Kale and Brussels Sprout Salad with Honey Balsamic Dressing

October 15, 2014
Photo by James Ransom
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
In This Recipe
  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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A fan of female driven comedies, a good beat, your hair today, and making foods for friends.