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 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 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
Be prepared to love this salad of crisp greens, walnuts and lemony Dijon dressing. It tastes like a healthful, crunchy Caesar.
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) 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
- Preheat the oven to 350°F 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
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- 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.
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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.
We love this salad! Easy to make. Keeps well. Great use for winter greens from garden. 🙂
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..
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!