The Ultimate Fall Salad with Kale, Brussels, Cranberries and Pecans
By Sammi Brondo — July 29, 2024
I threw this salad together on a whim last week, and it ended up being one of my favorite salads I’ve ever made. You should know: I don’t love homemade salads. I strongly believe that 99.9% of the time, salads taste better when you get them out. So, for me to love this one so much, you know it’s gotta be good.
This salad is the ultimate in fall flavors with hearty kale, sweet cranberries and savory Brussels. It has the perfect mix of every texture and flavor you want in a salad: sweet, savory and salty; creamy, crunchy and chewy.
Some notes to make this salad happen in less than 20 minutes, because you know I’m all about a good kitchen hack:
I made this salad with simple seared salmon – it makes a perfect side dish or full meal, simply add your choice of protein on top. Salmon, tofu and chicken would all work well! The salmon can easily made during the 20 minutes it takes to make the salad. To make the seared salmon, click here.
If you’re not serving all of the salad immediately, store in an airtight container in the refrigerator for 3-5 days without dressing on it.
De-Stem & Massage Kale
Place kale in a large bowl and massage using your hands for about 1 minute. Set aside.
De-stem and finely chop kale. Using your hands, massage the kale for about a minute until softer. Set aside.
Shred Brussel Sprouts
In a large skillet, add olive oil over medium high heat. Add shredded Brussels sprouts, salt and pepper and sauté for about 5 minutes, stirring occasionally, until soft. Set aside and let cool.
Roast Pecans
Add cranberries and pecans to bowl with the kale. *If roasting pecans: add to a baking sheet and toss in olive oil. Sprinkle with salt, pepper and cinnamon. Roast on 400 F for about 10 minutes, until lightly toasted and fragrant.
Mix & Toss Salad
Add cooled, sautéed Brussels to salad and toss with vinaigrette. Add in goat cheese and mix to combine. Serve with salmon or chicken.
Ingredients
- 3 cups kale chopped and de-stemmed
- 2 cups shredded Brussels sprouts
- 2 tablespoons olive oil
- 2/3 cup dried cranberries
- 1 cup roasted pecans chopped*
- Any vinaigrette dressing
- 1/2 cup goat cheese crumbled
- Salt
- Pepper
Instructions
- Place kale in a large bowl and massage using your hands for about 1 minute. Set aside.
- In a large skillet, add olive oil over medium high heat. Add shredded Brussels sprouts, salt and pepper and sauté for about 5 minutes, stirring occasionally, until soft. Set aside and let cool.
- Add cranberries and pecans to bowl with the kale. *If roasting pecans: add to a baking sheet and toss in olive oil. Sprinkle with salt, pepper and cinnamon. Roast on 400 F for about 10 minutes, until lightly toasted and fragrant.
- Add cooled, sautéed Brussels to salad and toss with vinaigrette. Add in goat cheese and mix to combine. Serve.
