Name: Kale and Brussels Sprout Salad with Lemon Dijon Dressing and Toasted Nuts Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: American
Ingredients: 1 bunch Tuscan Kale or Curly Kale (~1 lb); 1 pound Brussels sprouts, finely chopped; 1 cup grated Parmesan cheese; ½ cup dried cranberries or pomegranate seeds (optional); ½ cup extra virgin olive oil; ¼ cup lemon juice; 1 tablespoon apple cider vinegar; 1 tablespoon Dijon mustard; 1 clove garlic, minced; ½ small shallot, minced (about 2 tablespoons) or red onion; ½ teaspoon Kosher salt; ¼ teaspoon ground black pepper; 1 cup sliced or whole almonds or chopped walnuts or pecans

If you’re looking for a vibrant, crunchy, and deeply satisfying salad that sings with fresh flavors, the Kale and Brussels Sprout Salad with Lemon Dijon Dressing and Toasted Nuts Recipe is your new go-to! Combining hearty kale, finely shaved Brussels sprouts, and a zesty lemon-Dijon dressing with the crunch of toasted nuts, this salad is as nourishing as it is addictive.

Why You Should Make This Recipe

Supercharged nutrition: Kale and Brussels sprouts both pack a powerful punch of vitamins, fiber, and antioxidants for a healthful boost.
Delicious textural contrast: The tender-firm kale, crisp Brussels sprouts, and crunchy toasted nuts create an irresistible bite.
Bright, tangy dressing: The lemon Dijon dressing ties everything together with a lovely citrus zing that’s fresh but balanced.
Easy to customize and make ahead: You can swap nuts, add dried fruit, or prep components in advance for quick assembly later.

A close-up view of a white bowl filled with a mixed green salad showing several layers: a base of dark green kale and light green shredded brussels sprouts, topped with scattered slivers of pale yellow cheese, reddish dried cranberries, and small pieces of chopped light brown almonds. Two golden spoons rest inside the bowl, partially submerged among the ingredients. The bowl sits on a white marbled surface photo taken with an iphone --ar 2:3 --v 7 - Kale and Brussels Sprout Salad with Lemon Dijon Dressing and Toasted Nuts, healthy kale Brussels sprout salad, easy green salad recipe, citrus nut salad, nutritious vegetable salad

Ingredients & Substitutions

What’s truly wonderful about this Kale and Brussels Sprout Salad with Lemon Dijon Dressing and Toasted Nuts Recipe is how straightforward the ingredients are—but each one plays an essential role in building layers of flavor, texture, and color. Let’s talk about these star ingredients!

Flat lay of fresh Tuscan kale leaves with curly edges, finely shredded Brussels sprouts, a small heap of grated Parmesan cheese, a scattering of bright dried cranberries, a pile of toasted sliced almonds, a halved lemon, a few cloves of garlic, a peeled shallot sliced thinly, and a small glass bowl of golden extra virgin olive oil, all arranged neatly and colorfully placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Kale and Brussels Sprout Salad with Lemon Dijon Dressing and Toasted Nuts, healthy kale Brussels sprout salad, easy green salad recipe, citrus nut salad, nutritious vegetable salad

Kale: Use Tuscan (Lacinato) or curly kale; removing the tough stems and chopping thinly ensures tenderness without losing kale’s satisfying chew.
Brussels sprouts: Shredded finely, they add a fresh, crisp crunch — a perfect foil to the kale’s softness.
Parmesan cheese: A sprinkle of salty, savory parmesan adds umami depth that brightens the whole salad.
Dried cranberries or pomegranate seeds: Their sweet, tart notes lift the salad and add pops of jewel-like color.
Toasted nuts: Almonds, walnuts, or pecans bring a toasty crunch that’s simply irresistible.
Lemon Dijon dressing: Combines bright citrus, mustard’s tang, and sharpness from apple cider vinegar, balanced by olive oil for a silky finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Kale and Brussels Sprout Salad with Lemon Dijon Dressing and Toasted Nuts Recipe

Step 1: Prep Your Greens

Start by washing your kale thoroughly under cold water and drying it well using a salad spinner. Strip the kale leaves from their thick center stems and chop them thinly to keep the texture tender but still hearty. This will ensure the kale is easy to eat and mixes beautifully with other ingredients.

Step 2: Shave the Brussels Sprouts

For perfectly shredded Brussels sprouts, the easiest method is to use a food processor fitted with a shredding blade—just feed them through and voilà, delicate ribbons ready to join the kale. If you don’t have a processor, a sharp knife or mandoline also works, just take a bit more time to slice thinly. The shaved sprouts add that crisp freshness which makes the salad so addictive.

Step 3: Whip Up the Lemon Dijon Dressing

In a small bowl, whisk together olive oil, fresh lemon juice, apple cider vinegar, Dijon mustard, minced garlic, and shallots. Season the dressing with kosher salt and freshly ground black pepper to taste. This dressing is bright, tangy, and a little creamy from the mustard, the perfect complement to the earthy greens.

Step 4: Toast the Nuts

Place your choice of nuts—whether almonds, walnuts, or pecans—in a dry skillet over medium heat. Keep a close eye and stir frequently for about 4–5 minutes until they turn fragrant and lightly golden. Toasting nuts amplifies their natural flavor and adds an irresistible crunch to your salad.

Step 5: Toss and Combine

Drizzle your lemon Dijon dressing over the kale and Brussels sprout mixture, then toss well to thoroughly coat every leaf. Let the salad rest for a few minutes so the dressing softens the kale slightly. Finally, sprinkle on the toasted nuts, grated Parmesan cheese, and dried cranberries (or pomegranate seeds) if you’re using them, toss lightly, and get ready to enjoy!

How to Serve Kale and Brussels Sprout Salad with Lemon Dijon Dressing and Toasted Nuts Recipe

A large white bowl filled with a salad showing three main layers: the bottom layer is shredded dark green kale, the middle layer is thinly sliced bright green Brussels sprouts, and the top layer is sprinkled with small pieces of light brown chopped nuts, bright red dried cranberries, and thin white shredded cheese. A pair of dark golden spoons rests inside the bowl on the right side. The bowl is on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Kale and Brussels Sprout Salad with Lemon Dijon Dressing and Toasted Nuts, healthy kale Brussels sprout salad, easy green salad recipe, citrus nut salad, nutritious vegetable salad

Garnishes

A sprinkle of extra freshly grated Parmesan or crumbled goat cheese adds creaminess, while additional dried cranberries or fresh pomegranate arils provide that gorgeous jewel-like burst of color and sweetness. Fresh herbs like chopped parsley or chives can also lift the flavors if you want more herbaceous notes.

Side Dishes

This salad shines brightly alongside roasted chicken or pan-seared salmon for a wholesome meal. It also works brilliantly as a fresh side for grain bowls, alongside quinoa or farro. For casual spreads, pair it with warm crusty bread and hummus to round out a light and balanced lunch or dinner.

Creative Ways to Present

For a party, serve the salad in a beautiful wooden bowl topped with edible flowers or microgreens for a pop of elegance. You can also plate it on individual rustic salad plates layered with thin slices of avocado or roasted beets to wow guests with extra color and texture contrast.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator for up to two days. To keep the salad crisp and fresh longer, it’s best to store the salad greens, dressing, and nuts separately and combine them just before serving.

Freezing

This salad is best enjoyed fresh and isn’t suitable for freezing because the texture of kale and Brussels sprouts changes after thawing. Stick to storing refrigerated portions for the best flavor and crunch.

Reheating

Since this is a fresh, raw salad, reheating is not recommended. Enjoy it cold or at room temperature for the ultimate crisp texture and vibrant dressing flavors.

FAQs

Can I use other greens besides kale in this salad?

Absolutely! While kale is fantastic here for its hearty texture, you can substitute with spinach, arugula, or mixed greens if you prefer something milder and more tender. Just know that the signature chewiness and robust flavor will be more subtle.
What nuts work best for the toasted nut topping?

Sliced almonds, chopped walnuts, or pecans are all excellent choices. Each brings a slightly different flavor and texture, so choose your favorite or whatever you have on hand. Toasting them enhances their natural oils and crunch.
Is there a way to make the salad less bitter?

Yes! Massaging the kale leaves gently with a bit of olive oil and salt before adding other ingredients can soften their bitterness. Also, letting the salad rest a bit after tossing with dressing allows the flavors to mellow and the greens to soften.
Can this salad be made vegan?

Definitely! Simply omit the Parmesan cheese or substitute it with a vegan cheese alternative or nutritional yeast to keep that savory, umami flavor in the salad.

Final Thoughts

I hope you feel inspired to whip up this delightful Kale and Brussels Sprout Salad with Lemon Dijon Dressing and Toasted Nuts Recipe—it’s a true celebration of fresh, vibrant flavors combined with satisfying texture. Whether as a side dish or a light main, it’s bound to become a staple in your kitchen. Grab those fresh greens and get chopping; your taste buds will thank you!

Kale and Brussels Sprout Salad with Lemon Dijon Dressing and Toasted Nuts Recipe