clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
An overhead shot of a serving of kale and brussels sprouts salad topped with parmesan and black pepper on a scalloped brown and white plate atop a white surface. A striped cloth and a jar of dressing sit alongside the plate.

20-Minute Kale Brussels Sprout Salad with Mustard Vinaigrette

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Jess Larson
  • 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


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!


  • 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


  1. 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.An overhead shot of a woman's hand massaging kale with lemon juice in a large stoneware bowl atop a white marbled surface.
  2. 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.An overhead shot of vinaigrette being whisked in a glass bowl atop a white marbled surface. A halved lemon and a small bowl of pepper sit alongside the bowl.
  3. 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!An overhead shot of an assembled kale brussels sprouts salad in a large white bowl atop a white marbled surface. A striped cloth, a jar of dressing and a small bowl of parmesan sit alongside the bowl.


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.