Kale Brussels Sprout Salad
Jazz up your typical salad with this Shredded Kale Brussels Sprout Salad. This hearty salad is packed with chopped almonds and Parmesan cheese, tossed in a dijon vinaigrette. It is easy enough for a weeknight but delicious enough for a holiday dinner.
Welcome to a fresh take on a classic combo! If you're tired of the same old salad routine and craving something vibrant and satisfying, you’re in for a treat. Our Kale and Brussels Sprout Salad is a refreshing twist that packs a punch of flavor and nutrition. Imagine the hearty crunch of Brussels sprouts paired with the robust, earthy taste of kale, all tossed together with a zesty dressing that will awaken your taste buds.
Whether you're looking to impress at your next dinner party or just want a wholesome, easy meal, this salad is your new go-to. Let's dive into the delicious details and discover why this crunchy, nutrient-packed dish deserves a spot on your table!
Looking for other fall salads? Check out my Butternut Squash Panzanella, Autumn Butternut Squash and Kale Salad, and Apple Blue Cheese Brussels Sprout Salad.
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Why You'll Love This Recipe
- Easy - this salad uses a food processor which makes chopping up the Brussels sprouts and kale super easy.
- Healthy - filled with kale, Brussels sprouts, and almonds, this salad packs a punch of nutrients.
- Delicious - I love the dijon vinaigrette dressing on this salad - its so full of flavor and textures!
- Crowd Pleaser - even people who think they don't like kale will really enjoy this salad!
Ingredients
Brussels Sprouts - these are shredded in a food processor, which make them the perfect texture and size for this salad.
Kale - I've made with this recipe with both curly kale and Tuscan kale. Both work, and I don't have a preference.
Almonds - chopped almonds give the salad a little bit of crunch.
Shredded Pecorino Romano Cheese - adds saltiness and flavor to the salad.
Extra Virgin Olive Oil - this helps mellow out the dijon mustard as well as tenderizes the kale and brussels sprouts.
Dijon Mustard - dijon mustard adds a briny mustard flavor to the dressing.
Shallots - finely chopped into the dressing for a ton of flavor to this kale salad.
Salt and Black Pepper - to enhance and bring out the flavors.
Variations
Different Cheese - I've made this salad with shredded Parmesan cheese and it is equally delicious. You could also use feta cheese, goat cheese, gorgonzola, or shredded Gruyere.
Add-Ins - you could add in other things to this salad recipe like chopped apples, dried cranberries, roasted butternut squash, pomegranate seeds
Add Protein - you could serve this along with grilled chicken, steak, or salmon. You could also add a cup of cooked quinoa for plant based protein.
Baby Kale - you can use baby kale instead of regular curly or Lacinato kale. Baby kale is a more tender leaf and doesn't need to be chopped up as finely as larger kale leaves.
Cabbage - instead of brussels sprouts, you can use finely shredded cabbage.
Apple Cider Vinegar - you can swap the lemon juice for apple cider vinegar if you'd like.
Step by Step Instructions
Photo 1. Add the olive oil, dijon, shallots, garlic, salt, and pepper to a bowl or mason jar. I like to use a mason jar.
Photo 2. Place the lid on the mason jar and shake well or whisk well until combined.
Photo 3. Place the Brussels sprouts in a large food processor and pulse until finely shredded. I like to do this in 2-3 batches.
Photo 4. Remove the kale leaves from the center ribs. Add the kale to the empty food processor and pulse until finely chopped.
Photo 5. Add the shredded kale and brussels sprouts to a large salad bowl.
Photo 6. Add the shredded cheese and almonds, and toss to combine.
Photo 7. Add the dressing.
Photo 8. Toss well to combine. Enjoy!
Expert Tips
Storage - store any leftovers in an airtight container in the refrigerator for 1-2 days, longer if the brussels sprout and kale mixture doesn't have dressing on it.
Prep Ahead - you can prep this salad ahead of time by prepping the salad components and dijon vinaigrette. Cover dressing and salad, then store them in the fridge. Once you're ready to serve, toss the salad with the dressing up to 60 minutes in advance.
Recipe FAQs
Yes! Brussels sprouts are loaded with vitamin C, vitamin K, calcium, folate, and fiber. They also have 4 grams of protein and 4 grams of fiber per 1 cup.
The peak season for brussels sprouts is October through December.
Other Brussels Sprout Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Kale Brussels Sprout Salad
Ingredients
- ¼ cup fresh lemon juice
- 2 tablespoons dijon mustard
- 1 tablespoon minced shallot
- 1 small garlic clove minced
- ½ cup extra-virgin olive oil
- ½ teaspoon kosher salt plus more for seasoning
- 2 large bunches of kale about 1 ½ lb. total, center stem discarded
- 1 lb brussels sprouts trimmed
- ½ cup almonds coarsely chopped
- 1 cup shredded Pecorino Romano cheese
Instructions
To make the dressing:
- Combine the lemon juice, dijon mustard, shallot, oil, garlic, and salt in a bowl or mason jar. If using a mason jar, secure the lid and shake well until combined. If using a bowl, whisk well to blend and set aside.
- Place kale in large food processor and pulse 3-4 times until finely chopped. You can also do this with a knife, I just found it easier to get little pieces in the food processor. Place in large bowl.
- Place brussels sprouts in food processor and pulse until shredded. I had to do this in batches and like the kale, you can also just chop finely with a knife if you don't have a food processor. Add to brussels sprouts.
- Add almonds to food processor and pulse until finely chopped. Add to brussels sprouts and kale.
- Add cheese to salad mixture.
- Pour dressing over salad and toss to coat.
- Season with salt and pepper, to taste.
- Enjoy!
I just made this salad. DELISH! Holy cow, I was not expecting it to be that good even the husband loved it. I added dried cranberries. If I had feta cheese that would have made it even better. Thanks for the recipe!
Oooh I love the addition of dried cranberries...I'll definitely have to try that next time!