Shaved Brussels Sprouts And Kale Salad With Poppyseed Dressing Recipe

Recipe By Slurrp

This Shaved Brussels Sprouts and Kale Salad with Poppyseed Dressing is a refreshing and nutritious dish. The combination of shaved Brussels sprouts and kale creates a crunchy and flavorful base, while the tangy poppyseed dressing adds a burst of sweetness. Topped with toasted almonds and dried cranberries, this salad is a perfect balance of textures and flavors. It's a great option for a light lunch or a side dish for dinner.

4.9
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10minstotal
10m.total
Shaved Brussels Sprouts And Kale Salad With Poppyseed Dressing
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Ingredients for Shaved Brussels Sprouts And Kale Salad With Poppyseed Dressing Recipe

  • 1/4 cup Shaved Brussels Sprouts
  • 1/2 cup Chopped Kale
  • 0.06 cup Toasted Almonds
  • 0.06 cup Dried Cranberries
  • as per your need For The Poppyseed Dressing
  • 1/2 tablespoon Olive Oil
  • 1/4 tablespoon Lemon Juice
  • 1/4 tablespoon Honey
  • 1/4 teaspoon Dijon Mustard
  • 1/4 teaspoon Poppyseeds

Directions: Shaved Brussels Sprouts And Kale Salad With Poppyseed Dressing Recipe

Cooking Directions

  • STEP 1.Start by washing and drying the Brussels sprouts and kale. Remove any tough stems and thinly slice the vegetables.
  • STEP 2.In a large bowl, combine the shaved Brussels sprouts and kale.
  • STEP 3.In a separate small bowl, whisk together the poppyseed dressing ingredients: olive oil, lemon juice, honey, Dijon mustard, and poppyseeds.
  • STEP 4.Pour the dressing over the salad and toss well to coat all the vegetables.
  • STEP 5.Let the salad sit for about 10 minutes to allow the flavors to meld together.
  • STEP 6.Before serving, sprinkle the toasted almonds and dried cranberries over the salad for added crunch and sweetness.
  • STEP 7.Serve the Shaved Brussels Sprouts and Kale Salad with Poppyseed Dressing as a refreshing side dish or a light lunch option.

Cooking Tips

  • To make the salad even more flavorful, you can add some crumbled feta cheese or grated Parmesan.
  • For extra protein, you can top the salad with grilled chicken or roasted chickpeas.
  • If you prefer a softer texture, you can massage the kale leaves with a bit of olive oil and lemon juice before adding them to the salad.

Storage and Serving

  • This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
  • If you're making the salad ahead of time, keep the dressing separate and toss it with the salad just before serving to prevent the vegetables from becoming soggy.
  • To serve, you can garnish the salad with additional toasted almonds and dried cranberries for an extra pop of flavor.
Nutrition
value
131
calories per serving
1 g Fat6 g Protein22 g Carbs6 g FiberOther

Current Totals

  • Fat
    1g
  • Protein
    6g
  • Carbs
    22g
  • Fiber
    6g

MacroNutrients

  • Carbs
    22g
  • Protein
    6g
  • Fiber
    6g

Fats

  • Fat
    1g

Vitamins & Minerals

  • Calcium
    184mg
  • Iron
    3mg
  • Vitamin A
    589mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    160mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    149mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    68mg
  • Manganese
    < 1mg
  • Phosphorus
    153mg
  • Selenium
    3mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp