Brussels Sprout Kale Salad

The perfect fall salad made with kale and Brussels sprouts. Sweet, savory, tangy and colorful, it is perfect for fall.


-  Brussels Sprouts - Tuscan Kale (or Curly Kale) - Dijon Mustard Dressing - Dried Cranberries - Toasted Almonds - Lemon Juice

Make the dressing


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.

Shave Brussels Sprouts

Place Brussel sprouts in a food processor fitted with the shredding blade. Turn the machine on and feed brussels sprouts into the tube to shred them quickly.


Drizzle Salad

Place kale leaves and shredded Brussels sprouts in a large salad bowl and drizzle it with dressing. Toss and let it sit while you are working on the rest of the ingredients.


Toast Almonds

Place almonds in a small empty skillet over medium heat. Toast for 4-5 minutes or until lightly browned. Chop them up into large bite-size pieces.


Assemble Salad

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.


Make This Now!

Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.

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