Kale and Brussels Sprouts Salad

20 Nov

photo by Wendy Gade

I can’t believe I have not blogged this recipe yet.  It’s kind of been our neighborhood’s signature salad for about 6 months, and everyone has noshed on it ravenously.  I would like to name it the “Stony Lonesome”  to namesake our neighborhood…or the “Detox and Reset.”  But the first name doesn’t make sense to anyone else, and the other doesn’t sound appetizing, so I will keep it simple.

Fresh and crisp, it actually feels cleansing to eat!  Don’t be afraid of the raw ingredients; give it a chance, you will be surprised!!  I ate this salad or some version of it almost every lunch this summer and fall.  It is remarkably tasty, in spite of its utter roughage.

The recipe was discovered by my sweet friend Amanda, and it came from here.

Salad Dressing

1 shallot, peeled and chopped
1 bunch curly parsley, stems removed
1/4 cup fresh lemon juice
1 tablespoon sea salt
1 3/4 cup olive oil

In bowl or food processor, combine shallot, parsley, lemon, juice and salt. With motor running, add olive oil slowly.  Add pepper to taste.

Salad Ingredients:
2 bunches Tuscan kale, center stem discarded, julienned
1 pound brussels sprouts trimmed and thinly sliced
1/2 cup coarsely chopped almonds or walnuts
1 cup grated parmesan or asiago (optional)
1 cup salad dressing (see recipe above)
thinly sliced red bell pepper
Preheat oven to 350 degrees.  Lightly toast the almonds or walnuts until golden brown.  Set aside and cool.  In a large mixing bowl, combine kale, brussels sprouts, nuts, and parmesan.  Slowly toss with dressing a little at a time until you have the desired amount.  Top with red bell pepper.

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photography by Wendy Gade

7 Responses to “Kale and Brussels Sprouts Salad”

  1. Kristen November 20, 2012 at 4:48 pm #

    I love the idea of calling this the “Stony Lonesome” because I know we’ll be eating it for years to come and it will remind me of this time in our lives. We actually had it last night for supper with a nice London Broil (another tip from you, Leigh!) and (as always) it all got rave reviews from my husband.


    • the PRIME pursuit November 20, 2012 at 5:08 pm #

      Love it, Kristen!! We will call it the Stony Salad perhaps. I like how it reminds me that we all enjoyed the same salad, when we all were like-minded in trying to eat more veggies!!! Thanks for your friendship ❤


  2. Kristy January 13, 2013 at 11:07 pm #

    I love this salad, Leigh! I added avocado the second time I made it and it was great. The dressing is a great match to the avocado. Thanks for sharing!


    • the PRIME pursuit January 14, 2013 at 8:01 pm #

      We love it too–such a good idea to add avocado. I like it because it looks tastes like something I would want to buy in the Whole Foods deli section–thanks for the feedback!!



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    […] Kale and Brussels Sprouts Salad […]


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    […] for one night a year, as it were.  My menu will include Chunky Chipotle Chili, the ubiquitous kale and brussels sprouts salad, and stove-popped olive oil and sea salt popcorn. […]


  3. Tangy Pistachio Herb Dressing | the PRIME pursuit - November 19, 2016

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