Kale and Brussels Sprouts Salad
This kale and Brussels sprouts salad, topped with crispy prosciutto, slivered almonds, and dried cranberries, is a simple side dish that’s perfect for the holidays. Makes 8 servings.
Why you’ll love this kale salad with brussels sprouts
Are you planning a menu for Christmas yet? I’m usually fairly prepared, but I just figured ours out this morning. We’re going to be hanging out at home and feasting on appetizers for Christmas Eve, but on Christmas Day, we’ll be going to my parents’ house for a more formal dinner. I know my mom is already planning a fancy entree, but I’ll be bringing this kale and Brussels sprouts salad and Marc’s favorite tourtiere.
I made this last week to use up some Brussels sprouts that I had originally intended to roast, but I just wasn’t in the mood to prepare them that way. So, before they went bad, I chopped them and some kale up for simple salad using what I had on hand – almonds, cranberries, and green onion. I added the crispy prosciutto for some extra umami, and made a quick honey Dijon vinaigrette.
This salad can easily be made the morning you plan to serve it, so you can easily get it out of the way ahead of time. I even thought the leftover salad was still fresh a few days later, but the almonds did lose a bit of their crunch, so you may want to wait to add them until just before you serve the salad.
What are your favorite Christmas side dishes? I think this Brussels sprouts salad would be really great served alongside a roasted turkey breast and some tarragon glazed carrots. And, if you’re looking for a cocktail to serve, why not try some traditional mulled wine?
If you like this recipe, you have to try this butternut squash and kale salad and this pear arugula salad and this shaved brussels sprouts salad.
Searching for more holiday recipes? Winter fruit salad / Dairy free lasagna / Italian porchetta roast / Dairy free egg nog
Ingredients & substitutions
- Honey – You could use agave nectar as a substitute, equal parts.
- Cranberries – Dried cranberries add some holiday flair, as well as adding a delicious sweetness.
- Honey dijon dressing – If you don’t want to make your own vinaigrette, you don’t have to. There are a few brands that make a honey Dijon dressing, but if you have the time, it’s totally worth it.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make this kale and brussels sprouts salad
Cook the prosciutto. Heat a large skillet over medium-high heat. Toss in the prosciutto and cook it, stirring now and then, until it’s crispy and the fat has rendered. Take it off the heat and let it cool down while you prepare the dressing.
Make the dressing. In a large salad bowl, combine the olive oil, lemon juice, Dijon mustard, honey, and a bit of salt and pepper. Whisk until the dressing is nice and smooth. You can add the remaining ingredients directly into this bowl to save yourself some dirty dishes.
Mix the greens. Throw in the Brussels sprouts, kale, cranberries, almonds, and prosciutto. Give it a good toss to coat everything with the dressing. Let the salad rest for about 15 minutes to allow the flavors from the dressing absorb into the greens.
Ingredients
- 4 ounces prosciutto pieces
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 tablespoons water
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon coarse salt
- Black pepper (to taste)
- 1 pound Brussels sprouts (trimmed and shredded)
- 6 cups chopped kale
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds
Instructions
- Heat a skillet to medium-high. Cook prosciutto pieces, stirring occasionally, until crispy and fat has cooked down. Remove from heat and let cool.
- In a large salad bowl, combine olive oil, lemon juice, Dijon mustard, honey and salt & pepper. Whisk until smooth.
- Add Brussels sprouts, kale, cranberries, almonds and prosciutto. Toss to coat salad with dressing.
- Allow salad to stand for about 10 – 15 minutes to allow flavors to develop.
Wow! I don’t know why, but I had no idea you could eat Brussels sprouts raw. Thanks for the idea!
Yes! And they’re actually really good! I would suggest shredding them though. I don’t think a full chunk of raw Brussels sprouts wouldn’t be very pleasant.