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Roasted Kale + Brussels Sprout Salad with Ginger Lime Dressing

Prep Time15 mins
Cook Time15 mins
Total Time35 mins
Servings: 4



  • 3 c chopped kale
  • 1 1/2 c shaved Brussels Sprouts
  • 1 jalapeño sliced thin
  • 4 mini sweet peppers sliced thin
  • 1/2 c chopped radicchio or red cabbage


  • Juice of 1 small lime
  • 1 T sesame oil or olive oil
  • 1 garlic clove minced
  • 1 T pure honey
  • 1/4-1/2 tsp crushed red pepper
  • 1/2 T rice vinegar
  • 1 inch piece of ginger freshly grated
  • 1-2 T water to thin
  • Sea Salt and pepper to taste


  • Preheat oven to 400°F.
  • Line a baking sheet with parchment paper.
  • Toss kale, brussels sprouts and radicchio (or cabbage) with about 1/2-1 T olive oil.
  • Line on parchment lined baking sheet.
  • Place in oven and heat for about 12-15 minutes until desired golden browned edges of kale. (I like mine crispy so I leave it in even longer)
  • In a small bowl, combine all ingredients for the dressing except for the water. whisk until combined. Add in water to desired thickness and sea salt and pepper to taste.
  • After removing baking sheet from oven, toss kale mixture with mini peppers and jalapeños.
  • Drizzle desired amount of dressing and toss. Add more as desired.
  • Enjoy while still warm!