Kale and Brussels Sprout Salad pairs thinly sliced raw kale and Brussels sprouts with a bright, tangy dressing, crunchy toasted almonds and salty pecorino (or Parmesan). This vegetarian dish is naturally gluten free and full of texture and flavor.
Kale salads have become popular in recent years, but a raw Brussels sprouts salad is still less common. At first many people find Brussels sprouts off-putting — small, dense heads that can be tough or bitter when prepared one way. Slice them thinly, however, and they transform into tender, crisp ribbons that work beautifully alongside kale.
Thinly slicing the greens is the secret here: treat the kale and Brussels sprouts more like coleslaw than a loose-leaf salad. A food processor or a very sharp knife makes quick work of turning the leaves into delicate ribbons. The lemon-Dijon vinaigrette clings to every shred, balancing the bold, slightly bitter greens. Toasted almonds add crunch while pecorino lends a savory, indulgent finish.
This salad works well as a light main or as a flavorful side. Its bright acidity and crunchy texture pair nicely with heartier dishes like roasted turkey meatloaf or a warm bowl of tomato bisque, and it complements autumn soups such as butternut squash with ginger.
Pair With
Serve this salad on its own or alongside roasted or soup-based mains for a complete meal.
More Kale Salads
- Kale Apple Salad
- Kale and Quinoa Salad
- Warm Kale Salad with almonds and golden raisin vinaigrette
How to Make Kale and Brussels Sprout Salad
Step 1: Whisk the dressing ingredients together in the bottom of a large salad bowl so it’s easy to toss the greens from below.
Step 2: Thinly slice Brussels sprouts and cut the kale into fine ribbons using a sharp knife or the slicing blade of a food processor.
Step 3: Add the sliced vegetables to the dressing and toss to coat. Stir in about half the shredded pecorino, toss again, then finish with the remaining cheese and the chopped toasted almonds. Serve immediately.
Kale and Brussels Sprout Salad
Ingredients
For the dressing:
- 2 teaspoons minced shallot
- 2 teaspoons smooth Dijon mustard
- 1 tablespoon fresh lemon juice
- 3 tablespoons extra virgin olive oil
- sea salt and freshly ground black pepper
For the salad:
- 8 ounces Brussels sprouts about 20, bottom and outer leaves trimmed
- 1 small bunch Italian kale
- 2 ounces shredded pecorino cheese or Parmesan
- 1 ounce toasted, salted almonds coarsely chopped
Instructions
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Make the dressing in the bottom of a large bowl. Whisk the shallot, Dijon and lemon juice together, then slowly drizzle in the olive oil while whisking to emulsify. Season with salt and pepper to taste.
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Thinly slice the Brussels sprouts and kale leaves with a sharp knife or a food processor slicing blade. Add them to the bowl with the dressing and toss to coat. Stir in about half the shredded pecorino and toss again. Top with the remaining cheese and the almonds, then serve.
Nutrition
Nutrition information is an estimate and should be used as an approximation.
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