Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing
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Be prepared to love this salad of crisp greens, walnuts and lemony Dijon dressing. It tastes like a healthful, crunchy Caesar.
Made with crisp power greens, toasted walnuts, chunks of Parmesan and a lemony Dijon dressing—this kale Brussels sprouts salad tastes like a healthful, crunchy Caesar. Trust me, you’ll love it—even if you’re not a “greens” person. My husband, who usually avoids Brussels sprouts, devoured it without even realizing they were in there (until my 10-year-old daughter spilled the beans, giggling with every bite he took). It’s perfect for weekday lunches or as a side to cedar planked salmon, grilled flank steak, or grilled chicken. Bonus: it keeps well and can be made ahead of time!
What You’ll Need To Make Kale & Brussels Sprouts Salad
Step-by-Step Instructions
Begin by toasting the walnuts in a 350°F oven for 5-8 minutes, or until fragrant.
Meanwhile, slice the Brussels sprouts. You can do this by hand or using the slicing blade of the food processor.
Remove the kale leaves from the tough center ribs.
Then thinly slice.
Make the dressing by whisking together the mustard, lemon juice, olive oil, shallots, garlic, salt, and pepper.
Pour the dressing over the greens and toss.
Add the toasted walnuts and Parmgiano-Reggiano.
Toss to combine, then let sit at room temperature for at least 30 minutes or up to several hours to allow the flavors to meld and the vegetables to soften. Transfer to a serving dish and garnish with more walnuts and cheese.
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Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing
Be prepared to love this salad of crisp greens, walnuts and lemony Dijon dressing. It tastes like a healthful, crunchy Caesar.
Ingredients
For the Salad
- 1 cup walnuts, chopped, plus more for serving
- 12 oz Brussels sprouts, trimmed and shredded (about 5 gently packed cups after shredding)
- 1 large bunch (about 12 oz) Tuscan or curly kale, thick center ribs removed, thinly sliced (about 5 gently packed cups after slicing)
- 1 cup coarsely grated Parmigiano Reggiano cheese, plus more for serving
For the Dressing
- ¼ cup fresh lemon juice, from about 2 lemons
- ½ cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons finely chopped shallots, from one large shallot
- 1 small clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil or parchment paper for easy clean-up. Bake the walnuts for 5 to 8 minutes, until toasted and fragrant. Keep a close eye on them; they burn quickly.
- Make the dressing: In a small bowl, whisk together the lemon juice, oil, mustard, shallot, garlic, salt, and pepper.
- Assemble the salad: Combine the Brussels sprouts and kale in a large bowl, and pour the dressing over top. Toss to combine. Add the most of the walnuts and cheese and toss again. Let the salad sit at room temperature for at least 30 minutes (or up to a few hours in the fridge) to allow the flavors to meld and the vegetables to soften. Taste and adjust seasoning if necessary. Transfer to a serving dish and sprinkle more walnuts and cheese over top, if you like. Serve at room temperature.
Nutrition Information
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- Per serving (8 servings)
- Calories: 256
- Fat: 20g
- Saturated fat: 4g
- Carbohydrates: 13g
- Sugar: 3g
- Fiber: 5g
- Protein: 10g
- Sodium: 432mg
- Cholesterol: 10mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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I’ve been making this salad for years (and have been asked for the recipe many times!), and this year I decided to add it to my Thanksgiving table to have something bright, fresh, and green that doesn’t need to be cooked or reheated. This was the perfect Thanksgiving side dish. I sliced the brussels in the food processor, sliced the kale, chopped the shallot, ground the parm (also in the food processor), and toasted the walnuts in advance, so all I had to do was make the dressing and assemble it when the turkey was in the oven. Easy and healthy and so, so delicious.
Should this be served chilled or more room temperature?
Hi Carla, It’s good either way, but I think it’s best at room temp. Emjoy!
I love this salad!! I agree it tastes even better as it sits. I serve it over a bed of warmed up grains (I use the Trader Joe’s harvest grains cooked in veggie broth) to make it a hearty, filling lunch salad. Thank you for the wonderful recipe.
I made this tonight to serve alongside your Chicken Fricassee. It is so good! Such a flavorful salad. I will be making it again!
I’ve made this salad numerous times and it never disappoints. It’s always delicious. The dressing is one I keep on hand in the fridge for other salads.
Made this yesterday and it was a delight! Only two of us here so we have salad and a protein for lunches all week. I had a massive bag of raw almonds in the pantry so roughly chopped those up and roasted them in place of the walnuts, also I only added 1/8th cup of oil to the dressing and used an immersion blender to emulsify the mixture with 1/8th water. I imagine the your recipe comes out a lot richer with the full ingredients for the dressing but this is still delish as a lighter version.
Thanks for another great hitter Jenn 🙂
How early can I make the salad dressing
Hi Lea, I think it would last nicely in the fridge for 3 to 4 days.
I want to make this salad for a book club lunch. Would you have any ideas as to what protein would complement it best. Thank you so much for so many wonderful recipes. You make me look like a star. I’m serving your French Apple Tart for dessert. It’s always a winner.
Hi Catherine, I especially love this salad with grilled salmon, but grilled chicken or steak work really nicely too. So glad you enjoy the recipes!
Is it a pound of kale after the ribs are removed or before?
Hi JR, It is before.
This salad sounds delicious! Would it be okay to add finely shredded cabbage in with the kale and Brussels sprouts?
Sure! Hope you enjoy. 🙂