How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days. The only ingredient that will not be the sliced almonds. If you plan to eat this over a few days, add only a small amount to your salad. If you're preparing this for a gathering, add the sliced almonds just before serving so they don't become too soft.

Can I make this Kale Brussels salad ahead of time?

Of course! Brussels sprouts and kale are hearty vegetables that can be prepared ahead. Add the remaining ingredients just before serving for the best texture and color. If you wish to keep it longer, make the salad and dressing, but do not dress the salad. Store the dressing and greens separately in airtight containers in the refrigerator for up to 3 days. When ready to serve, let the dressing come to room temperature and then shake well. Dress salad according to the recipe.

Should I toast the sliced almonds?

I opted to skip this step, but you definitely can toast the sliced almonds. Toasting brings out the natural oils in the nuts, intensifying their nutty flavor and aroma.

Kale Brussels Salad

Ingredients

Units Scale

1 bunch Tuscan Kale, ~1 pound
1 pound Brussels sprouts, finely shredded
1/4 cup shredded carrots
1/4 celery, diced
1/2 cup golden raisins
1/2 cup shredded Parmesan cheese
1/2 cup sliced almonds
Lemon Vinaigrette – the full recipe

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Instructions

Prepare the kale: Wash and rinse the kale leaves under cold running water, and then dry them thoroughly in a salad spinner. Use a sharp knife to remove the stems and slice the kale leaves thinly. Place them in a large bowl.

Shave the Brussels sprouts. Rinse the Brussels sprouts under cold running water using a colander, then dry them and remove their outermost leaves. Place them in a food processor fitted with the slicing blade. Switch on the machine and feed the Brussels sprouts into the tube. Once shaved, transfer the Brussels sprouts from the food processor into the salad bowl with the kale.

Make the dressing: In a small bowl or jar, whisk together the Lemon Vinaigrette ingredients: olive oil, fresh lemon juice, Dijon mustard, garlic, and pepper. Shake or whisk until well combined.

Toss the salad. In a large mixing bowl, combine the kale, shredded Brussels sprouts, shredded Parmesan, sliced almonds, and golden raisins.

Massage: Pour the dressing evenly over the salad. Toss well to coat, using tongs to help massage the dressing into the kale and Brussels sprouts.

Let it rest: for best flavor and texture, let the salad sit for 10–15 minutes before serving. This allows the dressing to soak in and the greens to soften further.

Serve and enjoy! Serve chilled or at room temperature. This salad also holds up well for meal prep and can be stored in the fridge for up to 3 days.

Author: Amy's Nutrition Kitchen
Prep Time: 10
Category: Salads