You can serve restaurant-quality eats for any weeknight dinner, green side dish for thanksgiving, or quick lunch with this crowd-pleasing dish. Inspired by the classic brussel sprout and kale salad recipe featured by popular sites like Bon Appetit, Whole Foods, NY Times, and Epicurious, my recipe will delight your tastebuds whether you’re a beginner or an expert chef.
For the salad ingredients, you’ll need: Tuscan Kale: Because of its mild flavor and popularity in grocery stores, lacinato kale is my go-to for this easy recipe. If you’d like to try other Types of Kale, curly kale has a sharp, peppery flavor that will work great in your kale Brussel salad. Brussels Sprouts: You can shred brussels sprouts like I do it here or buy packaged and already shaved sprouts from the store. Grated Parmesan Cheese: I love the salty and umami flavors of parmesan cheese, but Pecorino Romano goat cheese, blue cheese, and feta cheese would also work. Dried or fresh fruit: I used dried cranberries, but pomegranate seeds, fresh apples, raisins, and craisins also make the perfect additions to this simple kale and Brussels sprouts salad. To make the dressing, gather: Olive oil Fresh lemon juice Vinegar: I used apple cider vinegar, but balsamic vinegar or white wine vinegar would also work. If you are a fan of Cracker Barrel’s brussel sprout and kale salad recipe you can use my Dijon Maple Vinaigrette instead. Dijon mustard Fresh minced garlic cloves Onion: I used a minced shallot, but you can use red onions as well. Kosher salt and black pepper. For the nuts: I suggest using sliced almonds, chopped walnuts, or chopped pecans. Alternatively, you can use candied nuts like candied pecans! You could also swap out the nuts for seeds, like pumpkin seeds or sunflower seeds, to accommodate nut allergies.
For meat lovers: Turn your veggie-packed side into a healthy meal by adding a nutritious protein. Top your salad with Turkey Bacon for a kick of crispy bacon flavor, or add Baked Chicken Breasts for a succulent addition. Serve it warm: If you prefer a warm kale and Brussel sprout salad, you can sautee the vegetables in a large skillet until they are lightly cooked. Simply heat a tablespoon of oil in a large skillet, add the chopped kale and sautee until lightly warmed. Transfer it to a bowl and follow the same steps for the Brussel sprouts.
Make ahead: To make this kale Brussels sprouts salad ahead of time, prepare each component (i.e., salad, dressing, and toppings) one day in advance. Begin by washing, chopping, and shaving the kale and Brussel sprouts, and store them in an airtight container in the fridge. Then, mix and cover dressing and store it in a separate airtight container, such as a mason jar, in the refrigerator. Toast the almonds and store them at room temperature. Lastly, shred the Parmesan cheese and store it in the fridge. Combine the ingredients just before serving. Store: To store your salad with Brussel sprouts, place it in an airtight container in the fridge. If you have not yet added the dressing, the veggies will stay fresh for 3-4 days. However, if you have already added the dressing, your salad mixture will last up to two days. You may also extend your salad’s storage time by storing each salad component separately and dressing individual servings as needed.
Meat Dishes: My favorite way to serve this kale Brussels sprouts salad is with a savory, meaty main. Ground Turkey Meatloaf is a flavorful classic even picky eaters love, while Baked Chicken Parmesan and Chicken Fricassee will perfectly complement your light salad with rich and succulent flavor. Vegetarian Dinners: Fill your plate with nutritious and eco-conscious foods by pairing your brussel sprout salad with tasty vegetarian recipes. Quinoa Chili and Mexican Quinoa will balance your kale salad with hearty spice, and Stuffed Acorn Squash is a festive, gluten-free option everyone can enjoy.
Similar Salad Recipes You Might Also Like:
Shredded Brussel Sprout Salad Roasted Pear Salad Apple Salad Roasted Butternut Squash Salad Acorn Squash Salad
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