If you are looking for a vibrant, nutritious, and absolutely delicious salad to brighten up your meals, this Kale and Brussels Sprouts Salad is about to become your new favorite go-to. It combines the earthy flavor of kale with the subtle bitterness of shaved Brussels sprouts, tied together by the sweet tartness of dried cranberries and the creamy, salty punch of shaved parmesan. Tossed in a simple lemon and olive oil dressing, this salad offers a perfect balance of textures and flavors that will make your taste buds dance and your body feel energized. Whether as a light lunch or a side for dinner, the Kale and Brussels Sprouts Salad is as versatile as it is satisfying.
Ingredients You’ll Need
This recipe shines because of its simplicity and the quality of ingredients that bring out each other’s best qualities. Every component contributes unique flavor, texture, or color, making the salad a well-rounded and attractive dish.
- Chopped kale: Use fresh, firm leaves for a hearty, chewy base packed with nutrients.
- Shaved Brussels sprouts: Thinly slicing these adds a lovely crunch without overpowering the palate.
- Dried cranberries: A touch of sweetness that contrasts beautifully with the savory ingredients.
- Shaved parmesan: Adds a rich, umami depth and creamy texture that complements the greens.
- Olive oil: Choose extra virgin for a fruity richness that binds the salad together.
- Lemon juice: Offers a fresh, zesty brightness that wakes up all the flavors.
- Salt and pepper: Essential seasonings to balance and enhance every bite.
How to Make Kale and Brussels Sprouts Salad
Step 1: Massage the Kale
Start by placing the chopped kale in a large bowl and drizzle with the olive oil. Using your hands, massage the oil into the kale leaves for several minutes until they become tender and slightly darker in color. This simple step softens the fibrous texture and makes the greens much more pleasant to eat.
Step 2: Add Brussels Sprouts, Cranberries, and Parmesan
Once the kale is nicely massaged, add the shaved Brussels sprouts, dried cranberries, and shaved parmesan to the bowl. The combination of crunchy Brussels sprouts and chewy cranberries with the creamy parmesan creates a delightful mix of textures.
Step 3: Toss and Season
Pour in the lemon juice, then sprinkle with salt and pepper to taste. Toss everything together thoroughly to ensure each bite has a burst of bright, balanced flavor. The lemon juice brings a crisp acidity that livens up the earthy greens and complements the salty parmesan.
How to Serve Kale and Brussels Sprouts Salad
Garnishes
Feel free to elevate this salad with a sprinkle of toasted nuts like walnuts or almonds for extra crunch, or add some fresh herbs like parsley or mint for a burst of freshness. A few extra shavings of parmesan on top never hurt, either!
Side Dishes
This salad pairs wonderfully with grilled chicken or fish for a light yet satisfying meal. It also shines alongside a hearty grain dish like quinoa or farro, balancing the plate with its crisp and vibrant flavors.
Creative Ways to Present
Try serving the Kale and Brussels Sprouts Salad layered in a clear glass bowl to showcase its colorful ingredients, or scoop it into small cups for a beautiful appetizer at your next gathering. Wrapping the salad in large kale leaves makes for a fun, edible handheld bite.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator. Because of the lemon juice and olive oil dressing, it should stay fresh for up to 2 days. Give it a quick toss before serving again to redistribute the flavors.
Freezing
This salad is best enjoyed fresh; freezing is not recommended as the texture of kale and Brussels sprouts will suffer upon thawing. For make-ahead convenience, prepare the components separately and combine just before serving.
Reheating
Since this dish is intended to be served cold or at room temperature, reheating is unnecessary and would alter the crisp textures that make this salad so delightful. Serve chilled or let it sit out briefly for the best taste experience.
FAQs
Can I substitute the dried cranberries with fresh fruit?
Fresh fruit like sliced apples or pears can be used for a juicy sweetness, but dried cranberries add concentrated tartness and chewy texture that fresh fruit might not replicate exactly.
Is it okay to use pre-shredded Brussels sprouts?
Pre-shredded Brussels sprouts work fine as a time-saver, just make sure they are fresh and not wilted for the best crunch and flavor.
How do I make the kale more tender if I’m short on time?
Massaging kale is key to softening it, but if you’re in a rush, letting it sit in the dressing mixture for about 10 minutes before adding the rest of the ingredients can also help tenderize the leaves.
Can I add protein to this Kale and Brussels Sprouts Salad?
Absolutely! Grilled chicken, roasted chickpeas, or even a handful of toasted nuts are fantastic ways to add protein and make the salad more filling.
What other dressings work well with this salad?
While lemon juice and olive oil are classic, a honey mustard vinaigrette or balsamic glaze can add a different dimension of flavor that pairs nicely with the salad’s ingredients.
Final Thoughts
This Kale and Brussels Sprouts Salad is truly an all-star when it comes to combining health, flavor, and ease in one beautiful bowl. It’s fresh, satisfying, and endlessly adaptable to your tastes and occasions. I can’t wait for you to give it a try and watch it become a staple in your kitchen as it has in mine.
PrintKale and Brussels Sprouts Salad
A fresh and nutritious Kale and Brussels Sprouts Salad featuring shredded greens, dried cranberries, and shaved parmesan dressed in a zesty lemon olive oil dressing. This simple no-cook salad is perfect for a healthy side dish or light meal, combining crunchy textures with tangy and savory flavors.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad Greens
- 3 cups chopped kale
- 2 cups shaved Brussels sprouts
Additional Ingredients
- ⅓ cup dried cranberries
- ½ cup shaved parmesan cheese
Dressing
- 3 tbsp olive oil
- 1 tbsp lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- Massage the Kale: Place the chopped kale in a large bowl and drizzle with the olive oil. Massage the kale gently with your hands for about 2-3 minutes until it softens and becomes tender, helping to break down its tough fibers.
- Add Brussels Sprouts, Cranberries, and Parmesan: Add the shaved Brussels sprouts, dried cranberries, and shaved parmesan to the massaged kale. Toss gently to combine all the ingredients evenly.
- Dress the Salad: Pour the lemon juice over the salad and sprinkle with salt and black pepper to taste. Toss again thoroughly to ensure the flavors are well distributed. Serve immediately or refrigerate briefly before serving.
Notes
- Massaging kale is essential to soften it and reduce its bitterness.
- You can substitute parmesan with a vegan cheese alternative for a dairy-free version.
- Adjust the lemon juice and olive oil quantities depending on your taste preference.
- This salad can be kept in the refrigerator for up to 1 day, but is best enjoyed fresh.