Kale And Brussel Sprouts Salad (Paleo, Whole30, Vegan)

The salad season is slowly coming to an end here in Australia, but before it’s officially soup weather, I will share this quick and yummy Kale And Brussel Sprout Salad (Paleo, Whole30, Vegan) with you. Because it’s too good not to share. It’s a perfect side to any BBQ or it can be combined with chicken or halloumi for a light lunch. And as usual with my salads, there is warm vegetable in this one as well, so it’s not as cooling as veggie salads can sometimes be. So not that bad even for the slightly cooler weather. And did I mention it’s really yummy?



 

Kale And Brussel Sprouts Salad (Paleo, Whole30, Vegan)

Kale And Brussel Sprouts Salad (Paleo, Whole30, Vegan)
 
Prep time
Cook time
Total time
 
The salad season is slowly coming to and end here in Australia, but before it's officially soup weather, I will share this quick and yummy Kale And Brussel Sprouts Salad (Paleo, Whole30, Vegan) with you. It's the perfect side to any BBQ or light lunch when combined with your favourite protein.
Serves: 4
Ingredients
  • 1 bunch of kale
  • 400g Brussel sprouts
  • Spices for the sprouts - pinch of smoked paprika, pinch of garlic powder, pinch of cumin, salt and pepper
  • Oil for cooking
  • 2 apples
  • 4 tbsp evoo (extra virgin olive oil)
  • 4 tbsp fresh lemon juice
  • 2 tbsp Dijon mustard
  • 1 tsp mixed dried herbs
  • Pinch of salt and pepper
  • ½ cup roasted almonds
Instructions
  1. Peel the first outer layer of the sprouts, cut the hard end bit of and then cut them in half.
  2. I like to blanch the Brussel sprouts slightly before roasting or frying, because I think it takes possible bitterness away and they don't end up dry and generally taste better. If you'd like to skip this step and go straight into roasting them, that's fine too. If you're blanching the Brussels sprouts first, place a pot with water over high heat and a pinch of salt and bring it to boil. Once the water starts boiling toss in the Brussel sprouts. Blanch them for about 5 minutes and then strain the water.
  3. In a large bowl toss the Brussel sprouts with the spices and about a ½ tbsp of oil. Then place the Brussel sprouts either into an air-fryer for about 10 minutes on 200 C or into the oven. If you're using the oven, I recommend turning the temperature really high, so the Brussel sprouts get nice and crispy. Toss the sprouts around half way through of the frying / roasting, so they are evenly done.
  4. In a small bowl mix the extra virgin olive oil, lemon juice, Dijon mustard, 1 tsp of dried herbs and pinch of salt and pepper to create the vinaigrette.
  5. Wash the kale and chop it up. Don't use the stems as they are quite bitter and hard to digest when raw. Place the kale into a bowl and add the lemon vinaigrette and massage the kale with it. This will take the bitterness out of the kale and it will change the mouthfeel of the kale, which can be quite rough.
  6. Cut the apples into slices.
  7. Add the sliced apples, roasted Brussel sprouts and roasted almonds to the bowl with the kale and mix everything together.
  8. Serve at room temperature and store in the fridge for up to 3 days.

 

Kale And Brussel Sprouts Salad (Paleo, Whole30, Vegan)

 

 


Kale And Brussel Sprouts Salad (Paleo, Whole30, Vegan)

Don’t forget to check out my other salads and side dishes.

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