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    Home / Recipes / Salads & Dressings

    Crazy Delicious Kale and Brussels Sprouts Salad

    Posted On Oct 22, 2019 · Updated On Sep 10, 2022

    Crazy Delicious Kale and Brussels Sprouts Salad

    Shredded Brussels Sprouts and Kale Salad with Pecorino, Pumpkin Seeds, and a Mustard Vinaigrette

    Quick & EasySalads & DressingsSide Dishes

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    This crazy delicious Kale And Brussels Sprouts Salad is easy to make...and even easier to eat. It's fancy enough for a holiday table, but quick enough for a weeknight meal. Plus, you can make it in advance - perfect for meal prep too!

    Kale has had a lot of attention. It's a superfood, it's a great way to add an extra nutritional boost to smoothies, and it's pretty darn tasty in general. People are almost brainwashed into feeling like they have to like kale. So, I'll assume you already know kale is good for you and it can taste delicious. Brussels Sprouts, however, are a totally different story. And that should change. Immediately.

    Brussels Sprouts in salad? Absolutely.

    Raw Brussels Sprouts offer a fabulous crunchy and hearty texture to this salad. Plus, they're loaded with vitamins and antioxidants and plant-based protein and good stuff. There seem to be two very different camps of people: people who LOVE Brussels Sprouts, and people who just don't. Call me crazy, but I think that people who don't like Brussels Sprouts probably haven't had them prepared the right way (or with bacon). I mean, if you've only had boiled Brussels Sprouts served without enough salt, you need to give them another shot.

    best brussels sprouts salad

    This salad features all your favorite fall and winter flavors. Shredding the raw Brussels Sprouts adds a nice bit of crunch. Salty pecorino, toasted pumpkin seeds, and a tangy mustard vinaigrette make this side worthy of a place at your Thanksgiving feast- but easy enough to round out a weeknight meal.

    Wondering what to serve with this crazy delicious Kale and Brussels Sprouts salad? Try Roast Chicken with Lemon and Fresh Herbs and Butternut Squash and Sweet Potato Gratin. Enjoy!

    Love Brussels Sprouts? Me too. Try these recipes next:

    how to cook brussels sprouts in the oven

    Roasted Brussels Sprouts with Red Peppers and Shallots:

    These Roasted Brussels Sprouts might be my favorite Brussels recipe of all time. Probably because they're ridiculously easy and my kid loves them.

    Roasted Brussels Sprouts With Gorgonzola & Radishes

    Roasted Brussels Sprouts With Gorgonzola & Radishes:

    My friend Alison pairs roasted Brussels with creamy cheese and spicy radishes. Delish.

    OK, let's make this salad!

    PS: this salad is a make-ahead wonder, it lasts for 3 days in the fridge, perfect for meal prep or making in advance for a party!

    Kale And Brussels Sprouts Salad

    Crazy Delicious Kale And Brussels Sprouts Salad

    KC Cornwell
    This gorgeous salad is worthy of a place at a holiday feast, but easy enough for a weeknight meal!
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Resting Time 10 mins
    Total Time 10 mins
    Course Side Dish
    Cuisine American
    Servings 8 people
    Calories 225 kcal

    Ingredients
      

    • 3 cups Brussels Sprouts
    • 1 large bunch kale center stems discarded
    • 1 clove garlic minced
    • 1 large shallot diced
    • 1 cup finely grated pecorino optional
    • ½ cup extra-virgin olive oil
    • ½ cup toasted walnuts or pumpkin seeds
    • 2 tablespoons GF Dijon mustard
    • 3 lemons zested and juiced
    • Salt and freshly ground black pepper

    Instructions
     

    • Shred the Brussels Sprouts and the Kale with a knife or in a food processor with the slicing blade.
    • In a large bowl, whisk together the pecorino, olive oil, walnuts or seeds, mustard, garlic, shallots, lemon zest and juice.
    • Add salt and pepper to taste, at least 1 teaspoon of each.
    • Add in the shredded vegetables and toss well to combine.
    • Let the salad sit for 10 minutes (20 is better) before serving to allow the dressing to soften the veggies and flavors to meld.

    Video

    YouTube video

    Notes

    Store covered & sealed for up to 3 days in the refrigerator. 

    Nutrition

    Calories: 225kcalCarbohydrates: 9gProtein: 7gFat: 19gSaturated Fat: 4gCholesterol: 13mgSodium: 205mgPotassium: 278mgFiber: 3gSugar: 2gVitamin A: 1021IUVitamin C: 58mgCalcium: 172mgIron: 1mg
    Keyword brussels sprouts, kale, salad, Thanksgiving

    Photos: Meg van der Kruik

    Kale and Brussels Sprouts Salad
    Brussels Sprouts salad? Yes, please.

    Frequently Asked Questions about Kale and Brussels Sprouts Salad:

    Can you eat raw brussel sprouts in a salad?

    Yes, you can eat raw Brussels Sprouts. They are best when chopped, shaved or sliced, so the athe crunchy centers are easy to bite through. Raw Brussels Sprouts are also best when dressed with a vinaigrette or other dressing that will help to soften them a bit.

    Is Brussels Sprout salad good for you?

    Yes! Brussels Sprouts are packed with antioxidants, vitamins and minerals, just like many other leafy green vegetables. They also offer a healthy dose of fiber, and one cup of Brussels Sprouts offers 4 grams of plant-based protein.

    Should you roast Brussels Sprouts for salad?

    Brussels Sprouts can be eaten raw or roasted in salads. To get crispy Brussels for salads, cut them in half, and roast them in olive oil with salt & pepper at 425 F for 25-30 minutes and allow to cool. Raw Brussels Sprouts are best in salads if they are shredded, shaved or sliced, and dressed with a vinegar or mustard based dressing.

    How do you shred Brussels Sprouts?

    The easiest way to shred or shave Brussels Sprouts is in the food processor. You can also slice them thinly with a shape knife.

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    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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