Simple Kale and Brussels Sprout Salad with Dijon Lemon Dressing Recipe

Introduction

This simple kale and Brussels sprout salad is a fresh and vibrant way to enjoy crunchy greens with a tangy Dijon dressing. Packed with flavors and textures, it makes a perfect quick lunch or side dish that’s both healthy and satisfying.

Ingredients

• 1 lb Brussels sprouts – sliced thin
• 2 cups lacinato kale – thinly sliced
• 1 cup sliced red onion
• ½ cup shelled pistachios
• ⅓ cup dried cranberries or pomegranate seeds
• ¼ cup grated parmesan cheese
• 2 tablespoons Dijon mustard
• Zest and juice of 1 lemon (about 2 teaspoons zest and 1 tablespoon juice)
• 1 tablespoon maple syrup or honey
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ½ cup olive oil

Instructions

1. Step 1: In a large mixing bowl, combine the thinly sliced Brussels sprouts, kale, red onion, pistachios, and dried cranberries.
2. Step 2: Prepare the dressing by whisking together Dijon mustard, lemon zest and juice, maple syrup, salt, and pepper in a medium bowl. Slowly drizzle in the olive oil while whisking to create a creamy dressing. Adjust seasoning with additional salt and pepper if needed.
3. Step 3: Pour the dressing over the salad and toss well to combine.
4. Step 4: Sprinkle the grated parmesan cheese on top, then serve immediately and enjoy.

Tips & Variations

• Shred Brussels sprouts yourself for better texture and flavor by slicing off the ends, peeling outer leaves, halving, and thinly slicing or pulsing in a food processor.
• Prep kale ahead by rinsing, slicing into ribbons, drying with paper towels, and storing in a sealed bag in the fridge for up to a few days.
• Add cooked bacon or shredded chicken for a boost of protein.
• Include chickpeas or crispy baked tofu to make it a complete meat-free meal.
• Serve alongside warm dishes like Baked Eggplant Meatballs for a hearty dinner.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The dressing may cause the greens to soften over time, so toss gently before serving. It’s best enjoyed fresh but can be eaten cold or at room temperature. Avoid storing with parmesan to keep its texture—you can sprinkle cheese on just before serving next time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other greens instead of kale?

Yes, you can substitute kale with other hearty greens like spinach, Swiss chard, or collard greens. Just make sure to slice them thinly for the best texture.

How do I make the salad ahead without it getting soggy?

Keep the dressing separate until just before serving and store the prepared greens in the fridge wrapped in paper towels inside a sealed bag. Toss the salad with dressing right before eating to maintain crispness.

Simple Kale and Brussels Sprout Salad with Dijon Lemon Dressing Recipe

Print Recipe

★★★★★

4.7 from 374 reviews

A vibrant and healthy Simple Kale and Brussels Sprout Salad featuring thinly sliced Brussels sprouts, kale, and red onion, tossed with a tangy Dijon mustard lemon dressing, and topped with crunchy pistachios, dried cranberries, and grated Parmesan cheese. This quick and easy salad is perfect as a light meal or a refreshing side dish.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Quick and easy salads
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Salad

• 1 lb Brussels sprouts – sliced thin
• 2 cups lacinato kale – thinly sliced
• 1 cup sliced red onion
• ½ cup shelled pistachios
• ⅓ cup dried cranberries or pomegranate seeds
• ¼ cup grated parmesan cheese

For the Dressing

• 2 tablespoons Dijon mustard
• Zest and juice of 1 lemon (about 2 teaspoons lemon zest and 1 tablespoon lemon juice)
• 1 tablespoon maple syrup or honey
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ½ cup olive oil

Instructions

1. Prepare the Vegetables: Thinly slice the Brussels sprouts, kale, and red onion and add them to a large salad bowl along with the shelled pistachios and dried cranberries or pomegranate seeds.
2. Make the Dressing: In a medium-sized mixing bowl, whisk together the Dijon mustard, lemon zest, lemon juice, maple syrup (or honey), kosher salt, and ground black pepper. While whisking continuously, slowly stream in the olive oil to create a creamy, emulsified dressing. Adjust seasoning with more salt and pepper if needed.
3. Toss the Salad: Pour the prepared dressing over the salad mixture and toss thoroughly to combine all ingredients evenly.
4. Add the Finishing Touch: Sprinkle the grated Parmesan cheese on top of the dressed salad just before serving to add a savory, creamy element.
5. Serve and Enjoy: Serve immediately for crisp texture and fresh flavors, or refrigerate briefly if desired.

Notes

• Shred fresh Brussels sprouts yourself instead of buying pre-shredded for better flavor and texture. Slice off ends, remove outer leaves, halve, and pulse in a food processor or finely slice with a sharp knife.
• Prep kale ribbons ahead of time by rinsing, slicing, then wrapping in paper towels and storing in a sealed bag in the fridge for up to a few days.
• Add cooked chopped bacon or shredded chicken for added protein for meat-eaters.
• For a vegetarian protein boost, add chickpeas or crispy baked tofu to make the salad a complete meal.
• Try serving alongside baked eggplant meatballs for an enticing meal combination.

Keywords: kale salad, Brussels sprouts salad, Dijon dressing, healthy salad, quick salad, vegetarian salad, gluten free salad