Brussel Sprout, Almond and Kale Salad - Physio Direct NZ

Brussel Sprout, Almond and Kale Salad


12 Brussel Sprouts

3 Tbsp. Sliced Baking Almonds

1 cup chopped Kale

¼ cup shaved Parmesan Cheese

2 Cloves of Garlic, Crushed


2 Tbsp. Red Wine Vinegar

2 Tbsp. Olive Oil

Salt & Pepper 

  1. Preheat your oven to 180 degrees Celsius or 350 degrees Fahrenheit. Chop brussel sprouts in half and place on a baking tray lined with baking paper. Sprinkle sprouts with olive oil, salt and pepper, add garlic and cover with almonds.
  2. Roast brussel sprouts in the oven for 20-30 minutes until slightly brown. Prepare kale by chopping into small pieces and placing in a medium sized salad bowl.
  3. Prepare salad dressing by whisking together olive oil, red wine vinegar, salt and pepper. Mix brussel sprouts, almonds, kale and dressing together gently in the salad bowl.
  4. Sprinkle thin slices of Parmesan cheese over salad and serve.

Serves Two.





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