Shaved Brussels Sprouts & Kale Salad in a Lemony Dijon Dressing
A perfect side salad -- simple, fresh, hearty and equally great with a simple meal or for entertaining.
Shaved Brussels Sprouts & Kale Salad in a Lemony Dijon Dressing
Savory, Tangy, Crunchy and addictively Delicious!
Words can not describe how much everyone loves this Shaved Brussels Sprout and Kale Salad!
And I mean it’s a REALLY GOOD Salad!
It’s savory, tangy, crunchy and addictively delicious.
And it’s all you need when you’re looking for a go to salad this Fall!
The details… Shaved Brussels spouts, thinly sliced kale, a touch of pecorino cheese (skip for a dairy free versionn or add more for a creamier version), toasted almonds, tart dried cherries (or cranberries)all tossed the tangy Lemony Dijon Dressing.
And it couldn’t be easier to make!
It’s just 5 main ingredients —
kale (I’ve made with both Lacinato or Tuscan/Curly Kale — my preference and with curly kale)
shaved brussel sprouts (you can purchase them shaved or slice thinly yourself)
dried tart cherries or cranberries
pecorino cheese
sliced almonds
plus an amazing, but simple Lemony Dijon dressing.
Because the kale is sliced thin and mixed with the tangy dressing, it’s not bitter at all.
And because the kale is thin and the brussels shaved, people love even they’re not a kale or brussels sprouts person.
And we love this dressing! It is bright and fresh and light!
It’s made with
lots of fresh lemon juice
Dijon mustard
minced shallots
fresh garlic
salt/ pepper
EVOO (extra virgin olive oil)
The key to the dressing is to mix together and then let the lemon juice, shallots, garlic and dijon mustard sit while you slice the kale and Brussels sprouts, then whisk in the olive oil at the last minute. This allows the flavors and blend and makes for the most delicious dressing!
Toss with the greens and this is such a great side salad!
It’s a delicious alternative to romaine and other greens, whether you’re looking to switch it up or just want something a little heartier for Fall.
Sometimes I even serve it without the almonds or dried fruit for an even simpler, but flavorful side salad.
And it works equally well on its own, as a simple side with anything from pizza to a grilled protein or at a holiday table.
Hope you love it as much as we do!
PIN it!
Scroll down for recipe and leave a comment if you try.
This fresh and hearty salad is a perfect side salad. Savory, Tangy, Crunchy and addictively delicious. It's loved by all, even those who don't consider themselves kale or Brussels Sprouts fans! Works equally well on pizza night or on a holiday table.
Author: Healthy Gluten-Free Family
Recipe type: Salad, Veggies
Cuisine: Gluten-Free, Vegetarian, Vegan optional
Serves: 4-6 servings
Ingredients
Salad
1 bunch of Tuscan Kale, center stem discarded, sliced thin (about 4 cups) (I have made it with both Tuscan and Curly Kale but usually use Tuscan)
4 cups shaved or thinly sliced brussels sprouts
⅓ cup sliced almonds
⅓ cup tart dried cherries or cranberries, Optional
¼ -1/2 cup finely grated pecorino according to tastes, Optional
Dressing (makes approximately ¾ cup dressing, store any extra in fridge)
½ cup fresh lemon juice
2 tablespoons dijon mustard
1 tablespoon minced shallot
1 small minced garlic clove
¼ teaspoon kosher salt
pinch of pepper
¼ cup - ⅓ cup olive oil (I switch it up depending on my mood and what else we're serving, but like it best with ¼ cup olive oil because I like the tanginess of the dressing. Add more olive oil to make it less lemony or tangy)
Instructions
Dressing
Combine lemon juice, dijon mustard, shallot, garlic, salt and pepper in a small bowl or liquid measuring cup. Whisk to combine and let sit for flavors to combine while you prep the kale and brussels sprouts.
Whisk olive oil into the lemon-mustard mixture.
Add additional salt and pepper to taste.
Almonds
Add to the salad as is, or toast them for extra flavor. To toast them, place a small skillet on the stove on medium high heat. Add almonds and stir frequently until just starting to turn golden brown in a few places, about 2 minutes. Remove from heat and sprinkle with salt. Set aside.
Salad
Combine Kale and Brussels Sprouts in a large bowl. Add cheese and toss to combine. Pour ½ the dressing and toss to combine. Add remaining dressing as desired. Add cherries and almonds, reserving a few of each for garnish, and toss to combine. Garnish with additional almonds and cherries.
TIP: if using for meal prep for the week, you can prepare ahead, keeping dressing separate and dress at the last minute. Although it tastes great day two as well as the dressing absorbs into the salad.
2 thoughts on “Shaved Brussels Sprouts & Kale Salad in a Lemony Dijon Dressing”
Absolutely loved this! I made it today, the lemony dijon dressing is perfectly tangy and goes very well with everything, I did not have dried cherries, I substituted with dried figs which was perfect. This recipe is a must!
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...
Absolutely loved this! I made it today, the lemony dijon dressing is perfectly tangy and goes very well with everything, I did not have dried cherries, I substituted with dried figs which was perfect. This recipe is a must!
Thank you! So happy you loved it! And love the idea of substituting dried figs- going to try that next time!