This kale and Brussels sprout salad is loaded with dried cranberries, crunchy almonds and pecorino, all tossed in a tangy homemade dressing. It’s fresh, flavorful and perfect for Thanksgiving or any holiday table.

Ingredients Needed

• kale – Lacinato kale, also called dinosaur or Tuscan kale, is my preference here. The leaves are flatter and less frilly than curly kale, which makes them much easier to slice thin. Curly kale works if that is what your store carries.
• Brussels sprouts – look for firm, tightly closed sprouts with no yellowing on the outer leaves. Loose or soft ones are past their prime and will taste noticeably more bitter raw.
• lemon juice – freshly squeezed, and this is what you massage into the greens. The acid is what breaks down the tough fibers and takes the bitter edge off.
• garlic – fresh cloves muddled with the salt and pepper before they go into the dressing. Muddling releases far more flavor than mincing alone.
• olive oil – the base of the dressing. Use a good one since there are so few ingredients in it.
• balsamic vinegar – brings a tangy sweetness that balances the peppery greens.
• yellow onion – slice it as thin as you possibly can. Thick slices will not mellow the same way in the dressing and you will taste them.
• dried cranberries – they add a chewy, tart sweetness that keeps every bite from tasting the same.
• pecorino romano – sharper and saltier than parmesan, which is why I reach for it here. Grate it fresh rather than buying pre-grated, since the pre-grated stuff is coated to prevent clumping and does not melt into the salad the same way.
• almonds – toasted, and they bring the crunch that makes this salad feel finished.

Find the full ingredient list with measurements in the recipe card below.

How to Make a Kale and Brussels Sprout Salad

Step 1: Toast the almonds on a baking sheet at 350°F for about 8 minutes total, stirring halfway, until golden. Set aside to cool.

Step 2: Muddle the garlic with the salt and pepper, then add to a jar with the olive oil, balsamic vinegar, and thinly sliced onion. Shake and set aside to marinate.

Step 3: Shred the Brussels sprouts and kale as thinly as possible, either in a food processor with the slicing blade or by hand.

Step 4: Pour the lemon juice over the greens, add a pinch of salt, and massage with your hands until the kale softens.

Step 5: Add the cranberries, red pepper flakes, and nutmeg, then pour the dressing over and stir. Add the cheese, stir again, and top with the toasted almonds.

What to Serve With Brussels Sprouts and Kale Salad

This salad is the perfect side dish for a holiday dinner with ham, or turkey. It would also be a great vegetarian side for a weeknight meal! Or you could double the recipe and bring it to a cookout or potluck. Here are some pairing ideas:

• Holiday dinners – This salad makes a bright, fresh side for holiday mains like ham, air fryer turkey breast, or my lentil loaf. It’s a great balance to heartier dishes.
• Weeknight side – Perfect as a quick, healthy side for weeknight dinners. Try it alongside honey lemon garlic salmon, grilled chicken, or my healthy lasagna.
• Hearty additions – Bulk it up with roasted sweet potatoes, roasted butternut squash, or quinoa to make it even more filling.
• Make it a meal – For a protein boost, top with chickpeas, tempeh, tofu, or add this shredded chicken. It makes for a perfect lunch on busy days.
• With soup and bread – Pair with a cozy soup (try my cozy potato soup or chicken noodle soup) and a slice of crusty sourdough bread for a satisfying, complete meal.

Storage and Make Ahead Tips

This salad will keep for 2-3 days in an airtight container in the fridge. To make the salad in advance, you can prepare it fully and keep it in the fridge up to 24 hours. I’ve found that it keeps well, even with dressing.

That said, for ultimate freshness it’s probably best to prep the almonds, shredded kale/sprouts and the dressing and keep them in separate airtight containers. Store the kale and sprouts and the dressing in the fridge and the almonds at room temp. You can do this prep work up to 24 hours in advance.

Frequently Asked Questions