How do I store leftovers?

Leftover Brussels salad can be stored it in an airtight container in the refrigerator for 2-3 days. The salad will wilt and have a more slaw-like texture. Note: the apple will brown, so cranberry is better for make-ahead, or simply add the apple on just before serving.

Can I make this Shaved Brussels Sprouts and Kale Salad ahead of time?

Of course! Brussels sprouts and kale are hearty vegetables and can be fully made and dressed 4 hours before serving. Add the apple, and nuts just before serving for the best texture and color. If you wish to keep 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.

What are some variations to try?

Adjusting a recipe to fit your taste buds is one of the best parts of cooking! While I think this salad is delicious as is, there are a number of ways to change up this simple recipe. Here are a few ideas: Substitute Cabbage : Cabbage is in the same family as Brussels sprouts and kale so it's a perfect addition or substitution. Thinly slice red, green, savoy, or Napa cabbage and add to the salad. Substitute Other Fruits: While I recommend either adding in apples or cranberries (or both!), feel free to add in thin slices or cubes of pear or raisins for added sweetness. When in season pomegranate arils are lovely in this salad. Substitute Different Cheese : While I love the nutty flavor of Parmesan, creamy goat or tangy feta would be wonderful in this recipe as well.

Can I make this dish more hearty?

You certainly could make this dish more hearty! Here are a couple of ways to make this dish more complete: Chicken : Top this salad with leftover baked chicken breast or shredded rotisserie chicken for a low-carb, protein-packed meal. Sweet potatoes : For added sweetness and a touch of healthy carbs, add cubes of roasted sweet potato to make a complete meal. Canned fish : Canned or smoked fish is an easy way to add healthy omega-3s and protein. Hard-boiled eggs : Hard boil some eggs, break up, and toss in with the salad. Feel free to add in an extra tablespoon of dressing if too dry. Beans : Adding in cannellini or navy beans would be a delicious creamy addition while adding in extra protein. We also love adding crispy roasted chickpeas to salads like this!

The Best Shaved Brussels Sprouts Salad

Description

This Kale and Shaved Brussels Sprouts Salad has fresh crunchy apple and a bold lemon vinaigrette with garlic and Parmesan cheese. So if you never thought you could eat raw Brussels sprouts, think again! They are surprisingly delicious when finely sliced or shaved thin and made into a healthy and festive slaw. Serve it for a 20-minute side dish for the holidays or any fall or winter meal.

Ingredients

Scale

1 pound Brussels sprouts
1 clove garlic, finely minced or grated with a micro plane grater
1/2 cup extra-virgin olive oil
3 tablespoons lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups finely shredded Tuscan or lacinato kale leaves, stems removed* See Ingredient Note
1 cup shredded Parmesan cheese or Pecorino Romano
1 small apple, diced or 1/2 cup dried cranberries
1/2 cup toasted sliced almonds or another toasted chopped nut of choice* See Tip

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Instructions

Trim stem end of each Brussels sprout. Remove any loose outer leaves or those with black spots, signs of mildew or pests.
Set up food processor with slicing blade. Turn on motor and drop Brussels sprouts through the feed tube to thinly slice. Alternatively slice as thinly as possible with a sharp Chef’s knife.
Combine garlic, olive oil, lemon juice, mustard, salt and pepper in a large bowl and whisk to combine.
Add in Brussels sprouts and kale and toss to combine. Before serving, add on cheese, apple or cranberry, and nuts and toss to coat.

Notes

Kale

Tuscan Kale also known as Lacinato Kale or Dinosaur kale has long narrow oval shaped leaves with deep savoyed texture. The stems are more woody and should be removed. Simply grasp the stem and run your hands up the stem, tearing the leaf away as you go. Wash and chop the kale leaves. Chop the stems and reserve them for another use. Another variety of kale, such as curly kale, can be substituted.

To Toast Nuts

Heat oven to 350 degrees. Spread nuts on a rimmed baking sheet. Toast until lightly browned and fragrant, 6 to 8 minutes.

Make Ahead

In step 4 toss the Brussels sprouts and kale with the dressing. If not serving immediately, chill up to 4 hours. Then before serving toss with cheese, apple or cranberry and the nuts. Toss to coat.

Prep Time: 20
Category: Side Dish
Method: No Cook
Cuisine: American

Nutrition

Serving Size: 1 1/2 cups
Calories: 290
Sugar: 7 g
Fat: 24 g
Carbohydrates: 15 g
Fiber: 5 g
Protein: 7 g