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If you grew up thinking Brussels sprouts were the kind of thing you had to eat… you know, the hold-your-nose, swallow-fast, chase-it-with-a-big-gulp-of-milk kind of vegetable (I sure did! 😂), you're in for the most wonderful surprise! This bright and beautifully balanced Brussels Sprouts and Kale Salad is the complete opposite of those childhood memories. With its lemony garlic dressing, sweet plumped cranberries, tiny ribbons of Parmesan, and a sprinkle of our (totally irresistible) Pecan Pumpkin Seed Brittle, it's fresh, vibrant, and downright magical. One bite and you may just find yourself wondering how Brussels sprouts ever got such a bad rap.
The Story Behind This Brussels Sprouts and Kale Salad
A few weeks ago, I invited our daughter-in-law, Lindsay, for lunch. I had some leftover Make-Ahead Chicken and Andouille Gumbo and a batch of seeded rolls (a new recipe I was testing). I planned to make a simple arugula salad to round things out, but when I checked out the fridge, the arugula looked a little sad. Then I spotted a bag of Brussels sprouts. Hmm... a shaved Brussels sprouts salad could save the day. I set to work, and while the finely shaved sprouts were pretty in a whimsical sort of way, the salad needed a little more pizzazz.
That's when I remembered the bags of Tuscan kale hanging out in our garage fridge. Perfect. I threw together a savory lemon-garlic dressing, plumped a handful of dried cranberries for a touch of sweet, and added a generous shower of shaved Parmesan (everything is better with Parmesan, right?). But the salad still needed a little something extra.
I remembered how easy it is to make a quick oven brittle (less than 5 minutes of hands-on time!). I finished it right before Lindsay arrived and we sprinkled it over the salad.
Guess what? The salad stole the show! Even Scott, who loves the gumbo so much he wrote an entire Best Bites email about the it, couldn't stop talking about this fabulous salad.
Why we love this salad so much
There are so many reasons this Brussels Sprouts and Kale Salad has become a new Café favorite:
- It turns humble ingredients into something special. Brussels sprouts and kale may seem ordinary, but when they're finely sliced and paired with a bright, lemony dressing, they're transformed into something incredibly delicious.
- The flavors are beautifully balanced. There's savory Parmesan, sweet plumped cranberries, a little bite from the lemon-garlic dressing, and the most delightful hint of crunchy sweetness from the brittle.
- It's gorgeous on the table. The mix of greens, ribbons of Parmesan, ruby-red cranberries, and golden brittle makes this salad look like it came straight from a restaurant kitchen.
- It holds up well. Unlike many salads, this one stays fresh and lovely even after sitting for a bit, making it perfect for entertaining or prepping ahead. (I like to keep the brittle separate if I know there will be leftovers)
- It pairs with everything. From grilled meats, burgers to hearty soups to holiday mains, this salad adds brightness and balance to just about any meal. (Spoiler Alert - It's going to make an appearance on our Thanksgiving table!)
- And that brittle! It adds just the right touch of crunchy sweetness and texture, turning a simple salad into something unexpectedly magical.
Pecan Pumpkin Seed Brittle
And speaking of "that brittle"… if you haven't tried our Pecan Pumpkin Seed Brittle yet, you're in for a treat. We shared the recipe recently, and it's quickly becoming a reader favorite because it's unbelievably easy and fabulously versatile. Beyond being a delicious salad topper, it makes a wonderful snack, a pretty addition to a charcuterie board, a playful garnish for any dessert, or a fun little treat to tuck into gift bags. We're offering free printable labels we've created that you can download right from the post. That makes giving friends and neighbors this simple, homemade gift extra special.
Click anywhere in this box for the recipe!
Make it!
We've been making this salad on repeat ever since that serendipitous first version. It's simple (with just a few ingredients), bright, fresh, beautifully balanced, and somehow feels both everyday-easy and company-worthy. Whether you're serving it alongside soup, a weeknight meal, or a special holiday dinner, this Brussels Sprouts and Kale Salad adds a fresh, vibrant touch that everyone will love!
- Slice the sprouts finely. The thinner the sprouts, the lighter and more tender the salad.. You can use a mandoline, a sharp knife or a food processor. On a side note, I recently had to replace my immersion blender (I use it so much it was getting wobbly!) I ended up with this Cuisinart model that includes a small food processor. I had my sprouts and kale thinly processed in less than 5 minutes with this little kitchen workhorse. I love that I don't have to drag out my large, heavy-duty processor for a smaller job like this!
- I have used both Tuscan kale and regular curly kale. Both varieties work well. Remove the big tough ribs before slicing (smaller ones are fine!).
- Plump the cranberries. Don't skip this step... that quick minute in the microwave makes the cranberries soft, juicy, and much more flavorful.
- Fresh lemon juice is best. Bottled juice won't give the same bright, clean flavor in the dressing.
- Parmesan matters. Use freshly shaved or grated Parmesan, not the pre-grated kind. It melts into the greens in the most delicious way. We love Parmesan Reggiano.
- I love this microplane grater. It's a little coarser than a classic microplane, so it creates tiny, pretty ribbons of cheese.
- That brittle! Feel free to make this a week or longer in advance. It stores well in an airtight container (but I'm pretty sure it won't last that long, as it's quite irresistible!).
- Can you make this salad ahead? Yes! You can shave the sprouts and kale a few hours in advance. Dress the salad shortly before serving and top with the brittle. If you know there will be leftovers, serve the brittle at the table and then again when enjoying the salad the next day.
- Subs for the brittle. Toasted pecans, walnuts, or roasted, salted pumpkin seeds will work in a pinch although the brittle truly makes it extra special. These Candied Pecans or Candied Pistachios are also delicious on this salad!
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Shaved Brussels Sprouts and Kale Salad (with Pecan Pumpkin Seed Brittle)
Ingredients
For the cranberries:
- ½ cup dried cranberries
- 2 teaspoons water
For the dressing:
- 6 tablespoons extra-virgin olive oil
- ¼ cup fresh lemon juice
- 1 medium clove garlic, finely minced
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For the salad:
- 1 pound Brussels sprouts
- 6 ounces kale, Tuscan or curly kale works
To finish:
- ¾ cup freshly grated Parmesan cheese, more to taste
- ¾ cup Pecan Pumpkin Seed Brittle, more to taste
Instructions
Prepare the cranberries
- Combine the dried cranberries and water in a small microwave-safe bowl or measuring cup. ½ cup dried cranberries, 2 teaspoons water
- Cover with plastic wrap and microwave on high for 1 minute.
- Carefully (it will be hot!) remove from the microwave and set aside to cool.
- After a minute or two, you can pull off the plastic wrap to speed up the cooling.
Make the dressing
- Combine the olive oil, lemon juice, garlic, kosher salt, and black pepper in a small jar. 6 tablespoons extra-virgin olive oil, ¼ cup fresh lemon juice, 1 medium clove garlic, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Cover and shake well. Set aside.
Prepare the salad
- Trim the Brussels sprouts, removing any bruised outer leaves and slicing off the hard root end. 1 pound Brussels sprouts
- Using a mandoline, sharp knife, or food processor, thinly slice the sprouts. Use your fingers to gently separate the leaves so they resemble a fine slaw. Transfer to a large serving bowl. 6 ounces kale
- Remove any large ribs from the kale leaves and discard.
- Grab a handful of kale leaves and bunch tightly while slicing into thin shreds. Slice once or twice across the grain, then add to the bowl with the sprouts. Toss with your fingers to combine.
Assemble
- Add the cooled cranberries, half of the Parmesan, and half of the dressing to the bowl. Toss with tongs or a salad server.
- Taste and add more dressing if needed.
- Top with the remaining Parmesan and the Pecan Pumpkin Seed Brittle. ¾ cup freshly grated Parmesan cheese, ¾ cup Pecan Pumpkin Seed Brittle
- Serve extra dressing, Parmesan, and brittle at the table.
Notes
Nutrition
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