Kale and Brussels sprouts salad with pomegranates and almonds [Recipe]


Eat some heart-healthy salad

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Dark leafy greens, cruciferous veggies, pomegranate arils and almonds deliver a quite the nutritional punch in this tasty, crunchy salad. Make some for lunch this week, or add some grilled chicken or tofu and enjoy a hearty, healthy dinner.


Serves 8


Ingredients for dressing

  • 1 tablespoons fresh lemon juice
  • 1 tablespoons fresh orange juice
  • 2 tablespoon white wine vinegar
  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon orange zest
  • 2 teaspoons country Dijon mustard (or a blend of whole grain and Dijon)
  • 1 tablespoon minced shallot
  • 1 small garlic clove, finely grated
  • Salt and pepper to taste



  1. Combine the dressing ingredients in a small bowl.
  2. Whisk to combine.


Ingredients for Salad

  • 1 large bunch of Tuscan kale (about 1 pound total), center stem discarded, leaves thinly sliced
  • 2 cups Brussels sprouts, trimmed, shredded with a knife or food processor
  • Roasted, diced almonds
  • 1 cup pomegranate seeds (arils)
  • 1/4 cup crumbled gorgonzola cheese



  1. Mix thinly sliced kale and shredded Brussels sprouts in a large bowl.
  2. Add 1/4 cup of salad dressing and massage with your hands to evenly disperse.
  3. Add more dressing as needed.
  4. Season the salad with salt and pepper.
  5. Garnish with almonds, pomegranate seeds and cheese.


Katie Cavuto is a Philadelphia-based registered dietitian and wellness advocate, Katie believes that health is about more than what you eat. She aims to inspire people to live well through messages of self-love, food enjoyment, mindfulness and sustainable, conscious living. Katie appears in regular nutrition and cooking segments on local and national TV. Her writing and recipes have been showcased nationally in O, the Oprah Magazine, Family Circle and more. Katie is the dietitian for the Philadelphia Flyers and Phillies and was awarded Philadelphia Magazine's "Best of Philly” in 2009, 2010, 2012 and 2014. Her first cookbook is being published by the American Diabetes Association in late summer of 2016. For recipes and wellness tips visit her blog www.nourishbreathethrive.com.