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Brussels Sprout and Kale Salad



Recipe: Brussels Sprout and Kale Salad

Summary: This cruciferous-serious salad calls for a bit of chopping, but it’s worth the effort. It’s bold and has a very distinct flavor. We’ve found the longer it sits the better it gets. This salad makes a great lunch for a couple of days.


  • ¼ cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon minced shallot
  • 2 small garlic clove, grated
  • ¼ tsp salt
  • Freshly ground pepper
  • 2 large bunches kale, discard stems, leaves thinly sliced
  • 12 ounces Brussels sprouts, grated
  • ½ cup virgin olive oil
  • 1/3 cup almonds with skins, coarsely chopped
  • 1 cup finely grated pecorino cheese
  • ½ cup golden raisins


  1. Combine lemon juice, Dijon mustard, shallot, garlic, salt, pepper. Stir and set aside.
  2. Mix kale and Brussels sprouts in bowl.
  3. Spoon 1 tbsp oil from cup into small skillet.
  4. Heat oil over medium heat.
  5. Add almonds to skillet and stir frequently until golden brown in spots, about two minutes.
  6. Transfer nuts to paper towel and sprinkle with salt.
  7. Slowly whisk remaining olive oil into mustard mixture. Season dressing to taste.
  8. Add dressing to kale mixture, add nuts, cheese and raisins and mix together. Season lightly with salt and pepper.

Preparation time: 20 minute(s)

Number of servings (yield): 4

My rating 5 stars:  ★★★★★ 1 review(s)

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