrup, and Dijon mustard. Whisk until emulsified.
  • In a large bowl, combine kale and Brussels sprouts. Pour dressing over greens and toss gently.
  • Let the salad sit for 5-10 minutes to absorb flavors.
  • Toast sunflower seeds in a skillet over medium heat until golden.
  • Sprinkle toasted sunflower seeds and Parmesan cheese over the salad before serving.

Notes

This salad can be customized with fruits, grains, or different nuts. Store leftovers in an airtight container for up to 2 days.