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Kale & Brussels Sprout Salad {the best}

Anyone who has eaten at my house in 2015 has likely been served this salad; and anyone who eats at my house at any point in the future stands a good chance of having this on their plate. And you know what? Consider yourself lucky. This heaping bowl of cruciferous veg is nothing short of amazing. delicious. more-ish. filling. satisfying. The list goes on.


I was lucky enough to be given the new Whitewater cookbook for Christmas. (close your eyes and pick a page from any of these books and you won't be dissapointed) I opted to make this salad right after the Christmas. During the holidays, wine was flowing, eating was a sport and often veggies were covered in butter. Don't get me wrong, it was fantastic - but all good things must come to an end. I figured I would remedy my overeating with a relatively healthy salad. I thought it sounded decent (not amazing), but mostly it was a good way to get a dose of greenery in me. I was floored - it really was unbelievably delicious. You HAVE to make this.


Often, like many of you, I play with recipes, add to, take away - season to suit my tastes. This salad needs nothing adjusted. Just once, follow the exact recipe (as taken from the book).... and if you feel you need to adjust after this go for it! But I doubt you will. The only thing I will say, the book claims it serves 6. Fat chance - try 4. Only becuase no one has 1 serving. 2 minimum, I promise.

The secret to the success of this salad is a little patience. Spend the time to de-stem the kale, and slice both veggies really thinly. The extra few minutes is well worth it. And another bonus: if you have any left overs, this keeps really well for a day or so - unlike most salads.



  • 1/2 lemon, juice only

  • 2 tbsp dijon mustard

  • 1 tbsp shallot, chopped finely

  • 1 clove garlic, crushed

  • 1 1/2 tsp maple syrup

  • 1/2 tsp pepper

  • 1/3 cup olive oil

  • 2 bunches kale, centre stem cut out, leaves sliced thinly ( i mean it )

  • 1 1/2 cup brussels sprouts, trimmed and grated or sliced thinly

  • 1 tbsp olive oil

  • 1/3 cup whole almonds, chpped coarsely

  • 1 tsp sea salt

  • 1 cup asiago or parmesan cheese, grated

Combine lemon juice, mustard, shallot, garlic, maple syrup and pepper in a small bowl. Whisk in olive oil (it will be quite thick, don't worry, it's perfect) Combine the kale and brussels sprouts in a large bowl. Heat 1 tbsp of olive oil in a small pan and add almonds, stir until golden brown. (Keep an eye on these, it takes awhie to start browning but once they do they can burn quickly) Season almonds with salt and set aside to cool. Pour dressing over kale mixture and toss to coat. (you can even use your hands to massage into salad) Add grated cheese and toasted almonds. Serve and enjoy - over and over again!!


#salad #vegetarian #side #dinner

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