Kale and Brussels Sprout Salad with Gruyere

This kale and Brussels sprouts salad will make you love kale. It’s full of sweetness, crunch and nut flavored Gruyere cheese.

Kale and Brussels sprouts salad is the perfect Thanksgiving side dish. It’s decadent and savory and it’s a little pop of healthiness in an otherwise beautifully glutenous meal.

Kale & Brussels Sprout Salad Shopping List (click to print)

A Few Things to Know

• Unlike other salads, this actually stores well in the refrigerator for a day or two.
• Check out the reel on Instagram to see how I “shred” the Brussels Sprouts.
• If you don’t have Gruyere, parmesan also works.
• This is a fabulous meal topped with oven roasted salmon.

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Thanksgiving Side Dishes You Might Also Like

I love all the creamy, rich side dishes Thanksgiving has to offer. But it’s nice to mix it up and throw a few healthy options into the mix just to keep it interesting. I am a big fan of simple and anything that can be made ahead AND doesn’t use my oven which is already full of casserole dishes jockeying for space.

Green Beans with Almonds are one of my favorites. I am not a huge fan of green bean casserole. I like my green beans to taste like green beans, not a can of creamed soup. These are healthy but taste like they aren’t. You can prep everything, including blanching the beans, and then just pop them on the stovetop for a few minutes before serving.

Garlic mashed potatoes can all be made in advance as well. Roast the garlic a day ahead. Cook the potatoes in advance. Then heat and combine everything just before serving on Thanksgiving.

Not feeling a kale and Brussels sprout salad this year? Every step of this Harvest Salad with Arugula salad can be made one to three days in advance. Just before serving, combine all the ingredients.

Have any questions about this recipe? Don’t hesitate to reach out via DM on Instagram or at info@jjandstefanie.com.

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