Shaved Brussels Sprouts and Kale Salad (with Pecan Pumpkin Seed Brittle)

Overhead view of a shaved Brussels sprouts and kale salad with cranberries, Parmesan, and crunchy Pecan Pumpkin Seed Brittle, served in a gold-toned bowl with gold serving utensils.

Shaved Brussels Sprouts and Kale Salad (with Pecan Pumpkin Seed Brittle)

This bright, beautifully balanced salad features shaved Brussels sprouts, tender kale, plumped cranberries, a zesty lemon–garlic dressing, Parmesan, and a sprinkle of crunchy Pecan Pumpkin Seed Brittle. One bite and you’ll understand the obsession!

Prep Time30

Cook Time2

Total Time32

Course: Salad, Salad Dressing, Salad Topper

Cuisine: American

Keyword: brussels sprouts and kale salad, brussels sprouts salad, fall salads, make-ahead salads, shaved brussels sprouts salad

Servings: servings

Calories: 190kcal

Author: Chris Scheuer

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

US Customary - Metric

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

The nutritional information does not include the Pecan Pumpkin Seed Brittle. See that post for its nutritional info.

Nutrition