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5.0 from 3 votes

Kale and Brussels Sprout Salad

With a creamy, rich umami flavor, this Kale and Brussels Sprout Salad is delicious, versatile and loaded with nutrition. Quickand easy with pre-cut veggies or chopped in a food processor.

Prep Time
15 mins
Total Time
15 mins
Servings: 8
Course: Salad
Cuisine: American

Ingredients

Dressing
  • 1 clove garlic
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon Worcestershire sauce 
  • 3-4 Tablespoons lemon juice (from 1 lemon)
  • 1/2 cup extra virgin olive oil (or half olive oil, half lighter oil)
Salad
  • 3 cups chopped kale (1 large bunch, stems removed) see note
  • 3 cups shaved brussels sprouts (under 1 quart whole Brussels sprouts)
  • 1 cup finely grated Parmesan cheese see note
  • 1/4 cup coarsely chopped almonds or other nuts (plus more for garnish if desired, optionally toasted)

Instructions

    Cup of Yum
  1. Finely mince the garlic (or put through a garlic press). Mix with the salt, pepper, mustard, Worcestershire sauce, lemon juice and olive oil.
  2. Combine chopped kale and shaved Brussels sprouts. Add dressing and toss until well coated.
  3. Add parmesan cheese and toasted nuts then toss again.
  4. Serve immediately.

Notes

  • If you don't have a microplane, Fresh Parmesan can be shredded with a standard grater, then pulsed in a blender or food processor to create a fine grate. Since it needs to coat the vegetables, it is important that it is very fine.
  • I chop my kale and Brussels sprouts in my food processor.