Best 3 Kale Salad With Brussels Sprouts Apples And Hazelnuts Recipes

Kale Salad with Brussels Sprouts, Apples, and Hazelnuts: A Nutritious and Flavorful Treat

Indulge in a culinary delight with our kale salad, a vibrant and flavorful dish packed with an array of textures and nutrients. The base of this salad features crisp kale leaves, complemented by tender roasted Brussels sprouts, sweet and crunchy apples, and nutty hazelnuts. A tangy and slightly sweet dressing, made with a blend of olive oil, lemon juice, maple syrup, and Dijon mustard, brings all the elements together, creating a symphony of flavors. This salad not only tantalizes your taste buds but also nourishes your body with essential vitamins, minerals, and antioxidants. Embrace the goodness of this wholesome dish, perfect for a light lunch, a refreshing side, or a healthy addition to your dinner table.

**Additional Delectable Recipes Included:**

**Brussels Sprouts Salad with Pancetta and Pecorino:** Savor the delightful combination of roasted Brussels sprouts, crispy pancetta, and salty Pecorino cheese in this savory salad.

**Shaved Brussels Sprouts Salad with Bacon:** Experience a symphony of flavors with shaved Brussels sprouts, crispy bacon, creamy avocado, and a tangy dressing in this delectable salad.

**Kale Salad with Roasted Sweet Potatoes and Chickpeas:** Embark on a culinary journey with this vibrant salad featuring roasted sweet potatoes, nutty chickpeas, and tangy dressing, all harmonizing with the hearty kale.

**Quinoa Salad with Apples and Hazelnuts:** Discover the perfect balance of textures and flavors in this quinoa salad, combining tender quinoa, sweet apples, crunchy hazelnuts, and a zesty dressing.

**Arugula Salad with Roasted Apples and Walnuts:** Delight in the refreshing arugula salad tossed with roasted apples, crunchy walnuts, and a delicate dressing, creating a symphony of flavors.

Embark on a culinary adventure with these diverse recipes, each offering a unique blend of flavors and textures to satisfy your taste buds while nourishing your body with wholesome ingredients.

Let's cook with our recipes!

KALE SALAD WITH BRUSSELS SPROUTS, APPLES, AND HAZELNUTS

Kale Salad with Brussels Sprouts, Apples, and Hazelnuts image

Brussels sprouts, apples, gouda, radishes, and hazelnuts turn this kale salad into something special enough to serve guests.

Provided by Susan Spungen

Categories Salad Kale Brussels Sprout Cheese Apple Radish Healthy Low Cal Low Cholesterol Kid-Friendly Small Plates

Yield 8-10 servings

Number Of Ingredients 13

Ingredients

2/3 cup hazelnuts (3 ounces)
1/4 cup fresh lemon juice (from 1 large lemon)
2 tablespoons Dijon mustard
2 tablespoons finely chopped shallot (about 1 medium)
1 small garlic clove, finely grated
Kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1 pound Tuscan kale (about 2 small bunches), stemmed, leaves thinly sliced
3/4 pound Brussels sprouts, trimmed, thinly sliced
2 ounces Mimolette cheese or aged gouda, grated on the large holes of a box grater (1 cup)
1 crisp apple, such as Pink Lady or Honeycrisp, cored, cut into matchsticks
6 radishes, halved, thinly sliced

Steps:

Heat oven to 350°F. Place hazelnuts on a rimmed baking sheet and toast 8-10 minutes, tossing once or twice, until fragrant and skins have blistered. Bundle nuts in a kitchen towel and rub vigorously to remove skins. Spread out and let cool, then coarsely chop. Set aside.
Meanwhile, whisk lemon juice, mustard, shallot, garlic, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl, then whisk in oil in a slow, steady stream. Set aside.
Mix together kale and Brussels sprouts in a large mixing bowl. Add about 3/4 of the dressing, and use your hands to massage dressing into greens. Taste and add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
Add cheese, apple, and half of the radishes; toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and top with nuts and remaining radishes.
Do ahead
Dressing can be prepared 3 days ahead; cover and chill. Nuts can be toasted and chopped 1 day ahead; cover and keep at room temperature. Kale and Brussels sprouts can be sliced 1 day ahead; place in an airtight container and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.

SHAVED BRUSSELS SPROUT AND KALE SLAW WITH PECORINO AND TOASTED HAZELNUTS

Shaved Brussels Sprout and Kale Slaw with Pecorino and Toasted Hazelnuts image

Provided by Guy Fieri

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1/2 cup skinless hazelnuts
8 ounces Brussels sprouts
1 small bunch kale (about 4 cups lightly packed leaves)
1 small Granny Smith apple
6 tablespoons olive oil
3 tablespoons champagne vinegar
1/2 teaspoon Dijon mustard
Kosher salt and freshly cracked black pepper
1/3 cup grated Pecorino

Steps:

Preheat the oven to 375 degrees F.
Roughly chop the hazelnuts, and then spread them out on a sheet pan and roast in the oven until golden, 5 to 7 minutes.
Wash and pat dry the Brussels sprouts and kale. Cut the Brussels sprouts in half lengthwise, through the stem. Using a sharp knife or mandoline, finely slice the Brussels sprouts crosswise to give you fine ribbons. Remove the tough stems from the kale leaves and discard. Stack the leaves up on top of one another and cut across the stem so it yields a similar shape to the shaved Brussels sprouts. Cut the sides of the apple off and cut into thin slices.
To make the vinaigrette, combine the olive oil, champagne vinegar, Dijon mustard and some salt and pepper in a bowl, whisking together until lightly emulsified. To serve, mix the Brussels sprouts, kale and apple together well in a large salad bowl. Lightly dress with the champagne vinaigrette, and then top with shaved Pecorino and chopped toasted hazelnuts.

KALE, CABBAGE, AND BRUSSELS SPROUT SALAD

Kale, Cabbage, and Brussels Sprout Salad image

Hale and hearty, this kale salad is a powerhouse of nutrients that is very easy to eat! The salad bursts with the flavor of mandarin oranges, sweet and tart strawberries, and has a pleasant poppy seed dressing. When mangoes are in season, you can substitute them for the mandarin oranges or walnuts and pomegranates, toasted cashews or walnuts, and apples in the fall for different flavors. The possibilities are endless!

Provided by Crystal S

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 14

Ingredients

¾ cup pepitas
olive oil cooking spray
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
1 pound Brussels sprouts, trimmed and thinly sliced
½ pound curly kale, chopped
½ pound lacinato (dinosaur) kale, chopped
½ pound napa cabbage, chopped
1 ½ cups sweetened dried cranberries (such as Craisins®)
1 (15 ounce) can mandarin oranges, drained and sliced in half, or more to taste
3 green onions, thinly sliced
4 fresh strawberries, sliced, or to taste
1 (12 ounce) bottle poppy seed salad dressing (such as Marie's®)
3 tablespoons orange juice concentrate

Steps:

Pour pepitas into a bowl and coat with cooking spray. Sprinkle cayenne pepper, salt, and pepper over pepitas and toss to coat.
Cook and stir coated pepitas in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Remove skillet from heat and allow pepitas to cool.
Combine Brussels sprouts, curly kale, lacinato kale, napa cabbage, dried cranberries, mandarin oranges, green onions, strawberries, and toasted pepitas in a large bowl.
Mix poppy seed dressing and orange juice together in a bowl; pour over Brussels sprouts mixture and toss well.

Nutrition Facts : Calories 630.6 calories, Carbohydrate 71.6 g, Cholesterol 21.3 mg, Fat 34.3 g, Fiber 7.9 g, Protein 10.4 g, SaturatedFat 4.8 g, Sodium 523.8 mg, Sugar 48.9 g

Tips:

Choose tender and fresh kale: Look for dark green, unblemished leaves with no signs of wilting or yellowing.
Remove the tough kale ribs: This will make the salad more tender and easier to eat. Simply hold the kale leaf at the base of the stem and pull the leaves away from the stem in a downward motion.
Massage the kale: This helps to break down the tough fibers and make the kale more tender. Drizzle the kale with olive oil and lemon juice, then use your hands to massage the leaves for a few minutes.
Use a variety of textures and flavors: This salad combines the bitterness of kale with the sweetness of apples and the nutty flavor of hazelnuts. You can also add other fruits, vegetables, or nuts to your liking.
Make sure to dress the salad just before serving: This will prevent the dressing from wilting the kale.

Conclusion:

This kale salad is a delicious and healthy way to enjoy this nutritious green. It's packed with vitamins, minerals, and antioxidants, and it's a great source of fiber. Plus, it's easy to make and can be customized to your liking. So next time you're looking for a healthy and flavorful salad, give this kale salad a try!