I don’t think salads come much more nutrient packed than this. Kale and brussels sprouts are both high in fibre and iron and full of antioxidants. Brussels sprouts get a bad reputation and I think most of us associate them with being made to eat them as a kid, or only eating them at Christmas, but I for one am a big fan of them.
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I didn’t always love them, I was also made to eat them as a kid and thought they tasted like swamp. Hard balls of swap that gave you undesirables side effects. But when I started losing weight and was working out how I could still eat a large volume of food without having a lot of calories, sprouts became my friend. My favourite way to eat them is roasting them in garlic and balsamic vinegar – hello delicious caramelised little superfood, but there may be a new favourite in town.
I am trying to eat more raw food at the moment, which is where this recipe came from. I have been loving raw kale in my salads for the last couple of years, but I wanted to add more greens to them that weren’t the usual lettuce or spinach and I turned to my beloved sprouts. I hadn’t eaten then raw before and I wasn’t sure if I would like it, but I loved it. It was one of those meals where you look down at your plate and you are sad that you only have a couple of bites left.
I really need to up my veggie intake at the moment. I ate a lot of fruit when we were in Thailand, but apart from the odd chunk of aubergine in a Thai curry, there was not much going on in the vegetable front. This big bowl of greens has to cancel out the 2 weeks of Thai eating, right?!
After fully embracing fruit in salad, I have decided that pomegranate is my favourite way to add fruit to salads. I like the little bursts of flavour you get every time you find a seed. Oh, and feel free to add some feta to this. But I didn’t need to tell you that, did I?
How to make this Kale and Brussel Sprout salad – Serves 4:
Kale and Brussel Sprouts salad
- 150 g kale
- 200 g Brussels Sprouts
- 1 tbsp Olive Oil
- 2 tbsp Cider vinegar
- 1 lemon (juice only)
- 2 Garlic cloves crushed
- 2 tbsp Dijon Mustard
- 100 g Pomegranate seeds
- 1 pinch Sea salt and black pepper
- Shred the kale and the brussels sprouts using the shredding attachment on a food processor, or chop thinly.
- Add to a large bowl with the rest of the ingredients and mix well.
Are you a fan of brussels sprouts?