Kale and Brussel Sprouts Salad recipe has cranberries, walnuts, Chèvre, chicken and a simple lemon dill dressing. With some of the healthiest ingredients around, this salad is incredibly delicious and comforting. My husband loved it so much that he has asked that it be in our weekly menu rotation.
Kale and Brussel Sprouts Salad
Recently, I saw a meme that so perfectly described me…”My eating habits range from supermodel yoga enthusiast to hungry unsupervised child in a candy store.”
What is not to love about this?!?!
I have always joked that I am a walking oxymoron and thankfully, based on the popularity of this meme, I am not the only one.
I adore all kinds of cuisines from junk food to the super healthy. I just want those foods to be made with the cleanest (free of chemicals) ingredients possible.
I have to admit though, I am kind of glad my body screams at me when I go a little too much off the wagon.
Too many days of not filling up on veggies and I feel horrible. Thankfully my husband is all for meals like this Kale and Brussel Sprouts Salad.
In fact, he adored this salad and told me that we need to have it in our weekly menu rotation.
That is absolutely fine by me because not only did I feel like a million bucks, but I noticed more pep in his step too.
Best types of kale for this Kale and Brussel Sprout Salad with lemon dressing:
With there being many varieties of kale the type you use will really come down to your favorite or what is most accessible. Here are my favorites for this recipe:
- Curly Kale- This type is most common in our grocery stores. Since the stems are woody they should be removed and the curly leaves cut into very thin ribbons. Curly kale does tend to have a slightly bitter taste but works beautifully with the lemon dressing and sweetness of the cranberries.
- Dinosaur or Tuscan Kale- This variety has much more tender leaves and a mild taste. It works great in this salad with stems on and should be cut into ribbons also just no need to cut as small as the curly kale.
- Baby Kale- Even more tender than dinosaur kale, this variety almost looks like large over-grown arugula leaves. Baby kale is very tender and the stems are easily eaten.
- Redbor Kale- With a deep maroon color and a mild cabbage like taste, Redbor kale works beautifully in this Kale and Brussel Sprouts Salad. Just make sure to discard the stems as they are bitter.
Tips for making this kale and brussel sprout salad with cranberries and chèvre:
- Having a good quality chef’s knife will make cutting the kale and Brussels sprouts so much easier. My husband and I recently invested in a Messermeister Chef’s Knife and I have never been happier. This knife is so beautifully made and designed in a way that it does the hard work for you. I can’t recommend it enough if you are in need of a good quality chef’s knife. (affiliate)
- One of the secrets to having tender raw kale and raw Brussels is cutting them into small ribbons. The second secret is to cut the chicken the minute it is done baking, place on top of the veggies and cover with plastic wrap while preparing the dressing, about 10 mins. The residual heat from the chicken breasts will help to soften the kale and brussels.
- If you are looking for non-GMO sweetened dried cranberries these come with good reviews. (affiliate)
- Simply Organic Dill is my all-time favorite because their dill is always fresh and flavorful. (affiliate)
- The leftovers worked great as a cold lunch the next day.
- If you love Brussels Sprouts check out my Beef and Brussels Sprouts Stew that is packed full of flavor and nutrition.
Kale and Brussel Sprouts Salad
For the Chicken
- 2 large boneless and skinless chicken breasts *about 1 1/2 lbs
- drizzle olive oil
- salt & pepper
For the Salad
- 1 lb brussels sprouts *cut into thin ribbons or shredded
- 1 bunch kale *cut into ribbons (see notes above)
- 1 cup sweetened dried cranberries *see recommendation in notes above
- 1- 1 1/2 cups walnut halves
- 5-6 oz chèvre (goat cheese) *crumbled
For the Dressing
- 1/2 cup extra virgin olive oil
- 1/3 cup freshly squeezed lemon juice *about 1-2 lemons
- 2-3 cloves garlic *about 2 tbsp crushed or minced
- 2 tsp dried dill
- 1/4 tsp sea salt
- pepper *to taste
Preheat oven to 350℉.
Place chicken breasts in a baking pan and drizzle with olive oil. Sprinkle with desired amount of salt and pepper.
Bake for 30-35 mins or until reaching an internal temperature of 165℉.
While the chicken is baking wash and prepare brussels sprouts by cutting them into small ribbons. Place cut veggies into large mixing bowl.
Once chicken is done remove from oven and immediately & carefully cut into strips. Place the hot chicken strips onto the cut veggies. Cover with plastic wrap and let sit for 10 mins while preparing dressing.
Whisk together ingredients for dressing. Pour over cut veggies and chicken. Toss well
Toss in walnuts, cranberries and chèvre. Serve immediately or refrigerate until ready to serve.
*Please use as many organic ingredients as possible.*
If you love eating salads for dinner than you will adore these recipes: