Here is how to make an easy kale and Brussels sprout salad that is perfect for everything from weeknight dinner ideas to holiday side dishes.
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Looking for an easy fall salad recipe or holiday side dish? This kale and Brussels sprout salad has got you covered.
If you’re looking for an easy, festive, and totally delicious salad that will impress any crowd, this kale and Brussels sprout salad is about to be your new go to salad recipe.
This isn’t your typical salad—it’s packed with flavor, loaded with nutrients, and it has a perfect balance of textures thanks to creamy avocado, crunchy almonds, tangy cranberries, and a sprinkle of grated Parmesan cheese. Plus, a homemade maple Dijon vinaigrette dressing ties everything together with a sweet, tangy kick.
Whether you’re making it for a weeknight meal or searching for an easy holiday salad recipe, this kale and Brussels sprout salad is almost sure to be a favorite.
—In This Post—
- What is Kale and Brussels Sprout Salad?
- Reasons to Love This Recipe
- Does This Make a Good Holiday Salad?
- Kale and Brussels Sprout Salad Ingredients
- How to Make Kale and Brussels Sprout Salad
- Tips for Making the Best Kale and Brussels Sprout Salad
- Can You Eat Raw Brussels Sprouts in a Salad?
- How to Add Crunch to a Salad?
- Can This Salad Make Be Made Ahead?
- Recipe: Kale and Brussels Sprout Salad
What is Kale and Brussels Sprout Salad?
Kale and Brussels sprout salad is a crunchy, nutrient packed salad that features two powerhouse greens: kale and Brussels sprouts. Unlike softer lettuce salads, this one is a crunchy salad recipe that has plenty of texture, with an irresistible combination of sweet and savory flavors.
The salad is hearty and flavorful, thanks to the balance of creamy avocado, sweet cranberries, nutty almonds or pecans, and a bit of umami from grated Parmesan cheese. Tossing it all in a maple Dijon vinaigrette adds a tangy sweet finish that brings everything together to make a delicious salad.
Reasons to Love This Kale and Brussels Sprout Salad Recipe
Here are some reasons to love this kale and Brussels sprout salad recipe.
- It’s packed with nutrition. Kale and Brussels sprouts are loaded with vitamins (like A, C, and K) and fiber. This salad gives you a healthy dose of nutrients without tasting like a “health food” dish.
- The salad has great flavor and texture. With this salad, you get crunch from the sprouts and almonds, creaminess from the avocado, and sweetness from the cranberries. Plus, the homemade maple Dijon vinaigrette dressing is chef’s kiss!
- It’s easy to make ahead of time. Kale and Brussels sprout salad holds up well, so you can make it a few hours (or even the night) before, and it won’t go soggy like other salads. Just be sure to add the vinaigrette dressing just before serving the salad to help the greens maintain their crispness.
- It’s versatile. You can eat kale and Brussels sprout salad as a main dish (just add some protein, like grilled chicken or chickpeas), or as a side dish with pretty much anything.
- It’s perfect for all seasons. Kale and Brussels sprout salad is fresh enough for spring and summer, but the hearty greens and maple flavor make it great for fall and winter too.
Does Kale and Brussels Sprout Salad Make a Good Holiday Salad?
Kale and Brussels sprout salad makes one of the best holiday salad recipes! The combination of Brussels sprouts, kale, cranberries, and a maple Dijon vinaigrette is ideal for Thanksgiving and Christmas.
Kale and Brussels sprout salad refreshing and light but still hearty enough to complement both unique and classic holiday dishes, making it one of the best salads for Christmas dinner or any holiday gathering. It also looks beautiful on the table, which is why it’s a favorite for easy holiday salad recipes.
Kale and Brussels Sprout Salad Ingredients
Here are the ingredients that are needed to make kale and Brussels sprout salad.
- Brussels Sprouts (2 cups, shredded). Thinly shredded Brussels sprouts add crunch and a mild, earthy flavor that pairs perfectly with the kale. They’re also packed with fiber and vitamin C.
- Kale (2 cups, shredded). This hearty green is the foundation of the salad. Kale has a slightly bitter taste that’s softened when massaged (just a little rub with olive oil and lemon juice works wonders) and tossed with the dressing. Some people find that curly kale has sweeter leaves.
- Lettuce or Salad Greens (2 cups). Add a few cups of your favorite lettuce or mixed salad greens for even more texture and flavor.
- Avocado (1 medium avocado, diced). Adding diced avocado gives a creamy, rich texture to the salad that balances out the crunchier greens. Plus, it’s a great source of healthy fats!
- Sliced Almonds or Chopped Pecans (¼ cup). Sliced almonds and chopped pecans add a nice, nutty crunch that complements the other ingredients. You can toast them briefly if you want to bring out even more flavor.
- Dried Cranberries (¼ cup, optional). For a bit of sweetness, toss in some dried cranberries. They bring a pop of color and a subtle tang, making the salad a little more exciting. Plus, the red and green colors are perfect for the holidays!
- Grated Parmesan Cheese (¼ cup). A sprinkle of grated Parmesan cheese adds a savory, slightly salty flavor that pairs so well with the maple Dijon dressing.
- Maple Dijon Vinaigrette. This dressing is a mix of olive oil, Dijon mustard, maple syrup, and apple cider vinegar, and seasoned with garlic powder, onion powder, dried thyme, and salt and pepper. It’s tangy, a little sweet, and ties everything together with just the right amount of flavor.
How to Make Kale and Brussels Sprout Salad
Kale and Brussels sprout salad makes a nutritious and delicious fall salad. The salad is versatile—perfect for meal prep, to eat as a dinner salad, or to serve as a side dish for a holiday meal. Here is how to make an easy kale and Brussels sprout salad.
1—Prepare the kale and Brussels sprouts.
Start by preparing your Brussels sprouts and kale. Wash the vegetables thoroughly. Trim the ends of the Brussels sprouts and remove any bad leaves.
Carefully slice the Brussels sprouts thinly, and do the same with the kale, making sure to remove any tough stems. If you want, massage the kale with a tiny bit of olive oil and lemon juice to soften it up—it’ll help mellow the bitterness and make it extra tender.
2—Make the vinaigrette dressing.
Next, whip up the maple Dijon dressing by whisking together olive oil, Dijon mustard, maple syrup, and apple cider vinegar in a small bowl. Season the salad dressing with salt and pepper, and taste to adjust the sweetness or tanginess to your preference.
3—Make the kale and Brussels sprout salad.
Now it’s time to assemble the salad! In a large mixing bowl, combine the shredded Brussels sprouts, chopped kale, diced avocado, sliced almonds, dried cranberries (if you’re using them), and grated Parmesan cheese.
Drizzle the maple Dijon salad dressing over the salad and toss everything together until it’s evenly coated.
Give the salad a taste, adjust any seasonings if you need, and serve it up! This salad is delicious fresh but holds up well if you want to make it ahead of time—just save the avocado and dressing for the last minute if you’re prepping it early.
Tips for Making the Best Kale and Brussels Sprout Salad
Here are some tips on how to make the best kale and Brussels sprout salad.
- Slice the greens. Slice or tear the Brussels sprouts, kale, and lettuce leaves. Smaller leaves are easier to coat with dressing. Massage the kale with a touch of lemon juice and olive oil to help soften it and bring out the flavors.
- Make homemade dressing. Whisk together olive oil, Dijon mustard, maple syrup, and apple cider vinegar with salt and pepper. This dressing is the perfect mix of tangy and sweet for the salad.
- Add some mix ins. Toss in diced avocado for creaminess, sliced almonds or chopped pecans for crunch, and dried cranberries (optional) for a touch of sweetness. Don’t forget the grated Parmesan to add a savory finish.
- Combine and serve fresh. Drizzle the dressing over the salad, toss everything together, and adjust the seasoning as needed. The salad is ready to serve and packed with flavor!
Can You Eat Raw Brussels Sprouts in a Salad?
Raw Brussels sprouts are a popular addition to salads. Slicing the Brussels sprouts gives them a slaw like texture that’s crunchy and fresh without being too tough. This cranberry Brussels sprout salad recipe is a great way to enjoy Brussels sprouts raw, especially when paired with creamy avocado and a tangy sweet maple vinaigrette dressing.
How to Add Crunch to the Salad?
Adding sliced almonds or pecans is one easy way to boost the crunch factor in any salad. Nuts are a go to in this Brussels sprout salad that is perfectly paired with pecans or almonds. The nuts are perfect for adding that satisfying bite. Other great options for crunch include toasted pumpkin seeds, sunflower seeds, or even crispy roasted chickpeas for a unique twist.
Can This Salad Make Be Made Ahead of Time?
This salad actually tastes even better after the flavors have had time to meld for a bit, so you can make it up to a day ahead. Just hold off on adding the avocado until right before you serve it (so it doesn’t brown). Also, keep the vinaigrette dressing separate if you’re storing the salad for more than a few hours, and toss everything together when you’re ready to eat it.
What to Serve with Kale and Brussels Sprout Salad
This salad pairs well with so many dishes! It’s a perfect fall salad for the holidays, and with its sweet and tangy flavors, kale and Brussels sprout salad is sure to be a winner. Here are just a few ideas on how to serve the salad, and what it goes well with.
- Grilled or Roasted Chicken. The savory flavors in the salad go perfectly with chicken.
- Roasted Turkey. Kale and Brussels sprout salad also makes a good side dish for roasted turkey—it’s perfect for Thanksgiving.
- Soup. A bowl of tomato soup, butternut squash soup, or lentil soup makes a cozy, balanced meal.
- Salmon or Shrimp. Grilled salmon or shrimp gives it extra protein and a little fancy feel.
- Stuffed Winter Squash. The salad also makes a great side dish for stuffed acorn squash and stuffed butternut squash.
- Quinoa or Rice. Add a scoop of cooked, chilled quinoa or brown rice to the salad if you want a more filling meal without adding meat.
With its bright colors, festive flavors, and easy make ahead prep, this kale and Brussels sprout salad makes a great addition to any meal. Not only does it make the best kale salad with Brussels sprouts, it also pairs well with other holiday favorites, adding a refreshing touch to heavier dishes.
Whether you’re exploring more holiday salads for Christmas, looking to add the perfect make ahead salad to your Thanksgiving spread, or simply want a new Brussels sprout salad recipe to enjoy, this one has you covered. It’s wholesome, delicious, and guaranteed to be a hit with family and friends—no holiday table should be without it!
Recipe: Kale and Brussels Sprout Salad
Let’s dive into making kale and Brussels sprout salad—it’s super easy, really tasty, and it’ll definitely elevate your salad game. Plus, it’s versatile enough to eat as a casual dinner salad or as a unique holiday side dish .
This recipe has the perfect mix of fresh, crunchy greens, creamy avocado, nutty almonds, sweet cranberries, and a little savory kick from grated Parmesan cheese.
Plus, a homemade maple Dijon vinaigrette gives it a deliciously tangy sweet flavor. Here’s how to make a delicious kale and Brussels sprout salad. Please read the sections above for more tips and details on how to make the salad.
Kale and Brussels Sprout Salad
Ingredients
For the Salad:
- 2 cups Brussels sprouts rinsed, trimmed, and thinly sliced
- 2 cups kale rinsed, with stems removed, and leaves chopped or sliced
- 2 cups shredded lettuce or salad greens leaves rinsed and thinly sliced
- Olive oil and lemon juice about 1 Tbsp each for massaging the kale
- 1 avocado cored, peeled, and diced
- ¼ cup sliced almonds or chopped pecans toasted if you want extra flavor
- ¼ cup dried cranberries optional, for sweetness
- ¼ cup grated Parmesan cheese
For the Maple Dijon Vinaigrette:
- 3 Tbsp olive oil
- 1 Tbsp Dijon mustard
- 1 Tbsp maple syrup
- 1 Tbsp apple cider vinegar
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp dried thyme
- Salt and pepper to taste
Instructions
- Wash the kale, lettuce or salad greens, and Brussels sprouts thoroughly to remove any dirt and grime. Trim the ends of the Brussels sprouts and remove any bad leaves.
- Carefully slice the Brussels sprouts, and do the same with the kale, making sure to remove any tough stems. Massage the kale with a tiny bit of olive oil and lemon can make it softer and less bitter. Slice the lettuce or salad greens into small, bite sized pieces.
- In a small bowl, whisk together the olive oil, Dijon mustard, maple syrup, apple cider vinegar, garlic powder, onion powder, dried thyme, salt, and pepper. Adjust the ingredients to taste—if you want it sweeter, add more maple syrup; for a tangier dressing, add a bit more vinegar.
- In a large bowl, combine the Brussels sprouts, kale, lettuce or salad greens, diced avocado, almonds or pecans, cranberries (optional), and grated Parmesan cheese. Just before serving, drizzle the vinaigrette dressing over the top of the salad and toss everything together until evenly coated.
Looking for more fall recipes?
- Air Fryer Brussels Sprouts Recipe
- How to Make Honey Roasted Carrots
- How to Make the Best Roasted Pumpkin
- The Best Spinach Salad with Apple and Roquefort Cheese
This post was all about how to make kale and Brussels sprout salad.
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