Tender Shaved Brussels Sprouts + Hearty Massaged Kale = a 20-Minute Salad with Infinite Possibilities!
I’ll be honest…when I first came up with the idea for this kale Brussels sprouts salad, I wasn’t super confident about its wow-factor.
But let me tell you how totally wrong I was. 🤩
Super fresh, hearty, tart-sweet, and tossed in a tangy mustard vinaigrette, the result is sneaky-delicious. It’s now my ideal winter-fall salad!
My favorite thing about this kale and Brussels sprouts salad is the beautiful contrasting textures of the greens. On its own, raw kale can be quite toothsome. Tossing hand-shaved Brussels sprouts into the mix breaks up the heartiness with super light, delicate bites – the perfect combination!
From there, it’s all about the add-ins: crunchy nuts, savory cheese, and tart-sweet fruit. I love using toasted walnuts, parmesan, and dried cranberries, but this recipe is super flexible by design. Grab whatever is in your pantry and you’re good to go!
Texture-loaded and easy to make – that’s definitely a wow-worthy salad in my book! 😋
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Buy Now → Prepping Raw Kale and Brussels Sprouts for Super Tender Results
For a salad with hearty vegetables like kale leaves and raw Brussels sprouts, giving the veggies a little extra TLC makes all the difference. Here, we’re massaging our kale and finely shaving our Brussels sprouts.
Massaged Kale 101
Hearty kale is one of my favorite greens but it’s difficult to eat unless it’s prepared properly. A quick massage breaks down kale’s tough fibers so the leaves are tender and easy to chew. Even if you don’t think you like raw kale, I’m willing to bet this simple trick will change your mind. I use it in every PWWB kale salad recipe, from my go-to Kale Caesar Salad to my viral Autumn Grain Bowls.
How to massage kale. ⇢ De-stem and finely chop the kale, then add it to a bowl with a good pinch of salt and a squeeze of fresh lemon juice. Using your hands, scrunch the kale between your palm and fingers. Keep working until the kale softens and turns vibrantly green. It only takes a minute or two! Learn more! ⇢ How to Massage Kale.
How Do You Cut Brussels Sprouts for Salad?
In my opinion, hand-slicing raw Brussels sprouts is what takes this salad to the next level. Super delicate, light, and fluttery Brussels sprout shavings pair perfectly with tender massaged kale!
You can thinly slice whole raw Brussels sprouts with a sharp knife or a mandoline slicer. A mandoline creates an even thinner shave for extra delicate results. Either way, be sure to trim off the tough root end to leave you with beautifully light leaves. For more guidance, check out the Recipe Notes, below!
Tangy and Grainy Mustard Vinaigrette
This simple mustard dressing is bold enough to stand up to the hearty Brussels sprouts kale salad but also beautifully balanced: punchy, mustardy, and lightly sweet all at once. Plus, it’s so easy to throw together – you can whip it up in 5 minutes or less!
This mustard vinaigrette comes together with a few pantry staples: whole-grain mustard, olive oil, vinegar, lemon juice, and garlic. I love adding a little pure maple syrup too; it balances the mustard’s bold brightness with a touch of sweetness.
I’m not typically the biggest mustard fan, but I LOVE whole-grain mustard. Its flavor is less intense than Dijon, but what I’m really obsessed with is the tangy pops of mustard seeds. They’re like mustard caviar and they add the best texture to salad dressing! Learn more! ⇢ 5-Minute Whole Grain Mustard Vinaigrette.
Assembly and Serving
Once the massaged kale, shaved Brussels sprouts, and grainy mustard vinaigrette are prepped, all that’s left is tossing it all together!
Assembly. ⇢ Season the kale and Brussels sprouts with a good pinch of salt. Then toss in some toasted walnuts, dried cranberries, and shaved parmesan. From there, finish with a generous pour of the mustard vinaigrette and toss it all together – easy!
Simple Salad Swaps
I love this hearty salad as-is, but the recipe is very flexible. Feel free to swap in whatever you love or happen to already have in your pantry or fridge!
- Greens: Try tender greens like spinach, arugula, or a spring mix. For a warm salad, use Roasted Brussels Sprouts!
- Dried Fruit: Dried cherries are a great. For crispy-fresh sweetness, try sliced pears or apples.
- Nuts: Try toasted pecans or pistachios.
- Cheese: Try a soft cheese, like crumbled goat cheese, feta, blue cheese, or shredded white cheddar.
My favorite way to enjoy this kale Brussels sprouts salad is as a hearty meal with some shredded chicken, crispy parmesan chicken cutlets or beer brats to bulk it up.
It’s a fantastic side salad for any comforting cold-weather dinner. A few of our go-tos…
- Cozy seasonal favorites like Creamy Butternut Squash Pasta or Chicken Pot Pie
- Roasted Chicken and Potatoes for Sunday Supper
- Special occasion holidays like Thanksgiving or Christmas dinner
I can’t wait for you to try this Kale Brussels Sprouts Salad! It has the best hearty-yet-delicate textures and well-balanced flavors, and you’ll love how easy it is to throw together! I have a feeling you’ll make it endless ways, all winter long.
If you do give it a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
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20-Minute Kale Brussels Sprout Salad with Mustard Vinaigrette
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: serves 4-6 1x
- Category: Entree Salads & Bowls, Side Dish Recipes
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
When I first had the idea for this Kale Brussels Sprouts Salad, I wasn’t super confident about its wow-factor…but I couldn’t have been more wrong!
Super fresh, hearty, tart-sweet, and tossed in a tangy mustard vinaigrette, the result is sneaky-delicious. It’s my ideal fall- and winter-inspired salad!
Any time you make a salad with hearty raw greens, giving the veggies a little extra TLC makes all the difference. I suggest massaging the kale with a little lemon juice and finely shaving the Brussels sprouts by hand.
From there, it’s all about the add-ins. I’ve written this recipe with my favorites (walnuts, dried cranberries, and parmesan cheese), but you can use whatever you love most – check the blog post, above, for some inspiration to get you started. ♡ Happy cooking!
Ingredients
- 1 bunch kale, destemmed & shredded or finely chopped (approx. 3 packed cups)
- ½ lemon, juiced
- 8 ounces shredded Brussels sprouts (approx. 2 heaping cups)
- ½ cup dried cranberries or cherries
- ½ cup chopped walnuts, toasted
- ½ cup shaved parmesan cheese
- grainy mustard vinaigrette (below)
- kosher salt and ground black pepper, to season
for the grainy mustard vinaigrette:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons whole grain mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons pure maple syrup
- ½ lemon, juiced
- 1 clove garlic, finely chopped or grated
- kosher salt and ground black pepper, to season
Instructions
- Massage the kale: Place the shredded or finely chopped kale in a large bowl. Squeeze the lemon juice over top and season with a good pinch of salt. Use your hands to massage the kale, working the lemon into the leaves until they’re vibrantly green & slightly wilted. Set aside. Learn more! ⇢ How to Massage Kale.
- Prepare the grainy mustard vinaigrette: To a small bowl, add the olive oil, mustard, vinegar, maple syrup, lemon juice, and garlic. Season with ½ teaspoon kosher salt and ground black pepper as desired. Whisk to combine well, until the mixture emulsifies into a smooth & creamy vinaigrette. Adjust seasoning to taste. Learn more! ⇢ 5-Minute Whole Grain Mustard Vinaigrette.
- Kale brussels sprouts salad assembly: To the bowl with the massaged kale, add the shaved brussels sprouts, dried cranberries or cherries, toasted walnuts, and parmesan cheese. Season with a good pinch of kosher salt and ground black pepper as desired. Drizzle the grainy mustard vinaigrette over top. Toss to combine well. Taste & season with additional salt and ground black pepper as needed. Serve immediately. Enjoy!
Notes
Jess’ Tips and Tricks:
- Shredded kale and shaved Brussels sprouts: I highly suggest buying whole kale leaves and Brussels sprouts and slicing them by hand for this kale Brussels sprouts salad recipe. For the kale, remove the fibrous stem from the center of the leaf and slice into fine pieces. For the Brussels sprouts, trim off the root end, remove and discard any tough outer leaves, then thinly slice into fine pieces. Alternatively, you can use a mandoline slicer to very finely shave the trimmed Brussels sprouts – just be sure to use the guard that came with the mandoline to keep your fingers away from the sharp blade.
- Easy Recipe Variations for Dietary Restrictions: This kale and Brussels sprouts salad is naturally meatless and gluten-free. For a vegetarian version, be sure to use your favorite rennet-free parmesan. To take it a step further & make it vegan, use for your favorite dairy-free asiago/parmesan instead or omit added cheese altogether.
Portions and Serving Suggestions:
- Portions: As written, this recipe yields a large salad, suitable for feeding 2-3 as a main dish (perhaps with another add-in) or 4-6 as a side dish. To feed a larger crowd at a fall dinner party or Thanksgiving/Friendsgiving celebration, feel free to double or triple as needed.
- Serving Suggestions: While we love the flavors & textures of this salad all on their own, you can easily add a protein to make it a little heartier. To keep things simple, toss in some shredded rotisserie chicken or serve alongside sliced chicken sausage. For a next-level add-in, cube up some Crispy Parmesan Crusted Chicken or Beer Brats – delicious!
Storage & Make-Ahead:
- Storage: While best enjoyed fresh, any kale Brussels sprouts salad leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Enjoy leftovers cold or at room temperature.
- Make-ahead instructions: This kale Brussels sprouts salad is best enjoyed within a few hours of assembly (through Step 3 of Recipe Directions, above). If you’d like to make it further ahead of time, for meal prep or party prep, I suggest prepping the components in advance. Massage the kale, toast the walnuts, and prepare the grainy mustard vinaigrette, then store in separate airtight containers in the refrigerator. At dinnertime, simply toss together as directed in Step 5, above.
Recipe and Food Styling by Jess Larson, Plays Well With Butter | Photography by Rachel Cook, Half Acre House.
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Made this 2 nights ago and it was so easy and delicious! Also surprisingly filling, probably because of the brussel sprouts. Adding to our weeknight rotation 🙂
Hi Savi, so happy to hear you loved this salad as much as we do! Thanks for the review! 🙂