Gluten Free Diets

How to Make Kale & Brussels Sprout Salad: a “Crazy-Delicious” Recipe

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This Fresh Kale & Brussels Sprouts Salad is easy to make and “crazy-delicious” and totally Gluten Free. KC Pomering from G-Free Foodie shows you how to make it. Check out the printable recipe at:

Crazy-Delicious Kale & Brussels Sprouts Salad Recipe

3 cups Brussels Sprouts
1 large bunch Kale, center stems discarded
1 clove garlic, minced
1 large shallot, diced
1 cup finely grated pecorino (optional)
1/2 cup extra-virgin olive oil
1/2 cup toasted walnuts or pumpkin seeds
2 tablespoons GF Dijon mustard
3 lemons, zested and juiced
Salt and freshly ground black pepper

Shred the Brussels Sprouts and the Kale with a knife or in a food processor with the slicing blade.

In a large bowl, whisk together the pecorino, olive oil, walnuts or seeds, mustard, garlic, shallots, lemon zest and juice. Add salt and pepper to taste, at least 1 teaspoon of each. Add in the shredded vegetables and toss well to combine. Let the salad sit for 10 minutes (20 is better) before serving to allow the dressing to soften the veggies and flavors to meld. Enjoy!

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