Filled with kale, shredded Brussel sprouts, dried cranberries, almonds, and cheese, this kale and Brussel sprout salad is a vibrant dish that works equally well as a main course or a side dish. Plus, it keeps well in the fridge so you can save leftovers for lunch or make it ahead of time for quick and healthy meals.
Can you eat Brussel sprouts raw in a salad?
Yes! Brussel sprouts can be eaten hot or cold and are safe to eat in salads. Brussel sprouts can be finely shredded or chopped and added to your favorite cold salad for additional greens, crunch, and nutrition. The outer leaves of Brussel sprouts can taste quite bitter to some people so it’s best to remove them before chopping them if you find that’s the case.
Ingredients for the BEST Brussel Sprout Salad
Here’s what you’ll need to make this delicious winter salad:
- Kale: You can use curly kale, lacinato kale, red kale, or baby kale in this salad, just be sure to chop it as finely as possible.
- Brussel Sprouts: For the best results, use a mandoline or shredding attachment of a food processor to shred your Brussel sprouts as finely as possible.
- Almonds: You can use raw, roasted, and/or salted almonds in this recipe. While the recipe doesn’t call for it, toasting the almonds would add another layer of flavor and texture.
- Dried Cranberries: Add some dried cranberries for a touch of natural sweetness. Be sure to read the ingredients and opt for no-added-refined-sugar dried cranberries if possible.
- Dressing: I used a combination of extra-virgin olive oil, lemon juice, vinegar, garlic, and honey to hit the sweet, savory, and tangy flavor notes. You could swap the honey for maple syrup to give it some extra fall flavor if you like.
- Cheese: Top the salad with some parmesan cheese for a perfectly salted bite.
Although I used a combination of cranberries and almonds in this kale and Brussel sprout salad, pecans, walnuts, hazelnuts, pumpkin seeds, or sunflower seeds would all work very well.
How to Make this Brussel Sprout Salad Recipe
While it may seem fancy, this salad is easy to make and much tastier than any bagged version you’ll find at the grocery store. Here’s how to make it:
- Slice the kale and Brussel sprouts. Slice or shred the kale and Brussels as finely as possible, the thinner you can get the vegetables the better the salad texture will be.
- Make the dressing. Combine the dressing ingredients in a small bowl or jar and whisk until well combined.
- Toss and massage the salad. Add the chopped kale and Brussel sprouts to a large bowl, cover with the dressing, and use your hands to massage the dressing into the greens.
- Add the toppings. Once massaged, top the salad with almonds, dried cranberries, and parmesan cheese.
- Season to taste. Give the salad a taste and adjust the seasoning with salt, black pepper, and additional dressing or toppings as needed.
- Serve and enjoy! The salad is best served immediately for the best texture and flavor.
This salad makes a wonderful main course or side dish and can be enjoyed for lunch or dinner.
What to Eat it With
While this salad works particularly well as part of a thanksgiving or Christmas menu, it also works incredibly well as a side dish to any fall or winter dinner. Since this salad is high in fiber and healthy fats, by pairing it with something high in protein and complex carbohydrates you can create a well-balanced meal. Some examples include:
- Lemon Garlic Chicken and Baked Potatoes
- Honey Garlic Pork Chops and Rice
- Slow-Roasted Salmon and Smashed Potatoes
- Butternut Squash Casserole
- Lentil Shepherd’s Pie
Tips and Storage
Finely shred the Brussel sprouts. For the best results, ensure that you slice the Brussel sprouts as finely as possible. If you have one, use a mandoline to shred the Brussel sprouts to ensure that they are sliced ultra thin.
Massage the kale. Manually massaging the dressing into the kale with your hands will help to break down the fiber and make it much softer and improve the overall texture and flavor.
Don’t skimp on the dressing. Make enough dressing to ensure that the kale and Brussel sprouts are both well coated. While the recipe should make plenty of dressing, feel free to make a little extra if you need to, any leftovers can be stored in the fridge.
To make the salad ahead of time, wash and chop your kale and Brussel sprouts and store them in an airtight container or bag, then make the dressing and place it in a jar with a lid or an airtight container, and store both in the fridge for up to 3 days. When you’re ready to make the salad, add the Brussel sprout and kale mixture to a bowl, top with the dressing and massage until well coated, and then top with the almonds, cranberries, and cheese to serve.
To store leftovers, place the dressed salad in an airtight container and store it in the fridge for 1-2 days, while it can last longer the green may get a little soggy if left past 2 days.
More Kale Salad Recipes:
Kale and Brussel Sprout Salad
Filled with leafy greens, cranberries, almonds, and cheese, this kale and brussel sprout salad works equally well as a light main course or colorful side dish.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: By Hand
- Cuisine: American
- 4 cups Brussel sprouts, ends trimmed, shredded with a mandoline or very thinly sliced
- 6 kale leaves, stems removed, thinly sliced
- 1 shallot, minced
- 1 garlic, grated or minced
- 1/2 cup olive oil
- 1/2 lemon, juiced
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 cup almonds, roughly chopped
- 1/4 cup dried cranberries, roughly chopped
- 1/4 cup pecorino or parmesan cheese, finely grated
- In a small bowl or jar, add the shallot, garlic, olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, and salt, and whisk or shake to combine.
- In a large bowl, add the shredded Brussel sprouts and sliced kale and toss to combine. Drizzle with dressing and, using your hands, toss the salad, gently massing the dressing into the Brussel sprouts and kale until everything is well coated.
- Add chopped almonds, cranberries, and cheese and toss again to combine. Taste and season with additional salt and black pepper as needed.
- This salad can be served immediately or stored in an airtight container in the fridge for up to 24 hours.
- Serving Size: 1 serving
- Calories: 268 calories
- Sugar: 8 grams
- Fat: 25 grams
- Carbohydrates: 14 grams
- Fiber: 4 grams
- Protein: 7 grams
Keywords: shredded brussel sprout salad
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