If you’re on the lookout for a salad that’s as vibrant and flavorful as it is nutritious, you are absolutely going to adore this Shredded Kale and Brussels Sprouts Salad Recipe. It’s a delightful medley of crisp, finely shredded kale and Brussels sprouts that combines crunchy almonds, tangy mandarin oranges, and the savory richness of Pecorino Romano cheese. This salad is not just a simple side dish but a celebration of fresh textures and bright flavors that can easily become your new favorite go-to for any season. Whether for a light lunch or a stunning dinner side, this recipe brings freshness and balance in every bite.
Ingredients You’ll Need
Gathering these simple yet essential ingredients will set you up for success. Each one plays a crucial role, from adding crunch and color to infusing the salad with a perfect harmony of sweet, tangy, and salty notes.
- Kale: Using a small bunch without stems and finely chopped ensures tenderness and easy eating without losing any green goodness.
- Brussels sprouts: Trimmed and shredded finely to match the kale for consistent texture and a mild, nutty flavor.
- Slivered almonds: Provide a satisfying crunch that contrasts perfectly with the soft cheese and juicy oranges.
- Red onion: A half small one, finely chopped for a sharp and slightly sweet bite that wakes up the palate.
- Pecorino Romano cheese: Freshly grated for that salty, tangy richness that lifts every forkful.
- Mandarin oranges: Peeled and segmented to deliver juicy bursts of citrus sweetness.
- Lemon juice: Adds bright acidity to balance the salad’s flavors and tenderize the greens.
- Honey: Just a touch introduces a gentle sweetness that complements the tart and savory elements.
- Olive oil: Extra virgin is best here, creating a luscious dressing that brings everything together smoothly.
- Salt & pepper: Essential seasonings to ensure each ingredient shines.
How to Make Shredded Kale and Brussels Sprouts Salad Recipe
Step 1: Prepare and Toss the Greens
Begin by whisking together lemon juice, honey, olive oil, salt, and pepper to create a bright, balanced dressing. Then, add the finely chopped kale and Brussels sprouts to a large salad bowl. Toss them vigorously with the dressing, which will soften the kale beautifully, making the greens more tender and flavorful. This step is key as it transforms these hearty vegetables from tough to totally enjoyable, so take your time tossing!
Step 2: Add the Flavorful Mix-Ins
Next, gently fold in the slivered almonds, chopped red onion, grated Pecorino Romano cheese, and mandarin orange segments. Mix just enough to combine without bruising the oranges. This combination creates such an exciting interplay of textures and tastes — the creamy cheese, crisp nuts, and juicy fruit harmonize perfectly.
How to Serve Shredded Kale and Brussels Sprouts Salad Recipe
Garnishes
To make this salad extra special, try sprinkling a few toasted almond slivers on top for an added crunch boost. A light drizzle of extra virgin olive oil right before serving can also give a glossy finish and an extra layer of richness to each bite.
Side Dishes
This salad pairs beautifully with grilled chicken or fish for a light, nutrient-packed meal. It also works wonderfully alongside roasted root vegetables or as a fresh counterpoint to rich comfort foods like lasagna or creamy pastas.
Creative Ways to Present
For a charming presentation, serve this salad in individual glass bowls so the vibrant colors and textures are on full display. You can also mound it on rustic wooden boards accompanied by crusty bread and a selection of cheeses for a casual, shareable feast that friends and family will love.
Make Ahead and Storage
Storing Leftovers
You can store leftover Shredded Kale and Brussels Sprouts Salad Recipe in an airtight container in the refrigerator for up to two days. The flavors actually deepen as it rests, though the salad is best enjoyed within this timeframe for optimal freshness and crunch.
Freezing
This salad is not ideal for freezing due to its fresh, crunchy ingredients and citrus elements that lose texture and flavor with freezing. It’s best to prepare fresh when possible to preserve the delightful texture and bright taste.
Reheating
Because this is a fresh raw salad, reheating isn’t recommended. If you want to enjoy it warm, try tossing the kale and Brussels sprouts with the dressing and lightly sautéing for a warm side dish variation, but reserve the cheese and orange segments for adding after heating.
FAQs
Can I substitute another cheese for Pecorino Romano?
Absolutely! Parmesan is a wonderful substitute if you want something milder but still savory. Just keep the cheese freshly grated for the best melt and flavor.
Is it necessary to finely shred the Brussels sprouts?
Yes, finely shredding helps the Brussels sprouts blend perfectly with the kale and makes the salad easier to eat. Larger pieces can taste overpowering and harder to chew.
Can I make this salad vegan?
Definitely. Simply leave out the Pecorino Romano and replace honey with maple syrup or agave nectar to keep it vegan-friendly while maintaining the essential sweet balance.
What is the best way to clean kale and Brussels sprouts?
Rinse them thoroughly under cold water and spin dry if you have a salad spinner. For kale, removing stems before chopping ensures tenderness, and trimming Brussels sprouts helps remove any dirt or damaged leaves.
Can I add other fruits or nuts?
Yes! Feel free to experiment with dried cranberries, pomegranate seeds, or even walnuts or pecans to customize the texture and flavor to your liking.
Final Thoughts
This Shredded Kale and Brussels Sprouts Salad Recipe is truly a celebration of fresh, bold flavors and satisfying textures that will brighten any meal. Its ease of preparation and versatility make it a must-try for anyone who loves healthy, delicious food. I can’t wait for you to enjoy this vibrant salad as much as I do – once you do, it may well become a staple in your kitchen too!
Print
Shredded Kale and Brussels Sprouts Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and nutritious shredded kale and Brussels sprouts salad tossed with a tangy honey-lemon dressing, topped with crunchy slivered almonds, sharp Pecorino Romano cheese, and sweet mandarin orange segments for a perfect balance of flavors and textures. Ideal for a light lunch or as a refreshing side dish.
Ingredients
Salad Ingredients
- 1 small bunch kale (stems removed & leaves chopped finely)
- 2 dozen Brussels sprouts (trimmed & chopped finely)
- 1/2 cup slivered almonds
- 1/2 small red onion (chopped finely)
- 1 cup freshly grated Pecorino Romano cheese
- 1–2 mandarin oranges (peeled & segmented)
Dressing
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 3 tablespoons olive oil
- Salt & pepper (to taste)
Instructions
- Prepare the dressing: In a small bowl, whisk together the lemon juice, honey, olive oil, salt, and pepper until well combined. Set aside.
- Prepare the greens: Remove stems from kale and chop leaves finely. Trim and finely chop Brussels sprouts. Place both into a large salad bowl. Pour the dressing over the greens and toss thoroughly to help soften the kale.
- Add remaining ingredients: Finely chop the red onion, peel and segment the mandarin oranges. Add these along with the slivered almonds and freshly grated Pecorino Romano cheese to the salad bowl. Toss gently to combine all ingredients evenly without bruising the citrus segments.
Notes
- Adjust dressing ingredients to suit your personal taste preference.
- Letting the kale sit with the dressing helps soften it, making it more enjoyable to eat raw.
- For added texture, toast the slivered almonds lightly before adding them to the salad.
- This salad can be prepared ahead and refrigerated for a few hours; flavors meld beautifully over time.
- Substitute Pecorino Romano with Parmesan for a milder cheese flavor if desired.
