Kale Brussels Sprout Salad

I first discovered this salad at a small café in Portland during a rainy November afternoon. I was skeptical when the server recommended it – kale salads had always seemed like a punishment disguised as health food. But one bite completely changed my perspective. The kale wasn't bitter or tough; it was tender and almost buttery from being massaged. The shredded Brussels sprouts added this incredible texture I'd never experienced in a salad before. What really won me over was how all the elements worked together – the sweet-tart cranberries, the crunchy almonds, the sharp bite of red onion, all tied together with this perfectly balanced dressing. I've been making variations of this salad ever since. What I love most is how forgiving it is. You can swap ingredients based on what's in season or what you have on hand. Sometimes I add diced apple for extra sweetness, or pecans instead of almonds. The massaged kale technique was a revelation – it transforms the leaves from tough and chewy to silky and tender. This salad proves that healthy food can be absolutely delicious and satisfying.

Why I love this recipe

This recipe has become one of my absolute favorites for so many reasons. First, it's incredibly nutritious without tasting like rabbit food – both kale and Brussels sprouts are nutritional powerhouses loaded with vitamins and antioxidants. The massaging technique is almost therapeutic; there's something deeply satisfying about working the kale with your hands and feeling it transform. I love that this salad actually improves with time, making it perfect for meal prep or bringing to gatherings. Unlike most salads that wilt and get soggy, this one stays crisp and flavorful for days. The color combination is stunning – it's one of those dishes that looks as good as it tastes. I also appreciate how it works for so many different occasions. It's fancy enough for holiday dinners but simple enough for weeknight meals. The recipe is endlessly adaptable, which means I never get bored with it. Sometimes I add feta cheese, other times I throw in some roasted chickpeas for extra protein. What really makes me love this recipe is how it's converted so many kale skeptics in my life. Friends who swore they hated kale have asked for this recipe after trying it. There's something special about a dish that can change people's minds about an ingredient.

What You Need From Your Kitchen

• Fresh kale: Remove tough stems and chop into bite-sized pieces, then massage with olive oil until tender
• Brussels sprouts: Trim ends and thinly shred into ribbons using a sharp knife or mandoline
• Dried cranberries: Use as-is for sweetness and chewy texture throughout the salad
• Sliced almonds: Toast in a dry skillet until golden and fragrant for nutty crunch
• Red onion: Slice very thinly for a sharp, tangy bite without overwhelming the salad
• Apple cider vinegar: Combine with olive oil and other ingredients to create the tangy dressing
• Dijon mustard: Whisk into dressing for depth and to help emulsify the ingredients

Let's Make These Together

Massage the kale leaves

Start by removing all the tough stems from your kale and chopping the leaves into manageable pieces. Place them in your largest mixing bowl and drizzle with a bit of olive oil. Now comes the fun part - use your hands to massage the kale for several minutes. You'll feel the leaves soften and see them turn a darker, richer green. This technique transforms tough, bitter kale into something tender and delicious. Don't rush this step; it's what makes this salad special.

Prepare Brussels sprouts and toast almonds

While your kale is resting, turn your attention to the Brussels sprouts. Trim off the stem ends and peel away any damaged outer leaves. Using your sharpest knife or a mandoline, shred them into the thinnest ribbons you can manage - the finer they are, the better they'll integrate with the kale. Heat a dry skillet and add your sliced almonds, shaking the pan frequently. Within a few minutes, they'll turn golden and release an incredible nutty aroma. Remove them immediately to prevent burning.

Create the perfect dressing

In a small bowl or mason jar, combine your olive oil, apple cider vinegar, honey, Dijon mustard, and minced garlic. Whisk everything together vigorously until it forms a creamy, emulsified dressing. The mustard helps bind everything together while adding a subtle kick. Taste it and adjust - add more honey if you want sweetness, more vinegar for tang. This dressing is what ties all the flavors together, so make sure it tastes perfect to you.

Bring everything together

Add your shredded Brussels sprouts to the bowl with the massaged kale. Scatter in the dried cranberries, toasted almonds, and those paper-thin slices of red onion. Pour your beautiful dressing over everything and get in there with your hands or some sturdy tongs. Toss everything together, making sure every single leaf gets coated with that tangy dressing. The colors will be absolutely gorgeous - deep greens, purple onions, ruby cranberries, and golden almonds all mixed together.

Let it rest before serving

Here's a secret that makes this salad even better - let it sit for 10-15 minutes before serving. During this time, the dressing will soften the vegetables just slightly while the flavors meld together beautifully. The Brussels sprouts will absorb some of the dressing but still maintain that satisfying crunch. When you're ready to serve, give it one final toss and transfer to your prettiest serving bowl. This salad looks as good as it tastes.

pin it

Switch Things Up

I'll never forget the first time I made this salad for a family potluck. I was nervous because my relatives aren't exactly known for loving kale, but I was determined to convert them. As I massaged the kale in my kitchen, breaking down those tough fibers, I wondered if they'd even try it. But something magical happened when I tossed everything together – the colors were so vibrant and inviting that people couldn't resist. My aunt, who usually avoids anything green, went back for seconds. She pulled me aside later and asked for the recipe, admitting she'd never thought kale could taste this good. Now, this salad has become a requested dish at every family gathering. I love making big batches and watching it disappear within minutes. The trick I learned is to let it sit for about 10 minutes after mixing – the dressing softens everything just right while the Brussels sprouts still keep their crunch.

Perfect Pairings

This salad pairs beautifully with grilled chicken or salmon for a complete, protein-rich meal. It's also fantastic alongside roasted turkey during the holidays, offering a fresh contrast to heavier dishes. For a vegetarian feast, serve it with quinoa-stuffed bell peppers or a warm butternut squash soup. The tangy dressing and crunchy texture make it an excellent companion to rich, creamy pasta dishes like fettuccine Alfredo. If you're hosting a brunch, this salad works wonderfully next to quiche or frittata. The cranberries and almonds also make it a natural pairing with cheese boards – try it with aged cheddar or goat cheese.

pin it

Frequently Asked Questions

→ Can I make this salad ahead of time?

Absolutely! This is one of those rare salads that actually improves with time. You can make it up to 3 days in advance and store it in an airtight container in the refrigerator. The kale and Brussels sprouts hold up remarkably well, and the flavors continue to develop. Just give it a quick toss before serving.

→ What if I don't like kale?

If kale isn't your favorite, you can substitute with other hearty greens like Swiss chard or even baby spinach, though the texture will be different. The key is using a sturdy green that won't wilt immediately. You could also use more Brussels sprouts and less kale, or try a mix of different greens to find your perfect combination.

→ Can I substitute the cranberries and almonds?

Definitely! This recipe is very flexible. Try dried cherries, raisins, or chopped dates instead of cranberries. For the nuts, walnuts, pecans, or sunflower seeds (for a nut-free option) all work beautifully. The important thing is having something sweet and something crunchy to balance the greens.

→ How do I properly massage kale?

Massaging kale is simple but important. After chopping, place the kale in a large bowl and drizzle with a small amount of olive oil. Use your hands to squeeze and scrunch the leaves for 2-3 minutes. You'll notice the kale becoming darker, more tender, and reduced in volume. This breaks down the tough cell structure and removes the bitter taste.

→ Is this salad suitable for meal prep?

Yes, this is an excellent meal prep salad! Unlike most salads that get soggy, this one stays crisp and fresh for several days. The massaged kale and Brussels sprouts are hardy enough to hold up to the dressing. Store in individual containers for easy grab-and-go lunches, and it will taste great all week long.

→ Can I make this vegan or adjust for dietary restrictions?

This recipe is easily adaptable! For a vegan version, simply replace the honey with maple syrup or agave nectar. It's already gluten-free and vegetarian. For nut allergies, replace almonds with pumpkin seeds or sunflower seeds. The salad is naturally dairy-free, making it suitable for many dietary preferences.

Conclusion

This Kale and Brussels Sprout Salad is proof that healthy eating doesn't have to be boring. The combination of textures and flavors creates a dish that's both satisfying and nourishing. The massaged kale becomes incredibly tender while the shredded Brussels sprouts maintain their delightful crunch. Sweet cranberries and nutty almonds provide the perfect contrast to the tangy dressing. This salad is versatile enough to serve at holiday gatherings or enjoy as a weekly meal prep staple. It's one of those recipes that makes you feel good both while eating it and after.