Get ready to fall in love with the most nutrient-packed, flavor-explosion salad that will make you forget everything you thought you knew about healthy eating! Our Kale and Brussel Sprout Power Salad is not just a meal - it's a culinary revolution that combines superfood greens, crunchy textures, and a tantalizing dressing that will have your taste buds dancing with joy. Whether you're a health enthusiast, a busy professional, or someone looking to add more delicious nutrition to your diet, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 cups kale, chopped
- 2 cups Brussel sprouts, thinly sliced
- 1/2 cup dried cranberries
- 1/4 cup sunflower seeds
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Wash the kale thoroughly under cold running water, then pat dry with clean kitchen towels or paper towels.
- Remove the tough stems from the kale leaves and chop the leaves into bite-sized pieces, placing them in a large mixing bowl.
- Trim the ends of the Brussel sprouts and remove any discolored outer leaves. Thinly slice the Brussel sprouts using a sharp knife or mandoline slicer.
- Add the sliced Brussel sprouts to the bowl with the chopped kale.
- In a separate small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper to create the dressing.
- Pour the dressing over the kale and Brussel sprouts, and massage the greens with your hands for 2-3 minutes to help soften the leaves and incorporate the dressing.
- Sprinkle dried cranberries and sunflower seeds over the salad.
- Toss the salad gently to distribute the ingredients evenly.
- Let the salad sit for 5-10 minutes at room temperature to allow flavors to meld together before serving.
- Taste and adjust seasoning with additional salt and pepper if needed.
Tips
- Massage is Key: When working with kale, don't just toss it - massage the leaves with the dressing. This breaks down the tough fibers, making the kale more tender and helping it absorb flavors more effectively.
- Slice Brussel Sprouts Thin: Use a sharp knife or mandoline to create paper-thin slices. Thinner slices mean more surface area for dressing and a more delicate texture.
- Let It Rest: Allowing the salad to sit for 5-10 minutes before serving helps the flavors meld together and softens the greens slightly.
- Customize Your Crunch: Feel free to swap sunflower seeds with almonds, pecans, or pumpkin seeds for variety.
- Make Ahead Friendly: This salad actually tastes even better after sitting in the refrigerator for a few hours, making it perfect for meal prep!Pro Tip: For an extra protein boost, add grilled chicken, quinoa, or chickpeas to turn this side salad into a complete meal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 7g
Fat: 18g
Saturated Fat: g
Cholesterol: 0mg
