There’s something invigorating about a salad that cradles a colorful mix of textures and flavors, and my Shredded Kale and Brussels Sprout Salad with Lemon Dressing does just that. Combining the earthy crunch of Brussels sprouts with the robust feeling of kale, this salad is not only healthy but also a feast for the eyes and palate. It comes together in no time and pairs beautifully with almost any main dish, making it perfect for both busy weeknights and festive dinner parties. With a zesty lemon dressing that revitalizes your greens and toasty almonds for that satisfying crunch, this salad is a delightful reminder that healthy eating doesn’t have to be boring. Are you ready to brighten up your meal routine?
Why is this salad a must-try?
Vibrant, Fresh Ingredients: This Shredded Kale and Brussels Sprout Salad embraces nutritious greens, bringing earthy flavors to the forefront.
Zesty Dressing: The homemade lemon dressing adds a tangy brightness that beautifully enhances the crunchy textures of the salad.
Quick Preparation: In just a few minutes, you can whip up this salad, making it a time-saving option for busy days or unexpected guests.
Versatile Pairing: Whether served alongside grilled fish or as a hearty vegetarian main, it fits effortlessly into any meal.
Crowd-Pleasing Flavor: With its delightful crunch from almonds and fresh taste, this salad is sure to become a favorite at your gatherings.
Elevate your next meal experience with this remarkable salad, and if you’re in the mood for more delicious options, check out the Honeybun Carrot Cake or the refreshing Blt Chicken Salad.
Shredded Kale and Brussels Sprout Salad Ingredients
For the Dressing
- Dijon Mustard – Adds tanginess to the dressing; you can substitute with whole grain mustard for a different texture.
- Lemon Juice – Provides acidity that brightens the salad; fresh lemon juice is best for ultimate flavor.
- Lemon Zest – Enhances the lemon flavor; ensure to zest before juicing to retain the oils from the skin.
- Honey or Agave Nectar – Sweetens the dressing to balance acidity; maple syrup works as a vegan alternative.
- Olive Oil – Acts as the base of the dressing, contributing richness; you can use avocado oil for a lighter taste.
For the Salad
- Lacinato Kale – Provides a sturdy base for the salad; regular kale can be used but may require massaging to soften.
- Brussels Sprouts – Adds crunch and mild flavor; shredding them finely yields a pleasant texture.
- Sliced Almonds – Delivers a nutty crunch; pecans or walnuts are great alternatives, and toasting them enhances flavor.
- Grated Parmesan or Pecorino Cheese – Introduces creaminess; for a dairy-free option, use feta or nutritional yeast.
Embrace the delightful crunch and fresh flavors of this Shredded Kale and Brussels Sprout Salad with Lemon Dressing and treat your taste buds today!
Step‑by‑Step Instructions for Shredded Kale and Brussels Sprout Salad with Lemon Dressing
Step 1: Prepare the Dressing
In a small bowl, whisk together minced shallots, Dijon mustard, fresh lemon juice, and lemon zest until well combined. Gradually drizzle in olive oil while continuously whisking until the dressing emulsifies into a smooth, creamy texture. Taste and season with salt and pepper, adjusting to your preference. Set the dressing aside to allow the flavors to meld.
Step 2: Shred the Greens
Using a sharp knife or mandoline, carefully shred the Lacinato kale and Brussels sprouts into fine pieces. Aim for thin, even strips for a delicate texture that blends well in your salad. Place the shredded greens into a large mixing bowl, ensuring they are light and airy for optimal showcasing of your vibrant salad.
Step 3: Toast the Almonds
In a dry sauté pan over low heat, add the sliced almonds. Stir them frequently for about 5-7 minutes, or until they turn golden brown and fragrant. Keep a close eye to prevent burning. Once toasted, remove from heat and let them cool slightly before adding them to the salad for that essential nutty crunch.
Step 4: Assemble the Salad
Add the shredded Lacinato kale, shredded Brussels sprouts, and cooled toasted almonds to the mixing bowl. Drizzle your prepared dressing generously over the greens, and toss everything together well for an even distribution. The colors and textures should come alive as the dressing lightly coats each ingredient.
Step 5: Add Cheese
Sprinkle the grated Parmesan, or your choice of cheese alternative, over the top of the salad. Gently toss the salad once more, ensuring the cheese is evenly distributed throughout. This will enhance the creaminess and flavor, balancing beautifully with the refreshing dressing in your Shredded Kale and Brussels Sprout Salad.
Step 6: Serve Immediately
Transfer your vibrant Shredded Kale and Brussels Sprout Salad with Lemon Dressing to a serving platter or bowl, making it visually appealing. Serve right away for the freshest taste and crunch. This delightful salad pairs wonderfully with a variety of main dishes or can stand alone as a healthy, satisfying meal.
How to Store and Freeze Shredded Kale and Brussels Sprout Salad
Fridge: Store any leftovers in an airtight container for up to 3 to 5 days. It’s best to keep the dressing separate until ready to eat to maintain the salad’s fresh crunch.
Freezer: Freezing is not recommended for this salad, as the greens can become soggy when thawed. Enjoy your Shredded Kale and Brussels Sprout Salad fresh!
Reheating: If you’ve prepared the salad in advance, simply mix in fresh dressing before serving to revive its flavors.
Expert Tips for Shredded Kale and Brussels Sprout Salad
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Choose Fresh Greens: Opt for crisp, vibrant kale and Brussels sprouts; wilted greens can lead to a sad salad.
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Proper Shredding: Use a sharp knife or mandoline for finely shredding the Brussels sprouts; a rough chop can affect the texture in your Shredded Kale and Brussels Sprout Salad.
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Drizzle Gently: When adding dressing, start with a small amount and gradually increase; adding too much can overwhelm the delicate greens.
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Taste Test: Always taste and adjust seasoning before serving; fresh lemon juice varies, and you might need more salt or acidity.
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Storing Leftovers: Keep leftovers in an airtight container and dress just before serving; this preserves the crispness of the salad for days.
Shredded Kale and Brussels Sprout Salad Variations
Feel free to put your personal spin on this delicious salad, and let your creativity shine through with these delightful variations!
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Nut-Free: Replace almonds with sunflower seeds to maintain crunchiness while keeping it nut-free. The seeds add a wonderful earthy flavor that complements the greens beautifully.
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Spicy Kick: Add freshly chopped jalapeños or a pinch of red pepper flakes to your salad for an exciting heat. This adjustment effortlessly elevates the flavor profile and adds a surprising twist that spice lovers will appreciate.
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Fruity Fusion: Toss in some diced apples or pears for a hint of sweetness, balancing the bitterness of the kale. This fresh addition makes the salad even more refreshing and perfect for any season.
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Herb-Infused: Mix in finely chopped fresh herbs like dill or cilantro to enhance the salad’s aroma and flavor. The right herbs can lift the dish to new heights, introducing a playful taste that’s aromatic and vibrant.
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Protein Boost: Add cooked quinoa or chickpeas for extra protein, transforming the salad into a hearty meal. With this nutritious addition, you won’t just enjoy crunch, but a fulfilling dish that leaves you satisfied.
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Tropical Twist: Incorporate shredded coconut or diced mango to introduce a tropical flair that contrasts beautifully with the savory dressing. This unexpected combination will transport you to sun-soaked beaches with each bite.
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Creamy Upgrade: For a richer experience, mix in creamy avocado slices either on top or mashed into the dressing. This enhances the texture and provides a sumptuous richness that will make your taste buds dance.
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Grain Variation: Substitute the salad base with arugula for a peppery flavor or toss in some cooked farro for an unexpected chewy texture. This adds another layer, creating a fusion of flavors that is delightful.
As you delve into these variations, your Shredded Kale and Brussels Sprout Salad with Lemon Dressing becomes a canvas for your imagination. While you’re at it, why not serve this salad alongside a comforting dish like Hamburger Steak with Country Gravy or a delightful dessert like Chocolate Granola Cups with Peanut Butter Filling? It’s a wonderful way to mix and match your culinary creations!
Make Ahead Options
This Shredded Kale and Brussels Sprout Salad with Lemon Dressing is an excellent choice for meal prep busy cooks will love! You can prepare the dressing up to 4 days in advance, storing it in an airtight container in the refrigerator. Additionally, you can pre-shred the kale and Brussels sprouts, and toast the almonds up to 24 hours ahead of time, ensuring they stay fresh by keeping them in separate airtight containers. When you’re ready to serve, simply combine the prepped ingredients in a bowl, add the dressing, toss everything together, and enjoy a delicious, stress-free salad that tastes just as vibrant as when freshly made!
What to Serve with Shredded Kale and Brussels Sprout Salad with Lemon Dressing
Infuse your dinner table with a colorful symphony of flavors that elevate this vibrant salad into a memorable meal.
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Roasted Chicken: The savory, tender chicken contrasts beautifully with the crispness of the salad, creating a well-rounded dining experience.
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Grilled Salmon: The rich, buttery flavor of grilled salmon pairs effortlessly with the zesty lemon dressing, enhancing the freshness of the greens.
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Quinoa Pilaf: A fluffy quinoa pilaf introduces hearty grains that complement the crunch of the salad, making each bite a delightful blend of textures.
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Stuffed Bell Peppers: These vibrant peppers, filled with grains and spices, echo the salad’s healthful theme while providing a satisfying main course.
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Herbaceous Couscous: Light and fragrant couscous flavored with fresh herbs makes a lovely side that harmonizes with the crunchy greens in your salad.
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Limoncello Spritz: The citrusy notes of this refreshing drink mirror the lemon in the salad, providing a bright, palate-cleansing effect.
Feel free to mix and match these pairings to craft a full meal that resonates with healthy, home-cooked goodness. Enjoy!
Shredded Kale and Brussels Sprout Salad with Lemon Dressing Recipe FAQs
How do I select the best kale and Brussels sprouts for this salad?
Absolutely! When choosing kale, look for dark green, crisp leaves without any wilting or yellowing. For Brussels sprouts, select firm ones that are tightly closed without any dark spots or blemishes. This ensures a fresher and crunchier salad!
What is the best way to store leftovers of this salad?
Very! You can store any leftover Shredded Kale and Brussels Sprout Salad in an airtight container in the refrigerator for up to 3 to 5 days. To keep it fresh and crunchy, it’s best to keep the dressing separate until you’re ready to serve it.
Can I freeze the Shredded Kale and Brussels Sprout Salad?
No, freezing is not recommended for this salad. The greens will lose their texture and become soggy when thawed. Enjoy this vibrant salad fresh for the best flavor and crunch!
What should I do if my dressing is too tangy or salty?
If you find the dressing too tangy, you can balance it by adding a teaspoon of honey or agave nectar to soften the acidity. If it’s too salty, try adding a bit more olive oil or a splash of water to dilute it to your preferred taste. It’s all about finding that perfect harmony!
Are there any allergy considerations I should be aware of?
Absolutely! This salad contains nuts (almonds) and dairy (Parmesan or cheese alternative), so be aware of any nut allergies or lactose intolerance. For a nut-free alternative, consider using sunflower seeds, and for a dairy-free option, nutritional yeast works wonderfully to add some cheesy flavor without the dairy.
Can I prepare the dressing in advance?
Yes, indeed! You can prepare the dressing up to four days in advance. Store it in an airtight container in the refrigerator, and be sure to whisk it well before using to bring back all those delicious flavors. It’s a great time-saver for busy nights!
Savory Shredded Kale and Brussels Sprout Salad with Lemon Dressing
Ingredients
Equipment
Method
- In a small bowl, whisk together minced shallots, Dijon mustard, fresh lemon juice, and lemon zest until well combined. Gradually drizzle in olive oil while continuously whisking until emulsified.
- Using a sharp knife or mandoline, shred the Lacinato kale and Brussels sprouts into fine pieces. Place in a large mixing bowl.
- In a dry sauté pan over low heat, toast sliced almonds for 5-7 minutes until golden brown, stirring frequently. Let cool before adding to salad.
- Add the shredded kale, Brussels sprouts, and toasted almonds to the mixing bowl. Drizzle with prepared dressing and toss well.
- Sprinkle grated cheese over the top, gently toss once more to evenly distribute.
- Transfer to a serving platter or bowl. Serve immediately for the freshest taste.