This is a salad of raw and thinly sliced brussels sprouts and kale, doused in olive oil, lemon juice, white balsamic vinegar and a touch of dijon. We toss it with crunchy fried almonds and pecorino cheese for a ton of flavor and texture!
This kale and brussels sprout salad is my all time favorite way to eat brussels sprouts. It’s more hands on than simply roasting the sprouts, but I love the fresh flavor and crunch from the thin slices.
And the lemony white balsamic dressing-- combined with salty cheese and fried almonds-- is crazy good.
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why this the best kale brussel sprout salad:
Lemon vinaigrette: This vinaigrette cuts through all the big kale and brussel sprouts flavors and brings a big glug of freshness. Mustard and a splash of white balsamic vinaigrette keep it extra punchy!
Fried almonds: I love this technique, which I adapted from the original Bon Appetit recipe. We toast raw almonds in olive oil and a big pinch of salt. The oils in the almond are released, toasted, and the almonds become deliciously nutty, crunchy, and salty.
Thick shreds of pecorino: I just love the salty, intense flavors of pecorino romano here. Use the big holes on the box grater to get thick pieces that will be dispersed in every bite.
Mandoline: This is a crucial tool for shaving brussels sprouts. It’s a little time consuming to shred them one by one, but the even consistency of shaving by hand is worth it. I don’t recommend a food processor or a knife, which will inevitably be uneven.
Flat-leaf kale: There are all different types of kale available these days, but I almost always prefer flat-leaf kale for salad. The leaves are flat, smooth, easy to clean and slightly more tender. It's also known as Tuscan or Dinosaur Kale. And in this recipe, there’s no need to massage it with salt!
kale brussel sprout salad ingredients:
- flat-leaf kale
- brussels sprouts
- pecorino romano
- almonds
- lemon juice
- white balsamic vinegar
- dijon mustard
- olive oil
how to make kale and brussel sprout salad:
- Shred brussels sprouts with a mandoline.
- Chiffonade kale into thin ribbons.
- Toast almonds until fragrant, then sprinkle with salt and roughly chop.
- Coarsely grate pecorino cheese.
- Make lemon dijon vinaigrette.
- Toss brussels sprouts, kale, almonds and pecorino together with dressing.
- Enjoy!
what to serve with this salad:
The kale and brussels sprout salad is healthy, filling and has a savory element that helps it stand up to roasted meats and holiday spreads. I love to make it for Thanksgiving or Christmas as it’s beautiful, sturdy and most importantly, very flexible.
It’s a salad that won’t fall apart on you over the course of a meal— and it’s just as good the next day, when you might be feeling the urge to fill up on some vegetables.
We especially love it with this roast beef tenderloin, mushroom beef pie, and puff pastry chicken pot pie!
how to make this brussels sprouts and kale salad ahead:
2 days ahead:
- Make lemon vinaigrette
- Toast almonds
- Shred the cheese
1 day ahead:
- Shred kale and brussels sprouts
20 minutes ahead:
- Toss the salad with the dressing. The vegetables will soften and the flavors will come together beautifully!
more kale salad recipes to try:
kale quinoa salad with oranges
Printkale brussels sprout salad
This is a salad of raw and thinly sliced brussels sprouts and kale, doused in olive oil, lemon juice, white balsamic vinegar and a touch of dijon. We toss it with crunchy fried almonds and pecorino cheese for a ton of flavor and texture!
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 6
- Category: Salad
- Method: Shaved
- Cuisine: American
- Diet: Vegetarian
Ingredients
dressing
- 2 tbsp fresh lemon juice
- 2 tbsp white balsamic vinegar
- 1 tbsp dijon mustard
- kosher salt
- freshly ground pepper
- ⅔ cup extra virgin olive oil
salad
- 1 lb brussels sprouts
- 1 bunch flat leaf kale, washed, patted dry, stems removed and discarded
- 2 tsp olive oil
- ¾ cup whole raw almonds
- kosher salt
- 1 ¼ cup coarsely grated pecorino romano
Instructions
dressing
- In a small bowl, whisk together lemon juice, vinegar, mustard, ½ teaspoon kosher salt and black pepper to taste. Add the olive oil in a slow, steady stream, whisking until thick and emulsified. Taste and add more salt or pepper, if needed.
salad
- Slice off the dead end of the brussels sprout stem, peel of any old or bruised leaves, and cut the sprout in half. Thinly slice each brussels sprout with a mandolin and transfer to a large bowl.
- Stack 4-5 leaves of kale, roll into a tight cylinder like a cigar, and slice into thin ribbons. Repeat with remaining leaves and transfer to the bowl with brussels sprouts.
- Heat olive oil in small sauté pan over medium heat. Add almonds and stir frequently until they begin to brown and smell nutty, 3- 5 minutes. Transfer almonds to paper towel lined plate, sprinkle with kosher salt and let cool.
- Roughly chop almonds and transfer to salad bowl along with the pecorino. Pour two- thirds of the dressing over the salad and toss well. Add more dressing, if desired. Serve salad, passing extra dressing on the side.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 415
- Sugar: 3.4g
- Sodium: 332mg
- Fat: 38g
- Saturated Fat: 7g
- Unsaturated Fat: 28.8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4.5g
- Protein: 11g
- Cholesterol: 17mg
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