Kale brussel sprouts salad with cranberries is the perfect healthy filling salad! Yields 4 servings of Keto Crispy Brussel Sprout Salad. The lemon dressing marinates the Brussels sprouts to soften them up, and then is topped with the pecan and seed mix to give a crunchy and flavorful lunch or side! Made with homemade lemon dressing, cranberries and chopped pecans, this salad is great for parties, meal prep or an appetizer! Massage the Brussels sprouts and kale. Begin by toasting the walnuts in a 350°F oven for 5-8 minutes, or until fragrant. Remove the kale leaves from the tough center ribs. Spread the diced sweet potatoes and halved Brussels sprouts apart on the sheet pan. Meanwhile, slice the brussels sprouts. The Preparation. Then thinly slice. Pour a tablespoon of olive oil over the mix of greens and massage it for 1-2 minutes. This will help the kale soften. For Brussel Sprout Salad: 1 tablespoon olive oil; 1 teaspoon chili paste; 2 ounce pecans; 1 ounce pumpkin seeds What you’ll need to make a Kale and Brussels Sprouts Salad. To make the Roasted Sweet Potato Brussels Sprout Kale Salad: Preheat your oven to 400ºF (200ºC). 1. Vegan, gluten free, dairy free, paleo and Whole30 friendly! Assemble the Brussels sprouts and kale salad. How to make a Kale and Brussels Sprouts Salad. In a large bowl, combine the shaved Brussels sprouts and chopped lacinto kale. After the almonds have soaked for 45 min+, drain off 1/2 cup of water, and reserve, Place in high-powered blender (Vita-mix,etc) and blend until slightly smooth and liquidy but still retaining bumps and texture. Drizzle everything with 1/4 cup olive oil, sprinkle with seasoning, then add … 2. Prepare and Combine chopped brussels sprouts, kale, onions, apples into a bowl. Place the kale in a serving bowl or on a serving platter.
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