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Simple Kale and Brussels Sprout Salad

A fresh, crunchy salad made with massaged kale, shaved Brussels sprouts, and a bright lemon Dijon dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Seasonal
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 6 cups kale chopped, stems removed
  • 2 cups Brussels sprouts thinly shaved
Dressing
  • 0.25 cup olive oil extra virgin
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 clove garlic minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Toppings
  • 0.25 cup Parmesan cheese shaved
  • 0.25 cup toasted nuts almonds or walnuts

Equipment

  • Large mixing bowl
  • Small bowl
  • Whisk
  • Chef’s knife

Method
 

  1. Place chopped kale in a large bowl with olive oil and salt. Massage until tender.
  2. Add shaved Brussels sprouts and toss to combine.
  3. Whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper.
  4. Pour dressing over salad and toss thoroughly.
  5. Let rest for 10 minutes, then top with Parmesan and nuts before serving.

Notes

This salad can be made ahead and stored refrigerated for up to 2 days.