Shredded Brussels Sprouts and Kale Salad
Prep time
Total time
Author: Ayesha Curry on behalf of Glad
Serves: 6 to 10 servings
Ingredients
Dressing
- ½ cup extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 tablespoon whole-grain mustard
- 1 teaspoon maple syrup
- Kosher salt, to taste
- Ground black pepper, to taste
Kale Salad
- ¾ pound Brussels sprouts, ends trimmed, outer leaves removed and sliced thin
- 1 head Lacinato kale, tough ribs removed and sliced thin
- ¾ cup coarsely chopped, roasted and salted almonds
- ½ cup dried cherries
Instructions
Dressing
- Place the olive oil, lemon juice, mustard, and maple syrup in a jar, cover, and shake vigorously.
- Season to taste with salt and pepper and shake again.
Kale Salad
- In a mixing bowl, toss the Brussels sprouts, kale, almonds, and cherries together.
- Pour on the dressing and toss to evenly coat. Serve immediately.
- If making ahead, store the dressed salad in a sealed Glad container for up to 24 hours. The heartier greens will hold up fairly well overnight.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/shredded-brussels-sprouts-kale-salad