4.27 83 Published Dec 21, 2020, Updated Nov 06, 2024 I know most people could care less about salad when there’s turkey, gravy, potatoes and stuffing to be had, but this isn’t your average salad recipe. It’s jazzed up with dried cranberries, marinated onions, toasted almonds and a good amount of pecorino cheese. Trust me, you’ll want to make room on your plate for it. And if you’re like me, you’ll probably go back for seconds because it’s that good!
Why You’ll Love This Salad
Crunch and texture – Shredded kale and Brussels sprouts give a hearty base, while toasted almonds add the perfect crunch. Plus, the dried cranberries bring a chewy sweetness that balances everything out. Make-ahead friendly – This salad actually gets better as it sits! You can make it a day ahead, and it won’t get soggy—perfect for meal prep or holiday gatherings. Nutrient powerhouse – Packed with fiber, healthy fats, and vitamins, this salad doesn’t just taste good; it’s also super nourishing.
Ingredients Needed
kale – the base of this salad! I prefer Lacinato kale (also known as Dinosaur kale, Black kale or Tuscan Kale) for this salad, but you can use curly kale if that’s all you can find. brussels sprouts – adds a hearty crunch. I shred them nice and thin to mix well with the kale and soak up all the dressing goodness. almonds – brings that perfect crunch and a dose of healthy fats. parmesan or pecorino romano – I love adding cheese to my salads! Freshly grated makes all the difference for flavor; parmesan brings a mild, nutty taste, while pecorino romano has a sharper, saltier bite. Either one adds a delicious touch, so go with the one that sounds best to you. dried cranberries – I love the tartness the dried cranberries add to this salad, but other dried fruits like dried cherries, dates or figs will work too. garlic – fresh and minced to add flavor to the dressing. olive oil – brings richness to the dressing and helps all those flavors meld together. balsamic vinegar – a tangy, slightly sweet addition to the dressing that helps tie everything together. Apple cider vinegar works too, it will just add more tang. fresh lemon juice – brightens up the greens and adds a bit of zest. I love using freshly squeezed lemon for that extra freshness! yellow onion – thinly sliced to soak up the dressing and add flavor. You can skip it if raw onion isn’t your thing, but it mellows out as it marinates. red pepper flakes – just a hint for a little heat. nutmeg – it may sound a bit unusual in a salad, but a small pinch really complements the other flavors.
How to Make a Kale and Brussels Sprout Salad
Toast your almonds – Start by toasting your almonds on a baking sheet. Bake at 350ºF for 5 minutes and then stir. Bake for 3-4 minutes longer or until the almonds are golden. Remove from the oven and set aside to cool. Mix dressing ingredients – While the almonds are toasting, toss together the ingredients for the dressing by muddling together the minced garlic with sea salt and black pepper using a mortar and pestle. If you don’t have a mortar and pestle use the back of a spoon in a bowl! Place the muddled garlic and spices into a mason jar with olive oil, balsamic vinegar and thinly sliced onion. Shake to combine and set aside to marinate. Shred Brussels sprouts and kale – In a food processor fitted with a slicing blade, shred the Brussels sprouts first and then the kale. If you don’t have a food processor, you can chop the kale and Brussels sprouts by hand. Just be sure to slice them very thin. Once shredded, place the Brussels sprouts and kale in a large bowl. Mix – Pour the lemon juice over the kale and Brussels sprout mixture, sprinkle on a little sea salt and massage with clean hands. Once the kale mixture is massaged, add in the cranberries, red pepper flakes and nutmeg to the bowl. Pour the dressing over the salad mixture and give it a good stir. Add the cheese and stir again. Top with toasted almonds and enjoy right away or let sit a bit to marinate before serving.
What to Pair With This Salad
This salad is the perfect side dish for a holiday dinner with ham, or turkey. It would also be a great vegetarian side for a weeknight meal! Or you could double the recipe and bring it to a cookout or potluck. Here are some pairing ideas:
Holiday dinners – This salad makes a bright, fresh side for holiday mains like ham, air fryer turkey breast, or my lentil loaf. It’s a great balance to heartier dishes. Weeknight side – Perfect as a quick, healthy side for weeknight dinners. Try it alongside honey lemon garlic salmon, grilled chicken, or my healthy lasagna. Hearty additions – Bulk it up with roasted sweet potatoes, roasted butternut squash, or quinoa to make it even more filling. Make it a meal – For a protein boost, top with chickpeas, tempeh, tofu, or add this shredded chicken. It makes for a perfect lunch on busy days. With soup and bread – Pair with a cozy soup (try my cozy vegan potato soup or chicken noodle soup) and a slice of crusty sourdough bread for a satisfying, complete meal.
Storage and Make Ahead Tips
This salad will keep for 2-3 days in an airtight container in the fridge. To make the salad in advance, you can prepare it fully and keep it in the fridge up to 24 hours. I’ve found that it keeps well, even with dressing. That said, for ultimate freshness it’s probably best to prep the almonds, shredded kale/sprouts and the dressing and keep them in separate airtight containers. Store the kale and sprouts and the dressing in the fridge and the almonds at room temp. You can do this prep work up to 24 hours in advance.
More Brussels Sprout Recipes:
Apple Cider Vinegar Roasted Brussels Sprouts Brussels Sprout Chopped Salad Date Balsamic Brussels Sprouts Roasted Chicken with Butternut Squash and Brussels Sprouts Balsamic Roasted Brussels Sprouts Roasted Brussels Sprouts on the Stalk Roasted Brussels Sprouts Shaved Brussels Sprouts Salad
More Kale Salads:
Kale Salad with Roasted Butternut Squash Mexican Street Corn Kale Salad Garlicky Kale Salad Quinoa Salad with Kale Massaged Kale Salad (with Avocado) Easy Kale Salad
Be sure to check out all of my salad recipes and side dish recipes here on EBF.
