Kale and Brussels Sprouts Salad

I’ve explained my love of brussels sprouts before (especially after eating a ton of these honey sriracha ones!). I’d never had them in a salad until a few weeks ago when I went out to eat and I’ve been thinking about it ever since!

When you finely chop the kale AND the brussels sprouts in this salad, it makes it about 1000% more edible, in my opinion! Add the homemade dressing and craisins, and you really don’t even feel like you’re eating a salad that is PACKED with nutrients!

Serves: 6

Kale and Brussels Sprouts Salad

10 minPrep Time

10 minTotal Time

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  • 1 bunch kale (finely chopped)
  • 1 pound brussels sprouts (finely chopped)
  • 1 cup craisins
  • 1/3 cup roasted almonds
  • 1/4 cup lemon juice
  • 2 Tablespoons dijon mustard
  • 1 green onion (finely diced)
  • salt and pepper, to taste
  • 1/3 cup olive oil
  • Parmesan cheese, for garnish


  1. In a medium bowl, mix together kale, brussels sprouts, craisins and almonds. Set aside.
  2. In a small bowl, mix together lemon juice, mustard, onion, salt, pepper, and olive oil. Pour over kale mixture and toss to coat evenly.
  3. Garnish with Parmesan cheese and serve.
Cuisine: American | Recipe Type: Side Dish

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