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Brussels Sprouts and Kale Salad Recipe

Brussels sprouts and kale shredded fine and tossed in a lemon Dijon dressing with apples, toasted pine nuts, pomegranate arils, and shaved Parmesan.
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Servings: 6
Calories: 361kcal
Author: Lucy Brewer

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.
    White bowl with scalloped blue rim containing oil, vinegar, chopped shallots, mustard, and pepper on a wooden surface with a beige cloth nearby.
  • 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.
    A hand whisks a yellow sauce with visible herbs in a white bowl with a blue scalloped edge, set on a wooden surface next to a beige cloth.
  • 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.
    A hand whisking a yellow mixture in a scalloped-edge bowl on a wooden surface, with a beige cloth nearby.
  • Add 12 ounces Brussels sprouts, trimmed to a food processor and pulse a few times to shred.
    A food processor bowl filled with raw brussels sprouts sits on a wooden table next to a beige cloth.
  • Bunch up 12 ounces kale, stems removed and julienne it finely.
    Chopped kale on a wooden cutting board with a knife beside it, set on a rustic wooden surface.
  • 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.
    A black frying pan with toasted pine nuts sits on a dark wooden surface next to a light gray cloth.
  • Add the shredded Brussels sprouts and chopped kale to a large salad bowl.
    Chopped Brussels sprouts in a white bowl with blue floral designs, placed on a wooden table next to a light-colored cloth.
  • Pour the dressing over and toss to combine.
    A hand pours yellow salad dressing from a spoon over chopped lettuce in a white bowl with blue floral designs, on a wooden table.
  • Add 2 apples, thinly sliced and 1 cup shaved Parmesan cheese and toss again.
    Salad with chopped greens, apple slices, and shaved cheese is served in a white bowl with blue floral patterns on a wooden table, with two serving utensils.
  • Scatter the toasted pine nuts and 1/2 cup pomegranate arils over the top.
    A plate of brussels sprouts kale salad with pomegranate seeds, apple slices, cheese, and pine nuts, served with two spoons on a wooden table.
  • Serve right away, or let the salad rest for up to 30 minutes to soften the greens.
    Salad with sliced apples, pomegranate seeds, shaved cheese, and greens on a blue and white patterned plate, with serving utensils beside it.

Notes

  • To make it ahead, keep the shredded greens, dressing, and toppings in separate containers, then combine just before serving.
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