The aroma of fresh lemon and earthy greens wafts through my kitchen as I prepare an exciting side dish that’s destined to become a favorite: Shredded Kale and Brussels Sprout Salad with Lemon Dressing. This vibrant salad is not only a feast for the eyes but also a powerhouse of nutrients, perfect for anyone looking to rejuvenate their meals with wholesome ingredients. With quick prep and the ability to make-ahead, it’s an effortless addition to any dinner, whether you’re serving up something casual or preparing for a special occasion. The crunch from the toasted almonds and the zingy homemade dressing brings a delicious twist that transforms these leafy greens into a show-stopping dish. Are you ready to embrace a fresh, healthier way to enjoy your sides?
Why is This Salad a Must-Try?
Freshness at Its Finest: This Shredded Kale and Brussels Sprout Salad is a vibrant and nutrient-packed dish that livens up your table.
Zesty Dressing: The homemade lemon dressing offers a bright, tangy flavor that perfectly balances the earthy greens.
Quick to Prepare: With just a handful of ingredients and minimal prep time, whipping up this salad is a breeze, making it ideal for busy weeknights.
Versatile Sides: Pair it with roasted meats or your favorite vegan main, and you’ve got a fulfilling meal that both health-conscious eaters and food enthusiasts will love.
Make-Ahead Magic: Prep it in advance to save time on a hectic evening—you’ll relish coming home to this fresh, ready-to-eat salad that stays crisp for days!
Crowd-Pleasing Crunch: The addition of toasted almonds provides a satisfying crunch that will win over even the pickiest eaters. And if you loved this dish, you might also enjoy Lemon Garlic Chicken as a fantastic main dish to accompany this salad!
Shredded Kale and Brussels Sprout Salad Ingredients
For the Dressing
- Dijon Mustard – Adds a tangy depth to the dressing; yellow mustard can be used as a substitute.
- Lemon Juice – Brings brightness; use fresh lemon juice for a vibrant flavor profile.
- Lemon Zest – Enhances the aromatic lemon notes; zest from any citrus fruit works well.
- Honey (or Agave Nectar) – Acts as a natural sweetener to balance the dressing’s acidity; maple syrup is a great vegan option.
- Olive Oil – Serves as the emulsifier, adding a smooth texture; choose any neutral oil if preferred.
For the Salad
- Lacinato Kale – The star green, known for its robust flavor; substitute with regular kale, but massage it for tenderness.
- Brussels Sprouts – Adds a crunchy texture; finely shredding them allows for delicious raw consumption.
- Sliced Almonds – Provide a delightful crunch and nuttiness; toasting them enhances their flavor.
- Grated Parmesan (or Pecorino) – Infuses the salad with a savory touch; nutritional yeast makes for a fantastic vegan substitute.
This Shredded Kale and Brussels Sprout Salad with Lemon Dressing is loaded with flavor and nutrients, making every bite a joyful experience. Enjoy crafting this delicious side dish!
Step‑by‑Step Instructions for Shredded Kale and Brussels Sprout Salad with Lemon Dressing
Step 1: Make the Zesty Dressing
In a medium bowl, whisk together minced shallots, Dijon mustard, fresh lemon juice, lemon zest, and honey until well combined, about 1 minute. Gradually drizzle in 1/3 cup of olive oil while whisking continuously, creating a smooth, emulsified dressing. Taste and season with salt and pepper as needed; set aside to allow the flavors to meld while you prepare the salad.
Step 2: Prepare the Greens
Take a large cutting board and finely shred 4 cups of Lacinato kale and 2 cups of Brussels sprouts using a sharp knife or a mandoline for even texture. The kale should be tender and vibrant green, while the Brussels sprouts should appear crisp and fresh. Place the shredded greens into a large mixing bowl, ensuring they’re well-separated for easy tossing later.
Step 3: Toast the Almonds
In a small skillet, toast 1/2 cup of sliced almonds over medium-low heat for about 3-5 minutes. Stir frequently until they turn golden brown and fragrant, being careful not to burn them. Remove from heat and allow them to cool slightly before adding them to the bowl of greens. This will enhance the flavor and texture of your Shredded Kale and Brussels Sprout Salad.
Step 4: Combine Salad Ingredients
Once the toasted almonds have cooled, add them to the bowl containing the shredded kale and Brussels sprouts. Next, sprinkle in 1/2 cup of grated Parmesan cheese (or your choice of cheese). Gently toss everything together, ensuring all the ingredients are evenly distributed, ready to soak in the flavorful dressing.
Step 5: Dress the Salad
Drizzle your prepared lemon dressing over the salad mixture. Start with half of your dressing and toss gently to coat the greens, adding more dressing to taste. The salad should look shiny and vibrant, with each piece of kale and Brussels sprout nicely dressed but not soggy. Serve immediately for maximum crunch and freshness while the flavors are at their peak.
What to Serve with Shredded Kale and Brussels Sprout Salad with Lemon Dressing
Elevate your meal experience with these delightful pairings that complement the fresh crunch of this vibrant salad.
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Grilled Lemon Chicken: Juicy and flavorful, the citrus notes in the chicken harmonize beautifully with the tangy dressing of the salad.
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Roasted Sweet Potatoes: Their natural sweetness and soft texture provide a lovely contrast, enhancing the overall balance of flavors on your plate.
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Quinoa Pilaf: Nutty and hearty, this protein-rich dish adds substance while offering a satisfying chew alongside the crunchy salad.
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Seared Salmon: The richness of perfectly cooked salmon contrasts delightfully with the salad’s refreshing elements, creating a flavor-packed duo.
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Garlic Herb Couscous: Light and fluffy, this side brings herbal notes that meld perfectly with the bold flavors of the salad.
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Toasted Crusty Bread: A perfect vessel for the salad’s dressing, a slice of crusty bread helps soak up those zesty flavors while offering a delightful crunch.
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Red Wine: A glass of light-bodied red, like Pinot Noir, enhances the earthiness of the kale and Brussels sprouts while offering a refreshing sip between bites.
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Lemon Sorbet: As a light and zesty dessert, this sorbet cleanses the palate and leaves you feeling refreshed after the savory meal.
Expert Tips for Shredded Kale and Brussels Sprout Salad
Even Greens: Ensure all greens are finely shredded for the best texture; a mandoline works wonders for consistent results.
Fresh is Best: Use fresh lemon juice and zest for the dressing to enhance the flavor; avoid bottled alternatives to maintain vibrancy.
Toast Carefully: When toasting almonds, keep the heat low and stir frequently to prevent burning; an aromatic toast adds depth to your Shredded Kale and Brussels Sprout Salad.
Dress Right Before Serving: To maintain crunch, dress the salad just before serving; consider serving the dressing on the side for your guests to control the amount.
Make Ahead: Feel free to make the dressing in advance and store it in the fridge for up to four days; just remember to rewhisk before using!
Make Ahead Options
These Shredded Kale and Brussels Sprout Salad with Lemon Dressing components are perfect for meal prep enthusiasts looking to save time during the week! You can make the dressing up to 3 days in advance; simply whisk it together and store it in an airtight container in the refrigerator. To keep your salad fresh, prep the greens by shredding the kale and Brussels sprouts up to 24 hours before serving—just be sure to store them in a sealed container to prevent wilting. When ready to serve, toss the salad with the dressing and add the toasted almonds and grated cheese. This way, you ensure every bite is just as delicious and crunchy as if it was freshly made!
Storage Tips for Shredded Kale and Brussels Sprout Salad
Fridge: Store the salad in an airtight container for up to 3-5 days. To keep the greens crisp, assemble the salad just before serving or keep the dressing separate until ready to eat.
Freezer: This salad is best enjoyed fresh, but you can freeze any leftover dressing (without the greens) for up to 3 months in an airtight container. Thaw in the fridge and whisk again before use.
Reheating: If you choose to save leftovers, avoid reheating the salad. The greens and almonds maintain their texture better when enjoyed cold.
Freshness Tip: Add fresh toppings like nuts or cheese when you serve leftovers to elevate the flavors of your Shredded Kale and Brussels Sprout Salad.
Shredded Kale and Brussels Sprout Salad Variations
Feel free to explore different variations of this vibrant salad to suit your taste buds and dietary needs!
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Vegan Swap: Replace honey with maple syrup for a completely plant-based dressing. This swap maintains the sweet balance of flavors while keeping the salad vegan-friendly.
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Cheese Change: Use crumbled feta instead of Parmesan to add a tangy twist and a burst of flavor. It brightens the salad beautifully and contrasts with the greens perfectly.
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Fruit Add-In: Toss in seasonal fruits like diced apples or pomegranate seeds for a delightful sweetness and crunch. This fruity variation adds natural sugars and enhances the salad’s visual appeal.
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Nutty Alternative: Swap sliced almonds for toasted walnuts or pecans to introduce a different nutty flavor profile. Both provide a lovely crunch that will keep your guests coming back for more.
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Cabbage Kick: For a different texture, substitute Brussels sprouts with finely shredded cabbage. This change offers a unique twist while still delivering crunch and flavor.
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Dressing Boost: Add a spoonful of tahini to the dressing for a creamier texture and a rich, nutty flavor. This will create a delightful depth that enhances the greens even further.
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Heat Wave: If you enjoy a little spice, mix in a pinch of red pepper flakes to the dressing for a fiery kick. Just a hint will elevate the flavors and awaken your taste buds.
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Zesty Citrus: Incorporate lime juice along with lemon for a zesty, refreshing twist. The combination brings a new dimension to the dressing, perfect for citrus lovers!
Pair this salad as a side to your favorite dishes like Lemon Garlic Chicken or look for other options like Spicy Keto Salad for a complete and satisfying meal!
Shredded Kale and Brussels Sprout Salad with Lemon Dressing Recipe FAQs
How do I choose the right kale for this salad?
Absolutely! When selecting kale, look for vibrant, deep green leaves without dark spots or yellowing. Lacinato kale is often preferred due to its tender texture and rich flavor, but you can also use regular kale—just massage it gently with olive oil before using to soften it.
What is the best way to store leftovers?
To maintain freshness, store the salad in an airtight container in the fridge for up to 3-5 days. However, to avoid sogginess, assemble the salad just before serving or separate the dressing until you’re ready to eat. This way, your salad stays crispy and vibrant longer!
Can I freeze the salad?
While it’s best enjoyed fresh, you can freeze any leftover dressing without the greens for up to 3 months. To do this, pour the dressing into an airtight container and thaw it in the fridge when you’re ready to use it. Just remember to rewhisk it before drizzling over fresh greens.
What do I do if my almond slices are burning when toasting?
Very important! If you notice your almonds browning too quickly while toasting, lower the heat and stir more frequently. This will help prevent burning and ensure they toast evenly—a golden hue adds wonderful flavor to your salad. If they do burn, I recommend starting with a fresh batch as burnt almonds can overwhelm the dish.
Is this salad suitable for people with nut allergies?
Absolutely! If you or your guests have a nut allergy, you can simply omit the sliced almonds. For added texture, consider using pumpkin seeds or sunflower seeds instead. They provide a delightful crunch without any nut-related concerns!
How can I make this salad vegan?
Making it vegan is really easy! Swap the honey with maple syrup or agave nectar for sweetness. Also, instead of Parmesan cheese, you can use a plant-based alternative like nutritional yeast or a store-bought vegan cheese that fits your taste. Enjoy the nourishing goodness guilt-free!
Shredded Kale and Brussels Sprout Salad with Zesty Lemon Dressing
Ingredients
Equipment
Method
- In a medium bowl, whisk together minced shallots, Dijon mustard, fresh lemon juice, lemon zest, and honey until well combined, about 1 minute. Gradually drizzle in 1/3 cup of olive oil while whisking continuously.
- Take a large cutting board and finely shred 4 cups of Lacinato kale and 2 cups of Brussels sprouts using a sharp knife or a mandoline.
- In a small skillet, toast 1/2 cup of sliced almonds over medium-low heat for about 3-5 minutes until golden brown.
- Once the toasted almonds have cooled, add them to the bowl containing the shredded kale and Brussels sprouts. Sprinkle in 1/2 cup of grated Parmesan cheese.
- Drizzle your prepared lemon dressing over the salad mixture, starting with half, and toss gently to coat the greens.
