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Kale Salad with Butter Fried Crunchies
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1/3 cup Land O Lakes® Butter with Olive Oil & Sea Salt

2 cups freshly torn sourdough bread pieces

1/2 cup pecans, roughly chopped

2 tablespoons fresh lemon juice

2 tablespoons olive oil

1 teaspoon finely chopped fresh garlic

1 (10-ounces) bunch kale, washed, drained, stems removed

2 cups shredded Brussels sprouts

1 medium (1 cup) tart apple, cut into chunks

1/3 cup grated Parmesan cheese

1 teaspoon kosher salt

1/4 teaspoon pepper

How to make

  1. STEP 1

    Melt Butter with Olive Oil & Sea Salt in large skillet over medium-low heat. Add bread and pecans. Cook until nuts are fragrant and bread is toasted and golden brown. Remove from heat; set aside.

  2. STEP 2

    Combine lemon juice, olive oil and garlic in small bowl. Whisk to combine.

  3. STEP 3

    Cut kale into thick ribbons; place into extra-large serving bowl. Add dressing, Brussels sprouts, apple, Parmesan cheese, salt and pepper. Toss until well coated. Right before serving, add toasted bread and nuts.

Tip #1

Salad can be prepared the day before. Just wait to add the toasted bread and nuts until right before serving.

Tip #2

If you can't find shredded Brussels sprouts, buy and trim whole ones, and slice 1/16th inch thick.

Tip #3

If serving for a main meal, plan on 8 servings instead of 12.

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