A picture of a large kale leaf

Brussels Sprouts and Kale Salad

Kale and Brussels sprouts come together in this crunchy and delicious salad.

Serves: 8-10


  • 1/4 cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon minced shallot
  • 1 small garlic clove, minced
  • 1/2 teaspoon kosher salt, plus more for seasoning
  • Freshly ground black pepper
  • 2 large bunches of kale, any type (about 1 1/2 pounds), center stem discarded and leaves thinly sliced
  • 12 ounces Brussels sprouts, trimmed and finely chopped
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup almonds with skins, coarsely chopped
  • 1 cup finely grated Parmesan cheese


  1. Combine lemon juice, Dijon mustard, shallot, garlic, salt, and a pinch of pepper in a small bowl. Stir and set aside.
  2. Mix kale and Brussels sprouts in a large bowl.
  3. Heat 1 tablespoon olive oil in a skillet over medium-high heat and add almonds. Stir frequently until golden brown. Place on a paper towel-lined plate to drain, and sprinkle with salt.
  4. Whisk the remaining olive oil into the bowl with the lemon juice mixture.
  5. Add dressing and cheese to vegetables, toss to combine.
  6. Garnish with toasted almonds.

Nutrition Information / Amount Per Serving ( ~1 cup): Calories 220, Total Fat 17.2 g, Saturated Fat 3.5 g, Cholesterol 6.4 mg, Sodium 324.3 mg, Total Carbohydrates 12.8 g, Fiber 3.4 g, Protein 7.9 g

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