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
Scale
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.
