Kale needs a little bit of extra love in salads. A flavorful dressing coating every bit of the leaves is essential, massaged to make them tender. You need some great toppings, like pecans, cranberries, bacon, and goat cheese. Paired with brussels sprouts, this kale and brussels salad with quinoa is a delicious and healthy kale salad without tasting like it’s too healthy. With a honey lemon vinaigrette that’s delicious on any salad, this will be a salad that you go to again and again.
Here’s what you need to make this delicious salad:
- Kale
- Brussels sprouts
- Cooked quinoa
- Bacon
- Pecans
- Dried cranberries
- Goat cheese
The dressing is my absolute favorite for any salad. Simply whisk together olive oil, apple cider vinegar, lemon juice, honey, salt, and pepper. Put all the kale into a large bowl and drizzle with half the dressing. Use your hands to massage the dressing into the kale, make sure you coat every bit of it! Not only does this give you great flavor, but it makes the kale nice and tender, taking away the bitter taste to it. Add the brussels sprouts and cooked quinoa and toss to combine. Top with bacon, pecans, dried cranberries, and goat cheese, then toss with the remainder of the dressing.
This combination of ingredients is delicious, and gives you a salad with the perfect crunch. Perfect as a side dish or a meal all by itself!
- 8 slices of bacon, chopped
- ½ cup pecans
- 1 bunch kale, stems removed, chopped into small pieces
- 1 lb. brussels sprouts, shredded
- ½ cup dried cranberries
- 1 cup cooked quinoa
- 4 oz. goat cheese, crumbled
- 5 tbsp. olive oil
- 3 tbsp. apple cider vinegar
- ½ lemon, juiced
- 1 tbsp. honey
- ½ tsp. salt
- Freshly ground black pepper
- Heat a large skillet on the stove and cook bacon until browned and crispy. Add the pecans and cook a few minutes more to toast the pecans. Set aside.
- In a small bowl, whisk together all dressing ingredients. Whisk together olive oil, vinegar, lemon juice, honey, salt, and pepper.
- Place the kale in a large bowl and drizzle with half of the dressing. Use your hands to massage the dressing into the kale, coating all the kale.
- Add the brussels sprouts, cranberries, quinoa, and bacon/pecan mixture to the bowl. Pour the remaining dressing on the salad and toss to combine.
- Top with goat cheese and serve.
- Leftovers will keep for one day in the refrigerator. I like this salad at room temperature or even slightly warmed up!
- Enjoy!
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