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Bon Appétit

Kale and Brussels Sprout Salad

4.4

(531)

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This gorgeous-looking salad, featuring Tuscan kale and brussels sprouts, is a bright alternative to more heavy sides.

Recipe information

  • Yield

    8–10 servings

Ingredients

¼

cup fresh lemon juice

2

tablespoons Dijon mustard

1

tablespoon minced shallot

1

small garlic clove, finely grated

¼

teaspoon kosher salt, plus more

Freshly ground black pepper

2

large bunches of Tuscan kale (about 1½ lb. total), center stem discarded, leaves thinly sliced

12

ounces brussels sprouts, trimmed, finely grated or shredded with a knife

½

cup extra-virgin olive oil, divided

⅓

cup almonds with skins, coarsely chopped

1

cup finely grated Pecorino

Preparation

  1. Step 1

    Combine lemon juice, Dijon mustard, shallot, garlic, ½ tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.

    Step 2

    Measure ½ cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.

    Step 3

    Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.

    Step 4

    Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

    Step 5

    Do Ahead: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.

Nutrition Per Serving

10 servings
1 serving contains:
Calories (kcal) 195.6
%Calories from Fat 70.3
Fat (g) 15.3
Saturated Fat (g) 3.2
Cholesterol (mg) 8.0
Carbohydrates (g) 8.7
Dietary Fiber (g) 3.3
Total Sugars (g) 2.0
Net Carbs (g) 5.5
Protein (g) 8.1
Sodium (mg) 303.9
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Reviews (531)

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  • CLASSIC. the OG kale salad IMHO. make every year for thanskgiving. LOVE.

    • Rifleball, KY

    • 10/31/2017

  • I actually like making this salad pretty well in advance, so that the kale softens up a bit. Don't skimp on the pecorino, which helps bind the salad together in delicious, cheesy bites. And I like throwing all the ingredients together onto a huge chopping board and treating it like a chopped salad. A great addition to a Thanksgiving dinner or potluck!

    • blackoutcake

    • NYC

    • 10/31/2017

  • I always like to try new recipes during family get togethers--sometimes they turn out delicious, sometimes they're barely edible, HAHA! This side dish was so delicious EVERYONE at Thanksgiving asked me for the recipe! My 12 year-old and I chopped and shredded the kale and Brussel sprouts, mixed the dressing and toasted the almonds the night before. We put it together about 6 hours prior to dinner time (including the freshly grated Pecorino) and it was soft, crunchy, zingy, and delicate all at the same time. A big hit that I had to promise to make every Thanksgiving!

    • Arkansas

    • 11/24/2017

  • This salad was a huge hit with family and friends at Thanksgiving. I did add crasins.

    • jreintjes

    • Las vegas

    • 12/17/2017

  • hands down best kale salad EVER

    • Anonymous

    • Atlanta

    • 6/4/2018

  • Every time I’ve ever made this for a holiday or potluck EVERYONE asks for the recipe. It is so so good.

    • Anonymous

    • Brooklyn,NY

    • 11/5/2018

  • Made this salad for Christmas Eve dinner. WOW. EVERYONE loved it. The dressing is so so good. I used parmesan instead of pecorino as I am not a fan. Everything about this salad works!

    • Anonymous

    • california

    • 1/5/2019