Crunchy, tangy, slightly sweet, and full of vibrant, fresh ingredients. This Kale and Brussel Sprout Salad will be your new favorite salad! Super simple to make, no cooking required and it’s gluten-free and easily adaptable for almost any dietary needs.
I adore brussel sprouts and kale this time of year so this Kale and Brussel Sprout Salad was just my jam. Top it with a lemon shallot vinaigrette and you have yourself a pretty perfect fall salad.
I have served this salad for the past two years at either Thanksgiving or Christmas and everyone loves it! The texture, the crunch, the slight pucker but hint of sweetness from the dressing…It’s so delicious, the compliments just keep coming with this one.
WHY YOU WILL LOVE THIS RECIPE
- Crazy good with the perfect blend of flavors
- Simple and easy to make, no cooking required
- Vibrant, fresh ingredients packed with nutrition
- Tangy, yet slightly sweet and crunchy all at the same time
- Texture, texture, texture – a key requirement for any great salad!
You can pull this together in a matter of minutes and it is sure to please everyone at your holiday gathering. I know I will be putting this on MY menu this year for sure!
INGREDIENTS TO MAKE THIS AMAZING KALE AND BRUSSEL SPROUT SALAD
HOW TO MAKE THIS KALE AND BRUSSEL SPROUT SALAD
Start with placing the salad ingredients into a large bowl-sliced kale, thinly sliced brussel sprouts, pistachios, dried cranberries, and grated parmesan cheese.
Next, mix up the lemon shallot vinaigrette dressing. Super easy and so incredibly good!
To make the dressing: Add all dressing ingredients (mustard, maple syrup, minced shallots, salt and pepper, lemon juice and zest, olive oil) to a medium-size mixing bowl and whisk well to emulsify.
By far one of my favorite salad dressings and it so easy to make!
1. Add dressing ingredients to a mixing bowl 2. Whisk well to emulsify
Finally, pour the dressing onto the salad and toss well to coat everything in the dressing. So easy!
Super good and crazy simple to make! Even a task for the kids to help out with! My family loves this salad and as I mentioned, it always gets raving reviews from anyone that tries it.
RECIPE VARIATIONS AND TIPS
- Shred the brussel sprouts yourself rather than buying pre-shredded, if you can. It is less expensive and you end up with crisper, more flavorful brussel sprouts. To shred them, slice off the ends, remove the first layer of leaves from each, slice in half and place them into the bowl of a food processor and pulse a few times. You can also slice each brussel sprout thinly with a sharp kitchen knife if you don’t have a food processor.
- Prep the kale in advance. You can rinse and slice the kale into long ribbons a couple of days in advance. To store the prepared kale, wrap it in some paper towels and place it into a ziplock bag, seal tightly and store it in the fridge. I do this weekly for my meal prep and I always have it on hand and ready to go anytime!
- For meat-eaters, you can add in some cooked, chopped bacon or even shredded chicken for added protein.
- Add in some chickpeas or crispy baked tofu to make this a complete meat-free meal! You can even serve this alongside these Baked Eggplant Meatballs.
Did you make this recipe? If you did, then please leave a comment and rating below.
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Kale and Brussel Sprout Salad With Lemon Shallot Vinaigrette
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 people 1x
- Diet: Gluten Free
Description
Crunchy, tangy, slightly sweet, and full of vibrant, fresh ingredients. This Kale and Brussel Sprout Salad will be your new favorite salad! Super simple to make, no cooking required and it’s gluten-free and easily adaptable for almost any dietary needs.
Ingredients
For the salad
- 1 lb brussel sprouts sliced thin
- 2 cups kale (thinly sliced)
- 1/2 cup shelled pistachios
- 1/3 cup dried cranberries or pomegranate seeds
- 1/4 cup grated parmesan cheese
For the dressing
- 1 Large shallot (minced)
- 2 tablespoons dijon mustard
- Zest and juice of 1 lemon
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup olive oil
Instructions
- Add the thinly sliced Brussel sprouts, kale, pistachios, dried cranberries, and parmesan cheese to a large mixing bowl or salad bowl.
- Make the dressing: Add the minced shallots, lemon zest and juice, dijon mustard, maple syrup, salt and pepper to a medium-size mixing bowl and whisk to combine while adding in a slow stream of the olive oil to add some creaminess to the dressing. Season with more salt and pepper if needed.
- Pour the dressing onto the salad and toss to combine.
- Serve cold or even at room temperature and Enjoy!
Notes
- Shred the brussel sprouts yourself rather than buying pre-shredded, if you can. It is less expensive and you end up with crisper, more flavorful brussel sprouts. To shred them, slice off the ends, remove the first layer of leaves from each, slice in half and place them into the bowl of a food processor and pulse a few times. You can also slice each brussel sprout thinly with a sharp kitchen knife if you don’t have a food processor.
- Prep the kale in advance. You can rinse and slice the kale into long ribbons a couple of days in advance. To store the prepared kale, wrap it in some paper towels and place it into a ziplock bag, seal tightly and store it in the fridge. I do this weekly for my meal prep and I always have it on hand and ready to go anytime!
- For meat-eaters, you can add in some cooked, chopped bacon or even shredded chicken for added protein.
- Add in some chickpeas or crispy baked tofu to make this a complete meat-free meal! You can even serve this alongside these Baked Eggplant Meatballs.
- Category: Salad
- Method: tossed
- Cuisine: American
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this subject. I love all of the points
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Thank you Dyan!