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Brussels Sprouts and Kale Salad

Brussels sprouts and kale are both in the cabbage family.  Two super vegetables that are super charged with nutrition and in this recipe super charged with flavor.  Just Jan’s Tangerine Marmalade in combination with sauteed onions, parmesan cheese and toasted walnuts make this salad one that is sure to be a favorite.  Add chicken to make it an entree or leave it out for a great vegetarian option.

Brussels Sprout Kale Salad with Chicken

(Inspired by this recipe on “Pinch of Yum”)

1 c. chopped or shredded chicken (poached chicken breasts or rotisserie chicken)

4 c. shredded brussels sprouts and kale

1/2 c. toasted walnuts

1/4 c. grated parmesan

1/2 c. chopped onion

1 Tbsp. butter

3 Tbsp. Just Jan’s Tangerine Marmalade

2 Tbsp olive oil

salt and pepper to taste

Toast walnuts in a 350 degree oven until lightly toasted.  Set aside

Shred brussels sprouts.  Cut out the center stem of a couple leaves of Tuscan kale and cut kale leaves into ribbons  Set aside.


Add butter and chopped onion to a small skillet and saute until onions are golden brown. (5 to 10 min)  Transfer onions to a food processor.  Add Just Jan’s Tangerine Marmalade and olive oil.  Process until creamy.  Salt and Pepper to taste.  Set aside.

Prepare brussels sprouts and kale:  Use the saute pan used for the onions.  Add a bit more olive oil to lightly saute the brussels sprouts and kale 1 to  2 minutes until they turn bright green.  Remove from the heat.

Toss together:  Brussels sprouts/kale, chicken, walnuts, parmesan, and dressing.  Serve warm or cold.

*This salad can be made with so many variations.

- Use any flavor of Just Jan’s Fruit Spread

- Try a different toasted nut, pine nuts, almonds, pecans


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