Kale Brussels Sprout Salad: A Fresh and Flavorful Dinner Delight
Kale brussels sprout salad is, honestly, the kind of dish I crave when dinner needs to feel a little more special but still super fresh. It’s crunchy and bright, and there’s just something about the way the kale mixes with the brussels sprouts that feels—well, kind of nostalgic? Maybe it’s the way my mom always said, “Eat your greens,” and now here I am, making a whole meal out of them.
So, when you’re tired of the same old lettuce routine, this salad steps in as a dinner hero. And, wait—no, you don’t need to be a salad person. Just hungry for something crisp, hearty, and a little cheesy. You’ll see.
Personal Anecdote
The first time I tossed together a kale brussels sprout salad, I was, like, halfway convinced it’d taste too green. But, wow, the combo totally surprised me. My family actually asked for seconds—unusual for a salad night, you know? It’s got that satisfying crunch, and the toasted walnuts just make it feel a bit more dinner-worthy. Sometimes I even sneak a handful straight from the fridge the next day. Not gonna lie, it’s become a regular on our table.
Why This Recipe is Special
This salad isn’t just a side, it’s a real Salad meal type—filling, bright, and perfect for dinner. The lemony dressing wakes up all the flavors, and the Parmigiano adds the perfect salty finish. If you’re a fan of cozy, nourishing soups, you might wanna check out Kale Soup Soup Recipes too. But, honestly, this salad is a little celebration of veggies on its own. Oh—and it’s great for those nights when you want something light but still, you know, dinner-ish.
Ingredients breakdown
| Ingredient | Quantity |
|---|---|
| Chopped walnuts | 1 cup, plus extra |
| Brussels sprouts (shredded) | 12 oz (about 5 cups) |
| Kale (thinly sliced) | 1 large bunch (about 5 cups) |
| Parmigiano Reggiano (grated) | 1 cup, plus extra |
| Fresh lemon juice | 1/4 cup |
| Extra virgin olive oil | 1/2 cup |
| Dijon mustard | 1 tbsp |
| Shallots (finely chopped) | 2 tbsp |
| Garlic (minced) | 1 small clove |
| Salt | 1/2 tsp |
| Black pepper (freshly ground) | 1/4 tsp |
Utensils and substitutions
Grab a big bowl, a sharp knife or mandoline (for the brussels), a whisk, and a baking sheet for the walnuts. If you’re out of Parmigiano, a sprinkle of pecorino works—well actually, any hard halal cheese could do in a pinch. Toasting the walnuts is key, but, honestly, pecans are nice too if that’s what you’ve got. Oh, and for more cozy dinner ideas, see Best Easy White Chicken Chili Cozy Creamy Family Approved Soup. For food safety tips on keeping those greens fresh, check out foodsafety.gov. Sometimes I forget to let the salad sit before serving—don’t skip it, that little rest really does make a difference.
Step-by-step method
Step 1
Start by preheating your oven to 350°F. Line a baking sheet with foil or parchment. Scatter the walnuts and toast them for 5–8 minutes. Sometimes I get distracted and let them go a minute too long, so keep an eye out—they burn fast! The kitchen fills with the most amazing nutty smell when they’re ready.
Step 2
Meanwhile, whisk together the lemon juice, olive oil, Dijon mustard, chopped shallots, garlic, salt, and pepper. The dressing comes together quickly and tastes so bright, but sometimes I spill a little lemon juice on the counter. No big deal, just wipe it up and keep going!
Step 3
In a large bowl, combine the shredded Brussels sprouts and sliced kale. Pour the dressing over and toss everything. I always use my hands for this part, even if it gets a bit messy. Toss in most of the walnuts and cheese, saving a bit for the top. Let the salad rest for 30 minutes so flavors mingle. If you want more comfort food, this salad pairs well with my Best Creamy White Chicken Chili.
Tips and tricks to make this recipe shine
Try massaging the kale a few minutes before mixing—it softens the leaves and makes the salad extra tender. Always taste and adjust salt or cheese at the end, since the flavors mellow as it sits. If you forget to toast the walnuts, raw works too, but the roasted flavor is worth the extra step. Feel free to add dried cranberries for a pop of sweetness if you like.
What to serve with this recipe
Honestly, this kale brussels sprout salad is hearty enough to stand alone for lunch. Yet, it also shines beside simple roasted chicken or grilled fish. Sometimes I serve it with a cozy bowl of soup, like my Best Cozy Broccoli Cheese Soup, for a comforting meal. If you’re hosting, a rustic loaf of bread rounds things out nicely.
How to store and reheat
Because the greens are so sturdy, this kale brussels sprout salad keeps well in the fridge for up to 3 days. Store it in an airtight container. If you’re making it ahead, sometimes I hold back a bit of cheese and nuts to add just before serving so they stay extra fresh. There’s no need to reheat—just let it come to room temperature for the best flavor and texture. If you find leftovers a bit dry, drizzle on a splash of olive oil and toss again. It’s even better the next day.
Print
Healthy Kale Brussels Sprout Salad for Fresh Salad Recipes
- Total Time: 53 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A fresh salad combining shredded Brussels sprouts, kale, toasted walnuts, and Parmesan with a zesty lemon-mustard dressing.
Ingredients
1 cup chopped walnuts, plus extra for serving
1 large bunch (about 12 ounces) Tuscan or curly kale, ribs removed and thinly sliced (about 5 cups gently packed after slicing)
1 cup coarsely grated Parmigiano Reggiano cheese, plus extra for serving
¼ cup fresh lemon juice (from approximately 2 lemons)
½ cup extra virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons finely chopped shallots (from one large shallot)
1 small garlic clove, minced
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Instructions
Preheat the oven to 350°F and position a rack in the middle. Line a baking sheet with aluminum foil or parchment paper for easy cleanup. Toast the walnuts in the oven for 5 to 8 minutes, until fragrant and lightly browned. Watch them carefully, as they can burn quickly.
To make the dressing, whisk together the lemon juice, olive oil, Dijon mustard, shallots, garlic, salt, and pepper in a small bowl.
In a large bowl, combine the shredded Brussels sprouts and sliced kale. Pour the dressing over the vegetables and toss to coat evenly. Add most of the toasted walnuts and grated Parmigiano Reggiano, then toss again.
Let the salad rest at room temperature for at least 30 minutes—or refrigerate for a few hours—to allow the flavors to meld and the vegetables to soften. Taste and season further if needed.
Transfer the salad to a serving dish and sprinkle additional walnuts and cheese on top, if desired. Serve at room temperature.
Notes
Letting the salad rest helps soften the vegetables and blend flavors. Use fresh lemons for the best taste. Keep an eye on walnuts while toasting to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3
- Sodium: 280
- Fat: 28
- Saturated Fat: 7
- Unsaturated Fat: 19
- Carbohydrates: 10
- Fiber: 4
- Protein: 10
- Cholesterol: 15
FAQ
Can I use regular kale instead of Tuscan?
Yes, both curly and Tuscan kale work beautifully in this kale brussels sprout salad. Just slice it thin for tenderness.
How do I shred Brussels sprouts?
Use a food processor with the slicing blade or slice them thinly by hand. Either way, aim for fine shreds for the best texture.
Can I make this salad ahead of time?
Absolutely! This salad gets better as it sits. Prepare it a few hours before serving for the best flavor.
What cheese can I substitute for Parmigiano Reggiano?
Pecorino Romano or Grana Padano are tasty alternatives if you don’t have Parmigiano Reggiano.
Is this salad gluten-free?
Yes, the kale brussels sprout salad is naturally gluten-free as written.
Making kale brussels sprout salad feels like inviting a little sunshine into the kitchen, even on busy days. Sometimes I mess up and add too much lemon, but it always turns out fresh and satisfying. If you love greens, this is sure to become a favorite. Try pairing it with my other cozy recipes for a wholesome meal. And don’t forget, for more inspiration, follow us on Pinterest—we’d love to see your creations and connect with you there!
