I love this kale salad. It’s just a simple recipe, adapted from the many, many, kale salad recipes that are out in the blogosphere. I played with the ingredients (mainly in the dressing) until I got something that tasted exactly perfect to me. I usually make a huge batch of this salad on Sunday. I’m talking huge, like a giant tupperware bowls worth of this salad. My fiance always says the same thing…”what’s all that salad for?”. The answer- me. I eat it all week long. The best part about the kale and brussel sprouts combo is you can dress it all at once, and it gets better the longer it sits in the dressing. Having a non-soggy salad on a Thursday that I prepared on Sunday is a big win for me. It means I have time for other things, like blogging, which is a win for you guys (I hope). Recipe is below!
Kale & Brussel Sprouts Chopped Salad Recipe
For Dressing:
Combine the thinly chopped veggies in a bowl. In a smaller bowl, combine all the ingredients for the dressing except the olive oil and begin to whisk together. Slowly drizzle in the olive oil and keep whisking until everything is combined. Season with salt and pepper to taste.
I top this salad with slivered almonds and if I have it, fresh pomegranate seeds! It’s such a delicious combo. You can honestly top it with anything though and it would be great. It’s the perfect base for chicken, fish, or leftover roasted veggies. Enjoy!