Kale and Brussel Sprout Salad with Pomegranate and Avocado
This vibrant salad, developed by Serena Wolf, is a go to recipe in my house for when I want something that feels fresh and crisp, and I know it is loaded with anti-inflammatory properties! The salad combines tender kale, crisp Brussels sprouts, and juicy pomegranate arils for a nutrient-packed dish. Tossed in a light maple-lemon dressing and topped with creamy avocado and Parmesan, it’s both refreshing and satisfying. Perfect as a side or a light meal, this salad is full of flavor and texture. You can put grilled chicken on top to add some protein!
Ingredients
1 bunch lacinato kale, center ribs removed, leaves thinly sliced
2 tablespoons plus 2 teaspoons extra virgin olive oil, divided
3 cups thinly sliced Brussels sprouts (about 8 ounces whole sprouts) (if you don’t like Brussel sprouts, thinly cut broccoli stems can be substituted)
Sea salt
1 small shallot, minced
Juice of ½ lemon (about 1½ tablespoons juice)
2 teaspoons good quality maple syrup
Fresh ground pepper
¾ cup pomegranate arils
½ ripe avocado, diced
¼ cup freshly shaved Parmesan cheese
Instructions
Place the sliced kale in a large mixing bowl. Drizzle with 1 tablespoon olive oil and add a pinch of salt. Massage the kale with olive oil for 3–4 minutes until dark green and tender. Set aside.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced Brussels sprouts and cook for 2–3 minutes until bright green and just tender. Transfer to a plate and let cool to room temperature.
In a small bowl, combine the shallot, lemon juice, maple syrup, and remaining 2 teaspoons olive oil. Season with salt and pepper and let stand for 5 minutes.
Add the Brussels sprouts, pomegranate, and avocado to the kale. Drizzle with the dressing and toss gently. Transfer to a serving bowl, sprinkle with Parmesan, and serve.
