Dinner

Simple Kale and Brussels Sprout Salad Recipe

BySimon Carel November 17, 2025November 17, 2025

Introduction

This Simple Kale and Brussels Sprout Salad is a fresh, vibrant dish packed with textures and flavors. The combination of crunchy Brussels sprouts, hearty kale, and a tangy lemon Dijon dressing makes it a perfect side or light meal.

A white bowl filled with a textured green salad is shown with two wooden salad spoons inside. The salad has three main layers: a base of shredded dark and light green leafy vegetables, thinly sliced rings of purple-red onion scattered evenly, and small, round green slices that resemble brussels sprouts. There are also small brownish nuts and tiny red berry-like pieces mixed throughout, along with a light sprinkling of white grated cheese or seasoning on top. The bowl sits on a white marbled surface with small bowls of dressing and seeds blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb Brussels sprouts – sliced thin
2 cups lacinato kale – thinly sliced
1 cup sliced red onion
1/2 cup shelled pistachios
1/3 cup dried cranberries or pomegranate seeds
1/4 cup grated parmesan cheese
2 tablespoons dijon mustard
Zest and juice of 1 lemon – about 2 teaspoons of lemon zest and 1 tablespoon lemon juice
1 tablespoon maple syrup or honey
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup olive oil

Instructions

Step 1: Add the thinly sliced Brussels sprouts, kale, red onion, pistachios, and dried cranberries to a large mixing bowl or salad bowl.
Step 2: In a medium-sized bowl, whisk together the dijon mustard, lemon juice and zest, maple syrup, salt, and pepper.
Step 3: Slowly drizzle in the olive oil while whisking to create a creamy dressing. Adjust seasoning with more salt and pepper if needed.
Step 4: Pour the dressing over the salad and toss well to combine all ingredients evenly.
Step 5: Sprinkle the grated parmesan cheese on top before serving.

Tips & Variations

Swap pistachios for toasted almonds or walnuts for a different crunch and flavor.
Use pomegranate seeds instead of dried cranberries for a burst of freshness and color.
Massage the kale gently with a bit of lemon juice or olive oil before mixing to soften its texture.
Add cooked quinoa or farro to make this salad more filling and hearty.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. For best texture, keep the dressing separate and toss just before serving. Leftovers can be enjoyed cold or at room temperature.