Kale and Brussels Sprout Salad with Honey Balsamic Dressing

By Kendra Vaculin
October 15, 2014
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Author Notes: Kale is supposed to be the best possible green to put into your body, and according to, I don't know, Instagram, it will make you into a superhuman beach goddess. This has yet to happen to me. And I'm thinking it may have something to do with all of the cheese and the bacon I add to said kale? Please advise. Will forgo divinity if it means I get to keep eating this salad.Kendra Vaculin

Serves: 2

For the salad:

  • 2 cups Brussels sprout ribbons (about 6 Brussels sprouts, chopped width-wise to create ribbons)
  • 2 cups chopped kale
  • 3 strips bacon, cooked and chopped
  • 1/4 cup shredded Parmesan
  • Sprinkle of shelled sunflower seeds
  • Salt and freshly ground pepper

For the dressing:

  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1/2 teaspoon soy sauce
  1. Combine the kale and Brussels sprouts in a medium bowl. Add the bacon, cheese, and seeds; toss everything to combine.
  2. Whisk the dressing ingredients together in a small glass. Heat the mixture in the microwave for 20 seconds, then whisk the dressing again and toss it into the salad. Season with salt and ground pepper.

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