Kale Salad with Brussels Sprouts and Cranberries
In today’s blog post I’m sharing a kale salad with brussels sprouts and cranberries.
There’s nothing better than a perfect salad. I feel like this kale salad with brussels sprouts and cranberries falls into that perfect salad category. It has lots of greens (kale, brussels sprouts, and broccoli slaw mix), and a mix of sweet (dried cranberries) and savory (chopped bacon) toppings. You have a good mix of crunchy with the pecan halves, pumpkin seeds, and bacon to go along with the softer greens. Some salads can be a bit underwhelming, but that’s not the case with this one.
Other than the cooking of the bacon, the chopping of the kale, brussels sprouts, and bacon, this recipe comes together pretty quickly. It’s the perfect salad to make earlier in the day in stash away in the fridge until dinnertime. Alternatively if you’ve had a busy day, you can pull it together right before eating, no chilling required.
The dressing is super simple and is made with the basics of salad dressing – olive oil and vinegar. Of course there’s a few more ingredients to spice it up a bit, but it’s not intimidating at all to make.
Be sure to check out all of my other recipes on my recipes page. I’ve been working on that page to make it easy to find exactly what you’re looking for.
Note: This salad can be served immediately or refrigerated to allow the vegetables time to soften in the dressing. Personally, I like to let the flavors come together for a bit before digging in.
While this salad isn’t ground breaking, I feel like it has all the things that a good salad needs – texture, complementary flavors, and a delicious dressing. None of the ingredients are fancy, you’ll be able to find everything easily at the grocery store. In fact, you may even have most of the ingredients in your kitchen already.
Step by step instructions
Toss the ingredients for the salad together in a large bowl.
Mix the ingredients for the dressing together (or shake together in a jar.)
Pour the dressing over the salad and toss to combine.
And that’s it! You have a delicious salad to eat.
The kale salad with brussels sprouts and cranberries recipe
Kale Salad with Brussels Sprouts and Cranberries
Ingredients
For the salad
- 8 cups coarsely chopped kale
- 2 cups shredded brussel sprouts or thinly sliced brussel sprouts
- 2 cups broccoli slaw mix without dressing
- 1 ½ cup dried cranberries
- 1 cup cooked and chopped bacon
- ½ cup pumpkin seeds
- ½ cup pecan halves
For the dressing
- ½ cup olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons honey
- 1 tablespoon dijon mustard
- Salt and black pepper to taste
Instructions
- Toss the ingredients for the salad together in a large bowl.
- Mix the ingredients for the dressing together (or shake together in a jar.) Pour the dressing over the salad and toss to combine.
Notes
Other recipes to try
If you loved this kale salad with brussels sprouts, I have a few more recipes you won’t want to miss. For another fresh and flavorful option, my Grilled Chicken Salad with Cucumbers and Grapes is light, refreshing, and perfect for warm weather meals. If baking is more your style, my Sourdough Focaccia Recipe is soft, chewy, and makes the best side for soups, salads, or just dipping in olive oil. And when you’re looking for something hearty and comforting, my Beef, Mushroom and Swiss Sliders are always a crowd-pleaser – especially for game day or a cozy night in. Give one (or all three!) of these recipes a try and let me know which one becomes your new go-to.
If you end up making this kale salad recipe let me know. Tag me on Instagram. I’d love to hear how you like it!
