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 one large bunch of Tuscan kale, shaved Brussels sprouts, grated Parmesan cheese, and (if desired) dried cranberries or pomegranate seeds. 
• To make the dressing, gather olive oil, fresh lemon juice, apple cider vinegar, Dijon mustard, minced garlic, minced shallot, salt, and black pepper. 
• For the nuts, I suggest using sliced almonds, chopped walnuts, or chopped pecans.

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 kale stems and thinly chop the remaining leaves. Once chopped, place the kale 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 the shredding 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. Mix the dressing: 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 brown. 
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

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Kale Brussels Sprout Salad Recipe

By Aysegul Sanford

Yields: 6 servings

Prep Time: 20 minutes mins

Total Time: 20 minutes mins

This nutrient-dense Kale Brussel Sprout Salad is packed with hearty greens, toasted almonds, cheese, and sweet cranberries, all tossed in a tangy homemade Dijon dressing. Enjoy it for a light meal or serve it as a fall-inspired side dish.

5 from 16 votes

Print Recipe

Ingredients

For The Salad:

• ▢ 1 large bunches of Tuscan Kale or Curly Kale ~1 lb
• ▢ 1 pound Brussels sprouts finely chopped – I used my food processor
• ▢ 1 cup grated Parmesan cheese
• ▢ ½ cup dried cranberries or pomegranate seeds optional

For The Dressing:

• ▢ ½ cup extra virgin olive oil
• ▢ ¼ cup lemon juice
• ▢ 1 tablespoon apple cider vinegar
• ▢ 1 tablespoon Dijon mustard
• ▢ 1 clove garlic minced
• ▢ ½ small shallot minced (about 2 tablespoons) or red onion
• ▢ ½ teaspoon Kosher salt
• ▢ ¼ teaspoon ground black pepper

For The Nuts:

• ▢ 1 cup sliced or whole almonds or chopped walnuts or pecans

Instructions

• Prep the kale: Wash and rinse the kale leaves under cold water. Dry in a salad spinner. Remove stems and chop thinly. Place it in a large salad bowl.
• Shave Brussel sprouts*: Place Brussel sprouts in a food processor fitted with the shredding blade. Turn the machine on and feed brussels sprouts into the tube and let the machine do all the work for you. Transfer the now-shaved Brussels sprouts into the bowl with kale.
• Make the dressing by whisking together olive oil, lemon juice, apple cider vinegar, Dijon mustard, garlic, shallot, and salt and pepper in a small bowl.
• Drizzle the vegetables with the dressing and give it a toss to make sure all the leaves are evenly coated with the dressing. Set aside and let it rest.
• Place almonds in a small empty skillet over medium heat. Toast for 4-5 minutes, keeping a very close eye on and stirring frequently, until fragrant and lightly browned. Chop them up into large bite-size pieces.
• To assemble, sprinkle the brussel sprout and kale salad with toasted almonds, parmesan cheese, and cranberries (or pomegranate arils), if using. Toss to combine and serve.

Video

Notes

• When it comes to shredding brussels sprouts, you have two other options:
  • Use a sharp pairing knife and slice one by one as thinly as you can. This takes around 10-15 minutes for a pound of raw brussels sprouts.
  • Use a mandolin. This method produces evenly sliced Brussels spouts and takes about 8-10 minutes to shred a pound of brussels sprouts. If you need advice on a good mandoline, I just purchased this one (affiliate link), and I love it.
• To make ahead: To make this salad ahead of time, prepare each component (i.e., salad, dressing, and toppings) one day in advance. Assemble it right before serving.
• To Store: Leftovers can be stored in an airtight container for up to 2 days. You may also extend your salad’s storage time by storing each salad component separately and dressing individual servings as needed.

Nutrition

Calories: 438kcal | Carbohydrates: 24g | Protein: 13g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.003g | Cholesterol: 15mg | Sodium: 535mg | Potassium: 537mg | Fiber: 7g | Sugar: 11g | Vitamin A: 901IU | Vitamin C: 70mg | Calcium: 253mg | Iron: 2mg

Course: Salad

Cuisine: American

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