15-Minute Kale and Brussel Sprout Salad

This kale and brussel sprout salad is the kind of crunchy, satisfying side that feels like more than a salad. Shaved raw sprouts and tenderized kale hold up to a bright lemon mustard dressing without getting soggy.

It takes 15 minutes with a little toasting for the almonds, so it’s a reliable weeknight go-to. The Parmesan brings a salty bite, and the almonds give every forkful a gentle crispness.

Why This Salad Works So Well

This salad has that rare quality of actually tasting better after it sits, because the kale softens in the dressing instead of wilting. That makes it perfect for meal prep or a potluck side that won’t go limp.

I lean on this recipe when I want something fresh with a little heft. The shaved sprouts bring a peppery crispness, while the kale mellows out with lemon and a pinch of salt. Toss in nutty Parmesan and toasted almonds, and it’s a salad that doesn’t need babying.

Ingredients

• 1 bunch lacinato kale (about 8 oz): also called Tuscan or dinosaur kale, it’s softer than curly kale
• 10 oz brussels sprouts: trimmed, any tough outer leaves removed
• 1/3 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice (from 1 to 2 lemons)
• 1 tsp Dijon mustard
• 1 small garlic clove: grated or very finely minced
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1/2 cup freshly grated Parmesan cheese
• 1/3 cup sliced almonds: toast them yourself for the best flavor

Variations / Substitutions

• Lacinato kale -> curly kale will work; just massage it a minute longer since the leaves are tougher.
• Brussels sprouts -> a bagged broccoli slaw or shredded cabbage makes a decent stand-in when sprouts aren’t in the fridge.
• Parmesan -> Pecorino Romano gives a sharper saltiness; either works.
• Almonds -> swap in toasted walnuts, pumpkin seeds, or sunflower seeds for a different crunch.
• Dairy-free -> skip the cheese and add a little extra salt; the salad still tastes bright and satisfying.

If you love this, try my Winter Citrus Salad with fennel and avocado.

How to Make Kale and Brussel Sprout Salad

Step 1: Shave and Slice the Vegetables

Shave the 10 oz brussels sprouts as thin as you can on a mandoline or with a sharp knife, then thinly slice the lacinato kale into ribbons. At the same time, toast the 1/3 cup sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, shaking the pan now and then, until they smell nutty and turn golden. Set the almonds aside to cool.

Step 2: Whisk the Dressing

In a small bowl, whisk together the 1/3 cup olive oil, 3 tbsp lemon juice, 1 tsp Dijon mustard, grated garlic, 1/2 tsp salt, and 1/4 tsp pepper. Whisk for about 30 seconds until the mixture looks fully combined and a little thick.

Step 3: Massage the Kale

Put the sliced kale into a large bowl. Drizzle about 2 tablespoons of the dressing over it, then use your hands to massage the leaves for 1 to 2 minutes. The kale will soften and darken in color, and it should taste less grassy.

Step 4: Toss and Serve

Add the shaved brussels sprouts, cooled toasted almonds, and the 1/2 cup grated Parmesan to the bowl. Pour the rest of the dressing over everything and toss well. Taste, add another pinch of salt or a squeeze of lemon if it needs it, and serve right away.

Tips for the Best Kale and Brussel Sprout Salad

• Use a mandoline if you have one; paper-thin sprouts taste milder and soak up the dressing better.
• Let the dressed salad sit for 10 minutes before you bring it to the table. The flavors settle together and the texture stays crisp.
• Keep extra dressing in a jar in the fridge for up to a week so you can toss fresh salads all week long.
• If your almonds start browning too fast, pull the pan off the heat a few seconds early; they keep toasting from residual heat.

Need more? Just scale it up:

Storing Leftovers

Refrigerate any leftovers in an airtight container for up to 2 days. The kale softens more over time, but the texture stays good. Keep the toasted almonds separate until you’re ready to eat so they stay crunchy.

What Goes Well With Kale and Brussel Sprout Salad

This salad stands up to bold mains. Serve it alongside roasted chicken thighs with crackly skin, grilled flank steak sliced against the grain, or a simple garlic and olive oil pasta. The lemon and Parmesan in the salad cut through richness without stealing the spotlight.

Frequently Asked Questions

Can I add fruit like dried cranberries?

Yes, dried cranberries or thinly sliced fresh apple add a nice sweet contrast. Toss them in right before serving so they don’t make the salad wet.

Why is my salad a little bitter?

Massaging the kale with salt and lemon helps mellow bitterness. Shaving the brussels sprouts super thin also softens their peppery bite, so take your time with the knife.

Can I use bagged shredded kale?

You can, but inspect the bag for thick stem pieces and pull them out. Still give the leaves a quick massage with the dressing so they aren’t tough.

My dressing keeps separating. What should I do?

That’s normal. The mustard helps bind it, but just whisk it again or shake in a lidded jar right before drizzling. A tiny splash of water can also help bring it together.

Kale and Brussel Sprout Salad Recipe

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 3 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Calories: 280

Ingredients Method Notes

Ingredients

  

• 1 bunch lacinato kale (about 8 oz), stems removed, leaves thinly sliced
• 10 oz brussels sprouts, trimmed and shaved thin
• 1/3 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 small garlic clove, grated or minced
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1/2 cup freshly grated Parmesan cheese
• 1/3 cup sliced almonds

Method

 

1. Shave the brussels sprouts and slice the kale. Toast the almonds in a dry skillet over medium heat for 2–3 minutes until golden and fragrant, then set aside.
2. Whisk the olive oil, lemon juice, Dijon, garlic, salt, and pepper in a small bowl until combined.
3. Place the kale in a large bowl, drizzle with about 2 tablespoons of dressing, and massage with your hands for 1–2 minutes until softened.
4. Add the shaved sprouts, toasted almonds, and Parmesan to the bowl. Pour in the remaining dressing, toss well, and serve.

Notes

Don’t skip the kale massage; it’s the step that tenderizes the leaves and tames bitterness. If you’re making this ahead, store the dressing separately and toss just before you eat.