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Kale Salad with Butter Fried Crunchies

Kale Salad with Butter Fried Crunchies

Tossing kale in a lemon vinaigrette along with homemade croutons, pecans, Brussels sprouts, tart apple and salty Parmesan creates a salad that works equally well as side or main dish.

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30 min
Prep Time
35 min
Total Time


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, the recipe makes 8 serving.

Tip #4

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

Nutrition (1 serving)

180 Calories
14 Fat (g)
15 Cholesterol (mg)
440 Sodium (mg)
11 Carbohydrates (g)
1 Dietary Fiber
4 Protein (g)
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Featured In

Farmer's Market Recipes Collection  


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