We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. And it’s so easy to make at home! Read more about our affiliate linking policy. This is a great make-ahead dish because several of the components can be prepared at least one day in advance. Toss salad until coated in vinaigrette and let sit in fridge for at least 4 hours or overnight. Please do not use our photos without prior written permission. We're six sisters that love to make things! Step 3: Pour over kale mixture and toss to coat evenly. Make the dressing three days in advance. Healthy (AND Yummy!) Remove to paper towels with a slotted spoon; reserve drippings in pan. See below for ideas on swaps and substitutions. Toast and chop the nuts a week in advance. Drain on a paper towel-lined plate. Go for it! Transfer to a cutting board to cool then roughly chop. 1 pound Brussels sprouts, wilted outer leaves peeled off and discarded, 1 pound fresh kale, about 1 large bunch, rinsed and patted dry. Spread pecans out over a baking sheet in a single layer. With toasted nuts, dried fruit, crispy bacon, and a sweet and tangy vinaigrette, this salad can stand proudly on its own—or right alongside your holiday show-stoppers. Shred or chop the brussel sprouts and kale as thinly as possible. With toasted nuts, dried fruit, crispy bacon, and a sweet and tangy vinaigrette, this salad can stand proudly on its own—or right alongside your holiday show-stoppers. Mix until well coated and let sit at room temperature 10 to 30 minutes (refrigerate if longer). After a couple of days, the dressed salad, though wilted, will still be delicious. Salad doesn’t always get the glory it’s due, but that’s not the case here. salt, and a pinch of pepper in a small bowl. 3 Prepare the Brussels sprouts and kale: Trim off the bottom of the Brussels sprouts and cut them in half, lengthwise. Step 1: In a medium bowl, mix together kale, brussels sprouts, craisins and almonds. Salad doesn’t always get the glory it’s due, but that’s not the case here. Toasted almond chunks and shreds of pecorino cheese make the salad feel indulgent. That’s fine, too. That’s fine, too. ;-), http://www.sixcleversisters.com/privacy-policy/. You’ll just need 4 basic ingredients for the salad: brussel sprouts, kale, craisins, and pecans. Shred the kale and Brussels sprouts and store them in an airtight container in the fridge the day before you want to serve the salad. 2 Toast the pecans: Preheat the oven to 350°F. Transfer to a serving dish and garnish with the remaining pecans, bacon, and cranberries. You want them to be like shaved strands. Remove the kale leaves from their stems and, using a knife, thinly slice the leaves into strips. Once all of the ingredients are combined, you still have time on your side. Whether you follow this recipe exactly or put your own spin on it, you’ll end up with a hearty salad with great texture and an exciting combination of flavors. on Amazon. Check out this Copycat Chick-fil-A Watermelon Mint Lemonade! Shred or thinly slice kale and brussel sprouts and put in salad bowl. Please review the Comment Policy. Let sit in fridge for at least 4 hours or overnight. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to email this to a friend (Opens in new window), Click to share on Pinterest (Opens in new window). Directions. Please try again later. I use two kinds of mustard, but if you only have one or the other that’s okay too. Editor’s note: This post was originally published in May 2017. Cool and chop. Christmas Appetizers, 14 Fat-Burning Metabolism-Boosting Smoothie Recipes to Help Shed Those Extra Pounds - Six Clever Sisters, 12 Fresh Spring Salads Roundup - Six Clever Sisters. Save my name, email, and website in this browser for the next time I comment. Step 4: Garnish with Parmesan cheese and serve. Kalisa has also been gluten-free for over 15 years and loves the challenge of recreating whatever she might be craving. 1 pound Tuscan or curly kale (about 1 large bunch), thick center rib removed, leaves thinly sliced See b… Shred the kale and Brussels sprouts and store them in an airtight container in the fridge the day before you want to serve the salad. Then, with the flat side down, thinly slice the sprouts into shreds. $25.61 5 Assemble and serve: When ready to serve, add most of the pecans, bacon, and cranberries and stir to combine. First time commenting? Did you know you can save this recipe and order the ingredients for. Sorry, our subscription service is unavailable. Into a large bowl, add the Brussels sprouts and kale. Remove to paper towels with a slotted spoon; reserve drippings in pan. The best brussels sprout and kale salad with creamy maple tahini dressing! It actually needs 10 to 30 minutes for the kale to soften and the flavors to combine but, after that, it’s best eaten that same day. on Amazon, See price 5 cups chopped Brussel sprouts 5 cups finely sliced kale 1/2 cup Craisins You can add more or less 3/4 cup pecans Vinaigrette: 3/4 cup white vinegar 1/2 cup sugar 1/2 cup maple syrup do not use pancake syrup 1 teaspoon salt 1 1/2 teaspoons dijon mustard 1/2 cup vegetable oil … The tangy lemon Dijon vinaigrette clings to every shred and balances the boldly flavored greens. The bacon adds a nice salty and savory bite so, if you omit it, use salted nuts to maintain the balance.