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Warm Kale and Brussels Sprout Salad

November 16, 2013

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This time of year can be hard on your healthy eating habits. A slice of pie here, a plate full of mashed potatoes there, and before you know it, you’re ready to trade in your skinny jeans for leggings and a long nap! Don’t get me wrong; I firmly believe that food is a big part of what makes this time of year so special. There is nothing quite like sharing a meal with family or baking an age-old cookie recipe with Grandma. But I’m also not about to let holiday festivities sabotage my health goals.

Luckily, I’ve a few tricks up my sleeve that make it easier to stay on track during the holidays, and this kale and Brussels sprout salad is one of them! It has great flavor from the roasted sprouts and with bits of sharp cheddar and pancetta, it’s the perfect addition to all of the Thanksgiving flavors we all know and love.  Loading up your plate with this very green and filling dish and allowing just enough room to sample everything else will keep you from overindulging. 

Warm Kale and Brussels Sprout Salad


  • 1 ½ cups sliced Brussels sprouts
  • 3 cups kale, washed and torn into 1-inch pieces
  • 2 tbsp plus 2 tsp olive oil
  • 1 tsp salt
  • 2 tsp apple cider vinegar
  • ½ cup diced pancetta
  • ¼ cup diced extra sharp white cheddar


  1. Pre heat the oven to 400 degrees. Spread the Brussels sprouts out on a pan and drizzle with 2 tsp of olive oil and sprinkle with salt. Roast until edges are crispy, about 20 minutes.
  2. While the Brussels bake, combine the kale, salt and the rest of the olive oil in a large bowl.
  3. Using your hands, massage the oil into the leaves to soften them for about 3 minutes.
  4. Add the cooked Brussels and apple cider vinegar to the kale and mix to combine.
  5. Add the pancetta to a pan over medium heat and cook until crispy. Drain the meat and add it to the bowl with the kale.
  6. Top with the cheese and serve!