Despite this recipe’s name, you can make our Winter Kale Salad any time of year. These days, Brussels sprouts and kale are available year around, but they’re definitely looking their best while in season during the winter months.
The key to making a Whole30 salad you’ll actually want to eat is to keep it interesting with the ingredients. Experiment with nuts, crunchy veggies, and fruits. Balance the bitter flavor of those healthy greens with salt in dressing and meat marinades. And don’t forget to add a few elements of natural sweetness!
We know that you can’t go wrong when salty meets sweet, so we mix chopped apples and dates with the savory chicken and lemon dressing. Rather than stick with only kale, we added thinly sliced Brussels sprouts, giving this salad a light crunch, along with the pepitas (pumpkin seeds).
Oh, and did we mention this salad only takes 20 minutes to make?
Our recipe starts with cooked chicken breast, and you might be wondering how to even make that happen. Well, we’re obsessed with this simple 20-minute recipe from The Kitchn. Try it and you’ll end up with perfectly cooked chicken breasts every single time. Use this recipe whenever you need chicken for a salad or pasta.
This isn’t our first kale rodeo, and in our past recipes we’ve preached about the need to massage that kale. Yep, massage it! Use your fingers to rub the leaves and don’t worry about being too rough. Breaking down the kale softens it up, making it easier to chew and absorb the dressing.
P.S. Have leftover kale? Look no further than our Garlic Kale Chips, which are also Whole30 compliant.
And one more thing…
In case you’ve never put a knife to a Brussels sprout, we’ve got you covered. Here are the four steps to thinly sliced Brussels—you’ll be a pro by your third sprout.
Try out this kale salad recipe, or add your own twist? Post a photo on Instagram and tag #confettikitchen—we just might feature you!
What You Need
- 1 lemon
- 1 shallot
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 bunch lacinato kale
- 1/2 pound Brussels sprouts
- 1 apple (we like Pink Lady or Honeycrisp)
- 4 Medjool dates
- 1 chicken breast, cooked and cubed
- Pepitas (optional garnish)
Chef’s knife and cutting board
Bowls: 1 small, 1 large
Whisk or fork
Juice lemon, and add 2 tablespoons of the juice to a small bowl. Mince the shallot, enough to yield 1 teaspoon, then add to the bowl. Pour in olive oil and add salt and pepper. Whisk to blend well, and set aside.
Tear the kale leaves off the woody stalk. Chop or tear kale into bite-sized pieces. Add leaves to a large bowl, then pour in a few tablespoons of the dressing. Using your fingers, rub the kale leaves to break them down. This makes them easier to chew and helps absorb the dressing. Set aside.
- Brussel sprouts: Trim off the stem end then cut in half lengthwise. Thinly slice each half.
- Apple: Dice the apple into small pieces, close to the size of the diced chicken.
- Dates: Remove the pits from the dates, then chop.
Add the Brussels sprouts, apple, dates, and chicken to the kale. Pour the remaining dressing over the ingredients, then toss with tongs to coat. Season with additional salt to taste. Garnish with pepitas. Serve immediately or refrigerate for up to 1 day.
For the chicken in this recipe, we used The Kitchn’s simple technique for juicy, fool-proof stovetop chicken breasts. It only takes 20 minutes, and most of that time is spent *not* fussing around with it.
Kale however you want: If you like smaller, finer bites of kale, that works too! Just use your chef’s knife to cut the kale into thin strips instead of larger pieces as we’ve done.
|Brussels sprouts||Shredded cabbage|