Simple Kale and Brussels Sprout Salad – Fresh, Crisp, and Effortlessly Healthy
Sometimes the most satisfying salads are the ones that keep things simple. This simple kale and Brussels sprout salad is proof that you don’t need a long ingredient list or complicated technique to create something fresh, flavorful, and nourishing. Crisp greens, a bright lemony dressing, and a touch of savory Parmesan come together in a way that feels clean, modern, and endlessly versatile.
Kale and Brussels sprouts are a natural pairing. Both have hearty leaves that hold up beautifully to dressing, making this salad ideal for preparing ahead of time without worrying about soggy greens. Thinly slicing the Brussels sprouts and massaging the kale transforms their texture, turning sturdy leaves into tender, crave-worthy bites.
This salad fits effortlessly into busy schedules and balanced lifestyles. It works just as well as a light lunch as it does a side dish for roasted chicken, grilled fish, or holiday meals. It’s also endlessly adaptable—keep it minimal for everyday eating or dress it up with nuts, fruit, or protein when you want something more substantial.
What truly sets this salad apart is its balance. The lemon adds brightness, olive oil brings richness, and Parmesan provides depth and umami. Every forkful feels refreshing yet satisfying, making this a recipe you’ll return to again and again.
Ingredients:
- 4 cups kale, finely chopped
- 2 cups Brussels sprouts, thinly shaved
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
- 0.33 cup shaved Parmesan cheese
Instructions:
- Add the chopped kale to a large bowl. Drizzle with 1 tablespoon of olive oil and massage gently with your hands for 1–2 minutes until softened.
- Add the shaved Brussels sprouts to the bowl with the kale.
- In a small bowl, whisk together the remaining olive oil, lemon juice, salt, and black pepper.
- Pour the dressing over the greens and toss well until evenly coated.
- Sprinkle shaved Parmesan over the salad and toss lightly.
- Taste and adjust seasoning as needed.
- Serve immediately or let rest for 10 minutes for extra tenderness.
Simple Kale and Brussels Sprout Salad
Ingredients
Equipment
Method
- Massage kale with olive oil until softened.
- Add shaved Brussels sprouts to the bowl.
- Whisk dressing ingredients together.
- Toss salad with dressing.
- Add Parmesan and serve.
Notes
Tips & Tricks
- Massaging the kale is essential for a tender texture.
- Use a mandoline or sharp knife to shave Brussels sprouts thinly.
- Add dressing gradually to avoid overdressing.
- Fresh lemon juice makes all the difference.
Variations
- Add toasted almonds, walnuts, or pecans for crunch.
- Toss in dried cranberries or chopped apples for sweetness.
- Top with grilled chicken or chickpeas for a heartier meal.
- Swap Parmesan for pecorino or nutritional yeast for a dairy-free option.
Serving Suggestions
Serve this salad alongside roasted meats, grain bowls, soups, or sandwiches. It’s also excellent as a base salad topped with protein for a complete lunch or dinner.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 2 days. This salad holds up well thanks to the sturdy greens.
FAQ
Can I make this salad ahead of time?
Yes, it actually improves slightly as the greens soften.
Is this salad bitter?
Massaging the kale and using lemon balances any bitterness beautifully.
Can I use bottled lemon juice?
Fresh is recommended for best flavor.
History / Fun Facts
Shaved Brussels sprout salads became popular as modern kitchens began embracing raw preparations of traditionally cooked vegetables. Paired with kale, they offer texture, nutrition, and staying power—making them a favorite in contemporary healthy cooking.
