If there are two things that I can never seem to get enough of, it is kale and brussels sprouts! I consume them in large amounts almost every day. In fact it’s rare that a day goes by that I don’t have one or the other!
Actually, when I was throwing this salad together it didn’t have brussels sprouts in them, but when I realized I had just bought a Costco sized bag of them, I thought, “why not!” Everything is better with brussels.. right?! (The hubs is so rolling his eyes as he reads this!)
You’ll have to forgive me but I didn’t really do a whole lot of measuring for parts of this! Bottom line is that you can change this around to make this to your liking!
5.0 from 1 reviews
Kale and Brussels Sprouts Salad
Laura: Laura@ Fit Running Mama
Recipe type: Salad
Cuisine: Side/Main Meal
Wonderful and hearty salad that will keep in the fridge for a few days
1 bunch of organic kale
⅓ cup of pomegranate seeds (or you can substitute with dried cranberries)
⅓ cup of raw or toasted pecans or pumpkin seeds
1 heaping cup of thinly sliced brussels sprouts
For the Dressing
2 Tablespoons of white balsamic vinegar
1 Tablespoon of unseasoned rice vinegar
1 Tablespoon of honey
1 teaspoon of sea salt
Mix together all the ingredients of your dressing and set aside
Tear the ribs from the kale into small piece and mix with the sliced brussels sprouts.
Add the dressing and allow the salad to “sit” for about 25 minutes
Toss at least 2-3 times while it sits to ensure that salad is coated evenly.
Top with pomegranate seeds and pecans and toss again.