Brussels Sprouts and Kale Salad


Brussels Sprouts and Kale Salad

Serves: 4-6 (and makes great leftovers)

I just got into kale salads this past year. I am hooked and hope you will be, too. I hadn’t made one before, but after some experimentation, this is my favorite for a few reasons. It’s easy to make, and makes a great leftover (hard to come by with salads). The highlight of this salad is that you can add in extra ingredients such as shredded carrots, cranberries, butternut squash, etc. I like to make this as my “base” salad and add something new each time I eat it as a leftovers. It can be prepared vegetarian or vegan as well, just swap out the parmesan for your favorite substitute. Enjoy!


4 bunches of Tuscan/Italian/black kale

20 Brussels sprouts, shredded/finely chopped

1 lemon, juiced

3-4 Tbsp olive oil

2 T garlic (either mince your own or used crushed)

1 Tbsp dijon mustard

1/2 Tbsp stone ground mustard

salt and pepper to taste

red chili pepper flakes (optional, but I love spice)

1/2 cup grated parmesan/romano/pecorina/grana padano cheese

1 cup sunflower seeds or toasted almonds


Take the ribbing out of the kale with a sharp knife & finely chop. Shred or finely slice Brussel sprouts.

Add in cheese and nuts, toss together.

In a glass jar make the dressing: Combine lemon juice, olive oil, salt, pepper, chili flakes, garlic, mustards and shake vigorously.

Combing dressing and salad and toss well. Let sit. Serve. Enjoy!

*one thing you don’t want to skimp on is dressing - make sure all the ingredients are mixed together thoroughly

*to switch it up a bit, experiment with a few add-ins: variety of nuts, dried cranberries, roasted butternut squash, or shredded carrots.

Originally shared on’s feature “”>Cooking with Corbin”