Crisp, colorful, and bursting with flavor—this simple salad is a total game-changer!
If you’ve ever doubted how delicious raw Brussels sprouts can be, this salad will change your mind. Shredded Brussels sprouts and dark, leafy kale come together to create a hearty base, while red onion, cranberries, pistachios, and parmesan add the perfect balance of tangy, sweet, salty, and nutty.
This Kale and Brussels Sprouts Salad is one of my favorite go-to recipes for fall and winter—especially during the holidays. It’s fresh, crunchy, and vibrant enough to win over even the most reluctant salad eaters. And the best part? It’s so easy to make with no cooking required!
Why You’ll Love This Salad
- Quick & easy – Ready in just 10 minutes
- Loaded with flavor & texture – Crunchy, tangy, sweet, and savory
- Perfect for holidays or weeknight dinners
- Great make-ahead option – Just dress before serving
- Naturally gluten-free and vegetarian
- A great way to enjoy raw Brussels sprouts
Ingredients & Substitutions
For the Salad:
- 1 lb Brussels sprouts – Fresh only, thinly sliced (avoid frozen or pre-shredded if possible)
- 2 cups lacinato kale – Also called Tuscan or dinosaur kale. Curly kale works too.
- 1 cup red onion – Thinly sliced (shallots can be used instead)
- ½ cup shelled pistachios – Or sub with chopped pecans or almonds
- ⅓ cup dried cranberries – Or pomegranate seeds for a festive twist
- ¼ cup shredded parmesan cheese – Or use pecorino romano for extra sharpness
For the Lemon Dijon Dressing:
- 2 tablespoons Dijon mustard
- Zest and juice of 1 lemon (about 2 tsp zest, 1 tbsp juice)
- 1 tablespoon maple syrup or honey
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup olive oil
How to Make Kale & Brussels Sprouts Salad
1. Prep the Veggies
Use a sharp knife or food processor to thinly slice the Brussels sprouts. Remove tough stems from the kale and slice it into thin ribbons.
Tip: Massaging the kale with a little olive oil and a pinch of salt helps soften the leaves and reduces bitterness.
2. Combine the Salad
In a large mixing bowl, add the shredded Brussels sprouts, kale, red onion, pistachios, and cranberries.
3. Make the Dressing
In a small bowl, whisk together Dijon mustard, lemon juice and zest, maple syrup, salt, and pepper. Slowly drizzle in the olive oil while whisking to create a creamy dressing.
4. Dress & Toss
Pour the dressing over the salad and toss everything together until well coated. Finish with a sprinkle of grated parmesan cheese.
Recipe Tips
- Use fresh, not pre-shredded, Brussels sprouts for the best flavor and texture. Slice them thinly by hand or pulse in a food processor.
- Massage the kale for a more tender bite.
- Make ahead tip: Assemble the salad in advance but wait to add the dressing until right before serving.
- Add protein – Toss in some crispy bacon, shredded chicken, chickpeas, or baked tofu to turn it into a full meal.
What to Serve with This Salad
This salad pairs beautifully with:
- Crispy chicken cutlets
- Glazed ham
- Roasted pork tenderloin
- Grilled salmon
- Or as a light starter before a holiday meal!
Frequently Asked Questions
Can I eat raw Brussels sprouts?
Yes! Raw Brussels sprouts are completely safe to eat and are delicious when sliced thin. Look for firm, bright green sprouts with minimal browning, and be sure to wash them well.
Are raw Brussels sprouts bitter?
Not in this salad! When thinly sliced and paired with sweet cranberries, zippy dressing, and crunchy nuts, Brussels sprouts lose any bitterness and taste fresh and flavorful.
How long does this salad last?
Stored undressed in an airtight container, this salad keeps well in the fridge for up to 3 days. Store the dressing separately and add it just before serving to keep everything crisp.
More Kale Salad Recipes You’ll Love
- Chopped Kale Salad with Quinoa
- Easy Strawberry Kale Salad
- Kale Caesar Salad
- Lemon Kale Salad
- Kale Pomegranate Salad
- Kale Quinoa Salad
Did You Make This Recipe?
If you tried this Kale and Brussels Sprouts Salad, let me know how it turned out! Leave a comment and rating below—or tag me on Instagram @pinchmegoodfood so I can see your creation.