Shredded Kale and Brussels Sprout Salad (Video)

This shredded kale and brussels sprout salad is the perfect salad for your holiday meal! It’s filled with cranberries, marinated onions, almonds and pecorino cheese.

I wasn’t planning to share a salad recipe this week, but I made this salad for our Friendsgiving over the weekend and it’s way too good not to share.

Shredded kale and Brussels sprout salad in an oval serving dish. Salad has cranberries, almonds, onions and cheese tossed in it.

If you’re in need of an extra side dish or some green veggies on your Thanksgiving menu, I’ve got you covered!

I know most people couldn’t care less about salad when there’s turkey, gravy, potatoes and stuffing to be had, but this isn’t your average salad. 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.

Shredded kale and Brussels sprout salad in an oval serving dish. Salad has cranberries, almonds, onions and cheese tossed in it.

And if you’re like me, you’ll probably go back for seconds. It’s so good!

The base of shredded raw kale and brussels sprouts is massaged with lemon juice so it’s tender and palatable, but the sprouts still have a bit of raw veggie crunch to them 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 dish. 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.

Shredded kale and Brussels sprout salad in an oval serving dish. Salad has cranberries, almonds, onions and cheese tossed in it.

I love the bright green color with the specks of red and brown. So pretty!

Shredded kale and brussels sprout salad on a plate with the serving dish in the background.

If you can’t tell, I’m kind of obsessed with this salad. It might be my new favorite.

We liked it so much at the Friendsgiving, I’m going to make it again for Thanksgiving with Isaac’s family on Thursday. Can’t wait!

Shredded kale and Brussels sprout salad in an oval serving dish. Salad has cranberries, almonds, onions and cheese tossed in it.

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Shredded Kale and Brussels Sprout Salad


  • Author: Brittany Mullins
  • Prep Time: 20 minutes
  • Cook Time: 4 minutes
  • Total Time: 24 minutes
  • Yield: 8

Description

This shredded kale and brussels sprout salad is the perfect salad for your holiday meal! It’s filled with cranberries, marinated onions, almonds and pecorino cheese.


Ingredients

  • 4 cloves of garlic, minced
  • 1 teaspoon black pepper
  • 1 teaspoon sea salt
  • 1/4 cup olive oil
  • 2 Tablespoons Balsamic vinegar
  • 1 yellow onion, super thinly sliced
  • 1 large bunch of Lacinato kale, washed and de-stemmed
  • 1 lb brussels sprouts
  • juice of 2 lemons
  • 2/3 cup dried cranberries
  • 1/4 teaspoon red pepper flakes
  • pinch of nutmeg
  • 3/4 cup finely grated Pecorino Romano cheese (Fresh Parmesan will work too)
  • 1/4 cup almonds, sliced or chopped

Instructions

  1. Preheat oven to 350°F. Add almonds to a baking sheet and place in oven to toast. Stir almonds after 5 minutes. Allow to toast about 3-4 minutes longer or until the almonds are golden. Remove from oven and allow almonds to cool.
  2. Meanwhile, toss together the ingredients for the dressing by muddling together the minced garlic with sea salt and black pepper using a mortar and pestle. Place muddled garlic and spices into a mason jar with olive oil, balsamic and thinly sliced onion. Shake to combine and let marinate.
  3. In a food processor (affiliate link) fitted with a slicing blade, shred the Brussels sprouts. Next, shred the kale. (If you don’t have a food processor (affiliate link), you can chop the kale and brussels sprouts by hand. Just make sure to slice them very thin.) Place in a large bowl.
  4. 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 cranberries, red pepper flakes and nutmeg to the bowl. Pour the dressing over the salad mixture and give it a good stir. Add cheese and stir again. Top with toasted almonds. Enjoy right away or let sit for a bit to marinate before serving.

Notes

Inspired and adapted from Bon Appétit.

  • Category: Salad
  • Method: No Cook
  • Cuisine: American

Keywords: shredded kale salad

Oh, and if you’re still planning your holiday menu, here are a few of my favorite Thanksgiving dishes:

Questions of the day:

1) What’s your favorite Thanksgiving dish? Mine is this healthy sweet potato casserole! The crunchy pecan topping is amazing.

2) Do you work out on Thanksgiving day? I always try to get in some sort of workout. I definitely know that I won’t be running a Turkey Trot this year. My Thanksgiving day patella dislocation kind of ruined that for me. I would take a Pure Barre class, but my studio is closed on Thanksgiving Day so I’m doing a cycle class instead.

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    31 comments
  1. My daughter has a nut allergy. Have you ever tried it without the nuts? Does it need something crunchy? Maybe sunflower seeds could be substituted? Looks delish and want to make for Thanksgiving.

  2. Great recipe! I made this last night and my boyfriend actually asked if there was more salad. He NEVER asks if there is more salad. This will absolutely be in the rotation.

    • Oh my gosh, I love that your boyfriend asked for seconds. That’s so awesome. This salad has converted quite a few kale and brussels sprout haters too! Just favor, would you be open to leaving a star rating for the recipe as well? Just leave another comment and give the recipe whatever number of stars you’d like! 🙂 Thank you so much.

  3. How many people does this salad serve? I am making it for Thanksgiving, and there will be fifty people there (although not everyone will have the salad, and there will be space for only a little bit of salad on everyone’s plate!).

    • Hi there. One batch of the salad should make enough to serve 8-10, perhaps more for a potluck style meal where people are getting small portions of everything. That said, for a party of about 50 people I think I’d double or triple the recipe. Hope this helps!

  4. I’m a newbie to eating and cooking brussel sprouts. Do you chop them raw? (I didn’t even know you could eat them raw!) When you buy them fresh, do you cut the ends off of each one because it is kind of like a hard core?

    • Hi Jacquie! Welcome to the world of brussels sprouts. You’re going to love them. 🙂 Yup, you can eat them raw… they’re best shredded thin and coated in a nice dressing that will make them a bit more tender to eat. And yes, I trim the bottoms off each one because they are a little tough. Hope this helps and I hope you enjoy the salad.

  5. Hi Brittany – Just wanted to let you know that I made this salad for a family gathering over the weekend and EVERYONE was raving about it (and were battling over who got the last few scoops of it). This will be a staple from now on – delicious!

  6. Looks delicious! If I were to leave out the Pecorino to make it vegan, do you think the salad would still work? Wary of subbing vegan cheese in something like this >.<

  7. I always like salad on holidays and usually offer to bring one so there will be a good one 🙂 this is great! I’ve never thought to shred brussel sprouts and kale in the food processor. Can’t wait to try it!

  8. This looks awesome, thanks for sharing Brittany! My family may divorce me if I make them eat a salad for Thanksgiving, but this will definitely be made just for me very soon 🙂

    I do usually workout on Thanksgiving! Nothing too crazy, just an early morning session of whatever I’m into at the time. This year it’s looking like that is going to be PiYo.

  9. Oh my gosh, looks so good. I still like to sneak in a few bites of salad on Thanksgiving, even though most of my plate is reserved for the heartier stuff. I’m with you that sweet potato casserole is a favorite. And I do like a quick sweat session on T-Day. This year I’m running a 5K Trot in San Diego with my hubby’s family. Hope you have a lovely holiday:)

  10. Printed and on the list! Looks perfect and I can’t wait to try it!! Please do share the sweet potato recipe, so far I am cheating and making the Trader Joes frozen maple sweet potatoes (they are pretty good though).

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