Shaved Kale and Brussels Sprout Salad

The kickoff to summer has finally arrived and I’m ready to enjoy some picnic foods! This delicious salad is the perfect combination of sweet, salty and nutty. It’s naturally gluten-free and can easily be made vegan if you want to skip the cheese. Serve this with grilled meats, seafood or veggies.

  1. Whisk dressing ingredients in a large mixing bowl.

2. Add quinoa, Brussels sprouts, kale, dried cherries, almonds and half of the goat cheese. Stir gently to combine.

3. Transfer the salad to a serving dish and garnish with the remaining goat cheese.

Shaved Kale and Brussels Sprout Salad

Serves 6

All you need:

Vinaigrette –

Zest and juice of 1 lime

Zest and juice of 1 lemon

2 tablespoons olive oil

2 tablespoons white wine vinegar

2 teaspoons honey

1 teaspoon Dijon mustard

1/2 teaspoon salt

Freshly ground black pepper, to taste

1 cup cooked quinoa

1/2 pound Brussels sprouts, thinly sliced by hand or shaved using a food processor

4 lacinato kale leaves, stemmed and thinly sliced

1/2 cup dried cherries

1/2 cup chopped honey roasted almonds

2 oz. plain goat cheese, crumbled

All you do:

  1. Whisk dressing ingredients in a large mixing bowl.
  2. Add quinoa, Brussels sprouts, kale, dried cherries, almonds and half of the goat cheese. Stir gently to combine.
  3. Transfer the salad to a serving dish and garnish with the remaining goat cheese.
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