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kale brussel sprout salad

Kale Brussel Sprout Salad

A crunchy and nutritious salad combining hearty kale and shredded brussels sprouts with a bright lemon dressing. Perfect as a side dish or light meal.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Green Salads
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Salad Base
  • 2 cups chopped kale stems removed
  • 1 cup brussels sprouts shredded thinly
  • 1 tbsp olive oil for massaging kale
  • 1 tsp toasted pumpkin seeds for garnish
For the Dressing
  • 1 tbsp olive oil
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp Dijon mustard optional
  • Salt and freshly ground black pepper to taste
Optional Add-ins
  • 1/4 cup dried cranberries
  • 1/4 cup red onion thinly sliced
  • 1/3 cup Parmesan cheese shaved
  • 1 small apple thinly sliced

Equipment

  • Large mixing bowl
  • Sharp knife or food processor
  • Small bowl for dressing
  • Measuring spoons

Method
 

  1. Remove stems from kale and chop into bite-sized pieces. Place in a large salad bowl.
  2. Drizzle 1 tablespoon olive oil over the kale and massage with your hands for 2-3 minutes until the leaves darken and become softer.
  3. Trim brussels sprouts and shred them very thinly using a sharp knife or food processor. Add to the bowl with the massaged kale.
  4. In a small bowl, whisk together 1 tablespoon olive oil, lemon juice, Dijon mustard (if using), salt and pepper until well combined.
  5. Pour the dressing over the salad and toss thoroughly to coat all ingredients. Let sit for 5-10 minutes to allow flavors to develop.
  6. Sprinkle with toasted pumpkin seeds and any optional add-ins you choose just before serving.

Notes

  • For the best texture, massage the kale thoroughly until it becomes darker and softer.
  • You can prepare this salad up to a day in advance and store it in the refrigerator.
  • To save time, look for pre-washed, chopped kale and pre-shredded brussels sprouts at your grocery store.