Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing

Tested & Perfected Recipes

Be prepared to love this salad of crisp greens, walnuts and lemony Dijon dressing. It tastes like a healthful, crunchy Caesar.

how to make salad

Made with crisp power greens, toasted walnuts, chunks of Parmesan and a lemony Dijon dressing — this salad tastes like a healthful, crunchy Caesar. Be prepared to love it, even if you’re not a kale or Brussels sprouts person. My husband, an ardent Brussels sprouts avoider, devoured it without even realizing there were Brussels sprouts in there (at least until I let my 10-year-old daughter in on it, who giggled every time he took a bite). Make it for weekday lunches or as a side to simply grilled or broiled salmon, Grilled Flank Steak with Garlic & Rosemary or Grilled Chicken Breasts with Lemon, Garlic and Herbs. Bonus: it keeps well and can be made ahead of time.

What you’ll need to make a Kale and Brussels Sprouts Salad


How to make a Kale and Brussels Sprouts Salad

Begin by toasting the walnuts in a 350°F oven for 5-8 minutes, or until fragrant.

how to make salad

Meanwhile, slice the brussels sprouts.

how to make salad

Remove the kale leaves from the tough center ribs.

how to make salad

Then thinly slice.

how to make salad

Make the dressing by whisking together the mustard, lemon juice, olive oil, shallots, garlic, salt, and pepper.

whisking dressing

Pour the dressing over the greens.

how to make salad

Then toss with most of the toasted walnuts and Parmgiano-Reggiano, reserving some to garnish the serving dish.


Let the finished dish sit at room temperature for at least 30 minutes or up to several hours to allow the flavors to meld and the vegetables to soften, then transfer to a serving dish and garnish with the remaining walnuts and cheese.


This recipe was inspired by a popular kale and brussels sprout salad printed years ago in Bon Appètit.  

You may also like

Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing

Be prepared to love this salad of crisp greens, walnuts and lemony Dijon dressing. It tastes like a healthful, crunchy Caesar.

Servings: 6-8


For the Salad

  • 1 cup walnuts, chopped
  • 1 pound brussels sprouts, trimmed, halved and thinly sliced
  • 1 pound Tuscan or curly kale (about 1 large bunch), thick center rib removed, leaves thinly sliced
  • 1 cup coarsely grated or chopped Parmigiano Reggiano

For the Dressing

  • 1/4 cup fresh lemon juice, from about 2 lemons
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 2 tablespoons finely chopped shallots, from one large shallot
  • 1 small clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  1. Preheat the oven to 350°F. Line a baking sheet with aluminum foil for easy clean-up. Bake the walnuts for 5-8 minutes, until toasted and fragrant. Keep a close eye on them; they burn quickly.
  2. Combine the brussels sprouts and kale in a large bowl.
  3. Make the dressing by combining all of the ingredients in a small bowl. Pour over the vegetables. Add most of the walnuts and cheese, reserving some to garnish the platter, and toss well. Let the salad sit at room temperature for at least 30 minutes (or up to a few hours in the fridge) to allow the flavors to meld and the vegetables to soften. Taste and adjust seasoning if necessary. Transfer to a serving dish and scatter the remaining walnuts and cheese over top. Serve at room temperature.

Nutrition Information

Powered by Edamam

  • Per serving (8 servings)
  • Calories: 256
  • Fat: 20g
  • Saturated fat: 4g
  • Carbohydrates: 13g
  • Sugar: 3g
  • Fiber: 5g
  • Protein: 10g
  • Sodium: 432mg
  • Cholesterol: 10mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

See more recipes:

Reviews & Comments

  • Made this yesterday and it was a delight! Only two of us here so we have salad and a protein for lunches all week. I had a massive bag of raw almonds in the pantry so roughly chopped those up and roasted them in place of the walnuts, also I only added 1/8th cup of oil to the dressing and used an immersion blender to emulsify the mixture with 1/8th water. I imagine the your recipe comes out a lot richer with the full ingredients for the dressing but this is still delish as a lighter version.
    Thanks for another great hitter Jenn 🙂

    • — Laura on October 6, 2021
    • Reply
  • How early can I make the salad dressing

    • — Lea Poirier on September 30, 2021
    • Reply
    • Hi Lea, I think it would last nicely in the fridge for 3 to 4 days.

      • — Jenn on October 1, 2021
      • Reply
  • I want to make this salad for a book club lunch. Would you have any ideas as to what protein would complement it best. Thank you so much for so many wonderful recipes. You make me look like a star. I’m serving your French Apple Tart for dessert. It’s always a winner.

    • — Catherine Low on September 12, 2021
    • Reply
    • Hi Catherine, I especially love this salad with grilled salmon, but grilled chicken or steak work really nicely too. So glad you enjoy the recipes!

      • — Jenn on September 13, 2021
      • Reply
  • Is it a pound of kale after the ribs are removed or before?

    • — JR on September 9, 2021
    • Reply
    • Hi JR, It is before.

      • — Jenn on September 11, 2021
      • Reply
  • This salad sounds delicious! Would it be okay to add finely shredded cabbage in with the kale and Brussels sprouts?

    • — Debbie on April 3, 2021
    • Reply
    • Sure! Hope you enjoy. 🙂

      • — Jenn on April 4, 2021
      • Reply

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.