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.
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.
Love Brussels Sprouts? Me too. Try these recipes next:
These Roasted Brussels Sprouts might be my favorite Brussels recipe of all time. Probably because they're ridiculously easy and my kid loves them.
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!
Crazy Delicious Kale And Brussels Sprouts Salad
- 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
- 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.
Photos: Meg van der Kruik
Frequently Asked Questions about Kale and Brussels Sprouts 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.
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.
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.
The easiest way to shred or shave Brussels Sprouts is in the food processor. You can also slice them thinly with a shape knife.