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

ingredients

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.

adding-cheese-and-walnuts

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.

Kale-and-Brussels-Sprouts-Salad-1

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

Ingredients

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

Instructions

  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

  • Fantastic salad-everyone loved it. I substituted candied walnuts which Balanced the tartness a bit. Love your recipes- thank you!

    • — Laura Coblentz on November 10, 2019
    • Reply
  • Delicious and easy to make. I added dried cranberries like others suggested and also subbed mayo and worchester sauce for the dijon mustard.

    • — Susan on November 8, 2019
    • Reply
  • Hi Jenn, First of all I want to say Thank You for the best cookbook EVER.. I love it!! You are a brilliant chef.. I’m so grateful for the time and dedication you put in to sharing your fabulous recipes. I have made several of your recipes and all have turned out amazing.. This salad was absolutely delicious the only item I added was pomegranate seeds before serving. Looked and tasted so good .. Will definitely be added to my favorites list, which by the way is all your recipes I’ve made so far.. lol
    Please keep sharing and Thank You again.

    • — Carole on October 18, 2019
    • Reply
    • You’re so welcome, Carole (and your sweet words made my day)!! 💓

      • — Jenn on October 20, 2019
      • Reply
  • Delicious salad! Our vegetarian daughter loved it. My husband who dislikes kale loved it. It was surprisingly very tasty and perfect! I made it exactly as written. Thanks so much for a great recipe!

    • — Nicki Stephenson on October 16, 2019
    • Reply
  • Angry about paper it takes to print recipe.

    • — Gert on October 3, 2019
    • Reply
    • Hi Gert, Are you printing just the recipe or are you getting all the comments that readers have made as well? If you’re getting the comments as well, I’m assuming that you must be using the drop-down “Print” function on your computer. Instead of doing that, when you’re viewing the full recipe, look in the upper righthand corner of that box – you’ll see an icon there that looks like a printer. Select that and it will print only the recipe and not all the other materials. Hope that helps! Please let me know if you have any additional questions.

      • — Jenn on October 4, 2019
      • Reply
    • You just need to click on the box at the top that says “Jump to Recipe” and you will have the recipe listed concisely without all of the pictures and text. You can print from that box usually onto one page.

      • — Sandy on October 6, 2019
      • Reply
  • This salad was AMAZINGLY GOOD! I made a big batch and took it to a jazz festival as part of an alfresco meal. SO TASTY. To the person who said the olive oil flavor came through too strong: I actually made the dressing first, and I thought so too, initially. But after it sat for a while, during which time I chopped the kale and the brussels sprouts, by the time all that was done, I tasted the dressing again and the flavor was exactly as it should be. FYI, I also ran my sprouts through a mandoline.

    • — Sheryl B on June 10, 2019
    • Reply
  • This became my go-to salad last summer and I just remade it for a party – in remains a hit! I mandolin the brussels sprouts and try to put the dressing on at least a few hours in advance. Always a hit!

    • — Michelle on June 9, 2019
    • Reply
  • Can you use another type of nut besides walnuts? I have made this salad numerous times and love as is but have a guest coming who doesn’t like walnuts.

    • — cheryl on June 6, 2019
    • Reply
    • Sure, Cheryl – I think toasted pine nuts would be good here.

      • — Jenn on June 6, 2019
      • Reply
  • My family (who refuse to eat brussels sprouts OR kale) absolutely love this salad, and so do I. I always follow the recipe exactly as written, because I think it’s simply perfect. The recipe makes a generous amount of salad, so I usually have leftovers, and they get even better over time. Chopping/slicing the kale and sprouts takes a bit of time, but overall, this is a super-fast and super-easy (and super-delicious and healthy) recipe. Five stars for sure.

    • — Pam on April 12, 2019
    • Reply
  • My family loves this salad. I make it every fall as part of out Thanksgiving Dinner and even people who are self-proclaimed “Kale Haters” love this salad and come back for seconds. It keeps well, but we usually don’t have any left over for the next day.

    • — Susan Marra on April 11, 2019
    • Reply
  • This salad was superb! I am not a huge kale fan, but this was addictive. I followed the recipe as written (not a single change) and it was fantastic. My husband kept coming by and sneaking big spoonfuls while I was making the other courses for dinner that night. I served it with your “Perfectly Grilled Chicken Breasts with Lemon, Garlic & Herbs” (as suggested) and zucchini crisps. It was the perfect meal. I’m making the salad again this morning so I can have it for lunch today. Loved it!!!!

    • — Katy on April 11, 2019
    • Reply
  • This salad is so yummy! I love the healthy ingredients, and I now have a new salad to add to my go-to favorites! Thanks for yet another tasty, fabulous recipe!

    • — TRUDIE KIBALA on April 8, 2019
    • Reply
  • If this salad was a man, I would marry it. And I have commitment issues.

    Have made it several times. I use toasted pine nuts in lieu of walnuts (bc I don’t like them). I also jazz things up a bit on occasion by adding some sour dried cherries, chopped boiled eggs, and shrimp (marinated in the dressing and then broiled a few minutes per side on a cookie sheet). GOALS! Thanks for posting this recipe. 🙂

    • — Jill G. on March 13, 2019
    • Reply
    • You dont cook the brussel sprouts?

      • — Ellen on September 11, 2019
      • Reply
      • Hi Ellen, it’s not necessary for this recipe but if you prefer to partially cook them, that would be fine. 🙂

        • — Jenn on September 12, 2019
        • Reply
  • I am over the moon to have found a recipe with Kale that I adore! It is not often I repeat a recipe in a week, but made it on Wednesday and will make again on Saturday. We really struggle to incorporate leafy greens into our diet, so this amazing to have in the refrigerator for a healthy side dish.

    • — Sue on March 8, 2019
    • Reply
  • Would this taste good without the cheese? Add apple? I want to serve it with mac&cheese.

    • — Janet on March 4, 2019
    • Reply
    • Hi Janet, I think the cheese creates a nice balance of flavors here, but you could omit it and once you taste the salad, add it to taste if needed. This salad doesn’t actually call for apples–are you confusing it with a different salad?

      • — Jenn on March 5, 2019
      • Reply
  • Have made this several times and delicious every time. Added sunflower seeds one time, dried cranberries and walnuts another time. My book club group all loved it too!

    • — Jo on January 16, 2019
    • Reply
  • Love this recipe! Added some dried cranberries for color and sweetness. So hearty and keeps brilliantly for days!

    • — Jake on January 9, 2019
    • Reply
  • This is one of our favorite salads to make with a steak or heavy meat. It is so refreshing and satisfying!

    • — Donna Brady on December 20, 2018
    • Reply
  • Would adding bacon work with this recipe? Excited to try it.
    Sylvia

    • — Sylvia Fierro on November 30, 2018
    • Reply
    • Yes definitely!

      • — Jenn on December 1, 2018
      • Reply
  • This recipe is so simple, but the flavor is so complex. I’ve made this for several gatherings and everyone goes nuts over it!!

    • — Jeffrey on October 4, 2018
    • Reply
  • This is one of my all time favorite salads. Love that it is packed with so many healthy and yummy ingredients. Love the toasted nuts. Adds crunch and flavor! I serve this with roasted chicken! Love!

    • — Stephanie SCHILTZ on October 4, 2018
    • Reply
  • This salad is one of my favorites to make, the entire family loves it including my kids! The salad dressing really helps to tie this together, I do tend to add more garlic than what is called for which gives it a little kick. I also will serve it with a grilled steak for dinner.

    • — Heather M Albarano on October 4, 2018
    • Reply
  • How long can this recipe keep after the dressing is added? I dont mind a “soft” salad” but whats the limit in your opinion?

    • — Sara Price on September 22, 2018
    • Reply
    • Hi Sara, I’d say 3 days or so. Enjoy!

      • — Jenn on September 23, 2018
      • Reply
      • So, I made it Sunday and finished it up today (Thursday.) It was SOOO delicious! Tangy, great texture and salt.

        I added chic peas to it when I dished it out and it made a great complete meal.

        • — Sara on September 27, 2018
        • Reply
  • Did not enjoy the raw kale and raw Brussels sprout taste.

    • — Sunayana on September 9, 2018
    • Reply
  • I made this salad for the first time yesterday. I had read reviews saying it lacked sweetness, but I didn’t feel that way at all. The dressing would be amazing on other salads as well, maybe just a simple Romaine…. I made this almost exactly as written (had to substitute pecans for walnuts) and we all thought it was awesome. My teenage son said he was not sure what he’d think but was willing to try and loved it! My salad marinated 6 hours before we ate it. I had added all ingredients when I initially assembled it, so grabbed a few more pecans (didn’t toast these), and I cubed about 1/4 cup of Parm. Reggiano to garnish before serving. I will try roasting the Brussels sprouts sometime since I am curious how the salad would taste that way, but I will be making this as written on a regular basis.`Very flavorful, and no one single ingredient was overbearing. I especially like the small salty bites of parmesan, and toasty bites of pecans throughout.

    • — Mary M. on July 22, 2018
    • Reply
  • I make this once a week! I like to make the pecan crusted salmon or siracha chicken skewers with it for those who don’t feel a meal is complete without meat! Everyone loves it!

    • — Marcy Withers on July 2, 2018
    • Reply
  • I was skeptical of the raw ingredients, thinking they’d be too tough or bitter, but slicing them thinly and serving with the acidic dressing softens them. I LOVE this recipe. It’s a staple at my house, and goes over well at holidays and pot lucks. Even folks who only eat iceberg like the salty, umami goodness. Just be sure to use high-quality cheese. That’s what sends the recipe over the top! Oh, and in a pinch, I’ve used a food processor to chop the veg. It’s not as pretty and you have to be careful not to mangle it, but if I’m in a hurry and not serving to guests, it works just fine.

    • — Amber Houston on June 30, 2018
    • Reply
  • This salad is wonderful! I make it as written for guests or as dinner and adjust for work lunches by subbing half the oil for white wine vinegar and reducing the cheese. Definitely best as written but still tastes great for a reduced fat/ calorie lunch. It also keeps well for several days. Never thought I’d see my husband eat raw brussel sprouts but he loves this salad too!

    • — Victoria on June 29, 2018
    • Reply
  • I’ve made this salad multiple times and can vouch for it’s wonderful flavors. It’s easy to make, especially with a cuisinart for shredding the brussel sprouts, and what a great use for kale. Everyone I’ve served it to asks for the recipe so you know it’s good!

    • — Kristi Medill on June 28, 2018
    • Reply
  • Some sweetness is lacking in this recipe.

    • — Kathy on June 25, 2018
    • Reply
  • I make this at the fire station every time I am up to cook and it has a 100% satisfaction rate! I have made some variations to it, however. I make the dressing slightly less healthy by adding about a TBSP of honey to it. I also omit the brussel sprouts and add other a couple of green apples or pears. It is a very healthy salad and the chopping of the kale and removal of the stems makes the kale actually taste great!

    • — Daniel on March 7, 2018
    • Reply
  • Great fresh salad. The dressing has just the right amount of tang. Thank you Jenn for your consistent high quality recipes. I can’t wait for your cookbook!

    • — Cindy DeVries on March 7, 2018
    • Reply
  • I have made this twice now. It was a hit both times. It does take a while to chop everything up, but it is so worth it. The only change I made t the recipe was to put the dressing ingredients in a tall mixing cup that came with my stick blender and buzz the dickens out of it. That makes a nice emulsion that is easier to pour over everything and no chunks. Great for potlucks!

    • — Deborah Wright on March 3, 2018
    • Reply
  • My husband and daughter love this salad. I typically serve it along side grilled pork tenderloin or with hamburgers. Any leftovers I toss with cubed grilled chicken for an instant one container lunch. I don’t make any substitutions with one exception. Sometimes, if I don’t have any kale on hand, I use all Brussel sprouts.

    • — Joann on March 2, 2018
    • Reply
  • This salad is the best. So fresh and delicious. Even my picky eaters love it. I serve it at parties since it makes a lot and goes with whatever we are grilling.

    • — Joan Peart on March 1, 2018
    • Reply
  • We have made this recipe over and over again. It is by far my husband’s favorite salad. We have been using high quality lemon flavored olive oil and vinegar to enhance the lemon dressing. Also recommend adding dried cranberries for tartness.

    • — Roberta on March 1, 2018
    • Reply
  • This is my new favorite dressing! so easy to whip up last minute. Me and my family are major lemon lovers so I always add extra lemon! The walnuts are the perfect compliment to the salad!

    • — Hayley on February 1, 2018
    • Reply
  • This is one of my all-time favorite salads and I think the recipe is perfect as written! It makes a large amount but keeps for days, and my family loves it so much that it’s gone before I know it. Thank you so much Jenn!!

    • — Linda S. on February 1, 2018
    • Reply
  • i really wanted to like this recipe. I do not like kale and brussel sprouts to me are meh. First off the dressing can not be eaten by itself-it does not taste good. I felt the olive oil flavor came through too strong. I let it marinate in the fridge for 30 min but the flavor of the kale was still too strong. I have it sitting in the fridge over night hopefully it tastes better. I only tried it b/c the recipe said kale and brussel sprout haters would love it but so far i have to say its the first recipe i have tried that i dont think I will be coming back to.

    Is there something you think I did wrong? Anything I can do to improve the taste (or tone down the kale flavor). Would hate to toss a whole bowl of greens…

    • — Asra on January 16, 2018
    • Reply
    • Hi Asra, Sorry you didn’t enjoy this! If you followed the recipe exactly, I don’t think you did anything wrong – it could just be that you have a stronger than average dislike of kale. You could try adding a bit of sugar or honey to the dressing to lessen any potential bitterness. Hope that helps make it a bit more appealing!

      • — Jenn on January 16, 2018
      • Reply
  • The Brussels sprouts are not cooked?

    • — Sherie on January 3, 2018
    • Reply
    • Hi Sherie, it’s not necessary for the recipe. If you prefer to partially cook them, though, that would be fine.

      • — Jenn on January 3, 2018
      • Reply
  • Outstanding recipe! I roasted the brussels sprouts first just because I love roasted brussels sprouts, and the results were great. Thanks, Jenn!

    • — Beth on December 31, 2017
    • Reply
  • This is the Holy Cow of salads! Not a guest at Christmas dinner last night was less than pleased to have seconds and asked for your recipe! Good thing I had extra kale and Brussels, my husband and I will enjoy this for our light after Christmas dinner. The flavors are amazing, I might cut back on the oil a little and used a finely grated cheese which made it stick to the chopped salad. A winner in our family!

    • — Andrea Morriosn on December 26, 2017
    • Reply
  • Outstanding recipe! Very easy to make.

    • — Jan on December 18, 2017
    • Reply
  • I really want to try this! Would it be okay to prepare the night before serving?

    • — Carol on December 12, 2017
    • Reply
    • Definitely – hope you enjoy!

      • — Jenn on December 13, 2017
      • Reply
  • I made this for a large family dinner as a “healthy” side and loved it!! ..which is crazy because I do not like brussels sprouts and I do not like kale, but I love this salad. My family did too. Since then I have brought it to numerous events and every time, without fail, someone asks for the recipe. I use the prewashed packaged shaved /sliced sprouts to save time. They work great!

    • — Angela Schifanella on December 4, 2017
    • Reply
  • Great recipe! I enjoy a lectin free diet. This was wonderful. Fresh and satisfying. Finding new ways to enjoy more greens in my life—YUM! A new favorite recipe.
    Thanks Jenn 🙂

  • Can you substitute mustard greens for kale in this recipe?

    • — Grey Currin on December 2, 2017
    • Reply
    • I’ve never made this with mustard greens, but I think it would work. I’d love to hear how it turns out!

      • — Jenn on December 3, 2017
      • Reply
  • I have made this salad 4-5 times, and my husband says it’s his favorite salad. We both love it and are so glad to have leftovers that we enjoy just as much as the first day. It’s perfect as is…and I’m glad to read comments that a food processor slicing blade is suitable. That’s what I will use the next time, even though I’ve been proud of my improved slicing skills after making this several times.

    • — Judy on December 1, 2017
    • Reply
  • This healthy salad rocks! I made it for the first time this Thanksgiving. I have many cookbooks, but made three of Jenn’s recipes to bring to the gathering. Everyone raved about each dish, but this salad had the most comments. It wasn’t dry (some kale is tougher than others?) and the Reggiano and roasted walnuts made it special. I love that it keeps for a few days….makes a great lunch!

    • — Alice Haskell on November 30, 2017
    • Reply
  • This salad is so fresh and tasty. It’s my go to salad for all our summer parties. Doesn’t get soggy or limp before serving. Even my picky eaters loved it!

    • — Joan Peart on November 30, 2017
    • Reply
  • I made this salad for a side dish contribution on Thanksgiving. It was so well received, with several family members asking me for the recipe! When I looked at the ingredients in picture form, I smiled and thought… “that’s just what I buy!” I knew I had a winner from the start. I did experiment with pushing about 1/2 of the brussels sprouts (still whole) through my food processor’s very thing slicing blade, and then changing the blade to a grater for the other half. This gave it a nice variety of sizes and textures, making it interesting to look at and chew. I loved the dressing too, making more of it – just to add if needed – and saving the rest for tossing into other salads at a later date. Yummy all the way around!

    • — Katina on November 30, 2017
    • Reply
  • This is one of my favourite salads and I make it often. Everybody loves it but admittedly I find slicing the brussel sprouts quite time consuming. A friend told me she uses her food processor and I was dubious but…it turned out great! I used the medium slicer blade and it was very quick. I still did the kale by hand.

    • — Steph on November 29, 2017
    • Reply
  • I really love this recipe. One fun addition is dried cranberries. Adds a little color and sweetness. Also just good on its own. Super healthy!!

  • This is a seriously WONDERFUL salad! Thanks so much for the recipe. The combination of crunchy texture, zingy dressing, toasty walnuts, salty cheese, and delightful shades of green (I need colour on my plate!) are just sublime. My husband only wants salads for lunch every day, and I get so bored of the usual salads, so always looking for something new and satisfying, and that can be packed in a lunch bag and travels well. This definitely fits the bill! I’m lazy, so I bought the pre-washed and cut kale, but ran it through the food processor (regular blade) to make it super-fine, and ran the brussel sprouts through the food processor with the 2mm slicing blade. Toasted the walnuts in a dry skillet rather than roasting. Otherwise, followed the recipe exactly. Definitely a keeper recipe! We couldn’t stop eating it! And the dressing is so good, you could drink it with a spoon.

    • — Pamela on November 29, 2017
    • Reply
  • Is a pound of kale a 16 oz bag? This is what I thought the recipe was saying but the recipe came out extremely dry and there was so much greenery that I didn’t have a container or a bowl big enough to stir it in. It seems like I should have cut the kale amount in half.

    • — Jenn on November 22, 2017
    • Reply
    • Hi Jenn, Yes, a pound is correct. Sorry that you found this to be dry. Often if you let kale sit for a bit it will be come more tender. Perhaps, if you try it again, you could reduce the amount of kale more to taste.

      • — Jenn on November 23, 2017
      • Reply
  • Hi Jennifer!
    How far ahead can I make this??
    Thanks and love your recipes!
    Jen

    • — Jen Lavin on November 21, 2017
    • Reply
    • Hi Jen, So glad you’re enjoying the recipes! I wouldn’t make this more than 3 hours ahead of time. You could, however, prepare it without the dressing, cover and refrigerate up to a day ahead — then toss with the dressing before serving (be sure to allow at least 30 minutes for the greens to sit in the dressing).

      • — Jenn on November 21, 2017
      • Reply
  • I think this looks awesome…however, my husband has a silly aversion to mustard. Any thoughts on a different kind of dressing?

    • Hi, You could just omit the mustard or replace it with a bit of mayo with a tiny bit of Worcestershire mixed in. Hope you enjoy!

      • — Jenn on November 17, 2017
      • Reply
  • I’ve made this salad many times and have always gotten rave reviews…This last time I did not have enough time to slice the brussell sprouts so I bought broccoli slaw from the market…worked out great!! I see that one reader used their food processor to slice the brussels sprouts…that is another good option…

    • — Wendy Schoenburg
    • Reply
  • One of farmers at our farmer’s market had a major surplus of kale, so told me I could take as much as I wanted this past weekend. Booyah! It was perfect timing to make this salad.

    The first time I made it mostly as described. I sautéed the shallots a bit because raw onions disagree with me, and gave the whole dressing a quick whir with my blender, but otherwise did as described. The salad was really tasty, but very RAW even after letting it sit for a day. (And I really like kale.) Still very good.

    A few days later, I did it again with minor modifications. Besides sautéing the shallots, I also did a quick sauté of the kale and the brussels sprouts. It wasn’t so much to completely cook them, but enough to take the raw edge off.

    For me, this was a good compromise, and the results were still yummy and salad-like.

    I’ve been working through Jenn’s recipes on the website, and this is another winer!

    • Thanks for your review Lisa! I was thinking I might like to cook it as well to take the edge off. Your review was helpful!

  • This is my family’s very favorite salad. I believe I reviewed it way back when. Because I make it so much I have made some shortcuts to help speed up my time in the kitchen. I use my food processor slicing disc for the Brussel sprouts and the chopping blade for the kale and walnuts. Just pulse when doing those 2 ingredients separately. Also I massage the dressing into the greens and it can be eaten immediately. This recipe is the BEST!

  • Great salad! My 95-year-old mother who likes what she likes and my meat-and-potatoes husband loved it! I served it with your Grilled Chicken with Lemon, Garlic and Herbs. I recommend this low carb meal. Next time, I think I will add a dollop of tzatziki sauce to the chicken. I look forward to your emails with your always awesome recipes. Thank you!

  • Can the kale and b/s be partially cooked for this salad? Asking for health reasons.

    • Sure, Diane – that will work. Enjoy!

  • Is there a substitute for the kale? My husband is allergic to it.
    Love your recipes!!!!

    • Hi Cheryl, You can replace the kale with more Brussels sprouts. Enjoy!

  • This sounds great…how long would just the dressing last in the fridge? It would see to be a great dressing for any salad.

    • Hi Barbara, It will keep well in the fridge for about a week. Enjoy!

  • Love, love, love this salad, its very hearty and can easily be a main course. Because its Kale and brussel sprouts it keeps dressed in the fridge for up to 3 days, so its an easy salad to make and snack on throughout the week. Or make ahead of time for a party! If you are trying to avoid having “strong” breath… cut down on the shallots in the dressing!

  • A big win! Very healthy and fresh tasting, but the cheese and the walnuts make it more filling. We have had it as-is and also added hard-boiled eggs, liked it either way. I have found that this is the only salad I’ve ever made where even with dressing, it does not turn soggy in the fridge, probably because kale and brussel sprouts are quite hardy and crunchy. We have taken this salad to both friends and family and it’s always a win. Yum!!

  • This recipe is so fresh and easy.

  • Came out perfect. Loved it.

  • This is good for an appetizer but it was too much as an entree salad. I made it for me & my husband’s lunch (with boiled eggs on top) and we both came home with our containers almost full and didn’t care to take it again to work the next day. 🙁 The flavors are strong and the salad is a bit dry although the taste is good. Unfortunately my kids didn’t like it. But I would definitely serve it as a starter for dinner again.

    • This review is precisely my opinion. It’s intense as an entree salad, but a great accompaniment to something else. I ate it mixed with pasta and sauce. I love salad in the morning; this needed doctoring. It was still dry even though it sat overnight. Next time I will halve everything so there isn’t so much to eat. It’s better in smaller amounts.

  • I love this salad!! So flavorful and filling! Made as directed…perfect as usual! Your recipes never disappoint!

  • Do you think cooked chickpeas would be a good addition to this salad?

  • This is the best salad I have ever had. I have been making it every weekend for the past month. Thank you for this recipe!! Your recipes make me look good! 🙂

  • My nine year old daughter and I finish the entire salad. It is our favorite kale salad. Thank you for such great easy recipes.

  • This is an excellent salad, but beware, it packs a punch! Very strong flavors. I adore it. For a quicker version, try using Trader Joe’s Cruciferous Crunch mix. I make it for just myself often.

  • Hi Jenn,
    Just wondering if I dress the salad early as recommended do I need to refrigerate it or can I leave t room temp? I am excited to make this for a dinner party!

    Thank you!

    Kristen Berry

    • Hi Kristen, If you’re going to let it sit for more than about 30 minutes, I’d stick it in the fridge. Hope the dinner party is a success!

  • Can you use baby spinach instead of kale? It’s all I have on hand. I look forward to trying this. Thanks.

    • No- I think it’s too delicate– sorry!

  • Another winner. My husband has been eating spinach salads daily for as long as I can remember . . . But this caught our eye. Very tasty and a great way to get the health benefits from kale and Brussels sprouts. I think he could have eaten the entire bowl. My only recommendation is to only sauce what you are going to eat that same day so it doesn’t turn soggy. This will be a part of our rotation. It was my first exposure to Brussels sprouts.

  • I had just finished making this salad several hours ahead of supper time when my husband walked in and asked “What’s that?” I offered him a forkful. “Wow! That’s wonderful!” Your recipes sure do make cooking fun for me, because I always get a response like that.

  • I made this earlier this morning and am enjoying some for lunch. It is excellent-great flavors. I added a little chopped bacon and it goes well with these flavors.

  • Excellent salad-I travel for work often and prefer to take this with me on longer trips. It’s delicious, filling, and I love the lemon!!!!

  • Amazing kale salad. My husband never cared for kale or Brussel sprouts and loves this salad. I love that it makes a large bowl full and it stays perfectly with the dressing on it for days adding to the convenience of not having to make my lunch salad every day. I add things to it like a hard boiled egg, or chicken. Yum!

  • I love the lemony, spicy tang of this crunchy salad. I have made it a few times and appreciate how well it keeps in the fridge over a period of days.

  • This is one GREAT salad, Jenn! I can’t get my husband to eat green stuff and he loved this as did I. I made it for our dinner group and they really liked it as well. It is definitely a keeper. Thank you for such a great and healthy salad.
    Kathy

  • This salad is absolutely fabulous and very nutritious! Kale and brussels sprouts are a bit strong on their own, but are perfect in this salad! Even my picky eaters love it! I add dried cranberries to mine.

    • — Melanie Landacre
    • Reply
  • We love this salad! Easy to make. Keeps well. Great use for winter greens from garden. 🙂

    • — Kristen Lyn Brodrick
    • Reply
  • Wow, excellent, it’s a hit in my family, having almost every week, definitely a keeper.

  • The salad was a wonderful, fresh addition to our Thanksgiving meal.

  • My husband and I both strongly disliked kale the first time we tried it, so it was with trepidation that I tried this recipe. Not only did we love it, but I had to hide some of the leftover salad so that he couldn’t eat all of it (I only made half the recipe to try it). Love love love this salad.

  • I found your site in an attempt to eat healthier, and I have loved all of your recipes, so far. This salad has been the most surprising recipe yet, as I am not a salad lover, and much less kale. I devour it by the bowl full, and have made it 3 times in 2 weeks. It is very versatile with chicken, salmon and ground turkey. It has kept in the fridge for 3 days perfectly for me. Keep the great recipes coming. I am a devoted fan.

    • Did it keep for three days with the dressing on it? Or did you add the dressing as you prepared the servings?

  • My husband is just not a fan of raw brussels sprouts-is there any other green veggie that I can use as substitute? broccoli, perhaps? what do you think? Thanks for your fabulous recipes, as always.

    Connie

    • Hi Connie, Glad you enjoy the recipes :). Yes, I do think broccoli would work here. I’d love to hear how it turns out this way!

  • Another delicious recipe, thank you! Its just as wonderful without the walnuts (allergy).

  • I made this for tomorrow’s lunch.
    It’s been sitting in the fridge for already 3-4 hours.
    Just tasted it and it’s amazing!!
    I never had brussels sprouts before but they taste heavenly!
    Btw
    I had only salad kale, not the curly one.
    And it’s still really good!!!
    Thank you!

  • I have made this salad many times over. So good!

  • This was an easy, make-ahead salad. This year, I wanted to do something different with brussels sprouts for our Thanksgiving dinner (other than roasting them – which is great, but I still wanted something different). So, I decided to give this a try – awesome! I made it about 3 hours before and it was perfect. Instead of juicing 2 lemons, I only juiced one and a half, since I have learned to add acidity little by little and by one’s preference of taste (like salt). My hubby said the salad was actually even better the next day. What do you know, everyone ate the salad. Everyone. Even those relatives that claim they don’t eat brussels sprouts. ‘Til this day, they don’t know. 🙂

  • Surprisingly refreshing and delish! Was a little nervous bc the greens are raw and I’m used to eating them cooked, but it was great. So healthy and flavorful- even my kids ate it.

  • I have made this salad several times. It is a great light meal on its own or really good when paired with a piece of grilled salmon and glass of white wine. The dressing is fantastic – love the Dijon mustard! I have learned to slice the brussels sprouts on my mandoline – it makes for a super fine slice and very pretty salad.

  • I had difficulty deciding between this salad or the cucumber salad to bring to Thanksgiving dinner as they both are so good. The dressing is so refreshing. The difference with the salad ingredients leaves you with wondeful textures and tastes. Former brussel sport haters enjoyed this salad. There was alittle bowl left over that was every bit as good the next morning

  • Have made this recipe for many holidays now and on the weekends to have for the next couple of days; make a double batch! Wonderfully healthy and delicious. My 14 year old daughter just asked if we could make it because she loves it!

  • I loved it but my husband thought it was a little too acidic so I added a touch of honey to offset the lemon and it was fantastic

  • I made this last night and I roasted the kale which gives it a better flavor and kick. I highly recommend to roast your kale! I also did not use the mustard dressing and instead used a little evoo and fresh lemon juice. Delicious!

    • did you toss in olive oil or roast plain? length of time? temp? tossed in olive oil of plain.

  • This was a huge hit….next time I will make double or triple the recipe!! Some tennis players whose match was extra long didn’t get to try this…I made it the day before…I think I will include this in my Thanksgiving menu..

    • — Wendy G Schoenburg
    • Reply
  • Delicious. I love sprouts and I love kale but together with this dressing, amazing! Tastes even better the next day. My husband was not interested claiming it too “healthy” looking and changed his mind upon tasting, even proclaiming it a favorite. Thank you!

  • Delicious flavor. The dressing is a nice compliment to the firm kale leaf. I substitute almonds for walnuts and don’t be shy on the lemon. This is a salad that gets better throughout the week, making it s favorite lunch for my teenagers.

  • Glad to know this salad will not wilt…I have been assigned to salads in the tennis league I’m in and can now start trying more of your recipes!! We have a light lunch after we play and this sounds perfect!! I can’t wait!! The tennis players and I LOVE all your recipes!!

  • Made the recipe exactly as written and loved it….My family enjoyed it but found it “not very exciting”. I totally disagree. Brussel sprouts never tatsed better.

  • Made this for the fourth time for a BBQ–its my daughter’s #1 favorite salad. Keeps great without wilting…as long as my produce guy keeps brussels in stock I’m sure I’ll be making this all summer.

  • Wonderful salad! Even tastes great the next day! I added dried cherry infused cranberries for a touch of sweetness. I love all the healthy ingredients and I’m so happy to have found another easy, healthy salad to add to my repertoire. Muchas gracias!

  • I make your baby kale with roasted chickpeas salad once a week and it is outstanding and thought I would love this salad with the Brussels sprouts as well … but I just didn’t care for it. I did let it rest for 1 hour. Sorry, Jenn – it’s unusual for me to not be wowed by one of your recipes.

  • What is parmigiano – reggiano?

    • Hi Suzi, It’s authentic Parmesan cheese from Italy. If cheese is labeled “Parmesan,” it’s usually an imitation of the good stuff.

  • Made this last night exactly as written. It was delicious and healthy!

  • This is a wonderful lemony, tangy delightful salad for any and everyone! My meat eating hubby, my vegetarian daughter…all loved it. This will be a staple in my house and I won’t change a thing. I just make sure to finely chop both the Kale and the brussel sprouts for the best texture for us. Awesome!!

  • This recipe was easy to make and so delicious. I made it yesterday for my Dad’s birthday dinner and everyone really enjoyed it. I did make sure to dress it a few hours ahead of time and let it sit in the fridge before taking it out and serving it at room temp. Making the salad a few hours ahead really let all the flavors meld together.

  • Absolutely AMAZING, incredibly HEALTHY salad.
    Easy to make ahead – will not wilt – it just softens the kale and raw brussels sprouts. Delicious!!! Thank you Jenn!

  • This salad is so delicious! We made this dish a staple in our diet. Thank you Once Upon A Chef!

  • Even this brussels sprouts hater loved this salad! So yummy!

  • You had me at Kale. One of my favorite Salads. I have made this a few times and love it more each time, leftovers, yes please.. I was out of nuts and used dried cranberries, yummy. I am a fan.

  • Loved the salad! It makes a nice big batch and I was worried about how well it would keep. I thought it was even better the next day–didn’t get soggy and the flavors were great. I’m glad I came across your blog I’ll definitely check out some other recipes 🙂

  • This salad is WONDERFUL! My SO usually makes super-mature gagging noises when we’re having salad for dinner, but I had to shoo him out of the kitchen to stop him from eating this salad out of the bowl while it was sitting. I served it with grilled chicken on top and he said “If all salad tasted like that, I’d eat it a lot more often”. Great recipe!

  • Hi there! This salad looks so delicious my mouth is watering — BUT, I’m a bit turned off by the fat content of the dressing. (It’s healthy fats, I know. It’s just my thing.) I’m hoping to make it with 1/4 cup of olive oil, half the amount in your recipe. Can you recommend any additions that might make up for the lost oil?

    • Hmmm, you could try subbing some of the oil with a little chicken or veggie broth and/or juice such as apple cider or orange juice. Let me know how it turns out!

  • As a frequent (cooked) kale and Brussels sprout eater, I thought this would be just a “variation” of these veggies. Wrong, wrong, wrong!! This is quite possibly the most flavorful and nutritious salad I ever had – added bonus – the family agrees! Thank you.

  • An amazingly delicious salad!
    I had the same result you did, Jenn… My family turned their noses up when I told them what was in it… served it suggesting they try one bite and they couldn’t get enough..
    I will make this a lot as it makes a large quantity, is easy and a change from usual fare. Thank you!

  • This is one of the best salads I ever had. Not only is it healthy and is nutrient packed it is delicious. I’m sharing it with everyone I know and bringing it to every potluck.

  • This came out prefect following the recipe exact! Has great texture and elements to the flavor. I did add about 1/4 c dried cranberries, which gave it that little kick!

  • This might just be the best salad I have ever eaten. Period. I have tried numerous kale preparations before, and had assumed I just didn’t like the stuff. What attracted me to this recipe were the other ingredients, which are some of my favorites. It is a massive amount of kale, and even using my very largest bowl, I had to chop and add the kale in three separate batches. It wilts down under the dressing (which is fantastic!, and which I think I will use for other foods) allowing the full pound to finally fit. Bought pre-shredded sprouts at Wegman’s, speeding the assembly. Oh, and use a really good cheese. I shaved it in large pieces, and used a bit more than the recipe calls for.

  • How large is a serving of this salad?

    • A serving would be approximately 1 cup. Please keep in mind that this is a guesstimate. I hope you enjoy!

  • This is one of our all time favorite salads. Every time we serve it we get rave reviews. The only thing I do differently is to use pistachios instead of walnuts. I get them at Trader Joe’s and take them straight from the bag to the salad.

  • Do you use raw Brussels sprouts or do you cook them first?
    Thank you,
    Susie

    • Hi Susie, the Brussels sprouts are raw for the recipe. I hope you enjoy!

  • This is a salad that is not only easy to make its delicious! We sometimes eat this as an entree with french bread for a light healthy meal or sometimes as a side to chicken.

  • I’m planning on using this recipe for our Thanksgiving lunch. It sounds yummy. Thanks for sharing.

  • Great salad! I served with roast pork loin and sweet potatoes.

  • My favorite kale salad so far. Made it several times now. Thank you for sharing your awesome recipes.

  • I’ve made this twice in the last week – it’s a great fall/winter salad for those who like to use local/seasonal ingredients. The leftovers keep well for 1-2 days which is great. I added shredded carrots to mine last time. In the future I’ll definitely try some other variations, using different nuts and shaved root vegetables like beets and maybe fennel bulb.

  • I tried the Kale & Brussels spouts salad awhile back but wanted to let you know how much we loved it. It definitely scored a place in my favorites notebook! I had never eaten raw Brussels sprouts until this recipe & tried it with reservations. I loved it & already was enthralled with kale. Loved the crunch fator that th walnut added. The lemon mustard drsg was so right on. Not a fn of too sweet drsgs and this one was spicy & tangy without being pucker worthy. Thanks for sharing the salad.

    • — Stephanie Schiltz
    • Reply
  • this tasty salad has turned into a weekly staple that surprises everyone by its ingredients, how well it holds up and how addictive it is! Cheers!!!

  • Do you have any ideas to substitute for the parmesan for my “no dairy, no soy, no gluten, no wheat” eating son? Thanks!

    • Hi Amy, I don’t know of any good substitute for Parmesan, but you could always add more nuts instead of the cheese.

    • Go Veggie! brand grated parmesan in a shaker has been my vegetarian cheese alternative for years now

    • Have you tried Daiya? Cheese that contains no soy, dairy, gluten or wheat.

    • As a substitute for Parmesan you could use Nutritional Yeast. It tastes just like parmesan. I also use it in Pesto.

  • Does this salad get soggy or lose its texture
    if left in the refrigerator for six hours?

    • Hi Diane, It actually keeps very well; it will be fine.

  • This recipe is UN-BE-Lievable!!!! So delicious. I’m hooked and so is my husband, who doesn’t usually eat anything green. Thank you so much!!!

  • Wow made this for dinner last night and everyone loved it. Even the kids who supposedly don’t eat brussel sprouts!

  • What would you recommend as a substitute for the walnuts? Sliced almonds, maybe? I’m just not a fan of walnut flavor. Thank you for any suggestions!

    • Hi Erika, Yes, almonds would be delicious.

  • I served this for Passover seder – delicious! Thank you!

  • Wow. I could live on this salad! I used bagged kale and shaved Parmesan to save a little prep time. Also threw in a handful of craisins. I can’t tell you how wonderful it turned out. Made a day ahead.

  • Made this on Sunday and it was delicious! I think I may add a second clove of garlic to the dressing (or some garlic powder?) and an extra hit of lemon juice when I serve it next time but everyone loved it as-is and I’ll definitely make again. My family was surprised to admit they enjoyed raw brussels sprouts…who knew? 🙂

  • Love it! I keep making it for everyone. I do use different nuts because of what I had, have tried pecans and hazelnuts!

  • This salad is fantastic! The Dijon mustard adds a little zip, and the brussel sprouts are crispy and crunchy. it doesn’t get “tired” or soggy. I’ll be making it again and again! Thank-you!

  • Love the kale salad, Your recipes are easy to follow, ingredients available, and everything I have tried is Great! The pumpkin bread was outstanding.

  • Loved this salad. Just enough crunch. Served with fresh grilled ling cod.

  • WOW. This was an awesome salad. Very hard not to eat a lot of it at one time. The roasted walnuts lend some kind of interesting texture cross-over, so that it tastes somewhat like the brussels sprouts are also walnuts. The only change we made was to the cheese – we got used ground Parmesan and Romano cheese in the same quantity. Don’t know what the original would taste like, but this was AWESOME.

  • This Salad is wonderful. I make this during the week to have on hand in the fridge for my husband and I to grab and eat. It stays good, dressed for about 3 days. It pairs well with anything really as a salad or in place of a vegetable. I have added strawberries in it and I also plan to add mango this summer to brighten it up for a lunch with friends and some white wine.
    This salad is a meal paired with some fresh bread for a quick light dinner. Or some grilled Salmon or chicken.

  • I loved this salad, simple to make, very flavorful and very healthy. My son loved the lemony dressing! I didn’t make any changes it was perfect.

  • This is a yummy salad. I made it just how the recipe called for and it was delicious. I had never thought to eat brussel sprouts raw, but it was very good. The dressing was yummy–it did in fact taste like a caesar dressing.

  • This is such a great salad! I added some halved red grapes for some sweetness. You can add any protein you want for delicious & healthy lunch! YUM!!! The great part about it is that it can sit in the refrigerator for a few days and still be awesome
    (better even!) Try it! You’ll love it.

  • This is a great way to sneak in power foods to the unsuspecting! I used a mini garlic slicer to get the Brussels sprouts super fine and deveined the kale as well as ‘massaged it’ after chopping very finely. ( would be amazing with fresh homegrown kale )
    I doubled the dressing amount to redress it the next day because it gets better and better on days 2&3. Subbed Manchego and almonds for a spin on it!
    For a finishing touch we added fresh sliced blueberries for a little fresh sweet zing and it was super!
    With that leftovers I made a wrap with Rstd Chicken and a splash of extra dressing, yum!

  • Fabulous salad. You may substitute a good balsamic vinegar for lemon juice . Or you could use a citrus flavored vinegar.

  • Love, love, love this salad! I followed the recipe exactly. The only thing I add on occassion is some red quinoa. The red quinoa looks beautiful mixed with all the green and it makes the salad a little more hearty – ideal for a work lunch.

  • This is the best winter salad; the right amount of crisp and tender! And the dressing is excellent. We’ve been eating it at least once a week all winter and feel like we are getting tons of good for us food!

  • This salad was good but you really do need to let it sit and have the flavors blend. It was better as each day went by!

  • Do you cook the brussels sprouts?

    • Hi Diane, No the brussels sprouts are delicious raw in this salad.

  • So GOOD! I have been wanting to eat more kale and have not been inspired until now. As the salad marinated it got tastier and tastier – although I liked it as soon as I had completed making it as well.
    Time to make a new batch – this will be a favorite for sure – thanks Jen.

  • This salad is amaaaazing as is!! We grilled some shrimp to top it off. I think it would also be really good if you threw in some pears.

  • Hi Jennifer, This was fantastic -I find myself tiring of Kale in more traditional salads and this has brought Kale back for me! I made a double batch 3 days ago and it is gone. My 16 year old son has requested more so I’m just getting ready to prepare another batch. As another reviewer suggested, I also devein the kale and coarsely shred it in the food processor. The brussel sprouts, however, we’re great quartered by hand for crunchy little nuggets of goodness! Thanks for another fantastic recipe! Colleen

  • Made this last night and it was outstanding!
    Didn’t know how my husband would react since he barely eats brussel sprouts or kale cooked! He didn’t say anything, but had about two salad plates full so I got my answer!! Another winning recipe – thanks Jen!

  • Good morning Jen

    Do you have a good green apple dressing ?
    I was at a restaurant in Wellesley Maand ordered a kale salad and it had a green apple dressing which was delicious. I have researched but have come up short!
    Love going through your repertoire of recipes and deciding what to make next! My family Thank you! I was in a cooking rut until I stumbled across your website. You have inspired me

    • Hi Antoinette, So glad you are enjoying the recipes! Unfortunately, I don’t have a green apple dressing but I will keep an eye out and report back if I find one 🙂

    • Here is one that I have used in the past and really like. You can also add some lemon juice and adjust ginger/garlic to your taste.

      1 medium green apple
      1/2 cup water
      1/3 cup extra virgin olive oil
      1 cloves garlic
      1-inch piece of fresh ginger, peeled
      sea salt to taste

      Directions
      1.Place the apple, water, oil, garlic, ginger and a healthy pinch of salt into a blender and puree the mixture until smooth. Serve immediately.

  • Delicious! I’ve forwarded the recipe to family and friends.

  • Halved this recipe but when I looked at the volume of greens, I decided to make the dressing at full recipe volume which was a good move since it was almost under dressed doing this. Perhaps I didn’t slice kale small enough ? That said, the wife and I loved it. Toasting the walnuts is a must. I will say it needed a bit of sweetness to counteract the bitter greens and the salty parmesan so I tossed in a handful of craisins which complemented it well.

  • This is the most delicious kale salad I’ve made…Perfect combination of ingredients! We are trying to eat healthier and I’ve made this twice in one week. Thank you, Jenn!

  • This was so much better than we expected. We couldn’t get enough…

  • Wow such a healthy tasty salad!! The toasted walnuts really give it a great crunch. The fresh lemon and dijon give a delicious punch to the dressing I did not even add the parmesan but it was still delicious. (Although I will for my family.) Rather then cutting the kale, which can be very timely, I devein it and put it into my food processor in pieces and then pulse it to desired salad size. It always comes out great this way for any kale salad.

    • Great tip, Karen. Thx!

  • This was FABULOUS! Took forever to slice up the sprouts, but absolutely worth it. So light and fresh, and it makes a bunch too (currently having round two for lunch).

  • I made the kale salad with Brussel sprouts and was delicious! My husband doesn’t care to eat kale but truly enjoyed this recipe. Made grilled chicken to accompany salad! Thank you !

    As a mom I look for inspirational recipes that are fairly easy and healthy. This does both.

  • Where are the list of ingredients to tell you how much of each?

    • Hi Lois, Click on the recipe tab at the top or scroll down beneath the last photo.

  • This looks delicious. Could you make it with lacinato kale instead of the curly kale? Not sure how their flavors compare.

    • Yes, absolutely. I only use curly kale because it’s the most readily available.

Add a Review or Question

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