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This shaved Brussels Sprouts and Kale Salad is one of those recipes that manages to feel both fresh and substantial at the same time. It’s built on a base of finely shredded Brussels sprouts and kale, which gives it a slightly hearty, almost slaw-like texture, but the addition of crisp apples, toasted pine nuts, and sweet-tart pomegranate seeds keeps it light and vibrant.
Y’all, I saw a version of this salad last year in Anne Byrn’s Substack newsletter, Between the Layers (which you should subscribe to right now because she’s the best food writer I know) and realized it was a slight variation on a Bon Appétit kale salad that has been around for several years.
I took both versions and added my own touches, like my Lemon Dijon Vinaigrette, and the result was this amazing salad that we have had on repeat all year long. It’s even good leftover since there’s no lettuce.
Testing results for shaved Brussels sprouts and kale salad
- I tried slicing/shaving the Brussels sprouts by hand, and pretty quickly abandoned that project. Using the food processor is the way to go. It’s quicker, easier, and can shave them thinner than you could ever do with a knife. If you must slice them by hand, get them as thin as possible.
- I find that for this salad, chopping the kale into small strips or pieces helps the dressing to adhere and soften the kale better. Plus, it just makes for easier bites.
- This salad is good leftover for a couple of days, even after it has been dressed. I ate it for 2-3 days after Thanksgiving last year. However, if I need to make it in advance, I’ll keep the dressing separate until I’m ready to serve it so it looks fresh and pretty.
I hope you make this recipe. I think you’ll love it!
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Kale: Twelve ounces, with the stems stripped out and thrown away. That’s one or two bunches, depending on how big they are.
Apples: Two, sliced very thin. My preference is Honeycrisp or Fuji.
Pin this now to save it for laterHow to make shaved Brussels sprouts and kale salad
- Shake the dressing together in a jar: lemon juice, Dijon, sugar, shallot, salt, and pepper first, then the olive oil last.
- Pulse the trimmed sprouts in a food processor in short bursts. Gather the kale leaves into a tight pile and cut them very small.
- Toast the pine nuts in a dry skillet until golden, then tip them onto a plate to cool. Cut the apples into thin slices.
- Toss the greens with the dressing, add the apples and Parmesan and toss again, then scatter the pine nuts and pomegranate arils across the top.
Why the cut has to be so fine
Brussels sprouts and kale are both dense and fibrous when raw, and a thick slice of either one stays firm no matter how long it sits in dressing. That’s the whole problem with a raw Brussels sprouts salad, and the fix is the cut, not more dressing. Shred the sprouts fine enough so they soften into something closer to a slaw. A food processor pulsed a few times does this quickly and keeps the pieces even. You can slice them by hand, but it’s hard to get them as thin as the food processor does.
Kale also needs to be chopped fine. Stack the leaves, bunch them into a pile, and keep cutting past the point where you would normally stop. I like to cut the kale in a julienned style, similar to how you would chop basil.
Related 📖 ➡️ Southern Sides and Salads
Variations
- Dried fruit. You could use cranberries or apricots instead of fresh pomegranate (although I strongly advocate for the fresh pomegranate!).
- Garlic in place of the shallot. A quarter teaspoon of garlic powder works for the minced shallot, and the dressing keeps a little longer in the refrigerator that way.
- Toasted pecans or walnuts. I really like the pine nuts, but you could sub toasted pecans or walnuts instead.
Make-ahead and storage
Dressing ahead of time. Dress this salad up to 30 minutes before it goes on the table.
Making it a day ahead. Shred the sprouts and kale and refrigerate them in one container, make the dressing and refrigerate it in another, and hold the pine nuts, apples, and pomegranate arils out until you are ready to serve. Slice the apples last so they keep their crunch and their color.
Leftovers. Store a dressed salad in an airtight container in the refrigerator for up to 2 days.
What to serve with shaved Brussels sprouts and kale Salad
We serve this salad for Thanksgiving, and it’s perfect with my Roast Turkey Recipe, along with all the traditional sides. I also really like it alongside my Bourbon Glazed Ham or beef tenderloin at Christmas.
The rest of the year I’ll pair it with something slow-cooked or grilled. It’s great in the summertime as a side for burgers or pork chops, and it also works with a simple Roasted Pork Tenderloin.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Brussels Sprouts and Kale Salad Recipe
Equipment
Ingredients
Lemon Dressing
- 3 tablespoons freshly squeezed lemon juice
- 1 ½ teaspoons Dijon mustard
- 1 ½ teaspoons granulated sugar
- 1 small shallot, minced
- salt and pepper, to taste
- 6 tablespoons extra virgin olive oil
Salad
- 12 ounces Brussels sprouts, trimmed
- 12 ounces kale, stems removed
- ½ cup pine nuts
- 2 apples, thinly sliced
- 1 cup shaved Parmesan cheese
- ½ cup pomegranate arils
Instructions
- Add 3 tablespoons freshly squeezed lemon juice to a jar or small bowl.
- Add 1 1/2 teaspoons Dijon mustard, 1 1/2 teaspoons granulated sugar, 1 small shallot, minced, and salt and pepper, to taste. Cover tightly and shake vigorously, or whisk with a fork until combined.
- Slowly drizzle in 6 tablespoons extra virgin olive oil, then cover and shake again. Taste and add more sugar, salt, or pepper if needed. Set aside.
- Add 12 ounces Brussels sprouts, trimmed to a food processor and pulse a few times to shred.
- Bunch up 12 ounces kale, stems removed and julienne it finely.
- Add 1/2 cup pine nuts to a dry skillet over medium-low heat and toast for 3 to 5 minutes, shaking the pan halfway through, until lightly golden. They burn quickly, so watch them closely. Set aside to cool. To toast them in the oven instead, spread the pine nuts on a baking sheet in a single layer and bake at 350 degrees F for 5 to 7 minutes, shaking the pan halfway through.
- Add the shredded Brussels sprouts and chopped kale to a large salad bowl.
- Pour the dressing over and toss to combine.
- Add 2 apples, thinly sliced and 1 cup shaved Parmesan cheese and toss again.
- Scatter the toasted pine nuts and 1/2 cup pomegranate arils over the top.
- Serve right away, or let the salad rest for up to 30 minutes to soften the greens.
Notes
- To make it ahead, keep the shredded greens, dressing, and toppings in separate containers, then combine just before serving.
Nutrition
Questions and tips
Storage
Store a dressed salad in an airtight container in the refrigerator for up to 2 days.
Yes, absolutely toast the pine nuts. Toasting deepens their flavor and gives them a little more crunch against the soft greens.
Yes. Halve each sprout through the root, lay it flat, and slice across as thinly as you can. It takes longer than the food processor, but it will work fine as long as you get the slices very thin.
You can use bagged, shredded Brussels sprouts, but I don’t recommend it. They are never as fresh as when you slice them yourself, and they aren’t trimmed as well either. I find there are usually some hard stems mixed in with the shreds since they are cut by machines.
