Hey, y'all! Do you love getting salads out at restaurants because they're always better than the salads that you make at home? I'll confess: same. That said, I've developed a restaurant-quality salad that you can make at home in just a matter of minutes. I know y'all are going to love this Kale and Brussels Sprout Salad!

Kale and Brussels Sprout Salad

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Kale and Brussels Sprout Salad Ingredients

• 12 oz. fresh kale, chopped
• 12 oz. Brussels sprouts, chopped
• 1 c. parmigiano reggiano or pecorino romano, shaved
• 1 c. dried cranberries
• 1 c. sliced almonds
• ½ c. extra virgin olive oil
• ¼ c. honey
• ¼ c. lemon juice
• 2 tbsp. dijon mustard
• 1 tsp. garlic powder
• 1 tsp. onion powder
• ½ tsp. black pepper
• ½ tsp. kosher salt

How to Make Kale and Brussels Sprout Salad

1. Chop your kale and Brussels sprouts into small pieces. I personally like to use my food processor to do this. Don't stuff your food processor full; rather, do this step in spurts. Once chopped, add to a large bowl.
2. Make the dressing. Whisk together extra virgin olive oil, fresh lemon juice, honey, dijon mustard, garlic powder, onion powder, black pepper, and kosher salt. Whisk until fully incorporated. Add the dressing to the chopped kale and Brussels sprouts. Toss until fully coated.
3. To that same bowl, add dried cranberries, sliced almonds, and parmigiano reggiano or pecorino romano. Toss once again.
4. Allow the salad to sit at room temperature for 15-45 minutes prior to serving, which will allow the flavors to combine. Serve at room temperature and garnish with additional toppings (dried cranberries, sliced almonds, cheese) if desired.

Pro Tips For Making This Recipe

1. Chopping the kale and Brussels sprouts to about the same size really makes this recipe; that said, using food processor to do so makes the process so much simpler. You will want to pulse the food processor one pulse at a time, as you don't want the kale or Brussels sprouts to be too finely chopped.
2. Allow this salad to sit (room temperature) for 15-45 minutes prior to eating.

Other Salad Recipes You'll Love

1. Grilled Corn Salad
2. Ham Cobb Salad
3. Healthy Cucumber Greek Salad

Kale and Brussels Sprout Salad Recipe

Kale and Brussels Sprout Salad

JC Phelps

Looking to make a restaurant-quality salad at home? Try my Kale and Brussels Sprout Salad, which is chock-full of flavor!

5 from 22 votes

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Salad

Cuisine American

Servings 8 servings

Calories 573 kcal

Ingredients

  

1x2x3x

• 12 oz. fresh kale chopped
• 12 oz. Brussels sprouts chopped
• 1 c. parmigiano reggiano or pecorino romano shaved
• 1 c. dried cranberries
• 1 c. sliced almonds
• ½ c. extra virgin olive oil
• ¼ c. honey
• ¼ c. lemon juice
• 2 tbsp. dijon mustard
• 1 tsp. garlic powder
• 1 tsp. onion powder
• ½ tsp. black pepper
• ½ tsp. kosher salt

Instructions

 

• Chop your kale and Brussels sprouts into small pieces. I personally like to use my food processor to do this. Don't stuff your food processor full; rather, do this step in spurts. Once chopped, add to a large bowl.
• Make the dressing. Whisk together extra virgin olive oil, fresh lemon juice, honey, dijon mustard, garlic powder, onion powder, black pepper, and kosher salt. Whisk until fully incorporated. Add the dressing to the chopped kale and Brussels sprouts. Toss until fully coated.
• To that same bowl, add dried cranberries, sliced almonds, and parmigiano reggiano or pecorino romano. Toss once again.
• Allow the salad to sit at room temperature for 15-45 minutes prior to serving, which will allow the flavors to combine. Serve at room temperature and garnish with additional toppings (dried cranberries, sliced almonds, cheese) if desired.

Notes

1. Chopping the kale and Brussels sprouts to about the same size really makes this recipe; that said, using food processor to do so makes the process so much simpler. You will want to pulse the food processor one pulse at a time, as you don't want the kale or Brussels sprouts to be too finely chopped.
2. Allow this salad to sit (room temperature) for 15-45 minutes prior to eating.

Nutrition

Calories: 573kcalCarbohydrates: 45gProtein: 20gFat: 38gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 23gTrans Fat: 0.01gCholesterol: 20mgSodium: 670mgPotassium: 607mgFiber: 9gSugar: 31gVitamin A: 4805IUVitamin C: 79mgCalcium: 566mgIron: 3mg

Keyword kale and brussels sprout salad

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My best,

JC