Simple Kale and Brussels Sprout Salad Recipe
A refreshing and nutritious Simple Kale and Brussels Sprout Salad featuring thinly sliced Brussels sprouts and kale, complemented by crunchy pistachios, sweet dried cranberries, and a zesty lemon-Dijon dressing. This salad is perfect as a light lunch or a vibrant side dish, combining fresh flavors and varied textures in every bite.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 1 lb Brussels sprouts – sliced thin
- 2 cups lacinato kale – thinly sliced
- 1 cup sliced red onion
- ½ cup shelled pistachios
- ⅓ cup dried cranberries or pomegranate seeds
- ¼ cup grated parmesan cheese
Dressing Ingredients
- 2 tablespoons Dijon mustard
- Zest and juice of 1 lemon – about 2 teaspoons of lemon zest and 1 tablespoon lemon juice
- 1 tablespoon maple syrup or honey
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup olive oil
Instructions
- Prepare the Salad: Add the thinly sliced Brussels sprouts, kale, sliced red onion, pistachios, and dried cranberries into a large mixing bowl or salad bowl. Ensure the greens are evenly sliced to allow the dressing to coat thoroughly.
- Make the Dressing: In a medium-sized mixing bowl, combine the Dijon mustard, lemon zest and juice, maple syrup, kosher salt, and ground black pepper. Whisk these ingredients together, then slowly drizzle in the olive oil while continuously whisking to emulsify and create a creamy dressing texture. Taste and adjust seasoning with additional salt or pepper as needed.
- Toss the Salad: Pour the prepared dressing over the salad ingredients in the large bowl. Toss everything together thoroughly to ensure each piece is well coated with the dressing.
- Add Parmesan Cheese: Sprinkle the grated parmesan cheese over the top of the tossed salad evenly to add a savory richness.
- Serve and Enjoy: The salad is ready to enjoy immediately, offering a crisp, tangy, and satisfying dish that makes a perfect side or light meal.
Notes
- For a nuttier flavor, lightly toast the pistachios before adding them to the salad.
- To make this salad vegan, substitute the parmesan cheese with a plant-based cheese or nutritional yeast.
- This salad is best served fresh but can be refrigerated for up to 1 day; toss again before serving to refresh the dressing distribution.
- You can easily switch dried cranberries for pomegranate seeds for a burst of freshness and texture.
- Adjust the sweetness of the dressing by varying the amount of maple syrup or honey according to your taste.
