Brussels Sprouts and Kale Salad with Lemon Garlic Vinaigrette Dressing
- Brianne Thomas
- 7 minutes ago
- 3 min read
This simple and flavorful salad is filled with freshly shredded Brussels sprouts and kale, perfectly toasted almonds, and a zingy lemon-garlic vinaigrette, then topped with freshly grated Parmesan cheese.
Friends, I have a confession to make. I have been bringing a home-made salad to work for lunch every day. For 2 years. Now, you may be thinking that’s not so bad. But I should explain that it has been the same salad, same ingredients, same dressing. For TWO YEARS. Every day. Monday through Thursday. And while this is the least of my dietary sins, it has become, well, boring. It’s time for a change, and this salad is just what I needed! As a true friend, I should tell you: you need this salad too.
Why You’ll Love This Brussels Sprouts and Kale Salad
Budget. With affordable greens as the base, this salad makes a wallet-friendly option for an elegant side, main course, or a brown-bag lunch!
Make Ahead. The greens are hardy and can hold up to the vinaigrette, so making it a day in advance can enhance the flavors.
Customize. Add tasty toppings like bacon, dried cranberries, or fresh apple slices to make this your own.
How to Serve Brussels Sprouts and Kale Salad
This salad is delicious enough as a light main course, or can be paired alongside a delicious Lemon Thyme and Garlic Roasted Chicken and Easy Homemade Macaroni & Cheese, or as an appetizer before Chicken Parmesan Pasta and Garlic and Herb Sourdough Boule.
Helpful Tips for Making Brussels Sprouts and Kale Salad
A Little Massage: De-stem and chop the kale, then massage it with a little olive oil, lemon juice, or salt for 1-2 minutes until it turns dark green and tender.
Finely Shred. For the Brussels sprouts, use a mandoline or the slicing blade of a food processor for the finest texture to slice them as thin as possible.
Let It Marinate: Allow the dressed salad to sit for at least 10–20 minutes (or up to a few hours)
before serving to let the flavors meld and the veggies soften.
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Ingredients
Salad
1 pound of Brussels sprouts, trimmed and thinly sliced
1 bunch of Tuscan or Dinosaur kale, stems removed and leaves thinly sliced
½ Cup of Parmesan cheese, freshly grated
1/3 Cup of slivered almonds, lightly toasted
Dressing
1 Tablespoon white wine vinegar
¼ cup infused oil
1 teaspoon Dijon mustard
Juice of one lemon
1 teaspoon lemon zest
1 teaspoon garlic powder
½ teaspoon sweet Italian basil
½ teaspoon Italian oregano
½ teaspoon lemon thyme
½ teaspoon salt
¼ teaspoon ground black pepper
Directions
Begin by washing 1 pound of Brussels sprouts and 1 bunch of kale thoroughly. Remove the stems from the kale and slice both the kale and Brussels sprouts thinly.
In a small, dry skillet over medium heat, toast 1/3 cup slivered almonds until they're golden brown. This should only take approximately 3-5 minutes. Be sure to stir them frequently to avoid burning. Once toasted, set them aside to cool.
In a small bowl or resealable container such as a mason jar, add 1 Tablespoon white wine vinegar, ¼ cup Cayenne and Garlic Infused Oil, 1 teaspoon Dijon mustard, the juice of one large lemon, 1 teaspoon lemon zest, 1 teaspoon garlic powder, and ½ teaspoon each of sweet Italian basil, Italian oregano, lemon thyme, and salt, and ¼ teaspoon ground black pepper. Seal the jar and shake vigorously until all ingredients are incorporated. Taste and adjust for seasonings.
In a large salad bowl, combine the sliced Brussels sprouts, kale, and toasted almonds. Drizzle the dressing over the salad and toss to combine, ensuring all the ingredients are well coated.
Sprinkle ½ cup freshly grated Parmesan cheese over the top of the salad and gently toss again to incorporate it throughout.
Let the salad sit for about 10 minutes before serving. This allows the flavors to meld together and the kale to soften slightly.
How to Store Brussels Sprouts and Kale Salad
Undressed salad can be stored in an airtight container in the refrigerator for up to 5 days. Dressed salad should be used within 1-2 days.
Want to help a small family business in a big way? Share this recipe with someone who needs to change up their brown bag lunch, as I did!
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