This salad is loaded with nutrient rich greens and tastes great. It was a huge hit at my last dinner part, so here it is on the blog for you.
I like making the dressing in a large salad serving bowl and then just adding the rest of the ingredients and tossing them all together to dress. This way you don’t have to dirty another container to make the dressing.
Also, feel free to pick your favourite dried fruit and nuts or seeds to add to the salad. Currants, raisins, chopped walnuts, and pecans all work great here.
So start chopping and tossing!
Kale, Radicchio and Brussels Sprout Salad
Prep time
Total time
Author: Penny
Recipe type: Salad
Ingredients
- 1 shallot, minced
- 1 lemon, juiced
- ⅓ cup olive oil
- 2 tablespoons Dijon
- Salt and pepper to taste
- 6 large kale leaves, stems removed and thinly sliced into strips
- ½ head radicchio, thinly sliced
- 10 Brussels sprouts, thinly sliced (you can use a food processor)
- ¼ cup pine nuts, toasted
- ⅓ cup dried cranberries
- ⅓ cup Parmesan cheese, grated
Instructions
- In a large salad bowl, combine the salad dressing ingredients (shallot, lemon juice, olive oil, Dijon and salt and pepper) and whisk to combine.
- Add the kale, radicchio and Brussel sprouts to the dressing about 10 to 15 minutes before serving the salad and toss to combine. When ready to serve, add the rest of the ingredients and serve immediately.
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