Shaved Brussels Sprout & Kale Salad in a Lemony Dijon Dressing

A simple, delicious salad loved by all -- even those that aren't Brussels Sprouts or Kale fans

Light & Fresh but Filling!

The boys don’t have school tomorrow so its Friday to them… which means they convinced me to do pizza and salad for dinner tonight.  They chose the pizza; I chose the salad… And this Shaved Brussels Sprout and Kale Salad is too good not to share!

And I mean it’s a REALLY GOOD Salad!  It’s kind of like a healthy, crunchy caesar salad… Shaved Brussels spouts, thinly sliced kale, a touch of pecorino cheese (could opt for a dairy free version), toasted almonds, and tart dried cherries all tossed the tangy Lemony Dijon Dressing.  A little savory, a little tangy and so delicious!

Because the kale is sliced thin and mixed with the tangy dressing, it’s not bitter at all. It’s the type of salad you could love it even if you’re not a kale or brussels sprouts person.  And it’s the type of salad that works equally well on pizza night or a holiday table.

Best part is you can make ahead.

Scroll down for recipe.


Shaved Brussels Sprout & Kale Salad in a Lemony Dijon Dressing


Shave Brussels Sprout and Kale Salad in a Lemony Dijon Dressing
This simple salad is like a crunchy healthier version caesar salad. It's a little savory and a little tangy and loved by all, even those who don't consider themselves kale or Brussels Sprouts fans! Works equally well on pizza night or on a holiday table.
Recipe type: Salad, Veggies
Cuisine: Gluten-Free, Vegetarian, Vegan
  • 4 cups (about ½ a bunch) of Kale (I have made it with both Tuscan and Curly Kale)
  • 4 cups shaved or thinly sliced brussels sprouts
  • ½ cup fresh lemon juice
  • 2 tbsp dijon mustard
  • 1 tbsp minced shallot
  • 1 small minced garlic clove
  • ¼ tsp kosher salt
  • pinch of pepper
  • 1 tbsp (or up to ¼ cup olive oil) (I prefer 1 tbsp because I like the tanginess of the dressing but can add more olive oil to make it less lemony or tangy)
⅓ cup sliced almonds
⅓ cup tart dried cherries
¼ cup finely grated pecorino (could add up to 1 cup if you want it more cheesy and more like a caesar salad)
  1. Combine lemon juice, dijon mustard, shallot, garlic, salt and pepper in a small bowl. Whisk to combine and let sit for flavors to combine for minimally 15 minutes, up to 30 minutes while you prep the kale and brussel sprouts.
  2. Whisk olive oil into the lemon-mustard mixture. Add additional salt and pepper to taste.
  1. Place a small skillet on the stove on medium high heat. Add almonds and stir frequently until just starting to turn golden brown in a few places. Remove from heat and sprinkle with salt. Set aside.
  1. Combine Kale and Brussels Sprouts in a large bowl. Add cheese and toss to combine. Pour ½ the dressing and toss to combine. Add remaining dressing as desired. Add cherries and almonds, reserving a few of each for garnish, and toss to combine. Garnish with additional almonds and cherries.
  2. Can prepare ahead, keeping dressing separate and dress at the last minute.
  3. Tastes great day two as well as the dressing absorbs into the salad.


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