8-10 oz. kale, large veins removed and chopped
4-6 oz. Brussels sprouts, shaved and any too crunchy pieces discarded
2 oz. fresh cranberries, chopped
1/3 cup sliced almonds
1/4 cup shaved Parmesan cheese
For the dressing:
1 1/2 cups mayo
1 tablespoon dijon mustard
juice from 1/2 lemon
big pinch of sugar
salt and pepper to taste
You can prep most of the vegetables the day before if you like, but for me this was the one dish that I prepared from start to finish the day of our meal. It doesn’t take long to come together. Plus sometimes I like having a good chopping, shaving, etc. job right in the middle of frantically trying to figure out if a turkey is cooked through of if we have enough wine. There’s just something therapeutic about chopping.
I do recommend mixing the dressing over the salad and topping with the Parmesan cheese just an hour or so before serving. This keeps the kale and Brussels crunchy (in a good way!). You don’t want to mix this together the day before. Also the cranberries will begin to transfuse their red color throughout the dressing, so you could end up with a pale pink salad if you mix too soon. Although, this year that would have matched our table nicely even if it would have looked a bit unappetizing.
Credits // Author: Emma Chapman. Photography: Collin Dupree and Emma Chapman. Photos edited with A Beautiful Mess actions.
28 Comments
Mmm…looks healthy and yummy. I am amazed at the iron content of kale.
on a less healthy note…I am anticipating a post from Laura about a possible candy house she is planning this year. I was intrigued with her candy house (and experience) from last year. I am planning some ideas for my kids and I. You prob couldn’t post enough about candy houses with me at least (what she is working on, cute nontrad candy houses, competitions, her past candy houses that she has made, sources for unique candies, etc.)
Um. This looks amazing. Definitely making this!!
That looks so delicious, thank you for this recipe!
https://www.makeandmess.com/
This looks amazing!
This looks delicious! I love brussel sprouts in salads. ♡♡
xoxoBella | http://xoxobella.com
The looks so delicious! I am defiantly going to try and make this! And that amazing dress again, I love it!! ♥ ♥
http://sprinkleofroses.blogspot.co.uk/
This might be what I make this year for our family Thanksgiving. I always try to bring the healthy option to offset all the dressing and casseroles (which I eat a ton of..no judgement hear.) It looks delicious!
Seems so delicous!
I love to inovate in salad recipes. This keeps me healthy and happy haha
🙂
xo, Deborah
http://www.loveandeverythingblog.com
This looks delicious–adding it to the must try list.
Also, saw this vid and thought of you guys and your Pumpkin Spice Latte playlist: It’s pretty funny:
https://youtu.be/7xvaWZhpykU
Looks so good! http://www.hannamarielei.com
OMG I am totally making this tonight!!! AND I am totally obsessed with your blog!! 🙂
This looks so good and I love that it’s festive. Kale salads are one of my favorites 🙂
This looks absolutely devine! I will most surely make and consume this.
This salad looks amazing! I wish I was eating it for lunch right now!
Paige
http://thehappyflammily.com
I always get so intimidated by kale. I don’t know why! It always looks so delicious when you make recipes with it. I might just have to give this a shot!
ove,
Julie @ http://www.xfallenmoon.com
Looks delicious! Almost as delicious as that dress!
♥ Heather
Where is that precious dress from, though?
This looks so yummy…especially the creamy kale part :).
http://www.throughmyowneyes.com
Looks absolutely delicious! Love kale salads 😀
How do you shave your brussels sprouts? With a grater?
love all the ingredients
going to try but cut WAY back on the dressing Thanks !!
Lawd have mercay.
What a great salad for fall! Love it!
I’ve been making a similar salad and there is a great twist on the dressing for those of us who (unfortunately) can’t eat mayo. Not that it makes any difference to me but this dressing is also Paleo. Combine in a jar 2 tbsp of fresh lemon juice, 1 tbsp of dijon mustard, 1 tsp honey (more if you like it sweeter), 2 tsp of minced french shallot, 1 minced garlic clove and half cup of olive/coconut/avocado oil (your preference) and shake the hell out of it. You can adjust quantities as needed. Goes down a treat and I’ve dressed the whole salad and still eaten dressed leftover a day or two later. That’s the beauty of a salad made of tough leaves, I guess. Hope this helps any mayo haters among us 🙂
Loving this kale salad as kale is hands down one of my favorite leafy greens! Will definitely be using this recipe this Thanksgiving! Thanks!
Rae | Love from Berlin
This sounds amazing! I love salads that fit the different seasons we’re in.
I bought a bunch of brussels sprouts on the stalk recently and this recipe inspired me to do something other than just roast them, which is my usual go-to. This was amazing and delicious. I adapted slightly based on what I had on hand (dried cranberries instead of fresh, and no kale) and I expedited things by throwing the sprouts in a food processor. What a wonderful way to prepare brussels sprouts; I’ll definitely make this again!
I just wanted to say that I made this recipe for our family Thanksgiving, and it was AMAZING! Even people who didn’t like the individual ingredients in it, liked this salad 🙂 The flavors all blend together so well, and it was great to have something green on the table besides the green bean casserole. I will definitely be making this for Thanksgivings (and Christmases!) to come 🙂