Vegan, gluten free, dairy free, paleo and Whole30 friendly! To make the Roasted Sweet Potato Brussels Sprout Kale Salad: Preheat your oven to 400ºF (200ºC). Made with homemade lemon dressing, cranberries and chopped pecans, this salad is great for parties, meal prep or an appetizer! How to make a Kale and Brussels Sprouts Salad. Remove the kale leaves from the tough center ribs. 1. For Brussel Sprout Salad: 1 tablespoon olive oil; 1 teaspoon chili paste; 2 ounce pecans; 1 ounce pumpkin seeds Pour a tablespoon of olive oil over the mix of greens and massage it for 1-2 minutes. The Preparation. Yields 4 servings of Keto Crispy Brussel Sprout Salad. Massage the Brussels sprouts and kale. Then thinly slice. After the almonds have soaked for 45 min+, drain off 1/2 cup of water, and reserve, Place in high-powered blender (Vita-mix,etc) and blend until slightly smooth and liquidy but still retaining bumps and texture. The lemon dressing marinates the Brussels sprouts to soften them up, and then is topped with the pecan and seed mix to give a crunchy and flavorful lunch or side! What you’ll need to make a Kale and Brussels Sprouts Salad. Kale brussel sprouts salad with cranberries is the perfect healthy filling salad! In a large bowl, combine the shaved Brussels sprouts and chopped lacinto kale. Begin by toasting the walnuts in a 350°F oven for 5-8 minutes, or until fragrant. Prepare and Combine chopped brussels sprouts, kale, onions, apples into a bowl. This will help the kale soften. Assemble the Brussels sprouts and kale salad. Spread the diced sweet potatoes and halved Brussels sprouts apart on the sheet pan. 2. Meanwhile, slice the brussels sprouts. Place the kale in a serving bowl or on a serving platter. Drizzle everything with 1/4 cup olive oil, sprinkle with seasoning, then add … Mix of greens and massage it for 1-2 minutes and Whole30 friendly chopped. 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