Kale Brussel Sprout Salad

Transform raw Brussels sprouts into one of your new favorite fall salads—alongside my Kale Waldorf Salad and Apple Kale Slaw.

You can serve restaurant-quality eats for any weeknight dinner, holiday meal, or quick lunch with this crowd-pleasing dish. Inspired by the classic brussel sprout and kale salad recipe featured by popular sites like Bon Appetit, Whole Foods, NY Times, and Epicurious, my recipe will delight your tastebuds whether you’re a beginner or an expert chef.

Ingredients

This kale Brussel sprouts salad comes together in three sets of basic ingredients:

• For the salad ingredients, you’ll need:
  • Tuscan Kale: Because of its mild flavor and popularity in grocery stores, lacinato kale is my go-to for this easy recipe. If you’d like to try other Types of Kale, curly kale has a sharp, peppery flavor that will work great in your kale Brussel salad.
  • Brussels Sprouts: You can shred brussels sprouts like I do it here or buy packaged and already shaved sprouts from the store.
  • Grated Parmesan Cheese: I love the salty and umami flavors of parmesan cheese, but Pecorino Romano goat cheese, blue cheese, and feta cheese would also work.
  • Dried or fresh fruit: I used dried cranberries, but pomegranate seeds, fresh apples, raisins, and craisins also make the perfect additions to this simple kale and Brussels sprouts salad.
• To make the dressing, gather:
  • Olive oil
  • Fresh lemon juice
  • Vinegar: I used apple cider vinegar, but balsamic vinegar or white wine vinegar would also work. If you are a fan of Cracker Barrel’s brussel sprout and kale salad recipe you can use my Dijon Maple Vinaigrette instead.
  • Dijon mustard
  • Fresh minced garlic cloves
  • Onion: I used a minced shallot, but you can use red onions as well.
  • Kosher salt and black pepper. 
• For the nuts: I suggest using sliced almonds, chopped walnuts, or chopped pecans. Alternatively, you can use candied nuts like candied pecans! You could also swap out the nuts for seeds, like pumpkin seeds or sunflower seeds, to accommodate nut allergies.

How to Make this Recipe?

Kale brussel sprout cranberry salad is among my favorite easy salad recipes to whip up on busy weeknights and special occasions alike. You can even hone your veggie prep by checking out my foolproof guide on How to Cut Kale.

1. Prepare the kale: Wash and rinse the kale leaves under cold water, and dry them in a salad spinner. Then, use a sharp knife to remove the stems and thinly slice kale leaves. Place them in a large bowl.
2. Shave the Brussels sprouts: Rinse the Brussel sprouts under cold water using a colander, dry them, and remove their outermost leaves. Then, place them in a food processor fitted with a slicing blade. Switch on the machine and feed the Brussels sprouts into the tube. Once shaved, transfer the Brussels sprouts from the food processor into the salad bowl with the kale. 
3. Make the lemon vinaigrette: Whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, garlic, shallot, salt, and black pepper in a small bowl.
4. Drizzle the vegetables: Gently pour the dressing over the kale and Brussel sprouts. Toss the mixture such that each leaf has an even coating of the dressing. This even layer will help soften the kale, but if you want, you can also massage kale and sprouts gently to ensure they are fully mixed with the dressing. Set the vegetables aside and let them rest.

5. Toast the almonds: Place the almonds in a small skillet over medium heat. Toast the nuts for 4-5 minutes, frequently stirring, until they turn fragrant and lightly golden brown. Alternatively, you can toast them in a preheated 350-degree F. oven on a baking sheet for 5-7 minutes, turning once during the process.
6. Add the toppings: Top the shaved brussel sprout salad with Parmesan cheese, toasted almonds, and cranberries if using. Toss the mixture until evenly combined, then serve.

What to Serve with this Salad

With so many tantalizing flavors, this Brussel sprout and kale recipe makes the ultimate side dish for dozens of tasty mains. Here are just a few delicious recipes to try with your new favorite salad:

• Meat Dishes: My favorite way to serve this kale Brussels sprouts salad is with a savory, meaty main. Ground Turkey Meatloaf is a flavorful classic even picky eaters love, while Baked Chicken Parmesan and Chicken Fricassee will perfectly complement your light salad with rich and succulent flavor.
• Vegetarian Dinners: Fill your plate with nutritious and eco-conscious foods by pairing your brussel sprout salad with tasty vegetarian recipes. Quinoa Chili and Mexican Quinoa will balance your kale salad with hearty spice, and Stuffed Acorn Squash is a festive, gluten-free option everyone can enjoy.

FAQs

Similar Salad Recipes You Might Also Like:

• Shredded Brussel Sprout Salad
• Roasted Pear Salad
• Apple Salad
• Roasted Butternut Squash Salad
• Acorn Squash Salad

If you try this Kale Brussels Sprout Salad recipe or any other salad recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.