Description
A fresh and vibrant salad that combines thinly sliced Brussels sprouts and lacinato kale with crunchy pistachios, tart dried cranberries, and a zesty lemon Dijon dressing, topped with grated Parmesan cheese. Perfect as a nutritious side or light meal.
Ingredients
Scale
Salad
- 1 lb Brussels sprouts – sliced thin
- 2 cups lacinato kale – thinly sliced
- 1 cup sliced red onion
- 1/2 cup shelled pistachios
- 1/3 cup dried cranberries or pomegranate seeds
- 1/4 cup grated Parmesan cheese
Dressing
- 2 tablespoons Dijon mustard
- Zest and juice of 1 lemon – about 2 teaspoons lemon zest and 1 tablespoon lemon juice
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup olive oil
Instructions
- Combine salad ingredients: Add the thinly sliced Brussels sprouts, kale, red onion, pistachios, and dried cranberries to a large mixing or salad bowl.
- Prepare the dressing: In a medium-sized mixing bowl, whisk together Dijon mustard, lemon juice and zest, maple syrup, kosher salt, and ground black pepper. Slowly drizzle in olive oil while whisking continuously to create a creamy dressing.
- Dress the salad: Pour the dressing over the salad ingredients and toss thoroughly to coat all components evenly.
- Add cheese topping: Sprinkle the grated Parmesan cheese on top of the tossed salad.
- Serve: Transfer to serving bowls or plates and enjoy immediately for the freshest taste.
Notes
- Use either maple syrup or honey based on preference or dietary needs.
- For added texture, lightly toast pistachios before adding.
- Substitute pomegranate seeds for dried cranberries for a fresh burst of flavor.
- The salad is best served fresh but can be refrigerated for up to one day; toss again before serving.
- Adjust salt and pepper to taste in the dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: Kale salad, Brussels sprouts salad, healthy salad, winter greens salad, vegetarian salad, Dijon dressing salad
