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 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.
How long can this recipe keep after the dressing is added? I dont mind a “soft” salad” but whats the limit in your opinion?
Hi Sara, I’d say 3 days or so. Enjoy!
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.
Did not enjoy the raw kale and raw Brussels sprout taste.
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.
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!
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.
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!
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!
Some sweetness is lacking in this recipe.
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!
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!
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!
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.
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.
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.
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!
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!!
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…
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!
The Brussels sprouts are not cooked?
Hi Sherie, it’s not necessary for the recipe. If you prefer to partially cook them, though, that would be fine.
Outstanding recipe! I roasted the brussels sprouts first just because I love roasted brussels sprouts, and the results were great. Thanks, Jenn!
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!
Outstanding recipe! Very easy to make.
I really want to try this! Would it be okay to prepare the night before serving?
Definitely – hope you enjoy!
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!
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?
I’ve never made this with mustard greens, but I think it would work. I’d love to hear how it turns out!
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.
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!
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!
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!
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.
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.
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.
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.
Hi Jennifer!
How far ahead can I make this??
Thanks and love your recipes!
Jen
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).
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!
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…
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?
I do!