It was already a REALLY GOOD Salad– savory, tangy, crunchy and addictively delicious.
Shown above, it is one of our go-to salads — perfect with just about any meal from pizza to holiday entertaining… But with the addition of quinoa it is that much heartier and satisfying, especially on chillier days.
And it couldn’t be easier to make!
It’s just 6 main ingredients — kale (I’ve made with both Lacinato, also known as Tuscan Kale, and with curly kale), shaved Brussels sprouts (you can purchase them shaved or slice thinly yourself), a touch of pecorino cheese (could opt for a dairy free version), sliced almonds, tart dried cherries (optional but recommended!) and quinoa, all tossed in an amazing and tangy Lemony Dijon Dressing.
Because the kale is sliced thin and mixed with the tangy dressing, it’s not bitter at all.
And because the kale is thin and the brussels shaved, people love even they’re not a kale or brussels sprouts person.
And we love this dressing! It is bright and fresh and light!
It’s made with lots of fresh lemon juice, Dijon Mustard, minced shallots, fresh garlic, salt pepper and EVOO (extra virgin olive oil).
Together this is such a great salad!
It’s a delicious alternative to romaine and other greens, whether you’re looking to switch it up or just want something a little heartier….We LOVE this salad in the colder months because it is so hearty and satisfying.
And it works equally well on its own, topped with a protein of choice or as a simple side with anything from pizza to a grilled protein.
Hope you love it as much as we do!
Scroll down for recipe and leave a comment if you try.
A fresh and hearty green salad. Savory, Tangy, Crunchy and addictively delicious. Its loved by all, even those who don't consider themselves kale or Brussels Sprouts fans! Works equally well on its own or as a side salad.. Note: Cook time is for quinoa
Author: Healthy Gluten-Free Family
Recipe type: Salad, Veggies
Cuisine: Gluten-Free, Vegetarian, Vegan
Serves: 6-8 servings
1 bunch of Tuscan Kale, center stem discarded, sliced thin (about 4 cups) (I have made it with both Tuscan and Curly Kale but usually use Tuscan)
4 cups shaved or thinly sliced brussels sprouts
⅓ cup sliced almonds
⅓ cup tart dried cherries, Optional but recommended
¼ cup finely grated pecorino, Optional (could add up to 1 cup if you want it more cheesy and more like a caesar salad)
2 cups cooked quinoa (approximately ½ cup uncooked yields 2 cups cooked - see below for instructions if needed)
Dressing (makes approximately ¾ cup dressing, store extra in fridge)
½ cup fresh lemon juice
2 tablespoons dijon mustard
1 tablespoon minced shallot
1 small minced garlic clove
¼ teaspoon kosher salt
pinch of pepper
3 tablespoons (or up to ⅓ cup olive oil) (I switch it up depending on my mood and what else we're serving, but like it best with 3 tablespoons olive oil because I like the tanginess of the dressing. Add more olive oil to make it less lemony or tangy)
Cook quinoa if not already done so
In a medium saucepan, place ½ cup quinoa and water. Bring to a boil. Once boiling, turn heat to simmer, cover and let simmer for 15 minutes or until water is absorbed. Once water is absorbed, turn off heat and let cool briefly. Fluff with fork before using. Note: ½ cup uncooked quinoa will yield about 2 cups cooked quinoa.
Combine lemon juice, dijon mustard, shallot, garlic, salt and pepper in a small bowl or liquid measuring cup. Whisk to combine and let sit for flavors to combine while you prep the kale and brussels sprouts.
Whisk olive oil into the lemon-mustard mixture.
Add additional salt and pepper to taste.
Add to the salad as is, or toast them for extra flavor. To toast them, place a small skillet on the stove on medium high heat. Add almonds and stir frequently until just starting to turn golden brown in a few places, about 2 minutes. Remove from heat and sprinkle with salt. Set aside.
Combine Kale and Brussels Sprouts in a large bowl. Add cheese and toss to combine. Pour ½ the dressing and toss to combine. Add remaining dressing as desired. Add quinoa, cherries and almonds, reserving cherries and almonds for garnish, and toss to combine. Garnish with additional almonds and cherries.
TIP: if using for meal prep for the week, you can prepare ahead, keeping dressing separate and dress at the last minute. Although it tastes great day two as well as the dressing absorbs into the salad.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...