This post may contain affiliate links. Please read our disclosure policy.
Kale and Brussels Sprout Salad is a delicious combination of thinly sliced, raw kale and Brussels sprouts tossed in a tangy dressing and topped with crunchy almonds and salty pecorino cheese (or parmesan cheese). It’s also vegetarian and naturally gluten free.
Kale salad has gotten a lot of attention over the past several years. But what comes to mind when you think of a ‘Brussels sprouts salad’? Do you perk up or do you cringe? The first few times I ate them, honestly, I thought they were gross. They were squeaky, water logged mini cabbages with a faintly skunky smell.
But then I tried them in a few new recipes. Thinly sliced and sautéed in olive oil with garlic: delicious. Roasted with delicata squash and crispy bits of bacon: even better. But now I think I’ve discovered my favorite way to eat them – raw.
Our CSA share last week had tight, brilliantly green Brussels sprouts and a large bunch of Lacinato kale (also called Italian or Tuscan kale). I immediately thought of a salad recipe I’d seen in Bon Appétit magazine several years ago – it stuck in my mind because it’s uncommon to see Brussels sprouts and kale served raw.
The key to this Kale and Brussels Sprout Salad is to slice the kale and Brussels sprouts into tiny ribbons, really more like coleslaw than salad. (The food processor makes quick work of this.) The tangy lemon Dijon vinaigrette clings to every shred and balances the boldly flavored greens. Toasted almond chunks and shreds of pecorino cheese make the salad feel indulgent.
Keith commented that he’d choose this over a Caesar salad (though we do love our Kale Caesar Salad) any-day, and he loves Caesar Salad. Maybe you’ll agree.
Pair With
Serve this salad as a light meal on its own or as a side dish with: Turkey Meatloaf or a hot bowl of Tomato Bisque or Vegan Butternut Squash Soup!
More Kale Salads
How to Make Kale and Brussels Sprout Salad
Step 1: Whisk dressing ingredients together in the bottom of a large salad bowl.
Step 2: Thinly slice Brussels sprouts and slice kale into thin ribbons, either with a sharp knife or food processor slicing blade.
Step 3: Add Brussels sprouts and kale to salad bowl; toss to coat. Add cheese and almonds; toss to combine. Serve.
Kale and Brussels Sprout Salad
Video
Ingredients
For the dressing:
- 2 teaspoons minced shallot
- 2 teaspoons smooth Dijon mustard
- 1 tablespoon fresh lemon juice
- 3 tablespoons extra virgin olive oil
- sea salt and freshly ground black pepper
For the salad:
- 8 ounces Brussels sprouts about 20, bottom and outer leaves trimmed
- 1 small bunch Italian kale
- 2 ounces shredded pecorino cheese or parmesan cheese
- 1 ounce toasted, salted almonds coarsely chopped
Instructions
- Prepare the dressing in the bottom of a large bowl – it's easier to toss it into the greens from the bottom. Whisk the shallot, mustard and lemon juice together, then slowly drizzle in the olive oil and whisk until emulsified. Season to taste with salt and freshly ground black pepper.
- Using a sharp knife (or the slicing blade of your food processor), thinly slice the Brussels sprouts and kale leaves. Add to the dressing in the salad bowl and toss to coat. Add about half of the shredded pecorino and toss again. Top with remaining pecorino and almonds; serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve been eating a lot of kale salads lately, and I’m not tired of them yet! Love the idea of adding Brussels sprouts to mix things up a bit! And that dressing would be perfect on so many salads!
The Brussels sprouts give the best crunch, Leanne! I hope you’ll give this one a try. 🙂
I like this! I really do! And I’ve never been a huge kale fan. But with the pecorino and dressing and the wonderful B sprouts, it’s truly fabulous!
Thank you, Mimi!
nope to kale but a big yes to brussels sprouts! yep i’ve had them raw in salad but i do love them baked or fried with bacon and onion. yum!
I’m with you on Brussels sprouts, Sherry. I love them almost any way I can get them! 🙂
Love, love, love a big bowl loaded up with greens! I always feel healthier after eating it, ha! This is so perfectly green and delicious, Marissa. A great idea to combine leafy kale with brussels sprouts!
So true, Katherine. Feel good food that happens to be delicious. 🙂 Thanks, friend…
A couple of my faves all in one bowl! And I know hubby would be alllll over this too! Such a delicious, hearty and good-for-ya salad, my friend! Looking forward to having soon 🙂
woohoo! Hope you and your hubby love it, Dawn!
Damn! Right now I’m in a kale and brussels sprouts state of mind. I kid you not, I’ve had some variant of those two veggies together for dinner every single night this week. Well, looks like I found this recipe at just the right time!
We have been doing the very same thing recently – no joke, we just bought them both again yesterday. We’re going to split them between this salad and this dish with steamed cod. If you like cod, you really should try it – super easy recipe and so good!
This is my kind of salad! The pecorino and almonds are a nice touch! And the dressing sounds delish too!
Thank you, Sonali!
I literally eat this salad (except I use dried cranberries instead of almonds and plain ol’ parmesan shavings instead of pecorino) almost every day. I’m obsessed with cutting my kale into thin shreds, and then when I saw Ina do the same thing to brussels sprouts too, I was converted. You cut the kale and brussels sprouts here like a total pro. Can you please move in and make me this?? 😀 I love that you paired this with a vinaigrette too! I’m with Keith – I’ll take this over caesar any day! 😀
P.S. Thinking I need your crispy chicken and one of those delicious cocktails you always make with this too 😉
I love the idea of cranberries in this too! That sweet chewy bite…Come over any time and I will hook you up with just the meal you describe, cocktails included of course! xoxo
Now this is a beautiful salad! Those gorgeous shades of green are calling my name. And you’re so right about sprouts, it’s all in how you prepare them! Love the pairing here with cheese and almonds.
Thank you, sweet Faith!! I love all of those shades of green – beautiful and so tasty. xo
Well I think I’m one of the few who has always loved Brussels sprouts. Your salad with the sprouts and the Italian kale, another of my favorites, sounds so good.
Thank you, Karen! Did you love them as a kid – if so, how did your parents prepare them?
I used to HATE brussels sprouts when I was little! Mostly because I thought they smelled weird. lol. Then I went to culinary school and had them properly prepared… and needless to say I developed an undying love of those little green guys! Brussels sprouts and kale salads are my favs, so I am looooving this one! So simple, but PACKED with deliciousness! I could definitely eat this on repeat! Cheers, dear!
I’m not surprised to hear that you love them because – you have some fabulous Brussels sprout recipes on your blog! Thanks my friend!
Mmmm… I can imagine this is amazing with the nuts and cheese. What a stellar combo of ingredients!
I’ve made coleslaw with brussels before and that works really well too. 🙂
That’s a great idea, to use them for coleslaw! Thanks, Helen. I’ve made sauerkraut with them and liked it even better than with cabbage.
Wow he chose this over caesar!! It must be good Marissa! Thanks for sharing this. And lol at “skunky smell”. Love your way with words 🙂
aww, thanks Lorraine! I love this salad, but I’ll still never turn down a classic Caesar!
This sounds like a winner to me and I love new salads, especially ones chock full of goodies to make them a meal. Thanks Marissa!
Thank you, my friend!
Hi Marissa. This salad looks lovely. I love both raw kale and brussels spouts and I also like both of them cooked. I might like toasted pine nuts on this.
Hi Dorothy! Pine nuts are such a great idea – that little pop of rich nuttiness. I’m going to try that the next time I make this salad!