Go Back
+ servings
kale brussels sprout salad in bowl on white surface
Print Recipe
5 from 3 votes

Kale and Brussels Sprout Salad

This kale Brussels sprout salad is guaranteed to be your new favorite salad for the fall and winter months! It's irresistibly delicious yet easy enough to make for both weeknight dinner and the holidays.
Prep Time15 mins
Total Time15 mins
Course: Appetizers and Snacks, Salads, Side Dish
Cuisine: American
Keyword: 30 minutes or less, Gluten Free, kale brussels sprout salad, kale salad, Vegetarian
Servings: 4
Author: Alena Kharlamenko, MS, RD

Ingredients

Balsamic Vinaigrette

  • 1 medium shallot, minced
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • ¼ teaspoon salt plus more if needed

Salad

  • 6 cups chopped kale, stems removed
  • 12 ounces Brussels sprouts
  • 2 small apples, cored and chopped (about 2 cups)
  • ¼ cup pecans, chopped
  • 2 tablespoons dried cherries
  • ¼ cup shredded parmesan cheese

Instructions

  • Make the balsamic vinaigrette: In a small bowl, combine minced shallot, olive oil, balsamic vinegar, and salt. Let sit for ~10 minutes while you prepare the rest of the salad.
  • Shred Brussels sprouts: Trim off the ends of the Brussels sprouts and cut in half. Shred Brussels sprouts in food processor or finely chop with your knife.
  • Massage the kale: Place the kale in a large bowl and add 1 tablespoon of the balsamic vinaigrette. Rub the dressing into the kale with your hands for a few minutes until the kale starts to soften.
  • Add the remaining ingredients to the bowl: Brussels sprouts, apples, pecans, dried cherries, and parmesan cheese. Toss with the vinaigrette. Season with additional salt if needed. Serve and enjoy!