Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing
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Be prepared to love this salad of crisp greens, walnuts and lemony Dijon dressing. It tastes like a healthful, crunchy Caesar.
Made with crisp power greens, toasted walnuts, chunks of Parmesan and a lemony Dijon dressing—this kale Brussels sprouts salad tastes like a healthful, crunchy Caesar. Trust me, you’ll love it—even if you’re not a “greens” person. My husband, who usually avoids Brussels sprouts, devoured it without even realizing they were in there (until my 10-year-old daughter spilled the beans, giggling with every bite he took). It’s perfect for weekday lunches or as a side to cedar planked salmon, grilled flank steak, or grilled chicken. Bonus: it keeps well and can be made ahead of time!
What You’ll Need To Make Kale & Brussels Sprouts Salad
Step-by-Step Instructions
Begin by toasting the walnuts in a 350°F oven for 5-8 minutes, or until fragrant.
Meanwhile, slice the Brussels sprouts. You can do this by hand or using the slicing blade of the food processor.
Remove the kale leaves from the tough center ribs, then thinly slice.
Make the dressing by whisking together the mustard, lemon juice, olive oil, shallots, garlic, salt, and pepper.
Pour the dressing over the greens and toss.
Add the toasted walnuts and Parmgiano-Reggiano.
Toss to combine, then let 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. Transfer to a serving dish and garnish with more walnuts and cheese.
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Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing
Ingredients
For the Salad
- 1 cup walnuts, chopped, plus more for serving
- 12 oz Brussels sprouts, trimmed and shredded (about 5 gently packed cups after shredding)
- 1 large bunch (about 12 oz/340 g) Tuscan or curly kale, thick center ribs removed, thinly sliced (about 5 gently packed cups after slicing)
- 1 cup coarsely grated Parmigiano Reggiano cheese plus more for serving
For the Dressing
- ¼ cup fresh lemon juice, from about 2 lemons
- ½ cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons finely chopped shallots, from one large shallot
- 1 small clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Toast the nuts: Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Line a baking sheet with aluminum foil or parchment paper for easy clean-up. Bake the walnuts for 5 to 8 minutes, until toasted and fragrant. Keep a close eye on them; they burn quickly.
- Make the dressing: In a small bowl, whisk together the lemon juice, oil, mustard, shallot, garlic, salt, and pepper.
- Assemble the salad: Combine the Brussels sprouts and kale in a large bowl, and pour the dressing over top. Toss to combine. Add the most of the walnuts and cheese and toss again. 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 sprinkle more walnuts and cheese over top, if you like. Serve at room temperature.
Nutrition Information
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.
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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?
I do!