Kale-and-Brussel-Sprout-Salad served in a white bowl

Kale and Brussels Sprout Salad

You'll want to use Italian kale, also called lacinato or dino kale for this as the leaves are more tender than other kale varieties. 
Course Salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 people
Calories 216kcal


For the dressing:

  • 2 teaspoons minced shallot
  • 2 teaspoons smooth Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • 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
  • 1 ounce toasted, salted almonds coarsely chopped


  • Prepare the dressing in the bottom of your salad serving 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 bowl and toss to coat. Add about half of the shredded pecorino and toss again. Top with remaining pecorino and almonds; serve.


Calories: 216kcal | Carbohydrates: 7g | Protein: 8g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 213mg | Potassium: 282mg | Fiber: 3g | Sugar: 1g | Vitamin A: 510IU | Vitamin C: 49.9mg | Calcium: 193mg | Iron: 1.2mg