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Kale and Brussel sprout salad with dijon shallot viniagrette dressing

Kale and Brussel Sprout Salad With Lemon Shallot Vinaigrette

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


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.



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


  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!


  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
  • Category: Salad
  • Method: tossed
  • Cuisine: American