This delicious kale and Brussels sprout salad recipe is perfect for a healthy side dish or light lunch that is perfect for any occasion!
If you’re looking for a kale and brussels sprout salad recipe that’s both flavorful and healthy, you’ve come to the right place. This salad is perfect for any season and can be easily customized to your liking. Whether you’re vegan, gluten-free, or simply interested in eating more cruciferous vegetables, this dish is sure to please.
Packed with healthy greens and topped with a tangy vinaigrette that gives it a bright and flavorful zing, it’s sure to please everyone at the table.
There’s no need to be intimidated by kale and Brussels sprout salad – this is such an easy recipe to make. The ingredients are simple, but the end result is a flavorful and nutritious dish that’s perfect for a light lunch or side dish. Plus, it’s so pretty that you’ll be proud to serve it at your next get-together or holiday dinner!
I think we can all agree that leafy greens are an important part of a healthy diet. Kale and Brussels sprouts are no exception, and this recipe showcases both of them in a delicious way. You will be surprised by just how good raw brussels sprouts and raw kale can be in this salad.
With its slightly bitter flavor, kale is the perfect compliment to the sweet and nutty Brussels sprouts. Plus, this salad is packed with healthy vitamins and minerals.
Packed with nutrients and flavor, this dish is sure to become a new favourite in your home. Don’t be turned off by the sound of brussels sprouts – they’re actually quite delicious in this context! This is coming from a confirmed life-long brussels sprout hater.
So go ahead and give this scrumptious salad a try – your taste buds will thank you!
Why You Will LOVE this Kale Salad
- You can prep it in advance. This hearty salad hold up well even if you dress it ahead of time, making it a great option for holiday parties.
- Simple but flavourful. You won’t believe how addictive this salad is.
- It’s all tossed in an easy homemade lemon dijon vinaigrette.
- Holiday ready and festive thanks to the dried cranberries.
- It’s also a fabulous summer salad – just switch up the cranberries for fresh blueberries.
- Feeds a crowd – this is a big salad that everyone is sure to love.
Tips for the BEST Kale Salad
- Start by using the freshest ingredients possible.
- Prepare the dressing before you get started on the salad so the flavours have time to come together.
- Make sure you rinse and dry the greens. Nobody likes a gritty salad.
- Massage the greens for a more tender salad.
- Don’t skimp on the dressing! This salad needs to be well dressed, and the bold flavours here can hold up to it!
Kale and Brussels Sprout Salad Variations
- Swap the hard cheese for a soft cheese like goat cheese, feta, or even blue cheese.
- Add protein – toss in some roasted chickpeas, baked tofu, or sliced chicken breast.
- Bulk it up with grains by mixing in quinoa or farro.
- Switch up the dressing for your favourite.
- Amp up the veggies. Toss in shredded carrots, small pieces of broccoli etc…
- For a more tender salad you can massage the kale leaves before adding.
- To make it vegan replace the Parmesan with a vegan cheese.
- Add bacon. Crispy bacon makes everything better, and that holds true here too!
How to Shave Brussels Sprouts for Salad
You can often buy shaved Brussels sprouts in the produce section of the grocery store, but I find that freshly shaved brussels have better flavour and crunch.
- Rinse. Rinse and dry off the brussels sprouts to start. Remove any discoloured leaves. There is no need to remove the outer leaves if they look fresh.
- Cut. Cut off the bottoms of each brussels sprout. (The stem end.)
- Shave. Thinly slice the brussels sprouts using a sharp knife or a mandolin slicer. You can also use the slicing blade on a food processor.
- Rinse. Rinse the brussels sprouts again, using a salad spinner is ideal.
How to Massage Kale
Massaging the kale will help to break down the fibres. Taking the time to massage your kale will result in a more tender salad. It is really easy to do.
Simply use your fingers to massage the cut kale for a few minutes. The kale leaves will get darker right before your eyes.
How to Prepare Kale for Salad
Kale can be tough and bitter, facts. So you need to make sure you properly prepare it so it goes from yuck to yummy.
- Rinse. Rinse and dry off the kale to start. Remove any discoloured leaves.
- Destem. Removing the center stems from the kale is really important, it takes time but it is worth the effort.
- Cut. We want nice easy to manage, thin ribbons of kale here. To achieve this we chiffonade the kale leaves. To chiffonade the kale, stack 3-4 destemmed Kale leaves on top of each other. Roll the stack up tightly and hold it in front of you with one hand. Starting at one end, make thin slices with your knife to create very slender strips.
- Rinse. Rinse the kale again, using a salad spinner is ideal.
- Massage. Message the kale for a more tender salad, as described above.
How to Store Leftover Kale and Brussels Sprout Salad
Kale and brussels sprouts are both incredibly hardy and hold up very well when stored properly, even when dressed like this salad. Store in an airtight container or tightly wrapped in plastic for up to 4-5 days.
Since the kale doesn’t wilt after being dressed, it is a perfect salad to make ahead of time. I think it actually tastes better on day 2 as everything marinates in the dressing.
Equipment Needed to Make this Salad
You don’t really need any special equipment but these tools can make the job easier.
Food Processor – A food processor makes a quick job of slicing the brussels sprouts thinly. A mandolin is another tool that will get this job done effortlessly.
Salad Spinner – A salad spinner is the best way to get greens clean and dry.
About the Ingredients for Kale and Brussels Sprout Salad
This delicious healthy salad is made with pretty basic ingredients:
Kale – Curly leaf kale is the most common type you will find in grocery stores, and it just happens to be pretty well suited to eating raw. Tuscan kale is also ideal, it is also known as Lacinato kale, Dinosaur kale, or Italian kale. It has a mild flavour that works well for salad.
Brussels sprouts – Shred the brussel sprouts yourself or purchase them shredded.
Almonds – Sliced or slivered almonds. You can also substitute with walnut pieces or even pecans. Pepitas or sunflower seeds are good options if you want to go nut-free.
Cranberries – Dried cranberries, not fresh. You could also swap in dried cherries, fresh blueberries or pomegranate seeds depending on the season. This added fruit adds a touch of sweetness along with a gorgeous vibrant colour.
Parmesan – Use freshly grated Parmesan cheese. You could substitute with other similar hard cheeses like pecorino romano.
Dressing – You can use any dressing you like if you aren’t a fan of the flavours I am using here, but stick with simple oil and vinegar dressings. Lemon juice, olive oil, Dijon mustard, shallot, garlic, salt and pepper make a simple dressing but it is so flavourful and brings everything together. Balsamic vinegar is a good swap for the lemon juice.
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How to Make Kale and Brussels Sprout Salad
Yields: 6-8 Servings | Prep time: 20 Minutes | Cook time: 0 Minutes
Ingredients:
- 1 bunch Curly Kale
- 4 cups finely shredded Brussels sprouts
- 1/2 Cup Sliced Almonds
- 1/2 Cup Dried Cranberries
- 1/4 Cup Grated parmesan
For the Dressing:
- 1/4 Cup Lemon juice
- 1/4 Cup Extra virgin olive oil
- 1 Tablespoon Lemon zest
- 2 Tablespoons Dijon mustard
- 1 Tablespoon Minced shallot
- 1 Garlic clove, minced
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
Directions:
Whisk together the ingredients for the dressing in a small bowl, and set aside.
Wash the Kale and cut off the stems.
To chiffonade the kale, stack 3-4 Kale leaves on top of each other.
Roll the stack up tightly and hold it in front of you with one hand.
Starting at one end, make thin slices with your knife to create very slender strips.
To shred the Brussels sprouts, wash them then cut off the stems, halve them and using a very sharp knife, cut them into shreds like you would cabbage.
In a large bowl, toss together the shredded kale, shredded Brussels sprouts, almonds, cranberries, and freshly grated parmesan.
Pour the dressing over the mixed greens, and toss together until well combined.
Enjoy!
Kale and Brussels Sprout Salad
Ingredients
- 1 bunch Curly Kale
- 4 cups finely shredded Brussels sprouts
- 1/2 Cup Sliced Almonds
- 1/2 Cup Dried Cranberries
- 1/4 Cup Grated parmesan
For the Dressing:
- 1/4 Cup Lemon juice
- 1/4 Cup Extra virgin olive oil
- 1 Tablespoon Lemon zest
- 2 Tablespoons Dijon mustard
- 1 Tablespoon Minced shallot
- 1 Garlic clove, minced
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
Instructions
- Whisk together the ingredients for the dressing in a small bowl, and set aside.
- Wash the Kale and cut off the stems.
- To chiffonade the kale, stack 3-4 Kale leaves on top of each other.
- Roll the stack up tightly and hold it in front of you with one hand.
- Starting at one end, make thin slices with your knife to create very slender strips.
- To shred the Brussels sprouts, wash them then cut off the stems, halve them and using a very sharp knife, cut them into shreds like you would cabbage.
- In a large bowl, toss together the shredded kale, shredded Brussels sprouts, almonds, cranberries, and freshly grated Parmesan.
- Pour the dressing over the mixed greens, and toss together until well combined.
- Enjoy!
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Nutrition Information:
Yield:
8Serving Size:
1 gramsAmount Per Serving: Calories: 125Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 3mgSodium: 315mgCarbohydrates: 18gFiber: 4gSugar: 10gProtein: 5g
This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.
Thanks for sticking with me through this post on my brussels sprouts salad recipe. I really hope you give this delicious kale salad a try – it’s one of my favourites! If you do, be sure to let me know how it turns out by leaving a comment below or tagging @frugalmomeh on Instagram. I’d love to see your photos!
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!
Diana
Thursday 28th of March 2024
Delicious salad! I reduced the mustard a little and added honey to the dressing. Perfect!
Debbie White Beattie
Saturday 24th of September 2016
This is just like the bag at the grocery store only cheaper and a little better
kathy downey
Sunday 7th of August 2016
My hubby loves this salad,so i usually just make a smaller one that good for 2 meals for him.
Terri Baker
Tuesday 3rd of May 2016
Delicious and so good for you. I usually buy the pre-packaged version of this, but I will be making it myself from now on; so easy.
Tricia Hope
Sunday 1st of May 2016
Wow I would not thought of putting kale and sprouts together!Can't wait until sprouts are in season again!