If you are craving a salad that bursts with vibrant textures and flavors, this Shredded Brussels Sprouts & Kale Salad Recipe is about to become your new obsession. It’s a beautiful marriage of crisp shredded Brussels sprouts and hearty Tuscan kale, all dressed in a tangy lemon and red wine vinegar vinaigrette. The addition of creamy avocado, juicy pomegranate seeds, and sweet candied walnuts makes every bite a delightful surprise. Finished with an indulgent shave of Parmesan cheese, this salad is as visually stunning as it is delicious, offering a fresh and nutritious option that impresses every time.
Ingredients You’ll Need
Gathering fresh and simple ingredients is the key to this salad’s success. Each element contributes a unique texture or note of flavor that creates a perfectly balanced dish.
- 1 lb Brussels sprouts, trimmed and shredded: Crisp and slightly bitter, they add a wonderful crunch.
- 1 bunch Tuscan kale, stemmed and thinly sliced: Its tender, earthy leaves provide depth and color.
- Juice of 1 lemon: Adds bright acidity that lifts the entire salad.
- 2–3 tbsp red wine vinegar: Offers a sharp tang that complements the greens.
- ½ cup olive oil: Brings richness and beautifully coats the salad.
- 2 tbsp minced shallot: Delivers a subtle, sweet onion flavor.
- 3 cloves garlic, minced: Adds warmth and a hint of spice.
- Coarse salt & freshly cracked black pepper to taste: Essential for seasoning and enhancing flavors.
- ½ cup pomegranate seeds: Bursts of juicy sweetness and a pop of color.
- 1 avocado, diced: Creamy texture that softens the greens’ bite.
- 1 cup candied walnuts, chopped: Sweet and crunchy contrast that delights the palate.
- Shaved Parmesan cheese (for garnish): Adds nutty, salty richness finishing the dish elegantly.
How to Make Shredded Brussels Sprouts & Kale Salad Recipe
Step 1: Prepare the Dressing
Start by whisking together the lemon juice, red wine vinegar, olive oil, minced shallot, garlic, salt, and freshly cracked black pepper in a small bowl. This dressing is lively with brightness and depth, setting the stage for all the fresh ingredients to shine without overpowering them.
Step 2: Combine the Greens
In a large bowl, toss together the shredded Brussels sprouts and thinly sliced Tuscan kale. These hearty greens create the foundational crunch and vibrant green color that make this salad so appealing.
Step 3: Toss with Dressing and Let Rest
Pour the dressing over the shredded greens and toss thoroughly to ensure every leaf is coated in that zesty vinaigrette. Allow the salad to sit for about 10 minutes. This resting time softens the greens beautifully, making them easier to eat while allowing the flavors to meld.
Step 4: Add Fruit and Nuts
Gently fold in the pomegranate seeds, diced avocado, and chopped candied walnuts. Each ingredient brings a unique texture and flavor that transforms this salad from simple to spectacular — from juicy bursts to creamy silkiness and crunchy sweetness.
Step 5: Garnish and Serve
Just before serving, sprinkle shaved Parmesan cheese over the top to add an irresistible salty, nutty finish. This final touch elevates the salad and helps bring all the flavors and textures together in a harmonious bite.
How to Serve Shredded Brussels Sprouts & Kale Salad Recipe
Garnishes
Aside from shaved Parmesan, feel free to experiment with a sprinkle of toasted sesame seeds or a light drizzle of honey for extra sweetness. Fresh herbs like chopped parsley or mint would add a refreshing twist that works especially well if you want to brighten the flavors even more.
Side Dishes
This salad pairs beautifully with grilled chicken or fish for a light lunch or dinner. It also makes a fantastic side to heartier mains like roasted pork or steak, where the crisp, acidic salad cuts through rich, heavy flavors with effortless balance.
Creative Ways to Present
Want to impress guests? Serve this Shredded Brussels Sprouts & Kale Salad Recipe in hollowed-out avocados or small mason jars layered with dressing and toppings for a stunning individual presentation. Alternatively, serve it atop toasted rustic bread for a twist on the classic salad toast.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the salad in an airtight container in the refrigerator for up to two days. Keep the shaved Parmesan separate and add it fresh when ready to serve to maintain its texture and flavor.
Freezing
This salad is best enjoyed fresh and does not freeze well due to the delicate nature of the raw greens and avocado. Freezing will compromise the texture and clarity of flavors, so it’s best to only make as much as you can enjoy fresh.
Reheating
Since this is a fresh salad, reheating is not recommended. However, if you want to bring out the flavors a bit more, allowing it to come to room temperature for about 15 minutes can help the dressing and seasonings blend perfectly.
FAQs
Can I use a different type of kale for this salad?
Absolutely! While Tuscan kale is preferred for its tender texture, curly kale or baby kale will work too. Just be sure to remove tough stems for the best eating experience.
How do I shred Brussels sprouts quickly?
The easiest way is to slice them thinly with a sharp knife or use a food processor fitted with a slicing blade to speed things up without losing that beautiful texture.
Is there a substitute for candied walnuts?
You can use toasted pecans or almonds for a similar crunch. If you prefer less sweetness, simply swap for plain toasted nuts and drizzle a little honey on top to add that sweet contrast.
Can this salad be made vegan?
Yes! To make it vegan, simply omit the Parmesan or substitute it with a vegan cheese alternative or nutritional yeast for a cheesy flavor.
What’s the best way to keep the salad from becoming soggy?
Make sure to store the dressing separately if you’re preparing ahead. Toss the greens with dressing just before serving to keep the texture crisp and fresh.
Final Thoughts
This Shredded Brussels Sprouts & Kale Salad Recipe quickly became one of my absolute favorites because of how fresh, flavorful, and vibrant it is. It’s simple enough for a weeknight meal but elegant enough to serve to guests. Trust me, once you try it, you’ll be reaching for this recipe again and again to brighten up your salad game.
