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Shredded Brussels Sprout Salad with Kale and Apples (Gluten Free)

Say hello to your new favorite salad! This shredded Brussels sprout salad is crunchy, lemony, cheesy, and a little bit sweet. It’s perfect for meal prep!

Shredded Brussels sprouts salad with kale and apples - Daisybeet

I’m eating this shredded Brussels sprout salad for lunch as I type this blog post. I’ve already made it twice in one week, and have eaten it with approximately 5 meals. I can tell this is the start of a new salad obsession!

I was inspired to make this salad after eating a similar one at Oak at Fourteenth in Boulder a few weeks ago. My friends and I were raving about how great their kale salad was. You know a salad is good when you go back for seconds (and thirds), even after a few drinks!

Shredded Brussels sprouts salad with kale and apples - Daisybeet

Why you’ll love this shredded Brussels sprouts salad

  • It’s easy to make. If you use a food processor, this recipe is super easy to make, because there is minimal chopping. You’ll slice and finely shred the kale using the slicing blade. You can always chop and slice the vegetables by hand, it just will take a bit longer to make!
  • Celebrates seasonal produce. This salad highlights some favorite fall produce: Brussels sprouts, kale, and apples. The flavors and quality of the produce is spot on, because it is so fresh and in-season.
  • It’s different. Sick of romaine or spinach based salads? Mix things up with this shredded Brussels sprouts salad! You’ll be pleasantly surprised by how delicious raw Brussels sprouts are, while getting in your daily dose of greens.
Ingredients - Daisybeet

What’s in this salad?

You need less than 10 ingredients to make this recipe. You can even pick up a few of them at the farmer’s market, because they are in season now!

  • Brussels sprouts
  • Kale
  • Apples
  • Slivered almonds
  • Parmesan cheese
  • Olive Oil
  • Lemon
  • Dijon mustard
  • Maple syrup
  • Salt and pepper
Shredded Brussels sprouts salad with kale and apples - Daisybeet

Tips for making this shredded Brussels sprouts salad perfectly

  • Use a food processor slicing blade. This recipe is easy to make and not very time consuming if you have a food processor with a slicing blade attachment. You can absolutely make this salad if you don’t, but it will take longer and the vegetables might not be as fine.
  • Choose a firm, crunchy, slightly tart apple variety. Crunchy apples hold up better when chopped so small, and slightly tart apples lend a really great flavor to this salad. I used SnapDragon apples from New York, and they are perfect! SnapDragon apples are crispy and have the perfect sweet to tart balance. If you can’t find SnapDragon apples, I suggest Honeycrisp or something similar.
  • Use freshly grated parmesan cheese. Purchase high quality parmesan cheese and grate it yourself instead of getting it pre-shredded. It has so much more flavor and freshness, which comes out beautifully in this shredded Brussels sprouts salad. I like to use a zester to grate the cheese into very fine pieces.
Shredded Brussels sprouts salad with kale and apples - Daisybeet

If you love this recipe, you may also like

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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Shredded Brussels Sprout Salad with Kale and Apples (Gluten Free)

  • Author: Alex
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: serves 56 1x
  • Category: side dish

Description

Say hello to your new favorite salad! This shredded Brussels sprout salad is crunchy, lemony, cheesy, and a little bit sweet. It’s perfect for meal prep!


Scale

Ingredients

  • 1/2 cup slivered almonds
  • 16 oz Brussels sprouts (about 4 cups whole sprouts)
  • 5 cups kale
  • 2 SnapDragon apples, finely chopped into matchsticks
  • 1/2 cup finely grated parmesan cheese
  • Zest of 1 lemon
  • 4 tbsp lemon juice
  • 1/2 tbsp Dijon mustard
  • 1 tsp maple syrup
  • 3 tbsp olive oil
  • Dash of salt and pepper

Instructions

  • Preheat oven to 350 degrees F.
  • Toast almonds on an unlined baking sheet for 5-8 minutes, until lightly golden brown.
  • Wash and slice off the ends of the Brussels sprouts.
  • Shred Brussels sprouts using the slicing blade of a food processor. Transfer to a large mixing bowl, and wipe out food processor container.
  • Repeat the same shredding process with the kale using the same food processor blade. Transfer kale to the mixing bowl.
  • Add sliced apples, parmesan cheese, and lemon zest to the bowl.
  • To make dressing, whisk together lemon juice, Dijon mustard, maple syrup, salt, and pepper. Slowly drizzle in olive oil as you continue to whisk, until dressing is cohesive.
  • Pour dressing over the salad, and toss until everything is well coated in dressing. 


Notes

  • Store in an airtight container for up to 4 days in the fridge.
  • This salad holds up well, so it can be prepared in advance.

Keywords: shredded brussels sprouts salad, kale, gluten free, brussels sprouts

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Shredded Brussels sprouts salad with kale and apples - Daisybeet

Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the brands I link to, and use them frequently in my daily life!

Thank you Yes! Apples for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.

Featured

Butternut Squash and Kale Pasta with Parmesan Cheese (Gluten Free)

This butternut squash and kale pasta is the coziest fall meal ever! It’s made with chickpea pasta, so it’s gluten free and has an extra protein boost, too.

Butternut squash and kale pasta - Daisybeet

This butternut squash and kale pasta is the best fall dinner recipe. It’s easy, cozy, and absolutely delicious. It has the perfect mix of savory flavors from kale, vegetable broth, white wine, and parmesan cheese, balanced out with the sweet butternut squash.

I especially love this pasta dish because I used chickpea pasta! This is my favorite gluten free pasta. It has a similar taste and texture to regular pasta, but two times the protein and three times the fiber. I always feel more full when I make chickpea pasta versus regular.

Butternut squash and kale pasta - Daisybeet

How to make butternut squash and kale pasta

  • Peel, chop, and roast butternut squash.
  • Saute garlic and shallots.
  • Add kale, vegetable broth, and white wine and braise the kale.
  • Prepare pasta.
  • Add pasta, butternut squash, and parmesan cheese to the pan with kale. Toss to combine.
Roasted butternut squash - Daisybeet

How do you braise kale?

Braising is a cooking method where you lightly fry food, then stew it in liquid. Braised kale is so delicious! I prefer it over sautéed kale, because the kale leaves get much softer and soak up the savory vegetable broth flavor.

  • Sauté garlic and shallots in olive oil in a large frying pan on medium heat.
  • Add kale, vegetable broth, and wine.
  • Stir and cover, cooking for 5-10 minutes until kale is wilted and soft.
Butternut squash and kale pasta - Daisybeet

If you love this recipe, you may also like

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

Butternut squash and kale pasta - Daisybeet
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Butternut Squash and Kale Pasta with Parmesan Cheese (Gluten Free)

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: serves 4 1x
  • Category: main dish

Description

This butternut squash and kale pasta is the coziest fall meal ever! It’s made with chickpea pasta, so it’s gluten free and has an extra protein boost, too.


Scale

Ingredients

  • 1 medium butternut squash, peeled and diced into 1 inch dice
  • 1/2 cup sage, chopped and divided
  • 2 tbsp olive oil, divided
  • 1 shallot, sliced
  • 4 cloves garlic, minced
  • Salt
  • Pepper
  • 2 cups vegetable broth
  • 1 cup white wine
  • 6 cups kale
  • 8 oz box chickpea pasta
  • 1/2 cup freshly grated parmesan cheese (I used a microplane)
  • 1/4 cup reserved pasta water

Instructions

  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
  2. Toss butternut squash in 1 tbsp olive oil and half the chopped sage, and spread out on baking sheet.
  3. Roast for 20-25 minutes, until fork tender.
  4. While butternut squash roasts, braise the kale.
  5. In a large frying pan with a lid, heat remaining olive oil over medium heat. Add shallot and garlic, and cook for 2-3 minutes.
  6. Add vegetable broth, white wine, and kale. Stir and cover, and cook for 5-10 minutes, until kale is soft, tender, and cooked down.
  7. Prepare pasta according to package instructions.
  8. Mix parmesan cheese with reserved pasta water.  Pour over the kale and stir. 
  9. Add cooked pasta and butternut squash to the pan with kale. Toss until well combined. Sprinkle with remaining sage.
  10. Serve immediately, sprinkled with crushed red pepper and additional parmesan cheese, if desired.


Notes

  • Best served immediately, but can be stored in the fridge for up to 4 days and reheated.

Keywords: butternut squash and kale pasta, chickpea pasta, gluten free pasta, gluten free, butternut squash, kale

Save this recipe for later to one of your Pinterest boards

Butternut squash and kale pasta - Daisybeet

Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the brands I link to, and use them frequently in my daily life!

Featured

Addicting Lemon Parmesan Broccoli (Gluten Free)

Everyone will love this lemon parmesan broccoli recipe! It will be your new, super addicting side dish to serve with any meal.

Lemon parmesan broccoli - Daisybeet

My favorite way to prepare broccoli is to roast it with just salt, pepper, and olive oil. But adding lemon and parmesan cheese elevates it to a whole different level!

This side dish reminds me of something that would be on the menu of your favorite New American restaurant. Even though the main ingredient is broccoli, it feels more unique and fancier than a simple plate of roasted vegetables.

Lemon parmesan broccoli - Daisybeet

How to make lemon parmesan broccoli

This recipe really couldn’t be easier. It will look so impressive when you serve it to your family and friends with the freshly grated parmesan and lemon wedges.

  • Roast broccoli on a sheet pan
  • Make the lemon dressing
  • Toss the roasted broccoli in the lemon dressing
  • Plate your broccoli, and top generously with freshly grated parmesan
Lemon parmesan broccoli - Daisybeet

Tips for making this recipe

  • Use freshly grated, high quality parmesan cheese. Because this recipe is so simple, the quality of ingredients is important to let the flavors shine. Purchase a fresh hunk of parmesan cheese and grate it yourself right before serving instead of using pre-grated packaged cheese.
  • Roast broccoli right on the baking pan. I recommend skipping the parchment paper or aluminum foil lining when roasting your broccoli. I find it gets crispier when I put it directly on the pan. Plus, less waste!
  • Choose broccoli with long stems. If you can find a head of broccoli with long stems, grab that one at the store. I like to keep as much of the stem on as possible because it adds a contrasting texture to the dish.
Lemon parmesan broccoli - Daisybeet

If you love this recipe, you may also like

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

Print

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Serves 46 1x
  • Category: side dish

Description

Everyone will love this lemon parmesan broccoli recipe! It will be your new super addicting side dish to serve with any meal.


Scale

Ingredients

  • 2 heads of broccoli, chopped into florets
  • 1 tbsp olive oil
  • Salt
  • Pepper
  • 1/2 tbsp garlic powder
  • Zest of 1 lemon
  • 1 lemon, sliced into half moons

Lemon Dressing

  • 1 tbsp fresh lemon juice
  • 1 tsp dijon mustard
  • 1 tsp honey
  • 2 tsp shallot, minced
  • 2 tbsp olive oil

 

  • 1/3 cup parmesan cheese, finely grated
  • 1 tsp crushed red pepper

Instructions

  1. Preheat oven to 400 degrees F.
  2. Toss broccoli florets in olive oil, a generous shake of salt and pepper, garlic powder, and lemon zest.
  3. Spread broccoli in an even layer on a large baking sheet. Top with slices of lemon.
  4. Roast for 25-30 minutes, until broccoli is nicely browned and crispy.
  5. While the broccoli roasts, prepare the dressing. Whisk together the lemon juice, mustard, and honey until combined. Add shallots and slowly drizzle in olive oil. Continue whisking until dressing is cohesive.
  6. Remove lemon slices from the baking dish. Place broccoli in a large mixing bowl and pour on the dressing. Toss thoroughly so each piece is coated.
  7. Plate the broccoli and sprinkle on the freshly grated parmesan cheese and crushed red pepper.
  8. Garnish with the roasted lemon slices, if desired. 


Notes

  • Store in the fridge in an airtight container for up to 3 days. 

Keywords: lemon parmesan broccoli, gluten free, side dish

Save this recipe for later to one of your Pinterest boards

Pinterest graphic - Daisybeet

Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the brands I link to, and use them frequently in my daily life!