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Kale and Brussel Sprout Salad With Lemon Shallot Vinaigrette

Kale and Brussel sprout salad with dijon shallot viniagrette dressing

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.

Scale

Ingredients

For the salad

For the dressing

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

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