• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Pinch Me Good

  • Home
  • Recipe Index
    • Air Fryer Recipes
    • Instant Pot Recipes
    • Breakfast
    • Healthy Dinner Ideas
    • Quick and Easy Salads
    • Healthy Side Dishes
    • Healthy Snacks and Appetizers
    • Dressings And Sauces
    • Healthy Desserts
  • About Amy
  • Contact
  • Privacy Policy
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
Pinch Me Good! » Quick and Easy Salads » Kale and Brussel Sprout Salad With Lemon Shallot Vinaigrette

Kale and Brussel Sprout Salad With Lemon Shallot Vinaigrette

December 5, 2019 by Amy 7 Comments

1217 shares
  • Share
  • Tweet
Jump to Recipe·Print Recipe

Please note that some of the links are affiliate links and I will earn a commission if you purchase through those links.

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.

Kale and Brussel sprout salad with dijon shallot viniagrette dressing

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

Ingredients for 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!

Kale and Brussel sprout salad in a bowl with dried cranberries with dressing being poured onto it.

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.

Dark round salad bowl filled with shredded kale snd Brussel sprout salad with dried cranberries and pistachios sprinkled in.

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.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Kale and Brussel sprout salad with dijon shallot viniagrette dressing

Kale and Brussel Sprout Salad With Lemon Shallot Vinaigrette


★★★★★

5 from 3 reviews

  • Author: Amy
  • Total Time: 10 minutes
  • Yield: 6 people 1x
  • Diet: Gluten Free
Print Recipe
Pin Recipe

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

Scale

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

  1. Add the thinly sliced Brussel sprouts, kale, pistachios, dried cranberries, and parmesan cheese to a large mixing bowl or salad bowl.  
  2. 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.
  3. Pour the dressing onto the salad and toss to combine.
  4. Serve cold or even at room temperature and Enjoy!

Notes

  1. 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. 
  2. 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!
  3. For meat-eaters, you can add in some cooked, chopped bacon or even shredded chicken for added protein.  
  4. 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. 
  • Prep Time: 10 minutes
  • Category: Salad
  • Method: tossed
  • Cuisine: American

Did you make this recipe?

Tag @pinchmegoodfood on Instagram and hashtag it #pinchmegoodfood

« Easy Ranch Roasted Carrots
4 Easy Healthy Salad Dressing Recipes You Need to Try! »

Filed Under: Favorite Winter Recipes, Gluten-Free, Healthy Fall Favorites, Quick and Easy Salads

Reader Interactions

Comments

  1. Dyan

    January 18, 2020 at 8:36 am

    There is certainly a lot to know about
    this subject. I love all of the points
    you have made. https://www.myozen.ca

    Reply
    • Amy

      January 22, 2020 at 3:10 pm

      Thank you Dyan!

      Reply
  2. Kathy

    March 1, 2021 at 7:04 pm

    My new fav chopped salad! I left the cranberries off (bc u know, carbs), and added rotisserie chicken & kalamata olives- my husband and I gobbled it down!!!

    ★★★★★

    Reply
    • Amy

      March 2, 2021 at 8:20 am

      Thank you Kathy!!!!! I am so glad you liked it.

      Reply
  3. Ruby

    June 6, 2021 at 9:07 am

    This salad was so delicious & so easy to make! I didn’t have pistachios so I subbed pepitas (roasted pumpkin seeds) & it was great. Adding this to my “tried & true” recipes list! Thanks for sharing this!!

    ★★★★★

    Reply
    • Amy

      June 6, 2021 at 5:25 pm

      Hi Ruby! I am so glad you liked it!

      Reply
  4. Lynn

    December 4, 2021 at 5:43 pm

    I made this for thanksgiving and it was a huge hit and have been craving it in the daily!

    ★★★★★

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi there,
I'm Amy and I'm so excited to share my best healthy recipes and tips with you. I hope I can inspire you to eat better, feel better, and get back in the kitchen. Read More…

Amy: View My Blog Posts

Search recipes:

Most Popular

Sweet Potato Buddha Bowl – with black beans

Easy Kale Salad With Lemon Dressing

Easy Baked Eggplant Meatballs – (Meatless)

Healthy Fudgy Brownies – Gluten Free

Healthy Baked Beet Chips

Banana Oatmeal Pancakes – Gluten Free

Butternut Squash Noodle Bowl with cranberries

Butternut Squash Noodles Bowl – Vegan

Healthy Breakfast Sandwich (A make-ahead recipe)

Healthy Spring Recipes

Quick and Easy Salmon Salad

Best Crispy Oven Roasted Chickpeas (Easy Recipe)

Healthy Air Fryer Sweet Potatoes (easy recipe)

Easy Lemon Blueberry Cheesecake Parfaits

Cooked meatballs in a white bowl with tzatziki sauce and cucumber tomato salad with a slice of lemon next to the bowl and a silver fork on the other side.

20 Minute Healthy Greek Meatballs – (Gluten Free)

Easy 10 Minute Healthy Tzatziki Sauce

Incredible Air Fryer Zucchini – Gluten Free

Healthy Breakfast Sandwich (A make-ahead recipe)

Copyright © 2022 · Pinch Me Good