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
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 — you can chop them by hand if you don’t have one. That said, I chose the food processor specifically because it creates the very fine pieces this salad is known for, and it saves a lot of manual chopping.
Can I dress and store this salad ahead of time?
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.
