Make Ahead Salad: Kale and Brussels

We've got a fresh new recipe for you this week!  We hope we are encouraging and inspiring you to cook a little bit ahead on your weekends.  This recipe was shared through some team cookin' love (not sure what that is?  Check out this blog post to learn how to cook once and eat three different meals!).  It was such a hit with our co-owner Sprenkel that she makes it almost weekly now.  The link to the original recipe is listed here, but we've outlined for you how Sprenkel makes her big batch of salad (the easier way).

Kale and Brussel Sprouts Salad




  • 1 bag artisan Kale, shredded
  • 1.5 bags shredded brussel sprouts
  • 1/3 cup sliced almonds
  • olive oil
  • parmesan cheese


  • 2TBSP the seediest mustard you can find
  • juice of 3-4 lemons
  • 1TBSP minced shallot
  • 1/2 tsp minced garlic
  • salt and pepper
  • 1/2 cup olive oil

The most complicated part of this recipe is the dressing, so it's best to get that right out of the way.  Combine all of your dressing ingredients except the olive oil in a bowl and set aside to let the flavors blend together (as they do).  

Next, let's toast the almonds.  We were a little hesitant about this step (hate to dirty up another pot) but let us tell you, as someone once told us, make sure you toast those almonds.  To do this, simply warm a drizzle of oil in a pan over low heat and add the almonds.  Keep an eye on them so they don't burn, but you want them to turn a little bit of a darker brown.  Once they've reached the toasty-ness of your particular preference, pour them onto a few layers of paper towel to pat them down.  Add a sprinkle of salt.


Dump the bags of greens into a large mixing or serving bowl.  Sometimes, if we have time, we'll peel the kale leaves off of the stems, but in the Trader Joe's bag we buy, they're pretty ok as is.  Plus, we love to take shortcuts in the kitchen where they're not going to make a huge difference.  Slowly add the oil to your dressing mixture and whisk together.    Then, slowly add the dressing mix to the greens, tossing every so often to coat the salad.  You can add the almonds and cheese now, or to your individual servings!

 Look at those mustard seeds - the mustard makes the dressing!

Look at those mustard seeds - the mustard makes the dressing!

This is a great salad to make ahead on a weekend that only gets better with some time in the fridge.  It makes enough to eat all week for lunch, or to share with your family if you're feeling generous!  Be sure to let us know if you try it!