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+ servings
Kale And Brussels Sprouts Salad
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5 from 9 votes

Crazy Delicious Kale And Brussels Sprouts Salad

This gorgeous salad is worthy of a place at a holiday feast, but easy enough for a weeknight meal!
Prep Time10 minutes
Resting Time10 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: American
Keyword: brussels sprouts, kale, salad, Thanksgiving
Servings: 8 people
Calories: 225kcal
Author: KC Cornwell


  • 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.



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


Calories: 225kcal | Carbohydrates: 9g | Protein: 7g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 205mg | Potassium: 278mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1021IU | Vitamin C: 58mg | Calcium: 172mg | Iron: 1mg