Amidst the festivities of two Thanksgivings, Christmas Day Dinner, New Year’s Eve, and a couple of birthday gatherings, and most recently Easter, one dish has become the unsung hero of our table – the irresistible Brussel Sprout and Kale Salad.
A bright alternative to heavy sides, this hearty kale salad recipe has not only graced our holiday feasts but has become a Sunday tradition, assuming I have the essential Brussels and kale on hand. It’s a culinary triumph that even Brussels sprout skeptics at our gatherings have fallen head over heels for.
Thanksgiving Celebrations:
Speaking of gatherings, our Thanksgiving last year unfolded in the sunny warmth of North Carolina. Both of our celebrations, one in MN and the other in NC, were marked by a dual effort in creating a memorable feast.
After introducing this salad to my family in MN, it became an instant hit, and I was honored to recreate it for our family in NC. The reception was nothing short of heartwarming – everyone loved it!
And the love for this salad didn’t stop there. Fast forward to Easter celebrations, and there it was again, making its appearance, much to everyone’s delight. It seems this salad keeps making the rounds, so it’s about time I share this amazing recipe with all of you!
Family, Beaches, and Gratitude:
The trip to North Carolina was more than just a culinary adventure; it was a gift for my mom, who navigates the challenges of travel. She did GREAT!
Accompanying her to visit my brother and his family was a precious experience. My brother’s new home, nestled not far from the beach, became the backdrop for our Thanksgiving celebrations. The warm sun, the sound of waves, and the joy of running along the beach every morning created magical moments that will linger in my memories. We can not wait to go back!
Despite the challenges of travel, my mom was overjoyed to reunite with all her granddaughters, who made the journey from locations all over the US ~ Texas, Washington DC, New York, and California. We enjoyed making more memories and spending time with family. The blend of family, delicious meals, and morning runs by the ocean made this Thanksgiving truly special.
Easter at Home With More Family:
Our Easter festivities burst into life on Thursday with the arrival of family from both South Dakota and North Dakota this time. The house was bustling ever since, filled with the laughter of 6 great nieces and nephews and also 3 furry companions.
It’s safe to say, chaos found its way into every corner, but oh, what delightful chaos it is! 😄 Amidst the whirlwind, including a brief mid-week getaway, the days have blended into one another, leaving us in a state of grateful awe!
As I reflect on the past week, I’m overwhelmed with gratitude for the love of family. Every day I remind myself of the countless blessings that surround our family.
The one recipe that was on repeat at every celebration will soon become your favorite too I promise!
Kale and Brussels Salad
Ingredients:
- 1/4 cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon minced shallot
- 1 small garlic clove, finely grated
- 1/4 teaspoon kosher salt, plus more for seasoning
- Freshly ground black pepper
- 2 large bunches of Tuscan kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced
- 12 ounces Brussels sprouts, trimmed, finely grated or shredded with a knife
- 1/2 cup extra-virgin olive oil, divided
- 1/3 cup almonds with skins, coarsely chopped
- 1 cup finely grated Pecorino
Directions:
- Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld.
- Mix thinly sliced kale and shredded Brussels sprouts in a large bowl.
- Measure 1/2 cup oil into a cup. Spoon 1 tablespoon oil from the cup into a small skillet; heat oil over medium-high heat. Add almonds to the skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
- Slowly whisk the remaining olive oil in the cup into the lemon-juice mixture. Season the dressing to taste with salt and pepper.
- Add dressing and cheese to the kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.
Pro Tips: This salad has earned the title of the best salad I’ve ever made. It never fails to disappear at gatherings, and for good reason. I made it for New Year’s dinner, and after the indulgence of the holiday season, guests not only plowed through this salad but also begged for seconds.
Variations:
- For an extra pop of flavor, add 1 cup of blueberries.
- Make it a more filling meal by serving it with salmon.
- Elevate its beauty and sweetness by incorporating pomegranate seeds.
This truly is a superfood salad that adapts to your preferences. From its crunchy almonds to the rich pecorino and the delightful combination of Brussels sprouts and kale, it’s a culinary masterpiece that has become a cherished part of our celebrations and Sunday traditions.
How about you…Brussels fan?
Do you like to stay active while traveling too?
What’s your favorite holiday?
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