The Best Chopped Kale & Brussel Sprout Salad!

If you love zesty lemon and hearty greens, then you have to try the Best Chopped Kale and Brussels Sprouts salad!  

Guys, I am so in love 😍with this salad recipe from Amy @pinchmegoodfood!  (you need to follow her if you aren’t already!)

It’s so good, it’s inspired me to start a new feature – #SOTW – Salad of the Week!  Partially to encourage me to eat more salads 🤪 but also to share how salads can be a tasty & filling meal!

Here’s why I love this salad:

Sliced brussels sprouts are added to chopped kale giving this salad a more hearty texture to soak up all of that good vinaigrette!

Speaking of this vinaigrette, Wow! Is it tasty!  Combine juice from a lemon with a chopped shallot, olive oil, Dijon mustard and maple syrup –  this combo makes such a great coating for these hearty greens.

To me, the surprise ingredient in the salad is shelled pistachios!  Nuts are one of our favorite snacks, but I never thought to put pistachios in my salad and y’all, it adds such a great meaty component to your crunchy salad – you’ve got to try it!

Finally, this salad is so versatile – Amy included dried cranberries in the original recipe, and I love their tangy sweetness – so good! But in this version, I omitted those (#cuttngcarbs), and added rotisserie chicken and Kalamata olives! Which made this little salad a full fledged meal in my book! Win-win!

Check it out!

The Best Chopped Kale & Brussels Sprout Salad

Recipe by @pinchmegoodfoodCourse: SaladsCuisine: MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Total time

10

minutes

If you love zesty lemon and are ready to change up your salad game, then this Lemony Chopped Kale and Brussels Sprouts salad is for you!

Ingredients

• 1 lb. Brussels sprouts – ends trimmed & sliced thin

• 1 bunch of kale – center ribs removed, & chopped fine (lacanato or dinosaur kale is preferred)

• 1/2 cup shelled pistachios

• 1/4 cup grated Parmesan cheese

• Optional: shredded rotisserie chicken & Kalamata olives

• Dressing

• 1 large shallot – chopped, fine

• 2 tbsp Dijon mustard

• Zest & juice of 1 lemon

• 1 tbsp maple syrup (or honey)

• 1/2 tsp kosher salt

• 1/4 tsp ground black pepper

• 1/2 cup olive oil

Directions

• Add Brussels sprouts, kale, pistachios & Parmesan to large bowl & toss to combine.
• Make the dressing: Add all Dressing ingredients to a Mason jar, cover tightly, and shake well to emulsify. Alternatively, you can add all the ingredients, except the olive oil to a bowl & whisk to combine. Then add olive oil in a slow stream, while whisking the mixture to emulsify the dressing, & season to taste with salt & pepper if needed.
• Pour 1/2 of the dressing over salad, and massage the dressing into the greens with your hands for 1-2 minutes to coat & assist in breaking down the kale. Taste at this point, to determine if you need the rest of the dressing. Add if needed.
• At this point, I added chopped rotisserie chicken & a handful of Kalamata olives & tossed to combine. But, you could add anything or nothing at all! Totally your preference! Serve immediately & enjoy!

Notes

• Note: I encourage you to let the dressed salad sit at room temperature for 5-10 minutes, to allow the greens to soften a little. Just my preference!
• This recipe is inspired by this recipe for Kale & Brussel Sprout Salad with Lemon Shallot Vinaigrette from @pinchmegood. It’s amazing! I encourage you to check the original out too!