Imagine a salad so packed with nutrition and flavor that it transforms your perception of healthy eating from boring to absolutely irresistible! This Brussels Sprout and Kale Salad with Pecorino and Almonds is not just a dish—it's a culinary revelation that combines crisp textures, rich nutty undertones, and a tangy dressing that will make your taste buds dance with excitement. Perfect for health-conscious food lovers and gourmet enthusiasts alike, this recipe proves that nutritious can be incredibly delicious.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups Brussels sprouts, shredded
- 2 cups kale, chopped
- 1/4 cup pecorino cheese, grated
- 1/4 cup almonds, sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Prepare the Brussels sprouts by washing them thoroughly, trimming off the stem ends, and using a sharp knife or mandoline to finely shred them into thin, delicate slices.
- Wash the kale leaves carefully, remove the tough central stems, and chop the leaves into bite-sized pieces using a sharp knife.
- In a large mixing bowl, combine the shredded Brussels sprouts and chopped kale, creating a vibrant green base for the salad.
- Toast the sliced almonds in a dry skillet over medium heat, stirring frequently to prevent burning, until they become golden brown and fragrant (approximately 3-4 minutes). Remove from heat and let cool.
- Create the dressing by whisking together olive oil, balsamic vinegar, salt, and freshly ground black pepper in a small bowl until well combined.
- Pour the dressing over the Brussels sprouts and kale, then toss thoroughly to ensure every leaf is evenly coated.
- Sprinkle the toasted almonds and grated pecorino cheese over the salad, gently mixing to distribute them evenly.
- Let the salad sit for 5-10 minutes to allow the flavors to meld and the dressing to slightly soften the kale and Brussels sprouts.
- Serve chilled or at room temperature, garnishing with additional pecorino or almonds if desired.
Tips
- Slice Brussels sprouts and chop kale as thinly as possible to ensure maximum flavor absorption and a delicate texture.
- Always toast nuts just before adding them to the salad to enhance their flavor and maintain their crunch.
- Let the salad rest for 5-10 minutes after dressing to allow the flavors to meld and the greens to slightly soften.
- Use fresh, high-quality ingredients—especially the pecorino cheese and balsamic vinegar—to elevate the overall taste.
- For extra protein, consider adding grilled chicken or chickpeas to make this salad a complete meal.
- If you prefer a milder flavor, massage the kale with a bit of olive oil before mixing to reduce its natural bitterness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 10g
Protein: 8g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 10mg
