I love the look of this salad because the kale and brussels sprouts are chopped up super duper finely. I actually used my food processor to do this because I was lazy and didn’t want to do a bunch of chopping. It ended up working out perfectly, getting the pieces really tiny. The almonds added a yummy crunch to the salad and the Parmesan cheese rounded out all of the flavors really nicely. My only regret with this salad is that I didn’t make more – I barely had any leftovers.
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Healthy Kale and Brussels Sprout Salad
- Total Time: 10 minutes
- Yield: 6-8 servings 1x
Description
This healthy kale and brussels sprout salad is finely chopped for a delightful texture, with almonds for crunch and Parmesan for a savory finish.
Ingredients
- 1/4 cup (60 ml) fresh lemon juice
- 2 tbsp (30 ml) dijon mustard
- 1 tbsp minced shallot
- 1 small garlic clove, minced
- 1/2 tsp kosher salt, plus more for seasoning
- 2 large bunches of kale (about 1 1/2 lb / 680 g), finely chopped
- 12 oz (340 g) brussels sprouts, finely chopped
- 1/2 cup (120 ml) almonds, sliced
- 1/2 cup (120 ml) grated Parmesan cheese
- 1/4 cup (60 ml) extra-virgin olive oil
- Freshly ground black pepper, to taste
Instructions
- In a small bowl, whisk together the lemon juice, dijon mustard, minced shallot, minced garlic, and 1/2 tsp kosher salt until well combined. Set aside.
- Using a food processor, pulse the kale in batches until finely chopped. Transfer to a large mixing bowl.
- Repeat the process with the brussels sprouts, pulsing until finely chopped, and add them to the bowl with the kale.
- Add the sliced almonds and grated Parmesan cheese to the bowl with the kale and brussels sprouts.
- Drizzle the olive oil over the salad and pour the lemon juice mixture on top. Toss everything together until the salad is evenly coated with the dressing.
- Season with additional kosher salt and freshly ground black pepper to taste. Serve immediately or refrigerate for up to 2 hours before serving to allow the flavors to meld.
Notes
- For finely chopping the kale and brussels sprouts, a food processor works great and saves time.
- If you don’t have one, you can chop them by hand.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 hours before serving.
- The flavors meld together beautifully if allowed to sit for a bit.
- If you prefer a nuttier flavor, toast the almonds before adding them to the salad.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2 grams
- Sodium: 220 mg
- Fat: 11 grams
- Carbohydrates: 10 grams
- Fiber: 3 grams
- Protein: 5 grams
- Cholesterol: 5 mg
If You Liked This Recipe, You’ll Love These
- The Big Mediterranean Salad
- Strawberry and Kale Spring Salad
- Mexican Kale Salad with Cilantro-Lime Vinaigrette
- Celery and Parmesan Salad
Frequently Asked Questions
Do I really need a food processor to chop the kale and brussels sprouts?
Not strictly — the notes confirm you can chop them by hand if you don’t have one. That said, the article explains the food processor creates the very fine pieces the recipe is known for, which the author chose specifically to avoid a lot of manual chopping. 
Can I dress and store this salad ahead of time?
The notes say you can make it up to 2 hours ahead and refrigerate it — the flavors meld nicely over that time. Beyond 2 hours the greens may begin to soften more than ideal.
What is the dressing made of?
The dressing is 1/4 cup fresh lemon juice, 2 tbsp Dijon mustard, 1 tbsp minced shallot, 1 minced garlic clove, and 1/4 cup extra-virgin olive oil whisked together — no mayo or cream, so it stays light and bright against the hearty greens.
