This gorgeous-looking salad, featuring Tuscan kale and brussels sprouts, is a bright alternative to more heavy sides.
- 2 tablespoons Dijon mustard
- 1 tablespoon minced shallot
- 1 small garlic clove, finely grated
- ¼ teaspoon kosher salt, plus more
- Freshly ground black pepper
- 2 large bunches of Tuscan kale (about 1½ lb. total), center stem discarded, leaves thinly sliced
- 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
- ½ cup extra-virgin olive oil, divided
- ⅓ cup almonds with skins, coarsely chopped
- 1 cup finely grated Pecorino
Combine lemon juice, Dijon mustard, shallot, garlic, ½ tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
Measure ½ cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.
Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.
Do Ahead: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.
Nutritional Content10 servings, 1 serving contains:Calories (kcal) 195.6%Calories from Fat 70.3Fat (g) 15.3Saturated Fat (g) 3.2Cholesterol (mg) 8.0Carbohydrates (g) 8.7Dietary Fiber (g) 3.3Total Sugars (g) 2.0Net Carbs (g) 5.5Protein (g) 8.1Sodium (mg) 303.9Reviews SectionThis salad is SO GOOD. Never fails. I've started substituting thinly sliced napa cabbage in place of the brussels to save some time on the prep process and it is delish. HIGHLY RECOMMEND!!!A favorite XMAS EVE salad to go with every dish! The nice thing is its fresh, doesn't take up a place on the busy stove and contains my two favorites - kale and Brussel Sprouts!! Merry Xmas Everyone.Heidi from Pigeon Lake, AB12/24/19I have made a simple version of this without almonds...but, am I roasting RAW almonds here? Or ,am I roasting ROASTED almonds...it is not clear as it only says ALMONDS. Which is it? Thank you :)Best salad ever. Dressing is simple and delicious, I lick the bowl. Definitely let the kale sit in the dressing for longer and make sure you massage kale.AnonymousVancouver01/12/19Made this salad for Christmas Eve dinner. WOW. EVERYONE loved it. The dressing is so so good. I used parmesan instead of pecorino as I am not a fan. Everything about this salad works!Anonymouscalifornia01/05/19Every time I’ve ever made this for a holiday or potluck EVERYONE asks for the recipe. It is so so good.AnonymousBrooklyn,NY11/05/18hands down best kale salad EVERThis salad was a huge hit with family and friends at Thanksgiving. I did add crasins.jreintjesLas vegas12/16/17I always like to try new recipes during family get togethers--sometimes they turn out delicious, sometimes they're barely edible, HAHA!This side dish was so delicious EVERYONE at Thanksgiving asked me for the recipe! My 12 year-old and I chopped and shredded the kale and Brussel sprouts, mixed the dressing and toasted the almonds the night before. We put it together about 6 hours prior to dinner time (including the freshly grated Pecorino) and it was soft, crunchy, zingy, and delicate all at the same time.A big hit that I had to promise to make every Thanksgiving!I actually like making this salad pretty well in advance, so that the kale softens up a bit. Don't skimp on the pecorino, which helps bind the salad together in delicious, cheesy bites. And I like throwing all the ingredients together onto a huge chopping board and treating it like a chopped salad. A great addition to a Thanksgiving dinner or potluck!CLASSIC. the OG kale salad IMHO. make every year for thanskgiving. LOVE.
Delicious, healthy kale and brussels sprout salad with sweet cranberries, toasted almonds and parmesan cheese! A great vegetarian lunch to meal prep.
Last week I spent some time up in Chicago searching for an apartment. And after checking out about 15 different places, I finally found one that I absolutely adore! It’s super vintage and will fit all of my furniture which I’m pumped about. But do you want to know the absolute BEST part about my new place? It has a DISHWASHER. Hallelujah!
I’ve spent the past year washing every single dish and it was literally my nightmare. Also, this apartment building allows me to have cats, which OMG YES I’m going to be a cat lady and I can’t freaking waitttttt. I keep begging Tony to bring me to the animal humane society just so I can’t pet all the sweet little animals.
Anyway I will be moving within the next month and I’m going to try to do my best to cook and bake away so that I have some things for you for Thanksgiving. I think this year calls for a pie (or two!), probably a good healthy casserole and some other things I’ve yet to dream up. If you have any requests, please please please let me know!
I thought this salad would be quite perfect for a Thanksgiving side dish or just anytime you see kale on sale (which you will – it’s kale season!). OR if you’re like me, you might just want to eat clean this next month until we get into cookie season where everyone will be baking an obscene amount of baked goods.
This salad is top notch guys. Like so DAMN tasty. I actually tried to recreate it from one of my favorite salads from Whole Foods. It’s called Kale and Brussels Sprout slaw and it is INCREDIBLE. All the Whole Foods employees in Minneapolis know me because I’m in there nearly every day ordering this salad. Actually they probably know me because I shop there nearly twice a day and pace the aisles but whatever.
But yes, you should definitely put this on your Thanksgiving list. It’s crunchy with a nice tang from the dressing which melds perfectly into the kale so that it isn’t bitter. The cranberries give it a little sweetness while the toasted almonds provide a nice crunch and nutty flavor. Everyone will love it – even people who don’t like kale. Enjoy!
Brussels Sprout & Kale Salad with Strawberry Vinaigrette
I love the contrast of bitter Brussels sprouts and kale with all of the fruit in this salad! And the strawberry-basil vinaigrette just takes it to another level.
From Natalie Perry of Perry's Plate.
Avocado Oil Or Light Olive Oil
Brussels Sprouts, Trimmed And Halved
sprigs Fresh Thyme (or 1/4 Teaspoon Dried)
Whole Grain Or Dijon Mustard
Avocado Oil Or Light Olive Oil
weight Spring Greens Salad Mix
Heat oil in a medium skillet over medium heat. Add Brussels sprouts and thyme sprigs. Cook, stirring occasionally, for 10&ndash12 minutes until sprouts are cooked through and golden brown. Add garlic and cook for another 1&ndash2 minutes. Remove sprouts from heat and let cool.
Make the vinaigrette by putting vinaigrette ingredients (except for oil) into a food processor or blender. Blend until smooth. While machine is running, pour in oil. Taste, and add more salt if needed.
Place almonds in a small skillet along with maple syrup and a generous pinch of salt. Cook over medium-low heat, stirring occasionally, until golden brown and fragrant. The syrup will have cooked off some, leaving the nuts sticky and clumped together. Remove from heat and let it cool.
Assemble the salads by putting some salad mix and baby kale in each bowl and adding the toppings. Drizzle some vinaigrette over the top and serve.
One of my favorite things to eat is a great big salad with a lot going on. I like a lot of texture, a lot of flavors, a lot of temperatures&mdashI&rsquom a little high maintenance when it comes to salad.
Sometimes salads like these require a lot of prep work, but the good news is that you usually end up with a lot of leftover toppings to easily throw salads together later in the week. Leftovers are my jam, so that part makes me super happy.
Throughout this season, we&rsquoll be sharing more salads with you that are perfect for hot summer nights. I have two more in the works, and I tried to cut down on the amount of prep work so you could make these on a Tuesday. (You&rsquore welcome!)
This first one was inspired by a vegetarian salad I ate at a local restaurant that featured roasted Brussels sprouts, lots of fruit, and the best strawberry vinaigrette I&rsquove ever had.
There are a few little components that need some prepping, but it all goes very quickly. Pinky promise.
Because it&rsquos probably 100+ degrees where you are, I won&rsquot ask you to turn on your oven. But if you&rsquod like to roast these sprouts instead of toasting them in a pan, go for it!
Here&rsquos my favorite part. I love this strawberry vinaigrette! It&rsquos a snap to throw together and you can use a blender if you don&rsquot have a food processor.
If you&rsquove got really sweet strawberries, you can hold off on the honey and only add it if you need it at the end.
It&rsquos also the prettiest vinaigrette, right? That pink is so summery. Love it.
You can make the dressing a few hours ahead of time or even the day before. I wouldn&rsquot do it much earlier than that.
Now, just gather the rest of the toppings: blueberries, grapes, feta, cucumbers, and dried cranberries. You&rsquore almost done!
To make the candied almonds, just put the almonds in a skillet with some sweetener (I like to use maple) and a pinch of salt and cook them, stirring occasionally, until they&rsquore fragrant and start to clump together. I love making candied nuts and you can use whatever kind of nut you want. Pecans are amazing, too.
Grab your salad greens and start sprinkling those toppings! I love making salad bar-type dinners for us. It&rsquos a great way to clean out the leftover bits out of the produce drawer, and my kids can customize their bowls however they want.
If you haven&rsquot already slurped up that dressing with a straw or bathed in it, drizzle it allll over that salad. And then drizzle some more.
Normally I like a little protein in salads like these, but this salad is so hearty, you won&rsquot even miss it!
I love the contrast of bitter Brussels sporuts and kale with all of the fruit in this salad! And the strawberry-basil vinaigrette just takes it to another level. It&rsquos perfect for the summer!
Want More Kale Recipes?
I'm a Certified Transformational Health Coach. I'm a holistic practitioner who helps people live healthy lives through nourishing whole food, empowering thoughts, and positive actions.
Certified Nutrition and Wellness Coach who creates real food gluten free, dairy free, and sugar free recipes. You’ll also find health information to live your best life, as well as healthy dining and travel options when exploring Los Angeles and the rest of the world.
I'm Kelly, a Certified Transformational Health Coach & Meditation Teacher. I help women drop weight in their mind and body for increased energy, greater confidence, and overall better health. – Learn More
Kale and Brussels Sprout Caesar Slaw
There&rsquos no question about it: We love kale. But a plain old kale salad? Yawn. Enter Anna Jones&rsquos kale and Brussels sprout Caesar slaw from her cookbook The Modern Cook&rsquos Year: Over 250 Vibrant Vegetable Recipes to See You Through the Seasons. It&rsquos fresh and familiar all at once&mdashnot to mention a breeze to put together.
&ldquoThe dressing is based on the rich flavors of a Caesar salad dressing,&rdquo Jones writes, &ldquobut uses soaked nuts and seeds as a base, which adds creaminess without adding too much oil and is a filling addition to the salad.&rdquo That also means it can be made vegan&mdashjust omit the cheese.
Which brings us to our next point: This slaw is wonderfully versatile. &ldquoYou can use pretty much any winter greens or cabbage,&rdquo Jones continues, &ldquobut be sure to shred them quite thinly. The cheese can be left out or swapped for whatever you have (any blue or hard cheese) and you can use any soft herbs you have (a mixture of a couple works best). Seed and nut butters work instead of the soaked seeds and nuts if that&rsquos easier, but choose a gentle, ideally untoasted one.&rdquo
Our advice? Save some for leftovers. It tastes even better the next day.
From The Modern Cook&rsquos Year by Anna Jones, published by Abrams Books.
1 tablespoon Dijon mustard
14 ounces (400g) kale or other hearty greens, stalks removed
4 cups (350g) raw Brussels sprouts
Small bunch of soft herbs (such as parsley)
1 cup (150g) blue cheese (optional)
1. Make the Dressing: In a small bowl, cover the sunflower seeds and almonds in cold water and soak for at least 15 minutes and up to overnight. (This helps the dressing become creamier.)
2. Drain the seeds and nuts, and put them in a blender with the garlic, mustard and lemon juice, then blend until smooth. Add ⅞ cup (200ml) water and blend again to form a creamy dressing. Keep in the fridge until you are ready to dress the salad.
3. Prepare the Salad: Using a sharp knife, slice the kale and Brussels sprouts as finely as you can, then put them in a large bowl. Roughly chop the herbs and add them to the bowl, then pour over the dressing and mix well so that everything is coated. Top with the blue cheese, if using.
Tips for Making This EASY Salad
• Storing Pistachios – I usually keep dried cranberries and pistachios on hand, so they’re always ready and waiting for me. One specific ingredient tip here: store pistachios (as well as other nuts, seeds and whole-grain flours) in the refrigerator, and they’ll stay fresh much, much, much longer.
• FAST Veggies – For the veggies in this salad, I always like to grab bags of prepared, pre-shredded “power blend” or “superfoods blend” greens, like Mann’s Power Blend (which looks like this). My local grocery also has a similar store brand. The ingredient list includes Brussels sprouts, napa cabbage, kohlrabi, broccoli, carrots, and kale. And they’re all pre-washed and ready to use. Easy!
But of course, you could also shred your own veggies if you’ve got a bumper crop in your garden or your CSA box.
And if you can’t find the exact blend I like to use, feel free to play around with other similar prepared blends that include a mix of shredded Brussels sprouts with other veggies.
You could also concoct your own mix by combining a couple of different bagged, pre-shredded vegetables. Look for pre-shredded Brussels sprouts and maybe combine that with shredded kale and a packaged coleslaw mix that has cabbage, broccoli and carrots. Voilà! You’ve got your own blend, and you didn’t even have to break out the box grater!
• Make-Ahead Tip – You can serve this salad immediately, or make it up to about a day ahead. If you make it ahead, the veggies will soften a little, the dressing will become more prevalent, and the flavors will all meld a bit. But it’s good either way!
• Adding Pistachios LAST – Definitely, though, I recommend that you don’t add the pistachios until right before you serve this. They’ll be so much crunchier with a more pronounced nutty-salty flavor.
Actually, though, this dressing is so crazy-awesome, you might want to whisk up a double-batch while you’re at it, and keep some on hand for other salads throughout the week. The recipe for this dressing is cribbed from our wildly popular “Thanksgiving Salad with Goat Cheese.” It adapts really well to a wide variety of salad types, so it’s a great little go-to salad dressing to keep on hand!
Roasted Brussels Sprout and Kale Salad
Hearty and healthy salad for a weekday lunch or a salad to share at a party. The sweetness of the caramelized roasted Brussels sprouts with the bitter kale is a magical combination!
- 1 To 2 Handfuls Of Lacinato (Dino) Kale
- ½ cups Roasted Brussels Sprouts (See Note), Cooled To Room Temperature
- 2 teaspoons Olive Oil
- 1-½ Tablespoon Balsamic Vinegar
- 1 teaspoon Crumbled Goat Cheese
- Salt And Fresh Cracked Pepper, To Taste
Combine the kale, sprouts, oil, and vinegar in a bowl and toss. Top with goat cheese, salt, and fresh cracked pepper. Easy peasy.
Note: To roast Brussels sprouts, simple take about a pound of fresh sprouts, trimmed, and cut them lengthwise. Heat the oven to 400ºF. Toss the sprouts with about 1 tablespoon of olive oil, salt, and pepper. Place them on a baking sheet and roast for about 30 minutes until golden brown. Optional: A squeeze of fresh lemon juice is delightful.
Remove the leaves of the kale from the stems and compost the stems. Finely chop the leaves and place them in a large salad bowl. Quickly massage the kale by squeezing the kale a few times. Trim the bottom off the Brussels sprouts. Using a mandoline or very sharp knife, thinly slice the Brussels sprouts. Add them to the bowl with the kale. Roughly chop the almonds and add them and the shredded cheese to the bowl.
To make the dressing, combine the shallots, Dijon and lemon juice to a small bowl and stir to combine. While stirring, drizzle in the olive oil and mix until emulsified. Add salt and pepper to taste. Drizzle the dressing over the salad and toss until well coated. Add salt and pepper if needed. Dig in!
Kale and Brussels Sprout Salad - Recipes
Searching for the best ever salad-ish side dish to make for Thanksgiving or any other occasion? Look no further friends..
This Kale + Brussels Sprout Slaw with Honey Mustard Dressing is the ultimate healthy side dish to make with dinner. Or to enjoy as a salad base for a meal with some extra protein on top. It is so flavorful, takes 5 minutes to whip up and has the best crunch and textures going on thanks to all of the mix-in’s we use.
I first made this recipe as an easy salad recipe to keep on hand in the fridge for the week for Jordan’s lunch. He is on a serious salad kick right now and he loves having them for lunch everyday with hardboiled eggs or roasted chicken. And every week he is taking all of the contents out of fridge and making a huge mess trying to whip up his epic lunch salad. And when he tried it for lunch – he was obsessed.
Then I remembered how every time Thanksgiving rolls around, we are all looking for easy side dishes to make. Especially if you are like me and don’t actual prepare much for Thanksgiving, but still want to contribute something. This is the recipe you have been looking for. It is a crowd pleaser and goes so well with all the holiday staples.
If you do enjoy this recipe, please let us know what you think in the comments below. And if you could rate the recipe as well, that is always so appreciated!
How to turn a salad into a main dish
Turning a salad into a main dish is simple. All you need is a little protein and a little more crunch. We recommend adding meats such as steak, chicken, or salmon. Any of those three meats would taste delicious grilled and sliced on this salad.
You could also add some croutons to give it a little more carbs, to make the salad more filling. I am not a crouton lover personally, but my husband eats croutons with his salad, not a salad with croutons. To each their own.