Kale and Brussels Sprout Salad
83
Published Dec 21, 2020, Updated Jan 20, 2025
This post may include affiliate links. Thank you for your support.
This kale and Brussels sprout salad is filled with shredded kale and sprouts, cranberries, marinated onions, almonds and pecorino cheese. It’s simple, fresh, and sure to be a family favorite!
If you’re in need of an extra side dish or some green veggies to add to your list of Thanksgiving recipes or Christmas recipes, I’ve got you covered! This shredded kale and Brussels sprout salad is SO good. It might be my new favorite salad!
I know most people could care less about salad when there’s turkey, gravy, potatoes and stuffing to be had, but this isn’t your average salad recipe. It’s jazzed up with dried cranberries, marinated onions, toasted almonds and a good amount of pecorino cheese. Trust me, you’ll want to make room on your plate for it. And if you’re like me, you’ll probably go back for seconds because it’s that good!
Table of Contents
Why You’ll Love This Salad
- Crunch and texture – Shredded kale and Brussels sprouts give a hearty base, while toasted almonds add the perfect crunch. Plus, the dried cranberries bring a chewy sweetness that balances everything out.
- Make-ahead friendly – This salad actually gets better as it sits! You can make it a day ahead, and it won’t get soggy—perfect for meal prep or holiday gatherings.
- Nutrient powerhouse – Packed with fiber, healthy fats, and vitamins, this salad doesn’t just taste good; it’s also super nourishing.
Ingredients Needed
- kale – the base of this salad! I prefer Lacinato kale (also known as Dinosaur kale, Black kale or Tuscan Kale) for this salad, but you can use curly kale if that’s all you can find.
- brussels sprouts – adds a hearty crunch. I shred them nice and thin to mix well with the kale and soak up all the dressing goodness.
- almonds – brings that perfect crunch and a dose of healthy fats.
- parmesan or pecorino romano – I love adding cheese to my salads! Freshly grated makes all the difference for flavor; parmesan brings a mild, nutty taste, while pecorino romano has a sharper, saltier bite. Either one adds a delicious touch, so go with the one that sounds best to you.
- dried cranberries – I love the tartness the dried cranberries add to this salad, but other dried fruits like dried cherries, dates or figs will work too.
- garlic – fresh and minced to add flavor to the dressing.
- olive oil – brings richness to the dressing and helps all those flavors meld together.
- balsamic vinegar – a tangy, slightly sweet addition to the dressing that helps tie everything together. Apple cider vinegar works too, it will just add more tang.
- fresh lemon juice – brightens up the greens and adds a bit of zest. I love using freshly squeezed lemon for that extra freshness!
- yellow onion – thinly sliced to soak up the dressing and add flavor. You can skip it if raw onion isn’t your thing, but it mellows out as it marinates.
- red pepper flakes – just a hint for a little heat.
- nutmeg – it may sound a bit unusual in a salad, but a small pinch really complements the other flavors.
Substitutions
- Cheese – For a dairy-free option, try my vegan parmesan cheese, made with hemp seeds! Or, add nutritional yeast for that cheesy flavor. You could also just skip the cheese all together and this salad is still amazing.
- Almonds – I love the nuttiness and crunch that the toasted almonds add to this salad, but I bet toasted pecans or walnuts would also be delicious. If you need this salad to be nut-free, feel free to skip the nuts or swap them with sunflower seeds or pepitas.
- Dried cranberries – If you don’t have cranberries, try raisins, dried cherries, or chopped dried apricots for a sweet touch.
How to Make a Kale and Brussels Sprout Salad
Toast your almonds – Start by toasting your almonds on a baking sheet. Bake at 350ºF for 5 minutes and then stir. Bake for 3-4 minutes longer or until the almonds are golden. Remove from the oven and set aside to cool.
Mix dressing ingredients – While the almonds are toasting, toss together the ingredients for the dressing by muddling together the minced garlic with sea salt and black pepper using a mortar and pestle. If you don’t have a mortar and pestle use the back of a spoon in a bowl! Place the muddled garlic and spices into a mason jar with olive oil, balsamic vinegar and thinly sliced onion. Shake to combine and set aside to marinate.
Shred Brussels sprouts and kale – In a food processor fitted with a slicing blade, shred the Brussels sprouts first and then the kale. If you don’t have a food processor, you can chop the kale and Brussels sprouts by hand. Just be sure to slice them very thin. Once shredded, place the Brussels sprouts and kale in a large bowl.
Mix – Pour the lemon juice over the kale and Brussels sprout mixture, sprinkle on a little sea salt and massage with clean hands. Once the kale mixture is massaged, add in the cranberries, red pepper flakes and nutmeg to the bowl. Pour the dressing over the salad mixture and give it a good stir. Add the cheese and stir again. Top with toasted almonds and enjoy right away or let sit a bit to marinate before serving.
Brittany’s Tips
- Massage the kale – Don’t skip this step! Massaging the kale with lemon juice and a pinch of salt softens it up and makes it way more enjoyable to eat.
- Shred the Brussels sprouts thinly – Go as thin as possible with those Brussels sprouts. A food processor makes it easy, but slicing by hand works too, just watch your fingers! I find the thinner, the better for soaking up that delicious dressing.
- Toast the almonds – Toasted almonds are a game changer. They add a deep, nutty flavor that raw almonds just can’t match. Keep a close eye, though—they love to go from golden to burnt in seconds (been there, done that).
- Make it ahead – This salad only gets better with time, so making it a day in advance is a win-win. Perfect for meal prep or if you’re the “plan-ahead” type. I know I love having lunch ready to go!
What to Pair With This Salad
This salad is the perfect side dish for a holiday dinner with ham, or turkey. It would also be a great vegetarian side for a weeknight meal! Or you could double the recipe and bring it to a cookout or potluck. Here are some pairing ideas:
- Holiday dinners – This salad makes a bright, fresh side for holiday mains like ham, air fryer turkey breast, or my lentil loaf. It’s a great balance to heartier dishes.
- Weeknight side – Perfect as a quick, healthy side for weeknight dinners. Try it alongside honey lemon garlic salmon, grilled chicken, or my healthy lasagna.
- Hearty additions – Bulk it up with roasted sweet potatoes, roasted butternut squash, or quinoa to make it even more filling.
- Make it a meal – For a protein boost, top with chickpeas, tempeh, tofu, or add this shredded chicken. It makes for a perfect lunch on busy days.
- With soup and bread – Pair with a cozy soup (try my cozy potato soup or chicken noodle soup) and a slice of crusty sourdough bread for a satisfying, complete meal.
Storage and Make Ahead Tips
This salad will keep for 2-3 days in an airtight container in the fridge. To make the salad in advance, you can prepare it fully and keep it in the fridge up to 24 hours. I’ve found that it keeps well, even with dressing.
That said, for ultimate freshness it’s probably best to prep the almonds, shredded kale/sprouts and the dressing and keep them in separate airtight containers. Store the kale and sprouts and the dressing in the fridge and the almonds at room temp. You can do this prep work up to 24 hours in advance.
Frequently Asked Questions
Massage the kale before adding the dressing. Just sprinkle on a little lemon juice or salt, then massage it with your hands until the leaves start to soften. This simple step makes the kale tender and less bitter—definitely worth it!
Yep, raw Brussels sprouts are totally fair game! Shredding them helps them soak up the dressing, so they soften just a bit and blend right in with the kale.
Absolutely! I like using Lacinato (dinosaur) kale for this, but curly kale works just as well. Whichever type you choose, give it a good massage to make it tender and extra tasty.
More Brussels Sprout Recipes:
- Apple Cider Vinegar Roasted Brussels Sprouts
- Brussels Sprout Chopped Salad
- Date Balsamic Brussels Sprouts
- Roasted Chicken with Butternut Squash and Brussels Sprouts
- Balsamic Roasted Brussels Sprouts
- Roasted Brussels Sprouts on the Stalk
- Roasted Brussels Sprouts
- Shaved Brussels Sprouts Salad
More Kale Salads:
- Kale Salad with Roasted Butternut Squash
- Mexican Street Corn Kale Salad
- Garlicky Kale Salad
- Quinoa Salad with Kale
- Massaged Kale Salad (with Avocado)
- Easy Kale Salad
Be sure to check out all of my salad recipes and side dish recipes here on EBF.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Kale and Brussels Sprout Salad
Ingredients
- 4 cloves of garlic, minced
- 1 teaspoon black pepper
- 1 teaspoon sea salt
- ¼ cup olive oil
- 2 Tablespoons Balsamic vinegar
- 1 yellow onion, super thinly sliced
- 1 large bunch of Lacinato kale, washed and de-stemmed
- 1 lb brussels sprouts
- juice of 2 lemons
- ⅔ cup dried cranberries
- ¼ teaspoon red pepper flakes
- pinch of nutmeg
- ¾ cup finely grated Pecorino Romano cheese, fresh Parmesan will work too
- ¼ cup almonds, sliced or chopped
Instructions
- Preheat oven to 350°F. Add almonds to a baking sheet and place in oven to toast. Stir almonds after 5 minutes. Allow to toast about 3-4 minutes longer or until the almonds are golden. Remove from oven and allow almonds to cool.
- Meanwhile, toss together the ingredients for the dressing by muddling together the minced garlic with sea salt and black pepper using a mortar and pestle. Place muddled garlic and spices into a mason jar with olive oil, balsamic and thinly sliced onion. Shake to combine and let marinate.
- In a food processor fitted with a slicing blade, shred the Brussels sprout. Next, shred the kale. (If you don’t have a food processor, you can chop the kale and Brussels sprout by hand. Just make sure to slice them very thin.) Place in a large bowl.
- Pour the lemon juice over the kale and Brussels sprout mixture, sprinkle on a little sea salt and massage with clean hands. Once the kale mixture is massaged, add cranberries, red pepper flakes and nutmeg to the bowl. Pour the dressing over the salad mixture and give it a good stir. Add cheese and stir again. Top with toasted almonds.
- Enjoy right away or let sit for a bit in the fridge to marinate before serving.
Video
Notes
- Storage: This salad can be made one day in advance. It keeps well, even with dressing. Store leftovers in an airtight container in the fridge for 2-3 days.
- Nut-free: If you need this salad to be nut-free, feel free to skip the nuts or swap them with sunflower seeds or pepitas.
- Dairy-free: Swap the cheese with something like my vegan parmesan cheese, made with hemp seeds! Or, add nutritional yeast for that cheesy flavor.
- Inspired and adapted from Bon Appétit.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe! Made it several times and I’ve been asked for the recipe, so I send them your way. Thanks!
WOO! This is so great to hear, Wendy. I am so glad you are loving this salad and I appreciate you sharing it with others. Thank you for taking the time to share your review & star rating, I really appreciate it!
Question: I’m planning to make this to take to a friend’s house on Thanksgiving and was wondering if I could use pomegranate arils instead of dried cranberries? I have both on hand, but I was thinking this might be a nice way to use some of the fresh pomegranates I have right now. Thanks!
Absolutely! That sounds delicious. Hope this recipe is a hit for everyone! 🙂
Okay, everybody loved it! I stuck to your recipe this time but I’m going to use pomegranate arils some time. I’m making it again for Christmas, so maybe I’ll try it then!
WOO! Glad everyone is loving this salad, Mica. Thank you for taking the time to share your review + star rating, I really appreciate it!
This is has been my favorite salad for a while, making it again tonight.
YUM! Glad to hear you’re loving this salad, Ann. Thank you for sharing your review + star rating, it truly means so much to me!
Bloody gorgeous and SO easy! I have swapped the brussel sprouts for broccoli until the sprouts are in easy. And, I don’ chuck everything in (e.g. nutmeg) but the core elements of the recipe are included, plus a little grilled chicken for protein and boy, what a tasty dish!
Yay! So glad you loved this salad, Ian! Thanks for making this recipe and for coming back to leave a review. I so appreciate it!
Just became my new favorite salad. It’s good fresh but even better on day two.
Ah this is so great, Rylan! I am so glad you are loving this salad and it turned out great for you. Thanks for coming back and sharing your review & star rating, I appreciate it!