Kale & Brussels Sprout Salad

Wednesday, January 15, 2014
Okay, so this isn't technically my invention -- I first saw this on Nancy Fuller's Farmhouse Rules program. I was hooked on the thought of this combination of flavors. I did some research and found very similar recipes from bon appetit and Epicurious. I took those recipes, put my own twist (lowering carbs) and came up with a salad that is YUM!!

Kale & Brussels Sprout Salad

1/4 cup extra virgin olive oil
3 Tbsp fresh lemon juice (about the juice of 1 lemon)
1 tsp Dijon mustard
1 small garlic clove, finely minced
1/4 tsp sea salt
Freshly ground black pepper

1 large bunches of kale, center stem discarded, leaves thinly sliced
1 lb Brussels sprouts, trimmed, finely grated or shredded with a knife
1/2 small onion, thinly sliced
1/2 cup shaved Parmesan
1/2 cup pine nuts, toasted

In a pint-sized canning jar, combine all the dressing ingredients and shake well to create an emulsion. Set aside and allow to sit and develop flavors.

In a food processor fitted with a slicing blade, shred the Brussels sprouts (you can also do this by hand with a knife, if you prefer). Chiffonade the kale and add to sprouts. Thinly slice onion and add to sprouts and kale combination. When ready to serve, toss Parmesan and pine nuts into shredded vegetables and toss well with dressing. Let the salad sit for 10 minutes before serving to allow the dressing to permeate the greens. Serves 8. Each serving 171 calories, 9.4g carbs, 3g fiber = 6.4g net carbs.

P.S. A fellow blogger, Cathy from Wives with Knives, whom I have followed for years beat me at making her own version of this salad -- it looks FABULOUS and I encourage you to give it a try too.


  1. Maria said...:

    This looks so good, I've been seeing different shredded brussels sprout dishes and have been wanting to try some too!!! Your salad looks delicious!

  1. How can this salad sound so nasty but look so yummy?! Lol thanks for sharing. God Bless :)

  1. Cathy said...:

    This has become on of my favorite salads and could have it for lunch every day. Love that it is healthy on top of being so delicious. Thanks so much for the link, Gail. I'm going to benefit from all your wonderful recipes as I cut back on carbs this year. That's my goal along with faithfully going to a water aerobics class 3-4 times a week. Wish me luck!

Post a Comment

I ALWAYS enjoy reading your comments -- thank-you for taking the time to leave one.