This Kale and Brussels Sprout Salad is a crunchy, vibrant, and flavorful side dish that’s perfect for any meal. Shredded Brussels sprouts and thinly sliced kale create the base, while tart dried cranberries, crunchy pistachios, crisp red onion, and creamy Parmesan cheese add texture, color, and flavor. Whether you’re serving it at a family gathering, the holidays, or a weeknight dinner, this salad is sure to be a crowd-pleaser!
Why You’ll Love This Salad
- Easy & Quick: Ready in just 10 minutes with no cooking required.
- Packed with Flavor: Sweet, tangy, nutty, and savory in every bite.
- Nutritious & Colorful: A hearty salad loaded with fresh vegetables and healthy fats.
- Versatile: Pairs perfectly with roasted meats, chicken, or served as a meal on its own.
- Kid-Friendly: Thinly sliced veggies and sweet cranberries make it approachable for picky eaters.
Ingredients
For the Salad
- 1 lb Brussels sprouts, thinly sliced
- 2 cups Lacinato (dinosaur) kale, thinly sliced
- 1 cup red onion, thinly sliced
- ½ cup shelled pistachios (or almonds/pecans)
- ⅓ cup dried cranberries or pomegranate seeds
- ¼ cup grated Parmesan or Pecorino Romano cheese
For the Dressing
- 2 tbsp Dijon mustard
- Zest and juice of 1 lemon (~2 tsp zest, 1 tbsp juice)
- 1 tbsp maple syrup or honey
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ cup extra virgin olive oil
Instructions
- Prepare the Salad Base:
In a large mixing bowl, combine the thinly sliced Brussels sprouts, kale, red onion, pistachios, and dried cranberries. - Make the Dressing:
In a medium bowl, whisk together Dijon mustard, lemon juice, lemon zest, maple syrup, salt, and pepper. Slowly drizzle in the olive oil while whisking until smooth and slightly creamy. - Toss the Salad:
Pour the dressing over the salad and toss until all the ingredients are evenly coated. - Add Cheese & Serve:
Top with grated Parmesan cheese and serve immediately. Optional: massage the kale lightly before adding the rest of the ingredients to soften the leaves.
Tips for the Best Kale and Brussels Sprout Salad
- Use Fresh Veggies: Fresh Brussels sprouts are crispier and more flavorful than pre-shredded.
- Massage the Kale: Gently massaging the kale with a pinch of salt and a drizzle of olive oil softens the leaves and enhances flavor.
- Make Ahead: Assemble the salad ahead of time, but keep the dressing separate until ready to serve.
- Mix & Match: Swap pistachios for almonds or pecans, and cranberries for pomegranate seeds for variation.
What to Serve It With
- Roasted or breaded chicken
- Glazed ham or stuffed pork tenderloin
- Quinoa or grain bowls for a hearty vegetarian option
- Holiday feasts or family dinners
Storage
- Refrigerate: Store undressed salad in an airtight container for up to 3 days.
- Make Ahead: Prepare the dressing separately and toss just before serving to keep veggies crisp.
This Kale and Brussels Sprout Salad is crunchy, tangy, slightly sweet, and full of vibrant flavors—making it a healthy, delicious side or even a main dish for salad lovers!