Simple Kale and Brussels Sprout Salad with Dijon Lemon Dressing Recipe
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.
- 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
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
- 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.
- 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.
- Toss the Salad: Pour the prepared dressing over the salad mixture and toss thoroughly to combine all ingredients evenly.
- Add the Finishing Touch: Sprinkle the grated Parmesan cheese on top of the dressed salad just before serving to add a savory, creamy element.
- 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
