Make the best kale Brussels sprouts salad with a lemony Dijon dressing that’s dairy-free, hearty, and easy to make.

Kale Brussels Sprouts Salad with vegan parmesan cheese, cranberries, and pecans in a white bowl

For the past several months I’ve been enjoying a massaged kale salad every week. I like to enjoy it with my sun-dried tomato pasta, lentil soup, and lentil patties. The salad dressing makes the salad light and refreshing. Get the ingredient list below!

What’s in this kale Brussels sprouts salad

This delicious salad comes together using the following simple ingredients:

For salad ingredients, you’ll need one large bunch of chopped kale, shaved Brussels Sprouts, vegan shredded parmesan cheese, diced apple, and (if desired) dried cranberries.
For the salad dressing, gather extra virgin olive oil, fresh lemon juice, white wine vinegar, dijon mustard, minced garlic, minced shallot, sea salt, and black pepper.
Nuts/Seeds, I use chopped pecans in this recipe. Other suggestions include sliced almonds, chopped walnuts, or pistachios.

LEARN HOW TO MASSAGE KALE

How to make this kale Brussels sprouts salad

Prepare the kale: Wash and rinse the kale leaves under cold water, and dry them in a salad spinner. Next, remove the kale stems by hand or use a sharp knife. And, thinly chop the remaining leaves. Once chopped, place the kale in a large bowl.
Shave your Brussels sprouts: Rinse the Brussels sprouts under cold water, dry them in the salad spinner, and remove their outermost leaves. Alternatively, rinse them using a colander, dry them, and complete them as mentioned above. Next, place them in a food processor fitted with the shredding blade. Switch on the machine and feed the Brussels sprouts into the tube. Once shaved, transfer the Brussels sprouts from the food processor into the salad bowl with the kale. Alternatively, finely chop them with a sharp knife.
Make the lemon dijon dressing: Whisk together the olive oil, lemon juice, white wine vinegar, dijon mustard, garlic, shallot, salt, and black pepper in a small bowl.

organic kale greens from whole foods in pink bowl — ADD KALE TO THE BOWL

kale and brussels sprouts in pink bowl — ADD KALE TO THE BOWL

Let’s finish the salad

Drizzle the salad dressing: Gently pour the dressing over the kale and Brussels Sprouts. Use tongs to toss the dressing so each leaf has an even coating of the dressing. This even layer will help soften the kale. Alternatively, you can massage the kale (see video above)and sprouts gently to ensure they are fully mixed with the dressing. Set the sprouts & kale aside and let them rest.
Toast the pecans: Place the pecans in a small skillet over medium heat. Next, toast the nuts for 3-5 minutes, frequently stirring until they turn fragrant. Remove from heat & set aside.
Add the toppings: Top the salad with vegan parmesan cheese, toasted pecans, diced apple, and cranberries, if using. Toss the salad mixture until evenly combined, then serve.

mixing lemon dijon salad dressing into kale and brussels sprouts with forks. — POUR & MIX THE LEMON-DIJON DRESSING

diced apples, pecans, dried cranberries, kale, brussels sprouts, vegan parmesan cheese in pink bowl — POUR & MIX THE LEMON-DIJON DRESSING

Substitutions & Optional Add-Ins

Greens: Swap the kale or Brussels sprouts for iceberg lettuce, spinach, or romaine.
Nuts & Seeds: Feel free to use almonds, walnuts, cashews, or pistachios.
Fruit: Use dried or fresh fruit in the salad. Some of my favorites include dried mango, pomegranate seeds, or sliced apples.
Dressing: This salad tastes delicious with either a creamy or olive oil-based salad dressing.

What to Serve with this Salad

My favorite way to serve this vegan kale salad is with my lentil “meat” loaf, vegan bean chili, or roasted veggies.

How to make ahead and store this kale salad

Make ahead: To make this salad ahead of time, prepare each component (i.e., salad, dressing, and toppings) a day in advance.
- Prepare the kale and Brussels sprouts (wash, chop, shave) and store them in an airtight container in the fridge. Then, mix the dressing and store it in a separate airtight container in the refrigerator.
- Toast the pecans and store them at room temperature. Lastly, dice the small apple just before serving (if using). Combine the ingredients, just before serving.
Store the salad: Place your salad in an airtight container in the fridge. If you have not yet added the dressing, the veggies will stay fresh for 3-4 days. However, if you have already added the dressing, your salad mixture will last up to 2 days. You may extend your salad’s storage time by storing each salad component separately and preparing the dressing the day of.

Can you eat Brussels sprouts raw in a salad?

Brussels sprouts can be prepared both raw and cooked.

What can you mix well in this Brussels sprouts salad?

Here are a few ingredients that mix well with Brussels sprouts.

Quinoa
Apples
Tahini dressing
Lentils
Creamy Ceasar dressing
Chickpeas
Broccoli
Miso dressing
Lemon vinaigrette

More salad & Brussels sprout recipes:

Best Kale Brussels Sprouts Salad

Shana Thomas

This vegan kale Brussels Sprouts salad is packed with cranberries, pecans, chopped apple, vegan parmesan cheese, and a delicious lemon-dijon dressing you'll make over and over again.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20

Total Time 20

Course Lunch, Salad, Side Dish

Cuisine American

Servings 6

Calories 420 kcal

Ingredients

Salad Ingredients

1 Ib bunches of kale
1 Ib Brussels sprouts
1/2 cup dried cranberries
1 sm apple chopped or diced
1 cup vegan parmesan cheese shredded
1 cup chopped pecans optional

Lemon Dijon Dressing

1/2 cup extra virgin olive oil
1/4 cup lemon juice
1 tbsp white wine vinegar
1 tbsp Dijon mustard
1 clove garlic minced
1/2 small shallot (2 tbsp) or red onion
1/2 tsp kosher salt
1/4 tsp ground black pepper

Instructions

Prepare the kale: Wash and rinse the kale leaves under cold water, and dry them in a salad spinner. Then, remove the kale stems by hand or use a sharp knife, and thinly chop the remaining leaves. Once chopped, place the kale in a large bowl.
Shave your Brussels sprouts: Rinse the Brussels sprouts under cold water, dry them in the salad spinner, and remove their outermost leaves. Alternatively, rinse them using a colander, dry them, and complete them as mentioned above. Next, place them in a food processor fitted with the shredding blade. Switch on the machine and feed the Brussels sprouts into the tube. Once shaved, transfer the Brussels sprouts from the food processor into the salad bowl with the kale. Alternatively, finely chop them with a sharp knife.
Make the lemon dijon dressing: Whisk together the olive oil, lemon juice, white wine vinegar, dijon mustard, garlic, shallot, salt, and black pepper in a small bowl.
Drizzle the salad dressing: Gently pour the dressing over the kale and Brussels sprouts. Use tongs to toss the dressing so each leaf has an even coating of the dressing. This even layer will help soften the kale. Alternatively, you can massage the kale and sprouts gently to ensure they are fully mixed with the dressing. Set the sprouts & kale aside and let them rest.
Toast the pecans: Place the pecans in a small skillet over medium heat. Toast the nuts for 3-5 minutes, frequently stirring, until they turn fragrant.
Add toppings & serve: Top the salad with vegan parmesan cheese, toasted pecans, diced apple, and cranberries, if using. Toss the salad mixture until evenly combined, then serve.

Video

Notes

Make ahead: To make this salad ahead of time, prepare each component (i.e., salad, dressing, and toppings) a day in advance.
- Prepare the kale and Brussels sprouts (wash, chop, shave) and store them in an airtight container in the fridge. Then, mix the dressing and store it in a separate airtight container in the refrigerator.
- Toast the pecans and store them at room temperature. Lastly, dice the small apple just before serving (if using). Combine the ingredients, just before serving.

Store the salad: Place your salad in an airtight container in the fridge. If you have not yet added the dressing, the veggies will stay fresh for 3-4 days. However, if you have already added the dressing, your salad mixture will last up to 2 days. You may extend your salad’s storage time by storing each salad component separately and preparing the dressing the day of.

Keyword Kale Brussels Sprouts Salad

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