Kale and Brussels Sprout Salad
This post may include affiliate links. Thank you for your support.
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.
I love having at least one really fresh salad on the Thanksgiving table, especially when the rest of the meal is rich and cozy. This kale and Brussels sprout salad is one I come back to because it has so much texture and flavor in every bite.
The kale and shredded Brussels sprouts hold up beautifully under the dressing, while dried cranberries add sweetness, almonds bring the crunch and pecorino gives it that salty, savory finish. The marinated onions are such a simple addition, but they really pull everything together.
It’s festive enough for Thanksgiving or Christmas, but definitely not limited to the holidays. I’d happily serve it alongside my healthy sweet potato casserole or green bean casserole, and leftovers hold up surprisingly well for lunch the next day.
Table of Contents
- Why I Love This Kale and Brussels Sprout Salad
- Ingredients Needed
- Substitutions
- How to Make a Kale and Brussels Sprout Salad
- Brittany’s Tips
- What to Serve With Brussels Sprouts and Kale Salad
- Storage and Make Ahead Tips
- Frequently Asked Questions
- More Salad Recipes You’ll Love
- Shredded Kale and Brussels Sprout Salad Recipe
“This is our families favorite holiday salad. I’ve made it three years in a row at this point and it’s always a hit!”
Why I Love This Kale and Brussels Sprout Salad
- Perfect for making ahead: Kale and Brussels sprouts are sturdy enough to sit in the dressing without immediately getting soggy, which is exactly what you want when you’re prepping a big holiday meal.
- Every bite has something different: Chewy cranberries, crunchy toasted almonds, salty pecorino, and a little heat from the red pepper flakes. It never gets boring the way a plain green salad does.
- It feeds a crowd: The recipe makes eight servings as written and doubles easily, which is why it works for Thanksgiving, Christmas, potlucks, and cookouts alike.
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.
Substitutions
- Cheese options: For a dairy-free option, try my vegan parmesan cheese, made with hemp seeds! Or, add nutritional yeast for that cheesy flavor. You could also just skip the cheese all together and this salad is still amazing.
- Make it nut-free: Skip the almonds or swap in toasted sunflower seeds or pepitas. You still get the crunch.
- Change the dried fruit: Dried cherries, raisins, or chopped dried apricots all work. Pomegranate arils are a great fresh option if you have them, and they add a nice pop of color for the holidays.
- Swap the greens: If Brussels sprouts aren’t available, shredded broccoli or broccoli slaw are the easiest swaps because they have a similar crunch and hold up well in the dressing. You could also use shredded cabbage for a slightly different texture.
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.
Brittany’s Tips
- Shred everything really thin: This makes a huge difference with raw Brussels sprouts. I like using the slicing attachment on my food processor, but a sharp knife works too. The thinner they are, the better they soak up the dressing.
- Don’t skip massaging the kale: A quick massage with lemon juice and salt softens the kale and takes away some of its bitterness. You don’t need to go crazy, just massage until it starts to feel more tender.
- Let the onions marinate: I like making the dressing first so the sliced onion can hang out in the balsamic mixture while I prep everything else. It mellows the onion and gives it so much more flavor.
- Add the almonds last: Toast them for extra flavor, then sprinkle them over the salad toward the end so you still get that nice crunch.
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
Massage the kale before adding the dressing. Just sprinkle on a little lemon juice or salt, then massage it with your hands until the leaves start to soften. This simple step makes the kale tender and less bitter—definitely worth it!
Yep, raw Brussels sprouts are totally fair game! Shredding them helps them soak up the dressing, so they soften just a bit and blend right in with the kale.
Absolutely! I like using Lacinato (dinosaur) kale for this, but curly kale works just as well. Whichever type you choose, give it a good massage to make it tender and extra tasty.
More Salad Recipes You’ll Love
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Shredded Kale and Brussels Sprout Salad
Ingredients
- 4 cloves of garlic, minced
- 1 teaspoon black pepper
- 1 teaspoon sea salt
- ¼ cup olive oil
- 2 Tablespoons Balsamic vinegar
- 1 yellow onion, super thinly sliced
- 1 large bunch of Lacinato kale, washed and de-stemmed
- 1 lb brussels sprouts
- juice of 2 lemons
- ⅔ cup dried cranberries
- ¼ teaspoon red pepper flakes
- pinch of nutmeg
- ¾ cup finely grated Pecorino Romano cheese, fresh Parmesan will work too
- ¼ cup almonds, sliced or chopped
Instructions
- Preheat oven to 350°F. Add almonds to a baking sheet and place in oven to toast. Stir almonds after 5 minutes. Allow to toast about 3-4 minutes longer or until the almonds are golden. Remove from oven and allow almonds to cool.¼ cup almonds
- Meanwhile, toss together the ingredients for the dressing by muddling together the minced garlic with sea salt and black pepper using a mortar and pestle. Place muddled garlic and spices into a mason jar with olive oil, balsamic and thinly sliced onion. Shake to combine and let marinate.4 cloves of garlic, 1 teaspoon black pepper, 1 teaspoon sea salt, ¼ cup olive oil, 2 Tablespoons Balsamic vinegar, 1 yellow onion
- In a food processor fitted with a slicing blade, shred the Brussels sprout. Next, shred the kale. (If you don’t have a food processor, you can chop the kale and Brussels sprout by hand. Just make sure to slice them very thin.) Place in a large bowl.1 lb brussels sprouts, 1 large bunch of Lacinato kale
- Pour the lemon juice over the kale and Brussels sprout mixture, sprinkle on a little sea salt and massage with clean hands. Once the kale mixture is massaged, add cranberries, red pepper flakes and nutmeg to the bowl. Pour the dressing over the salad mixture and give it a good stir. Add cheese and stir again. Top with toasted almonds.juice of 2 lemons, ⅔ cup dried cranberries, ¼ teaspoon red pepper flakes, pinch of nutmeg, ¾ cup finely grated Pecorino Romano cheese
- Enjoy right away or let sit for a bit in the fridge to marinate before serving.
Video
Notes
- Storage: This salad can be made one day in advance. It keeps well, even with dressing. Store leftovers in an airtight container in the fridge for 2-3 days.
- Nut-free: If you need this salad to be nut-free, feel free to skip the nuts or swap them with sunflower seeds or pepitas.
- Dairy-free: Swap the cheese with something like my vegan parmesan cheese, made with hemp seeds! Or, add nutritional yeast for that cheesy flavor.
- Inspired and adapted from Bon Appétit.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
A little labor intensive but healthy and tasty.
I’m so glad you enjoyed this recipe. Thanks for coming back to leave a review, I really appreciate it!
This is FANTASTIC!!! The only change I made was using 1/2 of a large red onion instead of a white one, because reds sit a little better in my stomach. But otherwise followed, followed the recipe exactly, and plan to make again soon and often!!!
So glad you loved this salad, Patti! Using red onion is a great swap, especially if it works better for you. Thanks so much for making the recipe and for coming back to leave a review.
This was so so good. I opted to make this as the vegetable for Thanksgiving dinner instead of our usual crispy roasted Brussels sprouts. It was a big hit, even among the skeptics. My niece asked if I could make it at Christmas as well!
Yay! So glad this salad was such a hit for you, Jillian. I love hearing that it even won over the skeptics. Thanks so much for making it and for coming back to leave a review. I really appreciate it!
Delicious
Yay! So glad you enjoyed this salad, Joanne. Thanks for making it and for coming back to leave a review. I so appreciate it!
Love this recipe! Made it several times and I’ve been asked for the recipe, so I send them your way. Thanks!
WOO! This is so great to hear, Wendy. I am so glad you are loving this salad and I appreciate you sharing it with others. Thank you for taking the time to share your review & star rating, I really appreciate it!
Question: I’m planning to make this to take to a friend’s house on Thanksgiving and was wondering if I could use pomegranate arils instead of dried cranberries? I have both on hand, but I was thinking this might be a nice way to use some of the fresh pomegranates I have right now. Thanks!
Absolutely! That sounds delicious. Hope this recipe is a hit for everyone! 🙂
Okay, everybody loved it! I stuck to your recipe this time but I’m going to use pomegranate arils some time. I’m making it again for Christmas, so maybe I’ll try it then!
WOO! Glad everyone is loving this salad, Mica. Thank you for taking the time to share your review + star rating, I really appreciate it!
This is has been my favorite salad for a while, making it again tonight.
YUM! Glad to hear you’re loving this salad, Ann. Thank you for sharing your review + star rating, it truly means so much to me!
Bloody gorgeous and SO easy! I have swapped the brussel sprouts for broccoli until the sprouts are in easy. And, I don’ chuck everything in (e.g. nutmeg) but the core elements of the recipe are included, plus a little grilled chicken for protein and boy, what a tasty dish!
Yay! So glad you loved this salad, Ian! Thanks for making this recipe and for coming back to leave a review. I so appreciate it!
Just became my new favorite salad. It’s good fresh but even better on day two.
Ah this is so great, Rylan! I am so glad you are loving this salad and it turned out great for you. Thanks for coming back and sharing your review & star rating, I appreciate it!
I came across this recipe in Richmond Family Magazine and looked it up online just so I could leave this comment. This is the best salad I have ever had! I made it for Thanksgiving this year and I loved that I could make it ahead and put everything together at the last minute. I have made it 3 times since then and my husband and I fight over who gets to have the last couple of scoops! Seriously, I could eat this every day and never get tired of it – it is that delicious. I can’t wait to try some of your other recipes. Thank you!!
Ahh this is the best, Gretchen! I am so glad that this recipe is a hit for you and your husband. Thank you so much for coming back and sharing your review + star rating, it means so much to me!
This is our families favorite holiday salad. I’ve made it three years in a row at this point and it’s always a hit!
WOO! I love hearing that this recipe is a hit for you and your whole family, Rebeca. Thank you for sharing your review & star rating, I so appreciate it.
Too much garlic in mine. I love garlic but used 4 big cloves and it was so overpowering, I couldn’t enjoy the salad. I will definitely make again but with much less garlic because I think it’s a great recipe!
Thanks for trying this one, Melissa! I think you can definitely use less garlic if it’s not to your taste. Let me know how it goes the next time you make this!
Love all things brussels. What an easy way to add Kale to a salad.
Yay! Glad you’re enjoying this recipe, Angela!
My daughter and I do enjoy this very much. I omit the nutmeg because I see no point to it. I also use red onion or shallots instead of a yellow onion. They add better flavor to salads.
Yay! Glad this recipe was a hit for you and your daughter, Norma. Using a shallot is a great swap! Thanks for leaving a review and star rating, I really appreciate it.
WAS THE ONE DISH EVERYONE LOVED AND WANTED THE RECIPE
So happy to hear, Denise!
Can I use curly kale for this?
Totally!
Is it okay to use curly kale for this recipe, instead of the lacinato?
Yes!!
This salad is so delicious! My husband and I couldn’t get enough of it. It’s so tasty and simple to make. We love everything we’ve made from this website.
Yay!! So pumped to hear this salad was a hit, Vanessa! So glad you’ve been loving all of the recipes. Thanks so much for the review + star rating. I really appreciate it!
Your work is so graceful and beautiful.
This salad is SO tasty! Our new favorite.
Woo!! So glad to hear this salad was a success, Liz! Thanks for the review. I really appreciate it!
This salad was so so good! I meal prepped it for a few days and added in some chopped apples and chicken and will definitely be making this again!
I’m so glad you enjoyed this salad, Ali!! Love the addition of chopped apples and chicken. Thanks so much for the review 🙂
I don’t understand, where is there a list of quantities per ingredient? I’ve searched for 10 minutes and can’t find this info.
Hey Hannah – Sorry about that. I recently switched over the website and some of the recipe cards went missing. I just added it back in!
I see it now, thank you!!
Am I missing something? I don’t see any amounts for the ingredients.
Hey Carla – Sorry about that. I recently switched over the website and some of the recipe cards went missing. I just added it back in!
I haven’t made it yet, but roughly how many do you think this would serve as a side salad?
This salad serves 8 as a side salad!
BEST salad ever!!! The explosion of flavor is amazing!!!
Yay!! I’m so glad you enjoyed this salad, Tammy! Thanks for making it and coming back to leave a review. It means the world to me!
I have been wanting to make this since you posted it on IG. I love everything about it- textures, ingredients, and flavor. So good!
So glad you enjoyed this salad! Thanks for making it and for coming back to leave a review. I so appreciate it!
Made this for our family’s Christmas Eve dinner menu and it was a major hit! Every last bit was eaten. My mom demanded I send her the recipe and my salad-phobic husband said it was one of the best salads he’s ever had. It will be on next year’s menu that’s for sure! Thank you for sharing!
Ahh, this makes me so happy to hear! Thanks for the review, Katie.
I made this for a side dish and it was great! I followed the directions as written and it was quick to make. I will definitely make it again!
So glad this salad was a hit, Carly. Thanks for making it and for coming back to leave a review. I so appreciate it!
So,so good! My kids even love this one!
Ahh yay!! That makes me so happy to hear. So glad this salad was a hit with your fam. Thanks for coming back to leave a review. I so appreciate it. 🙂
My daughter has a nut allergy. Have you ever tried it without the nuts? Does it need something crunchy? Maybe sunflower seeds could be substituted? Looks delish and want to make for Thanksgiving.
Hey Stacie, You can totally leave the almonds out! I think adding sunflower seeds would be delicious. 🙂 Let me know if you end up making this salad and what you think!
Great recipe! I made this last night and my boyfriend actually asked if there was more salad. He NEVER asks if there is more salad. This will absolutely be in the rotation.
Oh my gosh, I love that your boyfriend asked for seconds. That’s so awesome. This salad has converted quite a few kale and brussels sprout haters too! Just favor, would you be open to leaving a star rating for the recipe as well? Just leave another comment and give the recipe whatever number of stars you’d like! 🙂 Thank you so much.
How many people does this salad serve? I am making it for Thanksgiving, and there will be fifty people there (although not everyone will have the salad, and there will be space for only a little bit of salad on everyone’s plate!).
Hi there. One batch of the salad should make enough to serve 8-10, perhaps more for a potluck style meal where people are getting small portions of everything. That said, for a party of about 50 people I think I’d double or triple the recipe. Hope this helps!
Excellent! I could eat this til the cows come home! (Yes, I, too, am from the heartland). Nutritious and delicious.
This comment made my day! My mom says that phrase all the time. 🙂
I’m a newbie to eating and cooking brussel sprouts. Do you chop them raw? (I didn’t even know you could eat them raw!) When you buy them fresh, do you cut the ends off of each one because it is kind of like a hard core?
Hi Jacquie! Welcome to the world of brussels sprouts. You’re going to love them. 🙂 Yup, you can eat them raw… they’re best shredded thin and coated in a nice dressing that will make them a bit more tender to eat. And yes, I trim the bottoms off each one because they are a little tough. Hope this helps and I hope you enjoy the salad.
Hi Brittany – Just wanted to let you know that I made this salad for a family gathering over the weekend and EVERYONE was raving about it (and were battling over who got the last few scoops of it). This will be a staple from now on – delicious!
Hey Brittany! This salad is my kind of salad! I bet it was the perfect fresh side for Thanksgiving. Hope you’re well!
Thanks Kate! I hope you had a lovely Thanksgiving. Also, when are we going to hang out again?!? 🙂
Even though thanksgiving has passed this is definitely a salad I will be making! Thanks for sharing the delicious and surprisingly healthy recipe.
I totally support that decision! It’s great for the holidays, but it’s totally fine for a regular day too! 🙂
Looks delicious! If I were to leave out the Pecorino to make it vegan, do you think the salad would still work? Wary of subbing vegan cheese in something like this >.<
I think it would work, it just wouldn’t be as rich. You could try adding a little nutritional yeast.
What a great thanksgiving side! I find that I almost love the sides more than the main event!
Brittany, this salad looks awesome!! Totally worth store lines today at the market to get these ingredients! I will definitely be making this! Love the flavor combo!
Thank you Alex! Let me know what you think if you make it.
I always like salad on holidays and usually offer to bring one so there will be a good one 🙂 this is great! I’ve never thought to shred brussel sprouts and kale in the food processor. Can’t wait to try it!
That’s almost exactly what I’m making for our Turkeyday celebration, though I wasn’t planning on adding cranberries….but I think you’ve changed my mind. I’m also adding a bit of miso! Happy Thanksgiving!
Brussel sprouts are my favorite veg! I JUST got my boyfriend to love them too (previously a BS hater.. I know, WHAT!), so I will make this dish for us! woo!
So happy he has come to the other side. haha. 🙂
This looks awesome, thanks for sharing Brittany! My family may divorce me if I make them eat a salad for Thanksgiving, but this will definitely be made just for me very soon 🙂
I do usually workout on Thanksgiving! Nothing too crazy, just an early morning session of whatever I’m into at the time. This year it’s looking like that is going to be PiYo.
This looks delicious! We all need to make room for salad on Turkey Day. I am going to do a workout early in the day. One of these days I will make it to a 5K trot! Have a great holiday.
Oh my gosh, looks so good. I still like to sneak in a few bites of salad on Thanksgiving, even though most of my plate is reserved for the heartier stuff. I’m with you that sweet potato casserole is a favorite. And I do like a quick sweat session on T-Day. This year I’m running a 5K Trot in San Diego with my hubby’s family. Hope you have a lovely holiday:)
Printed and on the list! Looks perfect and I can’t wait to try it!! Please do share the sweet potato recipe, so far I am cheating and making the Trader Joes frozen maple sweet potatoes (they are pretty good though).
Costco sells a salad much like this that I’ve been wanting to recreate. Your’s looks wonderful.
This looks so yummy! I am all about brussel sprout everything!
Thanks Erin! Me too. 🙂