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This Kale Brussels Sprout Salad is a fresh, crunchy mix of shredded kale, shaved Brussels sprouts, cabbage, dried cranberries, feta and pine nuts and tossed in a tangy dressing. It is packed with texture, flavor and is a great make-ahead salad for meal-prep or lunches.
If you are looking for a salad that is hearty and fresh, this Kale Brussels Sprout Salad is a must try. Shredded kale and brussels sprouts form a crisp, nutrient-packed base that holds up well all week long. The tangy dressing brightens every bite of this salad. This is my favorite way to eat kale and brussels sprouts together.
What makes this salad special is how versatile and customizable it is. You can swap the pine nuts for sliced almonds, walnuts or pistachios. I also like to swap the feta cheese with goat cheese. This easy kale salad pairs well with this grilled greek chicken, mediterranean beef kabobs or this mediterranean salmon bowl. If you like kale salads you also might like this Kale Chickpea Salad, Kale Salad with Cranberries, Apple Kale Quinoa Salad or this Kale Spinach Salad with Avocado.
Why You Will Love this Kale Brussels Sprout Salad
This is an easy recipe! Here is why you will love it:
• Balance of Textures: This salad is the perfect balance of textures and flavors. The hearty kale, the crisp shaved brussels sprouts and a tangy dressing pairs nicely with sweet cranberries and feta. It is a great combination of flavors!
• Meal-Prep: I find that this salad holds up well for up to 5 days. It is one of those salads you can meal-prep on a Sunday and eat all week long.
• Customizable: Add sliced almonds, goat cheese instead of feta cheese, chickpeas or spices to customize the salad.
Recipe Ingredients
Please see the recipe card below for exact ingredient amounts and instructions.
- kale: this kale salad uses curly kale leaves or lacinato kale. Make sure to chop the kale into small pieces. You can massage the salad like in this Massage Kale Salad for a softer leaf.
- brussels sprouts: raw brussels sprouts are shaved and are added to this salad. You can shave them yourself with a mandolin or food processor or you can buy them pre-shredded in a bag.
- cabbage: shredded green cabbage is crunchy and adds great texture. You also can buy a pre-packaged cabbage that includes the radicchio.
- raddichio: raddichio adds a slight bitter flavor that works so nicely with the other textures and flavors.
- cranberries: dried cranberries are a nice balance of flavors and adds a sweet flavor.
- feta cheese: freshly crumbled feta cheese is tangy and creamy.
- pine nuts: crunchy pine nuts are optional but a great addition to this salad. Try toasting them in a small skillet until golden brown.
- dressing: a light tangy dressing is the perfect finishing touch mixing extra-virgin olive oil, mustard, red wine vinegar and fresh lemon juice. You can add additional spice like sumac or za’atar.
Recipe Variations
- Kale: I’ve used chopped curly kale in this salad, you could also other types of kale like baby kale, or cavolo nero black kale.
- Fruit: swap the dried cranberries with dried cherries, raisins or dried apricots. You also could add fresh fruit like apples, pears or pomegranate seeds.
- Nuts & Seeds: Try adding sliced almonds, sunflower seeds, pumpkin seeds, pecans, pistachios or walnuts.
- Leafy Greens: This recipe would also work well with other leafy greens like, spinach, chard or collard greens.
- Beans and Lentils: Add chickpeas, white beans or lentils.
- Cheese: Swap the feta for some parmesan cheese, goat cheese or blue cheese.
- Fresh Herbs: You could also use parsley, mint, cilantro or basil.
- Spices: Add some spice to the salad dressing, try red pepper flakes, smoked paprika, cayenne pepper, or dried oregano.
- Vegetables: add picked red onions, pickled vegetables, roasted red peppers, carrots or celery.
Step-by-Step Instructions
Step 1: Mix Salad Ingredients: In a large bowl add the raw kale, brussels sprouts, cabbage, raddichio, dried cranberries, feta cheese and sprinkle pine nuts over salad and toss.
Step 2: Create Dressing: In a mason jar or small bowl combine the olive oil, lemon juice, garlic, red wine vinegar, dijon mustard, salt and pepper and mix well.
Step 3: Add Dressing to Salad: Drizzle the dressing on the salad and toss the salad gently until coated. Serve or store the leftovers in an airtight container for up to 5 days.
Storage Tips
Store leftovers in the refrigerator for up to 5 days. Give the salad a good toss when you are ready to serve.
Recipe FAQ
No you don’t. However, if you massage the kale in a little dressing before placing into the salad bowl, it does help to break down the tough fibers, softening and tenderizing the kale and making it less chewy.
I like using lacinato kale {dinosaur kale or Tuscan kale} or curly kale. It has a softer texture and a slightly sweeter, less bitter flavor than curly kale, making it ideal for raw salads. If you like your leaves to be more tender I suggest massaging them with olive oil or dressing. Some people might prefer a more traditional kale, and in you prefer a more traditional kale option, baby kale is another great choice since it’s milder, more delicate, and doesn’t require as much prep.a
More Kale Salads
Mediterranean
Kale Couscous Pomegranate Salad
Vegetarian
Apple Kale Quinoa Salad
Vegetarian
Kale Spinach Salad with Avocado
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Kale Brussels Sprout Slaw
Ingredients
For the salad:
- 4 cups curly or lacinato kale, chopped
- 6 ounces brussels sprouts, shaved
- 1/2 head of green cabbage, shredded
- 1/2 small head radicchio, shaved
- 3/4 cup dried cranberries
- 3/4 cup feta cheese, crumbled
- 1/2 cup pine nuts
For the dressing:
- 1/3 cup extra virgin olive oil
- 2 teaspoons lemon juice
- 2 garlic cloves, minced
- 1 1/2 tablespoons red wine vinegar
- 1 1/2 teaspoon dijon mustard
- 1/2 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
- In a large bowl add the kale, brussels sprouts, cabbage, raddichio, dried cranberries, feta cheese and pine nuts and toss.
- In a mason jar or salad dressing container combine the olive oil, lemon juice, garlic, red wine vinegar, dijon mustard, salt and pepper and mix well.
- Pour the dressing on the salad and toss the salad gently until coated.
- Serve or store the leftovers in an airtight container for up to 5 days.
Notes
- Store the leftovers in an airtight container for up to 5 days. You might want to add more dressing when you eat the leftovers as the dressing might soak into the salad.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Simple but hearty salad!