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We all know that kale is packed with Anit-Oxidants, Vitamin A, Beta Carotene and fiber. But, to be honest, sometimes it needs a little more flavor. This kale and brussel sprout salad recipe brings the flavor and is so easy to make!
My son says this is as good as the Chick Fil A Kale Salad Recipe. He’s a pretty picky eater, so that goes for something.
For me, the best part of this salad is dipping the roasted Sweet Potatoes in the Parmesan Tahini Dressing. In fact, the next time I have a party, I’ll be crafting an appetizer around this combination
What ingredients do I need to make a Kale and Brussel Sprout Salad?
This is more of a winter salad with hearty green veggies. I tried something new and used Korean Sweet Potatoes which have the outer reddish skin like a yam but look more like a white potato on the inside. The taste is not as sweet as the American version, but still delicious.
I also used canned Garbanzo beans. You could use dry beans and soak them for several hours. Be sure to crisp them up in the oven with the sweet potato.
What Does Kale Taste Like?
Kale is a winter vegetable. It is a cruciferous vegetable so it is more like broccoli (not lettuce) even though it looks like it sort of. Kale has a slightly bitter taste and is a bit earthy.
- Kale can come in different colors including green, white, purple, or bluish-green.
- One cup of raw kale gives you more than 100% of the Daily Value of vitamins A and K
- Kale chips are very popular, tasty, and easy to make.
What is the best way to Eat Kale?
Kale is a super versatile food that can be eaten a number of different ways either cooked or raw
- salads
- smoothies
- steamed
- sautéed
- boiled
- baked
Some people find Kale bitter tasting, but cooking can reduce that harshness.
Of course cooking Kale does reduce some of the nutritional value, but steaming seems to be the best way to retain all the healthy goodness while cooking it.
Essential Tip
In this recipe, the hardest part is getting the garbanzo beans to crisp up. I really like the crunch they bring.
The first time I made this, mine weren’t too crunchy. I don’t think I cooked them long enough in the oven with the sweet potatoes. I also probably didn’t use enough oil.
When I re-did it, I made sure to cook them longer, and shake the baking tray a few times to make sure each garbanzo had a light coat of oil and seasoning, as well as enough time to fully cook and crisp up.
Recipe FAQs
Kale has a very unique texture and flavor that is different than everything else – However, I would use Collard Greens as they are the most similar. Alternatively, you could use baby spinach, swiss chard, or even Mustard Greens.
For the collard greens vs kale: the flavor and texture are very similar, however, kale is a bit stiffer and more ruffly on the edges.
Yes! Most people have had brussel sprouts tossed with oil and then baked, or maybe even brussel sprout “chips” but I like the texture and flavor they bring to a regular salad. I’ve found slicing them very thin, either with a food processor or even a mandoline is good, but with a sharp knife and some skills you don’t need those tools.
Did you know that there is a specific type of carbohydrate in cruceferious vegetables called raffinose. Some people need to let their gut adapt over time to help learn how to digest this type of carbohydrate.
Goes Well With
Wondering what to serve with a kale salad? Here are some options:
Did you make this? I’d love a ⭐️⭐️⭐️⭐️⭐️ rating below!
Kale and Brussel Sprout Salad
Ingredients
Salad
- 2 Cups Sweet Potato Sliced into circles
- ¼ Cup Olive Oil
- 1 TSP Chili Powder
- 2 TBSP Smoked Paprika
- 14 oz Chickpeas Drained and rinsed
- 1 Bunch Kale shredded
- 2 Cups Brussel Sprouts shredded
- 1 Avocado quartered
Tahini and Parmesan Dressing
- ¼ Cup Olive Oil
- 1 Lemon Juiced
- 2 TBSP Dijon Mustard
- 2 TBSP Tahini
- 2 TSP Worchestershire Sauce (Vegetarian)
- 2 Cloves Garlic Minced
- ⅓ C Parmesan Cheese Grated
- Kosher Salt & Fresh Ground Pepper
Instructions
Make Salad
- Preheat oven to 425°
- Peel and slice the sweet potato into ¼ thick rounds. Place into a baking sheet
- Cover with Olive oil and spices. Toss to mix, and place into the oven.
- After 10 minutes, flip the sweet potato, add the drained and rinsed garbanzo beans to the same baking sheet and shake the sheet to cover the beans.
- Check every 10 minutes until Garbanzo beans are crispy. Shake the tray every time you check to make sure everything is evenly cooked and coated
- Using the slicing or shredding blade on a food processor, push through the kale and brussel sprouts.
Prepare the Dressing
- In a food processor add all the ingredients except the parmesan cheese and process until smooth and creamy.
- Transfer to a new bowl and mix in the cheese by hand.
Assemble the salad
- Put the shredded greens into a bowl and add enough dressing to lightly coat everything. Mix well.
- Decorate and place the avocado and sweet potato in the greens.
- Top with crispy garbanzo beans, and a few extra shavings of parmesan. Enjoy! 💚
Notes
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