Kale and Brussels Sprout Salad Recipe

Kale: A nutrient-dense leafy green that adds a robust flavor and texture to the salad.

Brussels sprouts: Small, cabbage-like vegetables that bring a slightly bitter and crunchy element.

Parmesan cheese: A hard, aged cheese that adds a salty and savory note.

Toasted sliced almonds: Provide a nutty crunch and additional texture.

Olive oil: A healthy fat that serves as the base for the dressing.

Lemon juice: Adds a fresh, tangy flavor to the dressing.

Honey: Balances the acidity of the lemon juice with a touch of sweetness.

Garlic: Adds a pungent and aromatic depth to the dressing.

Salt: Enhances the overall flavor of the salad.

Pepper: Adds a hint of spice and complexity.

When preparing the kale and brussels sprouts, make sure to slice them as thinly as possible. This not only helps in achieving a more even texture but also allows the dressing to coat each piece thoroughly, enhancing the overall flavor of the salad. Using a sharp knife or a mandoline slicer can make this task easier and more efficient.

• kale - Substitute with spinach: Spinach has a similar texture and nutritional profile, making it a great alternative.

• brussels sprouts - Substitute with cabbage: Cabbage has a similar crunch and can be thinly sliced to mimic the texture of brussels sprouts.

• parmesan cheese - Substitute with pecorino romano: Pecorino romano has a similar salty and nutty flavor profile.

• toasted sliced almonds - Substitute with toasted sunflower seeds: Sunflower seeds provide a similar crunch and nutty flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and mild flavor.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tanginess.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and can be used in the same quantity.

• garlic - Substitute with shallots: Shallots provide a milder but still flavorful alternative to garlic.

• salt - Substitute with soy sauce: Soy sauce adds a similar salty flavor with an additional umami boost.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can be used in smaller quantities for a similar kick.

• To store your kale and brussels sprout salad, first ensure it is in an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The salad will stay fresh for up to 3 days. The lemon juice in the dressing helps to keep the greens crisp.
• If you plan to make the salad ahead of time, consider storing the dressing separately. This prevents the kale and brussels sprouts from becoming too soggy. Simply toss the salad with the dressing right before serving.
• For freezing, note that this salad is best enjoyed fresh. However, if you must freeze it, do so without the dressing. Place the kale and brussels sprouts in a freezer-safe bag, removing as much air as possible before sealing.
• Label the bag with the date and contents. The salad can be frozen for up to 2 months. When ready to use, thaw in the refrigerator overnight and add the dressing and toppings just before serving.
• To refresh the salad after thawing, you can add a bit more olive oil and lemon juice to bring back some of the crispness and flavor.
• Remember to store the parmesan cheese and toasted sliced almonds separately if freezing. These ingredients can be added fresh after thawing for the best texture and taste.

• Gently warm the kale and brussels sprouts salad in a skillet over low heat. Add a splash of olive oil to prevent sticking and to enhance the flavors. Stir occasionally until just warmed through, about 3-5 minutes. Be careful not to overheat, as you want to maintain some of the salad's crispness.

• If you prefer a more uniform warmth, preheat your oven to 300°F (150°C). Spread the salad evenly on a baking sheet and cover with aluminum foil to prevent drying out. Heat for about 10-15 minutes, checking occasionally to ensure it doesn't get too hot.

• For a quick and convenient option, use the microwave. Place the salad in a microwave-safe dish, cover with a microwave-safe lid or plate, and heat on medium power for 1-2 minutes. Stir halfway through to ensure even heating. This method is best if you're in a rush but still want to enjoy the flavors of your kale and brussels sprouts salad.

• If you have an air fryer, set it to 300°F (150°C) and place the salad in the basket. Heat for about 5 minutes, shaking the basket halfway through. This method can help retain some of the salad's crunch while gently warming it.

• For a slightly different twist, consider turning your leftover salad into a warm side dish. Sauté the kale and brussels sprouts in a pan with a bit of olive oil and a splash of lemon juice. Add a handful of parmesan cheese and toasted almonds towards the end for a deliciously warm and nutty flavor.

• Large mixing bowl: To combine the kale and brussels sprouts together.

• Small bowl: For whisking together the olive oil, lemon juice, honey, and minced garlic to make the dressing.

• Whisk: To mix the dressing ingredients thoroughly.

• Chef's knife: For thinly slicing the kale and brussels sprouts.

• Cutting board: To provide a surface for slicing the kale and brussels sprouts.

• Measuring cups: To measure out the kale, brussels sprouts, parmesan cheese, and toasted sliced almonds.

• Measuring spoons: To measure the olive oil, lemon juice, and honey.

• Garlic press: To mince the garlic clove efficiently.

• Salad tongs: To toss the salad ingredients together evenly.

• Grater: To grate the parmesan cheese.

• Serving bowl: To present the salad once it is ready to be served.

Pre-slice the greens: Buy pre-sliced kale and brussels sprouts from the store to save chopping time.

Use a food processor: Quickly shred the brussels sprouts using a food processor with a slicing attachment.

Make the dressing ahead: Prepare the dressing in advance and store it in the fridge for up to a week.

Toast almonds in bulk: Toast a large batch of sliced almonds and store them in an airtight container for future use.

Pre-grated cheese: Use pre-grated parmesan cheese to cut down on prep time.