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 love the lemony, spicy tang of this crunchy salad. I have made it a few times and appreciate how well it keeps in the fridge over a period of days.
This is one GREAT salad, Jenn! I can’t get my husband to eat green stuff and he loved this as did I. I made it for our dinner group and they really liked it as well. It is definitely a keeper. Thank you for such a great and healthy salad.
Kathy
This salad is absolutely fabulous and very nutritious! Kale and brussels sprouts are a bit strong on their own, but are perfect in this salad! Even my picky eaters love it! I add dried cranberries to mine.
We love this salad! Easy to make. Keeps well. Great use for winter greens from garden. 🙂
Wow, excellent, it’s a hit in my family, having almost every week, definitely a keeper.
The salad was a wonderful, fresh addition to our Thanksgiving meal.
My husband and I both strongly disliked kale the first time we tried it, so it was with trepidation that I tried this recipe. Not only did we love it, but I had to hide some of the leftover salad so that he couldn’t eat all of it (I only made half the recipe to try it). Love love love this salad.
I found your site in an attempt to eat healthier, and I have loved all of your recipes, so far. This salad has been the most surprising recipe yet, as I am not a salad lover, and much less kale. I devour it by the bowl full, and have made it 3 times in 2 weeks. It is very versatile with chicken, salmon and ground turkey. It has kept in the fridge for 3 days perfectly for me. Keep the great recipes coming. I am a devoted fan.
Did it keep for three days with the dressing on it? Or did you add the dressing as you prepared the servings?
My husband is just not a fan of raw brussels sprouts-is there any other green veggie that I can use as substitute? broccoli, perhaps? what do you think? Thanks for your fabulous recipes, as always.
Connie
Hi Connie, Glad you enjoy the recipes :). Yes, I do think broccoli would work here. I’d love to hear how it turns out this way!
Another delicious recipe, thank you! Its just as wonderful without the walnuts (allergy).