This kale and Brussels sprout salad is filled with shredded kale and sprouts, cranberries, marinated onions, almonds and pecorino cheese. It’s sure to be a family favorite!
If you’re in need of an extra side dish or some green veggies on your Thanksgiving or Christmas dinner menu, I’ve got you covered! This shredded kale and Brussels sprout salad is SO good. It might be my new favorite salad!
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!
The base of the salad (shredded kale and Brussels sprouts) is massaged with lemon juice so the hearty greens become tender and palatable. The sprouts still retain a bit of raw veggie crunch, which I like. The cranberries add a nice pop of color and a hint of sweetness while the marinated garlic and onions bring a sharp, almost spicy flavor to the salad. The grated pecorino is pretty much invisible once it’s mixed in, but it adds a salty, creaminess that steps this salad up from being an everyday salad to something you can serve for a holiday meal.
I love the bright green color with the specks of red and brown. So pretty!
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.
This salad is the perfect side dish for a holiday dinner with turkey, ham or even my lentil loaf. It would also be a great vegetarian side option for a weeknight meal or you could double the recipe and bring it to a cookout or potluck. You could also turn this salad into a meal-sized salad by adding some protein. It’d be delicious topped with chickpeas, tempeh, tofu or my apple cider vinegar chicken.
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.
Watch how to make this salad via my stories!
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This is our families favorite holiday salad. I’ve made it three years in a row at this point and it’s always a hit!
WOO! I love hearing that this recipe is a hit for you and your whole family, Rebeca. Thank you for sharing your review & star rating, I so appreciate it.
Too much garlic in mine. I love garlic but used 4 big cloves and it was so overpowering, I couldn’t enjoy the salad. I will definitely make again but with much less garlic because I think it’s a great recipe!
Thanks for trying this one, Melissa! I think you can definitely use less garlic if it’s not to your taste. Let me know how it goes the next time you make this!
Love all things brussels. What an easy way to add Kale to a salad.
Yay! Glad you’re enjoying this recipe, Angela!
My daughter and I do enjoy this very much. I omit the nutmeg because I see no point to it. I also use red onion or shallots instead of a yellow onion. They add better flavor to salads.
Yay! Glad this recipe was a hit for you and your daughter, Norma. Using a shallot is a great swap! Thanks for leaving a review and star rating, I really appreciate it.
WAS THE ONE DISH EVERYONE LOVED AND WANTED THE RECIPE
So happy to hear, Denise!