Categories: Recipes

Recipe: Shredded Brussels Sprout and Kale Salad

by Jessie Beyer - Wednesday, February 28, 2018

Shredded Brussels Sprout and Kale Salad

Brussels Sprouts and Kale are hardy vegetables when it comes to surviving the winter growing season. We love to use them in salads during cooler months because they are delicious and nutritious – and in season! This winter salad is perfect if you’re looking for a quick and easy veggie dish to accompany dinner.

1 pound Brussels sprouts, thinly sliced
1 bunch Tuscan kale, stems removed and finely chopped
1 cup shredded and chopped carrot
1/2 cup pomegranate seeds
1 avocado, diced
1 cup candied walnuts or pecans, chopped

1 lemon, juiced
1-2 tablespoons red wine vinegar
1/3 cup olive oil
2-3 large shallots, minced
4 cloves garlic, minced
salt + pepper

In a large bowl toss together the Brussels sprouts, chopped kale, carrots, pomegranate seeds, avocado and walnuts. Set aside.

Place the lemon juice, red wine vinegar and olive oil in a small bowl.

Whisk until fully incorporated. Add the minced shallots, garlic and salt and pepper and whisk once more to combine.

Pour desired amount of the dressing over the salad and gently toss to coat.


*Recipe adapted from the Forked Spoon

Jessie Beyer - Originally from the suburbs of Washington, D.C., Jessie headed west for college and never looked back. She earned a Journalism and Technical Communications degree from Colorado State University, and has since worked in a variety of industries including radio, sustainability, and wine tourism. Jessie combines her passion for travel, cycling, and storytelling to help people understand the unique power of exploring the world from the seat of a bike. A self-proclaimed travel junkie, Jessie has found herself on many extended adventures. She spent 2015 exploring many corners of the world including tramping through New Zealand's mountains, cycling through Europe, and hitching a boat ride down the Mekong river from Laos into Thailand. At home in Colorado you'll likely find her singing her way up mountain trails, talking to strangers, and seeking restaurants with patios and Spanish wines.

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