BRUSSELS SPROUT & KALE SALAD

September 25, 2013

Bacon meets veggies. Maybe this is one step closer to satisfying the meat-loving man + vegetarian/health nut woman couples archetype in the world. (That doesn’t much describe me, but I still dig this salad.)

Brussel Sprout & Kale Salad from Rachel Schultz

BRUSSELS SPROUT & KALE SALAD
Serves 3-4

1/4 cup lemon juice
1 orange, juiced
1/2 cup olive oil
2 tablespoons dijon mustard
1 clove garlic, minced
12 ounces brussel sprouts
2 bunches kale, de-stemed
1 cup bacon, crumbled (optional)
1/3 cup almonds
1 cup parmesan cheese, shredded
1/2 cup dried cranberries
Salt & pepper

To make dressing, whisk together lemon juice, orange juice, olive oil, dijon mustard, and garlic in a small bowl. Season with salt and pepper.

Brussel Sprout & Kale Salad from Rachel Schultz

Place kale and brussels sprouts into food processor and pulse until shredded. Remove from food processor and transfer to a large bowl. Mix in bacon, almonds, parmesan, and cranberries. Toss with dressing.

Brussel Sprout & Kale Salad from Rachel Schultz

5.0 from 1 reviews
BRUSSELS SPROUT & KALE SALAD
 
Author:
Serves: 3-4
Ingredients
  • ¼ cup lemon juice
  • 1 orange, juiced
  • ½ cup olive oil
  • 2 tablespoons dijon mustard
  • 1 clove garlic, minced
  • 12 ounces brussels sprouts
  • 2 bunches kale, de-stemed
  • 1 cup bacon, crumbled (optional)
  • ⅓ cup almonds
  • 1 cup parmesan cheese, shredded
  • ½ cup dried cranberries
  • Salt & pepper
Instructions
  1. To make dressing, whisk together lemon juice, orange juice, olive oil, dijon mustard, and garlic in a small bowl. Season with salt and pepper.
  2. Place kale and brussels sprouts into food processor and pulse until shredded.
  3. Remove from food processor and transfer to a large bowl.
  4. Mix in bacon, almonds, parmesan, and cranberries. Toss with dressing.

Adapted from Epicurious.

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Comments

  • Diane

    I like your recipes. Everyone here is all of a sudden interested in Kale so will give this a try and some of your others like the one with the pomegranate and the other with the mango’s….diane again

  • Debbie Moore

    Use this recipe but exclude the lemon and orange juice and the mustard and cheese and eat it warm. Sauté everything in the olive oil and bacon grease. This is wonderful tasting. Just this girls opinion and taste buds. <3

  • Destiny

    Is this salad best eaten right away or should it / can it sit for a while and still be awesome?

    • Rachel Schultz

      Either!

  • Anna

    Dear Rachel,

    first of all: great website, love it! You trully inspired my to plan my meals ahead.

    Do I get it right, you don´t cook the kale and brussel sprouts at all? Never tried them raw, how do they taste?

  • melissa

    HMMM! THIS LOOKS YUMMY! any ideas what i could change up the brussel sprouts with? Hubby really dislikes them!

    • Rachel Schultz

      Traditional romaine would be fine.

      xo
      rach

  • Sarah

    How much bacon yields a cup and a half? Any ideas?

    • Rachel Schultz

      About 6 slices.
      xo
      rach

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