Kale and Brussels Sprout Salad with Hazelnut Vinaigrette

I am so addicted to this shredded Kale and Brussels Sprouts Salad. It’s quick to make, and packed with nutrient dense super greens. Tossed with a tangy, crunchy hazelnut vinaigrette and sharp bleu cheese, you’ll find endless uses for this low carb kale salad. Add grilled chicken for an easy dinner, or serve as a side dish. No matter how you serve it, you’ll be a leafy green believer after a single bite.

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• How to Make this Kale and Brussels Sprouts Salad
• My Best Tips and Tricks for Making this Salad
• More Super Green Salad Recipes
• Recipe

Kale haters, raise your hands. I see you over there – and you too, hiding in the corner. Step forth and embrace the most love-hated leafy green in the produce aisle – this one’s made just for you!

If you think you don’t/can’t/won’t love kale, this salad is a game changer. Ribbons of kale and tender brussels sprouts are tossed with a hazelnut vinaigrette and crumbles of tangy blue cheese. Each bite is bright and fresh, sharp and salty – this is a super food salad you’ll love to crave.

How to Make this Kale and Brussels Sprouts Salad

Kale is good. Brussels sprouts are great. And when you combine them with creamy, sharp blue cheese and an irresistible toasted hazelnut vinaigrette? It’s legit salad heaven. Kale and brussels sprouts salad will convert you into a green believer, no matter where you stand on the love/hate kale spectrum.

• Thinly slice the kale. Remove the woody stems before slicing into ribbons. To do so, lay the kale flat on your cutting board, and then run the tip of a sharp knife along each edge of the stem to release it. Stack three or four stemmed leaves on top of one another, then slice crosswise into ¼″ ribbons. This is a great video tutorial on how to remove kale stems.
• Shred the brussels sprouts. Trim the end of each sprout, then peel away any bruised or discolored leaves. Slice each brussels sprout in half, then place cut side down on your cutting board. Starting at the tip, slice each sprout crosswise into ¼″ ribbons to create shreds.
• Toss the kale and brussels sprouts together in a large bowl, then sprinkle with crumbled blue cheese.

• Toast the hazelnuts. Heat a small saute pan over medium high heat, then add the hazelnuts, skins and all. The heat will temper the bitter skins into sweet and toasty tastiness.
• Dry roast the hazelnuts for a few minutes until the skins start to crack and the hazelnuts are super fragrant. Keep the pan moving to ensure you toast all sides and don’t burn the nuts.
• Set aside until cool to the touch, then chop.

• Combine the chopped hazelnuts with minced garlic, minced shallot, champagne vinegar, and honey, then whisk in extra virgin olive oil until its emulsified.
• Drizzle the vinaigrette over the kale and brussels sprout salad liberally, then toss to combine.

My Best Tips and Tricks for Making this Salad

• Use lacinato kale, which is sweeter than curly kale, and definitely less bitter. If you can get your hands on farm fresh kale, you should. It’s so crisp and tender, with a vibrant blue-green hue.
• You don’t need to massage the kale if using the lacinato variety, since it’s milder to start, but you can let it marinate for 30 minutes or so to help the fibers break down.
• If you can’t find lacinto (aka tuscan kale, the “flatter” kind) use curly kale. If using curly kale, it’s a good idea to massage it first. To do so, thinly slice the kale then sprinkle with a pinch of kosher salt. Massage by gently squeezing the kale between your fingertips until the color deepens and the greens feel softer to the touch. This only takes a few minutes.
• If your cheese is too soft to crumble into small pieces, dice it into 1″ cubes and place it into the freezer for 5-10 minutes while you prepare the greens or the dressing. It’ll crumble super easily once it’s chilled.
• Chopping hazelnuts is…tricky. They’re tiny and round, so they scatter. So I don’t chop, I crush, and you can too. Place the cooled, toasted hazelnuts into a resealable gallon sized freezer bag, then press most of the air out and seal. Lay the bag on a cutting board and give it a little shake so the hazelnuts settle into a single layer. Using a rolling pin, gently whack the bag (yes, I realize that’s an oxymoron) until the hazelnuts are “chopped” into bits.

More Super Green Salad Recipes

• Crunchy Kale Slaw (or Salad)
• Citrus Kale Salad with Avocado and Jicama
• Kale Chicken Salad with Apples and Potatoes
• Kale Pomegranate Salad with Apple, Fennel, and Pepitas

Did you make this Kale and Brussels Sprout Salad? I’d love to know how it turned out! Leave a comment and a rating below.

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Recipe