I’m always on the lookout for salads that don’t feel like punishment, and this Kale & Brussels Sprouts combo is honestly a game-changer.
The secret? A punchy lemon dressing that transforms these hearty greens into something you’ll actually crave. Plus, those toasted almonds add the perfect crunch factor.
Not convinced that kale and Brussels sprouts can taste amazing together? There’s a reason this unexpected pairing has converted even the most dedicated veggie-skeptics into true believers.
Why You’ll Love this Kale & Brussels Sprouts Salad
While many people think of salads as boring, this Kale & Brussels Sprouts Salad is anything but ordinary.
I’m obsessed with how the tender kale and shredded sprouts create the perfect base for a symphony of flavors. The lemony dressing, with its hint of Dijon and sweet honey, transforms these hearty greens into something crave-worthy.
What really takes this salad to the next level? Those crunchy toasted almonds and salty Parmesan cheese.
Trust me, even veggie skeptics will be reaching for seconds. And the best part? It actually tastes better after sitting for 20 minutes, making it perfect for meal prep.
What Ingredients are in Kale & Brussels Sprouts Salad?
This invigorating salad combines hearty greens with a tangy-sweet dressing and crunchy toppings for a nutritional powerhouse that’s bursting with flavor.
- 1 bunch kale, stems removed and thinly sliced
- 1 pound Brussels sprouts, trimmed and shredded
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1/3 cup toasted almonds
- 1/4 cup grated Parmesan cheese
For the best results, I recommend using fresh, crisp vegetables and high-quality Parmesan that you grate yourself—those pre-shredded options just don’t have the same punch of flavor that really makes this salad shine.
How to Make this Kale & Brussels Sprouts Salad
Step 1
Remove the stems from your bunch of kale and slice it thinly, then trim and shred 1 pound of Brussels sprouts.
Both of these sturdy greens can stand up to robust flavors and won’t wilt quickly, making them perfect for this hearty salad.
Step 2: Combine the Vegetables
Place your thinly sliced kale and shredded Brussels sprouts in a large bowl.
I like to use my biggest mixing bowl here because these greens take up a lot of space before they start to soften with the dressing.
Step 3: Make the Dressing
In a small bowl, whisk together 1/4 cup of fresh lemon juice, 1/4 cup of olive oil, 2 tablespoons of Dijon mustard, and 2 tablespoons of honey until well combined.
This tangy-sweet dressing is what transforms these sometimes bitter greens into something absolutely craveable.
Step 4: Dress the Salad
Pour your freshly made dressing over the kale and Brussels sprouts mixture.
Don’t be shy with the dressing—these sturdy greens can handle it all, and they need that moisture to soften up a bit.
For the best results, consider using a premium olive oil dispenser to ensure a perfect, controlled pour without any messy drips.
Step 5: Toss Thoroughly
Use tongs or your hands (clean hands are the best tools in the kitchen, really) to toss the vegetables with the dressing.
Make sure everything gets well coated; this helps break down the fibrous texture of the raw greens.
Step 6: Let It Marinate
Allow your dressed salad to sit for about 20 minutes before serving.
This resting time is essential—it gives the acidic lemon juice a chance to slightly “cook” and tenderize the kale and Brussels sprouts, mellowing their flavors.
Step 7: Add the Finishing Touches
Just before serving, sprinkle 1/3 cup of toasted almonds and 1/4 cup of freshly grated Parmesan cheese over your salad.
These toppings add a wonderful textural contrast and savory depth that perfectly complements the tangy greens.
What to Serve with Kale & Brussels Sprouts Salad
This hearty salad works beautifully as a lunch on its own, but really shines as a dinner side dish. Pair it with roasted chicken or grilled salmon for a complete protein-packed meal.
A crusty sourdough bread on the side helps soak up any extra dressing—trust me, you’ll want to catch every drop. For a vegetarian option, serve alongside mushroom risotto or a simple quinoa pilaf.
Want to make it a complete spread? Add a light soup like butternut squash or tomato bisque for cooler evenings.
Wine-wise, a crisp Sauvignon Blanc or Pinot Grigio balances the tangy dressing perfectly. The robust flavors of this salad can stand up to bold companions, so don’t be afraid to go big with your pairings.
Kale & Brussels Sprouts Salad Substitutions and Variations
This versatile salad welcomes creative tweaking based on what you have on hand:
- Greens: Substitute spinach or Swiss chard for kale, or try radicchio or shaved cabbage in place of Brussels sprouts.
- Dietary Adjustments: Make it vegan by swapping honey for maple syrup and using nutritional yeast instead of Parmesan. For nut allergies, try pepitas or sunflower seeds.
- Flavor Boosters: Add dried cranberries or chopped apple for sweetness, or toss in cooked farro or quinoa for extra heartiness. Avocado adds creaminess while bacon bits bring smoky depth.
- Dressing Swaps: No Dijon? Regular mustard works fine. Apple cider vinegar can replace lemon juice in a pinch. For lower sugar, reduce honey and add a pinch of salt to balance.
- Seasonal Twists: Toss in roasted butternut squash in fall, fresh berries in summer, or blood orange segments in winter.
Leftovers and Storage for this Kale & Brussels Sprouts Salad
This sturdy salad actually improves with time, making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days—the flavors meld beautifully overnight, and the hearty greens hold up without wilting.
For the freshest texture after refrigeration:
- Keep any remaining almonds and Parmesan separate, adding just before serving
- Let the salad come to room temperature for about 15 minutes
- Refresh with a tiny splash of lemon juice and a drizzle of olive oil
- Toss gently to revive the dressing
Freezing isn’t recommended as the vegetables will lose their pleasant texture.
If your salad starts looking a bit tired by day three, try quickly sautéing it to transform leftovers into a warm side dish.
Final Thoughts
This Kale & Brussels Sprouts Salad stands out for its perfect balance of textures—the heartiness of kale paired with the delicate crunch of shaved Brussels sprouts, all brightened by a zingy lemon-Dijon dressing.
The toasted almonds and sharp Parmesan bring just enough indulgence to make this nutritional powerhouse feel like a treat, not just a health food.
It’s my go-to for busy weeknights when I want something substantial yet quick, or for holiday gatherings where a make-ahead dish saves precious time.
The versatility of this salad means it works equally well alongside a simple roast chicken or as part of an elaborate dinner spread—proof that sometimes the simplest combinations create the most memorable flavors.
