This healthy, crunchy Kale and Brussels Sprout Salad combines finely shredded Brussels sprouts and tender baby kale with grated Parmesan and toasted pecans, all tossed in a bright Dijon‑maple vinaigrette. It’s easy to make, stores well for a short time, and works beautifully for weeknight meals or holiday tables.
Kale and Brussels Sprout Salad
This Kale and Brussels Sprout Salad is simple to prepare and delivers great texture — crisp ribbons of Brussels sprouts balanced by tender baby kale, salty Parmesan, and crunchy toasted pecans or walnuts. The Dijon‑maple vinaigrette gives a tangy, slightly sweet finish that brightens the vegetables without overpowering them. The recipe makes about eight 1‑cup servings and is easy to scale up for larger gatherings.
Kale and Brussels Sprout Salad Ingredients
- Brussels sprouts: About 1/2 pound (roughly 4 cups shredded). You can buy pre‑shredded sprouts or slice them yourself for the freshest flavor.
- Baby kale: 4.5 ounces (about 4 cups). Baby kale is tender and doesn’t require massaging.
- Extra‑virgin olive oil: 1/4 cup, for the vinaigrette.
- Apple cider vinegar: 3 tablespoons for acidity.
- Dijon mustard: 1 tablespoon to help emulsify the dressing and add savory depth.
- Pure maple syrup: 1 tablespoon for mild sweetness.
- Garlic: 1 small clove, finely minced.
- Kosher salt and freshly ground black pepper: Salt 1/4 teaspoon, pepper to taste.
- Parmesan: 2/3 cup finely grated fresh Parmesan.
- Nuts: 1/2 cup chopped pecans or walnuts, lightly toasted for crunch and flavor.
How to Make Kale and Brussels Sprout Salad
- Shred the Brussels sprouts: Trim the stem ends, cut them in half, and slice them thinly lengthwise to create ribbons. A mandoline or food processor with a shredding disc speeds this step.
- Combine the greens: Place the shredded Brussels sprouts in a large mixing bowl and add the baby kale.
- Make the dressing: In a jar with a tight lid or a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper until the dressing is emulsified.
- Toss: Pour the dressing over the greens and toss thoroughly so the kale and sprouts are evenly coated.
- Add cheese and nuts: Stir in the grated Parmesan and the toasted nuts, tossing gently to combine.
- Serve: Transfer to a serving bowl or divide into individual plates and serve immediately.
Make‑Ahead Tips
This salad is great for advance prep. You can shred the Brussels sprouts, toast and chop the nuts, and grate the Parmesan up to two days ahead. Prepare the dressing and store it separately. Toss the salad with the dressing just before serving to keep the greens crisp. Leftovers keep well in an airtight container in the refrigerator for up to two days; the texture will soften over time, so plan to enjoy it fresh when possible.
Variations and Substitutions
- Kale alternatives: If baby kale isn’t available, use lacinato (dino) kale — massage it lightly with a splash of dressing until it softens before combining with the shredded Brussels sprouts. Baby spinach also works for a milder flavor.
- Cheese swaps: Substitute crumbled gorgonzola or blue cheese for Parmesan for a tangier profile.
- Vinegar swap: Use red wine vinegar in place of apple cider vinegar if you prefer.
- Sweetener: Honey can be used instead of maple syrup.
- Add fruit: Thinly sliced fresh apple, pear, or dried cranberries add a bright sweet contrast.
- Nuts: Use almonds or pistachios for a different crunch and flavor.
Serving Suggestions
This salad is a versatile side that pairs well with roasted poultry, grilled fish, or a hearty grain bowl. Its crunchy texture and bright dressing make it a refreshing complement to richer mains. For a complete vegetarian main, add cooked quinoa or farro and a handful of roasted squash or beets.
Simple Recipe Card
- Yield: 8 servings
- Serving size: 1 cup
- Prep time: 20 minutes
- Cook time: 0 minutes
- Total time: 20 minutes
Ingredients (compact)
- 1/2 pound Brussels sprouts, trimmed (about 4 cups shredded)
- 4.5 ounces baby kale leaves (about 4 cups)
- 1/4 cup extra‑virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 1 small garlic clove, finely minced
- 1/4 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 2/3 cup finely grated Parmesan cheese
- 1/2 cup chopped pecans or walnuts, lightly toasted
Instructions (compact)
- Shred the Brussels sprouts into thin ribbons using a knife, mandoline, or food processor, yielding about 4 cups.
- Combine the shredded Brussels sprouts and baby kale in a large mixing bowl.
- In a jar or small bowl, whisk or shake together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper until emulsified.
- Pour the dressing over the greens and toss until evenly coated.
- Toss in the grated Parmesan and toasted nuts, mixing gently to combine.
- Transfer to a serving bowl or divide into plates and serve immediately.
Notes
If you prefer a vegetarian Parmesan without animal rennet, look for labeled vegetarian or plant‑based Parmesan alternatives at the store. Toasting the nuts lightly in a dry skillet for a few minutes brings out their flavor—watch closely to avoid burning.
Nutrition (per 1 cup serving)
- Calories: 165 kcal
- Carbohydrates: 7 g
- Protein: 4 g
- Fat: 14 g
- Saturated fat: 2.5 g
- Cholesterol: 6 mg
- Sodium: 218 mg
- Fiber: 2.5 g
- Sugar: 2.5 g
More Fall Salad Ideas
- Kale and Butternut Squash Salad with Pears and Almonds
- Leftover Turkey Harvest Cobb Salad
- Autumn Salad with Pears and Gorgonzola
- Spinach and Butternut Squash Salad with Gorgonzola
- Kale Salad with Quinoa and Cranberries
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