Think you don’t like kale in any circumstance, regardless of the toppings or dressing? WELL, thanks to an easy but game-changing prep tip, you’ll be delighted to find yourself enjoying this salad’s roaringly “green” ingredients too. Unlike chewy or even bitter kale and Brussels sprouts salads you’ve had before, the vegetables here are mild and tender. The transformation comes from massaging the kale and thinly slicing the Brussels sprouts. It’s a minor step that makes all the difference. You’ll want to pile both onto your fork! To the existing kale and Brussels sprouts fans, this salad recipe will exceed your best and your wisest expectations. It’s yummy, not dry (and not overdressed), with a splendid combination of textures and flavors. As with any salad (save for perhaps a kale Brussels sprout salad mix), this recipe does require some up-front prep work, but it can last for days in the refrigerator. The time you spend making it will be rewarded over and over as you enjoy the fruits of your labor throughout the week. In addition to being a dynamite meal-prep recipe, this kale and Brussels sprouts salad is a looker. At a future time, I know it’s going to be a go-to of mine for potlucks and dinner parties, as it can be made well in advance and tastes excellent at room temperature.
Kale and Brussels Sprouts – Better, Together
Kale and Brussels sprouts are related. Both are cruciferous vegetables, a group that also includes species like cabbage, broccoli, kohlrabi, and cauliflower. Cruciferous veggies trace their heritage back to the same mustard plant and can also be referred to as members of the brassica family. They are packed with similar vitamins and fiber, though each has unique nourishment to offer. (See the Health Benefits section below for more details.) Separately, kale and Brussels sprouts can make for a stellar salad. Caesar Shaved Brussels Sprouts Salad with Crispy Chickpea Croutons, BLT Chopped Salad, and this Winter Salad with Kale and Pomegranate are but a few examples. Together, they are even better. I combined kale and Brussels sprouts into the same salad for the first time when I was working on recipes for my upcoming cookbook, and I’ve adored the combination since. Both kale and Brussels sprouts are hearty, and each offers its own unique nutritional profile. The subtle differences in color and texture at play when you put them into the same salad make for a stellar presentation and an enjoyable eating experience.
How to Make a Kale Brussels Sprouts Salad (That Actually Tastes Great)
I have four major tips to ensure that your kale and Brussels sprouts salads taste legitimately craveable and not like something only a bunny would eat.
TIP #1: Massage Your Kale
Thinly slicing, then massaging the kale breaks down its fibers, lessens its bitterness, and gives it an almost buttery texture. You’ll be able to see, smell, and feel the change.
Here’s the kale before massaging: And here it is after massaging. As you can see the leaves look slightly darker and almost moist, even though no liquid has been added. You can almost see the softness! Taste a bite of it at each stage. You’ll notice a difference.
TIP #2: Thinly Slice Your Brussels Sprouts
As with the kale, prep is key for the best texture. Slicing the sprouts into very thin ribbons will make them enjoyable to eat and not overly hard or chewy.
I find the easiest way to shred Brussels sprouts is in a food processor using the slicing blade. This is the food processor I’ve owned happily for more than 10 years; I use a blade like this.For more Brussels sprouts shredding tips and prep options that don’t involve a food processor, check out my post for Brussels Sprouts Slaw, which goes into detail.
TIP #3: Don’t Skimp on the Dressing
The maple vinaigrette in this recipe takes less than two minutes to stir together, and it’s fantastic. Don’t cheap out when you drizzle it over the top. The salad needs it.
Since kale and Brussels sprouts are heartier, they can stand up to more dressing than other green salads. Their stronger taste also means that bright, acidic ingredients—like the lemon juice in this vinaigrette—are necessary to balance their more bitter natural notes.Don’t go totally nuts on the dressing (you can always add more, but you can’t take it away), but don’t feel like you need to be as delicate as you would be with a salad that uses more tender greens like this Spinach Strawberry Salad.
TIP #4: Choose the Right Toppings
If you are prepping your kale and Brussels sprouts properly and dressing the salad well, you don’t need many toppings to create an impact. I like to use three different elements.
Nuts. These add crunch, toastiness, and healthy, satisfying fats. I like walnuts in this salad. Pecans or almonds would also be scrumptious. Be sure to toast them first for max impact.Fruit. I like something that’s both tart and sweet. Dried fruit is a quick, convenient option that yields wonderful results. Dried cherries are my choice in this recipe, and dried cranberries would be an excellent option too. If you’d like to use fresh fruit, try a kale Brussels sprout pomegranate salad or kale Brussels sprout apple salad.Cheese. Parmesan is my favorite; it’s flavorful and nutty. Feta, blue cheese, or goat cheese are all delicious here too.
Of course, you can always add MORE toppings (kale Brussels sprout bacon salad anyone?), but a combination of the above three will taste elegant, balanced, and will convince salad skeptics.
Kale and Brussels Sprouts Salad Health Benefits
In addition to making for a seriously scrumptious lunch, light dinner, or side dish, this salad offers a wealth of nutritional benefits.
Kale. This nutrient-dense veggie brings a substantial amount of Vitamin-A, Vitamin-C, and antioxidants to this salad.Brussels Sprouts. Brussels sprouts are packed with fiber, Vitamin-K, and Vitamin-C.Walnuts. Walnuts are rich in numerous antioxidants and healthy omega-3 fats. They give the salad crunch and queue your brain that what you are eating is filling and satisfying.Dried Cherries. Cherries bring anti-inflammatory compounds, potassium, and fiber to this salad. Also they are bright, chewy, and delicious.
Make Ahead and Storage Tips
To Make Ahead and Have the Recipe Taste Fresh For Serving. Wash and chop your kale and Brussels sprouts up to 1 day in advance and store them in the refrigerator. Prepare your dressing up to 1 day in advance, storing it separately in the refrigerator. You can also toast the walnuts and shred the Parmesan cheese up to 1 day in advance. Store the walnuts at room temperature, and store the Parmesan in the refrigerator.To Store. When stored in an airtight storage container, shredded Brussels sprouts can last for 3 to 4 days in the refrigerator. Kale can sometimes last a full week (wrap the leaves in a paper towel and refrigerate them in a ziptop bag), but once you’ve mixed the two, you’re going to need to base your storage off of the Brussels sprouts. After the dressing is added to the salad, it can last about 2 days (though I’ve pushed it for longer and just added more dressing). If you know you are going to be enjoying the salad over several days, wait to dress individual servings until within a few hours of enjoying them. I also like to make and save extra dressing perk up my leftover salad servings as I go.
What to Serve with Kale Brussels Sprouts Salad
Chicken. This salad would be delicious paired with Maple Dijon Chicken and Vegetables or Crockpot Chicken and Potatoes.Fish. Serve Fish En Papillote or Grilled Salmon in Foil with this salad for a light and healthy meal.Pot Pie. Try this easy salad with Vegetarian Pot Pie for a hearty meatless meal.
Recommended Tools to Make This Recipe
Food Processor. I’ve had this one for years, and it’s perfect for shredding the Brussels sprouts. A mandoline will also work.Mason Jars. Both the smaller size and larger size are a great for leftover dressing.Liquid Ingredient Measuring Cups. Ideal for mixing and measuring dressing ingredients.
I looked forward to lunch every day that this vibrant, healthy, and hearty kale and Brussels sprouts salad was in my refrigerator. I hope it brings a beam of happy meal time anticipation to your week too! If you try this recipe, please leave a comment to let me know how it came out. Your feedback and 5-star ratings keep me going and are so helpful to other readers too.
