Kale and Brussels Sprout Salad
This Kale and Brussels Sprouts Salad is a delicious winter salad packed with texture and fresh flavors, from crisp shaved Brussels sprouts and crunchy almonds to creamy avocado. It’s tossed in a bright, zesty lemon dressing and it’s great for meal prep!
I’ve been making this Kale and Brussels Sprout Salad on repeat since the new year started, so it’s high time that I shared it with you.
Kale is one of my favorite greens to use in salad. I know its’ bitter flavor isn’t loved by everyone, but when it’s paired with the right ingredients it really shines.
The sweet and savory flavors in this kale salad with orange and goat cheese balance out the bitter flavor very well, but this kale salad with brussels sprouts works just as well with only savory ingredients.
Massaging the kale is essential as it softens the leaves and mellows the bitter flavor, then it’s tossed in a zesty lemon vinaigrette which balances out the flavors even further.
Raw, shaved brussels sprouts add plenty of crunchy texture (along with the toasted sliced almonds), which really makes this salad special.
Avocado adds creaminess, and shredded parmesan adds savory, or umami flavor that takes it over the top.
All of these reasons make this one of my favorite winter salad recipes. No wonder I’ve been making it on repeat. 🙂
Why you’ll love this recipe
- This crunchy kale salad is complete with crisp shaved brussels sprouts, crunchy almonds, creamy avocado and savory parmesan. The bright, zesty lemon vinaigrette ties it all together!
- It’s extremely customizable. Use your favorite nuts or seeds, dressing and favorite cheese (or omit the cheese to make it vegan).
- It’s great for special diets as it’s vegetarian, gluten-free and low in carbohydrates.
- Kale and raw brussels sprouts hold up well when dressed, so this salad works great for meal prep!
Recipe ingredients
There aren’t a lot of ingredients in this salad, and the good news is that everything aside from the kale and brussels sprouts can be substituted with what you have on hand.
- Kale. You’ll need (1) medium to large bunch of Tuscan or curly kale. To prep it, wash it well, remove from the tough inner stems and tear or cut the leaves into pieces or shreds. I highly recommend massaging the kale with olive oil in order to soften the leaves and mellow out the bitter flavor, which only takes a minute or two. See my post on massaged kale salad for more information.
- Brussels sprouts. I purchased a 12 ounce bag of organic brussels sprouts, which yielded about 3 cups shaved. You can shave the brussels sprouts with a sharp knife, which takes about 10 minutes, or use a food processor fitted with the shredding blade or a mandoline to speed up the process.
- Parmesan cheese. 1/2 cup shredded parmesan cheese adds great savory flavor. Sub with your favorite cheese or omit it entirely to make this recipe vegan.
- Avocado. The creaminess of the avocado really balances out the bitter flavors and crunchy textures. Add just before serving for best results.
- Almonds. Toasted almonds add crunch and protein. I especially love this salad with marcona almonds, but the almonds can be subbed with your favorite nuts or seeds.
- Dressing. My lemon vinaigrette is very tangy and savory with no sweetener added. The lemony flavor is absorbed into the kale and brussels sprouts, which balances out any bitterness. It can be substituted with your favorite dressing.
See the recipe card below for the full list of ingredients and quantities.
How to make kale salad with brussels sprouts
Prepping the kale and shaving the brussels sprouts take roughly 10-15 minutes, but it can be done entirely in advance. This is a great meal prep salad!
Pro tip: Shaving the raw brussels sprouts with a sharp knife will take roughly 10 minutes. A food processor or mandoline may be used to speed up the process.
See the recipe card below for full instructions.
- Toast the almonds in skillet over medium heat for 4-5 minutes until golden brown and fragrant.
- Shave the brussels sprouts with a sharp knife, or slice with a mandoline or shred in your food processor to save time.
- Prepare the dressing. Place the massaged kale, shaved brussels sprouts and parmesan cheese in a large bowl and toss with enough dressing to coat. Let stand 5 minutes or so for the flavors to meld.
- Add the avocado and almonds just before serving and toss gently to coat.
Recipe FAQs
I highly recommend massaging the kale with olive oil to soften the leaves and mellow the bitter flavor. See my post on massaged kale salad for step by step photos and more informaiton.
Shaving the brussels sprouts with a sharp knife takes about 10 minutes, so it can be a bit time consuming.
The process can be simplified by using a food processor fitted with the shredding blade, or slicing them thinly with a mandolin if you have one.
Kale and raw brussels sprouts hold up well once they’ve been dressing, making this salad ideal for entertaining and meal prep.
I recommend tossing the kale, brussels sprouts and parmesan cheese with the dressing, then refrigerate it until you plan to serve it. It will keep for up to 3-5 days.
To keep the avocado fresh and the almonds crunchy, add them just before serving.
Serving suggestions
There are a number of ways to serve this delicious winter salad.
- It makes a great vegetarian lunch. Bulk it up with chickpeas or cooked quinoa to make it even more satisfying.
- Serve it as a side dish along with a cozy bowl of marry me chicken soup or white bean turkey chili.
- Enjoy it for dinner with blackened salmon or air fryer chicken breast.
Recipe notes
- Pro tip: A medium – large bunch of curly kale will yield about 7-8 cups of kale. Once massaged, it will shrink down to roughly 5-5 1/5 cups of massaged kale.
- Shred brussels sprouts in a food processor fitted with the shredding blade. Feed the sprouts through the chute and push them through. Alternatively, you can use a mandoline to slice them in uniform slices as well.
- Meal prep instructions: Prepare the salad through Step 3 as outlined. Add the toasted almonds and avocado just before serving. This will keep the avocado from discoloring and keep the almonds nice and crunchy.
- Store salad in the refrigerator without the avocado or almonds for 3-5 days.
More salad recipes you’ll love
- Broccoli kale salad with lemon poppy seed dressing
- Creamy shaved brussels sprout salad with apple
- Kale broccoli slaw salad
- Kale cherry salad with goat cheese
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Kale and Brussels Sprouts Salad
Ingredients
- 1 bunch Tuscan or curly kale see note 1
- 1 tablespoon olive oil
- 12 ounces brussels sprouts roughly 3 cups shaved brussels sprouts; see note 2
- lemon vinaigrette sub with your favorite dressing
- 1/2 cup sliced almonds
- 1/2 cup shredded parmesan cheese omit to make this recipe vegan
- 1 avocado diced
Instructions
- Wash the kale thoroughly, then drain in a colander and blot dry. Tear the leaves from the tough inner stems and discard the stems and tear or chop the leaves into bite sized pieces. Place in a large bowl, drizzle with the tablespoon of olive oil and massage the oil into the leaves until tender, about 1-2 minutes. See my post on massaged kale salad for step by step photos.1 bunch Tuscan or curly kale
- Trim the bottom stems from the brussels sprouts, halve them and remove any tough outer leaves. Place cut side down on a cutting board and shave thinly with a sharp knife, and place in the bowl with the kale. This takes about 10 minutes, or see note 2 for faster alternatives.12 ounces brussels sprouts
- Prepare the lemon vinaigrett recipe. Add the parmesan cheese to the kale and brussels sprouts and toss with enough dressing to coat. Let stand about 5 minutes to allow the vegetables to absorb all the flavor.lemon vinaigrette
- Place the almonds in a large skillet in a single layer. Cook over medium – medium low heat, stirring occasionally, until golden brown and fragrant, about 4-5 minutes. Keep a close eye on them as they can burn quickly. Remove from heat and set aside to cool slightly.1/2 cup sliced almonds
- Add the almonds and diced avocado to the salad and toss gently to coat. Serve immediately and enjoy!1/2 cup shredded parmesan cheese, 1 avocado
Notes
- Pro tip: A medium – large bunch of curly kale will yield about 7-8 cups of kale. Once massaged, it will shrink down to roughly 5-5 1/5 cups of massaged kale.
- Shred brussels sprouts in a food processor fitted with the shredding blade. Feed the sprouts through the chute and push them through. Alternatively, you can use a mandoline to slice them in uniform slices as well.
- Meal prep instructions: Prepare the salad through Step 3 as outlined. Add the toasted almonds and avocado just before serving. This will keep the avocado from discoloring and keep the almonds nice and crunchy.
- Store salad in the refrigerator without the avocado or almonds for 3-5 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
