Shaved Brussels Sprouts and Kale Salad With Creamy Tahini Dressing

Paige Grandejean
Updated
Get the recipe for Shaved Brussels Sprouts and Kale Salad With Creamy Tahini Dressing.

Here’s the only tip you need to know about eating raw kale: massage it with oil and salt before you eat it! You do this to take away some of the intense leafiness that kale can sometimes have. Here, it’s tossed with lemon juice, too, which goes even further in the conquest for truly delicious kale salads. If you have a food processor, use the slicing blade to quickly shave the Brussels sprouts into paper-thin slices. Toss them with the kale, a bright miso-tahini dressing, and seared chicken breast for something truly fresh and original.

Yields: 4 servings

Nutrition

Calories 569.72

Fat 35.31g

Sat Fat 5.15g

Cholesterol 82.78mg

Carbohydrate 31.81g

Sugar 8.10g

Protein 34.08g

Sodium 1446.91mg

Fiber 4.12g

Ingredients

  • 1½ cups torn crusty bread (about 4 oz.)

  • 8 tablespoons olive oil, divided

  • 2 teaspoons kosher salt, divided

  • ¾ teaspoon black pepper, divided

  • 3 small lemons, divided

  • 1 medium bunch Lacinato kale (about 8 oz.), torn (about 5 cups)

  • 12 ounces Brussels sprouts, shaved (about 4 cups)

  • 1 pound boneless, skinless chicken breasts

  • 2 tablespoons white miso

  • 2 tablespoons tahini

  • 2 teaspoons honey

Directions

  1. Preheat oven to 400°F. Toss bread with 2 tablespoons of the oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper on a baking sheet. Bake until lightly toasted, about 8 minutes. Set croutons aside.

  2. Juice 1 or 1½ of the lemons to equal 3 tablespoons juice. Combine kale, 2 tablespoons of the oil, 1 tablespoon of the lemon juice, and ½ teaspoon of the salt in a large bowl. Using your hands, massage kale to slightly soften, about 2 minutes. Add Brussels sprouts; toss to coat, and set aside.

  3. Sprinkle chicken with remaining 1 teaspoon salt and ½ teaspoon pepper. Cut remaining lemons into ¼-inch slices, and remove seeds. Heat 2 tablespoons of the oil in a large skillet over medium-high. Add lemon slices; cook until golden brown, 2 to 3 minutes per side. Remove lemon slices from skillet. Add chicken and 1 tablespoon of the oil to skillet; cook until golden brown and internal temperature registers 165°F, about 8 minutes per side. Transfer to a cutting board to rest 5 minutes before slicing.

  4. Whisk together miso, tahini, honey, and remaining 2 tablespoons lemon juice and 1 tablespoon oil. Add dressing to kale mixture; toss to coat. Top salad with lemon slices, chicken, and croutons.