Crisp, refreshing and bursting with flavors, my Shredded Kale and Brussels Sprouts Salad with Lemon Dressing is the perfect blend of wholesome goodness. This nutrient-packed dish features finely shredded kale and Brussels sprouts, topped with a tangy homemade Dijon mustard and lemon dressing. Toasted almonds and grated Parmesan add the perfect crunch and cheesy finish. Elevate your salad game with this vibrant and nutritious recipe!
Table of Contents
These greens are perfect for any occasion or day of the week. From being one of my go-to Thanksgiving side dishes to brightening up a regular weekday meal, they always deliver a burst of flavor and freshness. It’s one of my go-to salads to serve alongside roast chicken or marinated tri-tip. Because kale’s a sturdier green, it makes fantastic leftovers—making it an excellent option for a make-ahead lunch.
While this healthy kale salad is certainly heavy on the kale, it also features Brussels sprouts. Because the sprouts are shredded so finely, they’re perfectly fine (and delicious!) to eat raw. If you’re worried about your knife skills, you can shave the Brussels sprouts using a mandoline or even the slicer attachment of a food processor.
With its hearty yet refreshing qualities, this kale and Brussels sprout salad promises to satisfy your taste buds and nourish your body, making it an all-around winner for any mealtime occasion.
Why You’ll Love This Recipe
- Homemade lemon dressing = flavor-packed and healthier.
- Make-ahead friendly.
- A quick, easy side.
- Nutrient-rich ingredients. Kale and Brussels sprouts are both nutrient powerhouses, packed with vitamins, minerals and antioxidants.
For the dressing you’ll need:
- Shallots: A cross between an onion and garlic, with a milder flavor than either one. Ensure that the shallots are finely minced to evenly distribute their flavor throughout the dressing. You can achieve this by finely chopping them with a sharp knife or using a mini food processor.
- Dijon mustard: With its horseradish kick, Dijon mustard stands up beautifully to lemon’s acidity. Swap: You can swap in whole grain mustard or spicy brown mustard for a slightly different flavor.
- Lemon: You’ll use both lemon juice and zest for this recipe. Zest the lemon using a microplane grater before juicing, ensuring to grate only the outer yellow layer while avoiding the bitter white pith underneath. One lemon will likely yield ¼ cup of juice.
- Honey or agave nectar: Adjust the amount of honey or agave nectar according to your taste preference. Taste the dressing as you go and add more sweetener if desired. Swap: If you don’t have honey or agave, you can use maple syrup.
- Olive oil: Olive oil is packed with healthy fats, though if you want a more mild-flavored dressing you could substitute avocado oil.
For the salad you’ll need:
- Lacinato kale: Lacinato kale (also called dinosaur or Tuscan kale) is darker in color than curly kale and has a milder flavor and is more tender. By using this type of kale, you’ll be able to skip the massaging step, which is often included in kale salad recipes to soften the greens before dressing them.
- Brussels sprouts: Finely shredded Brussels sprouts are excellent raw. Depending on your grocery store, it might sell pre-shredded sprouts.
- Sliced almonds: Don’t skip toasting the sliced almonds! It’ll add a lot of flavor. You can easily do so in the oven (or toaster oven) or on a skillet on the stovetop. Just watch them closely: Sliced almonds burn easily.
- Parmesan or Pecorino: Either cheese will add the nutty flavor this salad craves.
See the recipe card for full information on ingredients and quantities.
To make this kale and Brussels sprout salad, follow just two simple steps: preparing the dressing and assembling the salad. Before you begin, ensure all ingredients are prepped, including finely shredding the Lacinato kale and sprouts.
- Make the dressing. In a small bowl, mix together all of the dressing ingredients but the oil. Whisking continuously, add the olive oil and season with salt and pepper.
- Assemble the salad. In a large bowl, add the kale, Brussels sprouts and almonds. Add the dressing, toss, then add the cheese and mix.
- To shred the Brussels sprouts, cut off the stems, halve them and, using a very sharp knife, cut them into shreds.
- To shred the kale, strip the leaves from the stems, stack the leaves on top of one another, roll them up and then cut the roll into ribbons.
How to Toast Almonds
To toast almonds, follow these simple steps:
- Heat a dry skillet or frying pan over low heat. Make sure the pan is large enough to hold the almonds in a single layer without overcrowding.
- Once the pan is hot, add the almonds to the dry skillet. Spread them out evenly in a single layer.
- Toast the almonds, stirring frequently with a spatula or wooden spoon to ensure even toasting. Keep a close eye on them to prevent burning.
- The almonds are done when they turn golden brown and become fragrant. It usually takes about 5 to 7 minutes on the stovetop, depending on the heat level and the size of the almonds.
- Once toasted, transfer the almonds to a plate or baking sheet to cool completely before using them in your recipe or storing them in an airtight container.
That’s it! Your toasted almonds are now ready to add a delicious crunch and nutty flavor to your dishes. Try them on spinach strawberry salad or roasted cauliflower salad.
Leftover kale and Brussels sprouts salad can last 3 to 5 days in the fridge when stored in an airtight container. To maintain freshness, store it chilled and consider dressing it lightly or separately. Add delicate toppings just before serving and check for signs of spoilage before consuming.
With its crunchy texture and zingy, refreshing dressing, this salad makes an excellent side to so many dishes—be it pasta or chicken. Here are some suggestions:
- Broccoli-Cheddar Stuffed Chicken Breasts
- Apple and Sage Roast Chicken
- Baked Turkey Meatballs with Quinoa
- Pesto Pasta Salad with Chicken
- French Onion Chicken
- Cheese-Stuffed Meatballs with Garlic Bread Dippers
Frequently Asked Questions
You can use regular kale in place of Lacinato kale. Regular kale is tougher, so you may want to massage the shreds with a bit of olive oil and salt until they soften prior to adding the Brussels sprouts, almonds and dressing.
You can make the lemon dressing up to four days ahead. Store it in an air-tight container and briefly whisk together again before using.
This salad will keep for a few days in the fridge, so you can absolutely make it ahead. Alternatively, you could pre-shred your veggies, toast the nuts and make the dressing days in advance and assemble everything when needed.
- Steakhouse Tomato Salad with Blue Cheese
- Kale Caesar Salad with Crispy Chickpeas
- Spinach Strawberry Salad with Poppy Seed Dressing
- Kale Salad with Warm Bacon Vinaigrette
- Chinese Chicken Salad with Sesame Dressing
Ingredients
For the dressing:
- 1 Tablespoon minced shallots
- 2 Tablespoons Dijon mustard
- 1/4 cup freshly squeezed lemon juice
- 1 1/2 teaspoons lemon zest
- 2 teaspoons honey or agave nectar
- 1/4 cup olive oil
For the salad:
- 4 cups finely shredded Lacinato kale (loosely packed)
- 4 cups finely shredded Brussels sprouts (loosely packed)
- 1/2 cup sliced almonds, toasted
- 1/2 cup grated Parmesan or Pecorino cheese
Instructions
Make the dressing:
- In a small bowl, whisk together the shallots, mustard, lemon juice, lemon zest and honey. Stream in the olive oil while whisking continuously until well combined. Season the dressing with salt and pepper to taste. (You can add more lemon juice or agave nectar to adjust the acidity or sweetness to your personal taste.)
Assemble the salad:
- In a large bowl, toss together the shredded kale, shredded Brussels sprouts and toasted almonds. Add as much dressing as desired, tossing to combine, then add the cheese and toss. Serve immediately.
Kelly’s Notes
- To shred the Brussels sprouts, cut off the stems, halve them and, using a very sharp knife, cut them into shreds.
- To shred the kale, strip the leaves from the stems, stack the leaves on top of one another, roll them up and then cut the roll into ribbons.
- To toast the almonds, add them to a small sauté pan set over low heat. Cook, stirring frequently, until golden brown and fragrant. Toasting the nuts enhances their flavor and is a small step that contributes big taste to the overall salad.
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Recipe adapted from Bon Appétit.
Love this healthier take on the Bon Appetit original we’ve been enjoying for years. Less oil and cheese but no loss of flavor! Great job.
So glad you’re enjoying the recipe, Sara!
Wonderful salad! Will be making this for future dinners, parties! Love the fresh lemon and kick of Dijon..
Yay! I’m so thrilled you enjoyed the recipe, Tricia!
This has become a favourite in my house. I have a collection of new healthy recipes I’ve tried during the pandemic and I absolutely love this one. The only change I make is using feta instead of parmigiana because I always have feta in the fridge.
Love reading this, Kate! I’m so thrilled you’ve been enjoying the recipe!