Kale Brussels Sprouts Salad with Cranberries

Fork in a bowl of kale brussel sprouts salad.

Kale Brussels Sprouts Salad with Cranberries

This kale and Brussels sprouts salad combines sweet cranberries, toasted pecans and a bright lemon dressing for a flavorful, crunchy salad. It gets even better as it sits, making it an easy make ahead side dish for holidays, gatherings or meal prep.

Course Salad

Cuisine American

Keyword hearty winter salad, kale brussel sprouts salad, kale brussels sprouts salad

Prep Time 7

Cook Time 7

Total Time 14

Servings servings

Calories 205kcal

Author Samantha Rowland

Equipment

food processor

Ingredients

1 pound kale
1 pound brussel sprouts
¼ cup pecans
¼ cup dried cranberries

Lemon Dijon Dressing

1 large lemon
¼ cup white wine vinegar
¼ cup olive oil
2 tablespoons dijon mustard
1 teaspoon sea salt
1 teaspoon garlic powder

Instructions

Preheat the oven to 275F
De-stem the kale and chop or shred it into bite size pieces. Add to a large salad bowl.
1 pound kale
Shred the brussel sprouts using a knife or food processor. Add shredded brussel sprouts to the salad bowl with the kale.
1 pound brussel sprouts
Once oven is preheated, add the pecans to the oven and bake for 7 minutes.
¼ cup pecans
While pecans are toasting, make the salad dressing. Combine all the ingredients in jar with a tight fitting lid and shake well. Alternatively mix vigorously in a bowl.
1 large lemon, ¼ cup white wine vinegar, ¼ cup olive oil, 2 tablespoons dijon mustard, 1 teaspoon sea salt, 1 teaspoon garlic powder
After pecans are done toasting, allow them to cool slightly. Chop the pecans and add the chopped pecans and cranberries to the bowl with the rest of the salad ingredients.
¼ cup dried cranberries, ¼ cup pecans
Pour the dressing over the salad and mix well (I use tongs).
Store the salad in the fridge for at least 3 hours to allow the dressing to start to break down the kale and brussel sprouts.
Stir well before serving.

Video

Notes

Shred Brussels sprouts finely - Use a food processor with a shredding or slicing attachment for the best texture. You can also pulse them or slice thinly by hand.
Use a large bowl - Use a bowl larger than you think you need so you can properly toss the salad and evenly coat everything in the dressing.
Short on time? You can gently massage the kale with the dressing for 1–2 minutes to help soften it faster.

Storage

Store in an airtight container in the fridge for up to 5 days.

Nutrition