Kale and Brussels Sprout Salad with Lemon Dressing from justataste.com #recipe

A new year. A fresh start. A clean slate. And a big ol’ kale and Brussels sprout salad with lemon dressing to kickstart our healthy eating habits on Day 1 of 2014.

Nothing says “healthy” quite like kale. The nutrient-packed leafy green made not one, not two, not three, but four appearances on the site in 2013. So while a salad of kale ribbons is nothing new around these parts, the addition of love-em-or-hate-em Brussels sprouts and sweet and tangy lemon dressing makes this healthy dish the exact knockout punch your New Year’s resolution needs.

Kale and Brussels Sprout Salad with Lemon Dressing from justataste.com #recipe

Kale and Brussels Sprout Salad with Lemon Dressing from justataste.com #recipe

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Appetizer

Shredded Kale and Brussels Sprout Salad with Lemon Dressing

Eat your greens with my all-time favorite (and top-rated!) salad recipe for Shredded Kale and Brussels Sprout Salad with Lemon Dressing.
5 from 4 votes
Kale and Brussels Sprouts Salad with Lemon Dressing from justataste.com #recipe
Prep Time 20 mins
Total Time 20 mins
Servings 4 servings

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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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Recipe adapted from Bon Appétit.


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Nutrition

Calories: 325kcal, Carbohydrates: 18g, Protein: 12g, Fat: 24g, Saturated Fat: 4g, Cholesterol: 11mg, Sodium: 307mg, Potassium: 582mg, Fiber: 5g, Sugar: 6g, Vitamin A: 2870IU, Vitamin C: 106.8mg, Calcium: 247mg, Iron: 2.3mg

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Comments

  1. I didn’t have Brussels sprouts so I used kale by itself and it was still great. The dressing is so good. My vegetable-avoiding husband and 3 year old both went back for seconds!

  2. 5 stars
    I can only get frozen brussel sprouts right now, but I really want to make this for Thanksgiving. Do you think I could chop them up like you have and maybe roast or flash fry them? Thanks!

  3. 5 stars
    I first came across a similar recipe in Epicurious and Bon Appetit, but neither sites listed a sweetener as one of the ingredients. Upon making it, I found the salad lacking because it was salty. I decided to add some honey, and it was perfection! I then found your version of this recipe, and it will be the one I follow always. You can also cheat by buying the package of chopped kale and Brussels sprouts that Costco sells and doing away with the poppyseed dressing and cranberries, which is so disappointing after you’ve tasted the lemon one. This is a delicious, hearty, and fresh salad that holds for a day even if already dressed. It’s lovely.

  4. I havent made this yet but have a question.

    Do you have to cook the brussel sprouts or just chop them up raw?
    Thank you

  5. 5 stars
    I’ve made this several times and love it. I’ve added pomegranates a few times for some color, but it tastes delicious without, too. I was wondering of you’ve ever served it warm?

    1. Love your addition of pomegranates, Stephanie! And I’ve never served this salad warm but I think it would be just as delicious!

  6. if you are going to post recipes as healthy, it would really help if you had the calorie count per serving

    1. Hi Djamila – Every recipe on the site includes estimated nutritional info. All you have to do is click on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION.

  7. This was fabulous! Great flavor and texture. I didn’t have shallots or kale on hand so, used a little less dressing.

  8. Simply delicious! I just added shredded red cabbage for extra color and a little bit more honey for the dressing to make more sweet. Thanks!

  9. Delicious just the way it is! I now have something else to do with my abundance of kale. Next time I will use my own toasted walnuts (just because I have sooooo many from my wonderful tree) and I may add a handful of dried cranberries just for fun. Loving the use of agave too.

  10. I love kale and brussels sprouts together. it’s something about the combination of textures that works perfectly and i can’t wait to try your dressing too!

  11. I just made this recipe today, and it was a hit! I went a little cross-eyed cutting the Brussels sprouts into shreds, though. Next time I’m going to try pulsing them in the food processor instead! Thanks for sharing the recipe – I will definitely make it again.

  12. Adopted this salad for a vegan diet and do not even notice the absence of the cheese (makes it an even cleaner recipe) I also soak the kale in ice water for 10-15 min to ensure it is never bitter,altogether great dish!

  13. Thanks Kelly-just as an fyi, mine was a repost from over a year ago:) We must think/eat alike! I’ll make sure to visit back soon. Take care.

  14. Hi! This recipe is extremely similar to mine from my blog http://www.cookingminette.com-the only difference being that you use almonds instead of the walnuts i use in mine! I’d be interested to know if you had come across my recipe before you posted this by chance?

    Thanks,

    Mina (cooking minette)

    1. Hi Mina – Thanks for your comment. No, I hadn’t seen your recipe. I posted this on January 1, and you posted yours on January 6, so there would’ve been no way for me to see yours prior to posting mine. Also, this recipe is adapted from Bon Appétit, per the source above.

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