Our friend Rachel originally made this salad for “Friendsgiving” Dinner. Even the pickiest of eaters who claim to not like brussels sprouts and kale cleaned their plates. I was immediately obsessed with this delicious salad, not only for the taste but also for it’s combination of superfoods that please the pickiest of palates.
Another fabulous part of this salad is it keeps so well, even after dressed, as the kale softens slightly and the flavors blend. This salad has become a weekly staple for me adapted from Bon Appétit to make it a part of an easy weeknight dinner.
PREP TIME: 10 MINUTES
- 2 large pieces of kale
- 8-10 brussels sprouts
- handful of raw almonds with skin
- handful of dried pomegranates (pomegranates arils or fresh raspberries work just as well!)
- handful of shaved parmesan cheese
- oil for toasting almonds
- “Annie’s Green Goddess” salad dressing
- Add ~1 tbsp of your oil of choice to a small skillet on med-high heat. I use sesame oil, as I think it adds great flavor to the almonds. Toss in the almonds and coat with the oil. Stir constantly until golden brown.
- Wash and gently massage kale if desired. Finely chop kale, removing the stem. Place in large bowl.
- Wash, cut off ends and halve brussels sprouts. Place in food processor or chop as finely as possible. I have noticed that the shredded brussels sprouts almost add a creamy consistency. Place in large bowl with kale.
- Transfer cooled nuts to a paper towel or kitchen towel and sprinkle with sea salt.
- Add dried pomegranates (the market was out of pomegranates arils which was my first choice so I opted for dried), parmesan cheese and almonds to bowl.
- Add dressing as desired. The original dressing is great but I have had a serious obsession with “Annie’s Green Goddess” dressing recently and it is perfect for the times when making a homemade dressing just sounds out of the question!
The original dressing is a fabulous dressing for not only this salad but for all salads but can easily be substituted for whatever you may be craving. When I make the original dressing, I generally make a bigger batch and store it in a mason jar in the fridge for easy use!