Shaved Brussels sprouts, chopped kale, and slivered almonds come together with a tangy lemon Dijon dressing in this Brussel Sprout Kale Green Salad. Crispy, crunchy, and loaded with flavor, these greens are a great alternative to traditional salad greens.

Brussels sprouts and kale salad in a white bowl, slivered almonds and cilantro.

Light, refreshing, and loaded with flavor, using Brussels sprouts and kale as a base for your salad makes for a nice change of pace. Yes, salad greens are great too but Brussels sprouts and kale pair so well together and make for a deeply satisfying salad.

The key to making this type of salad, using Brussels sprouts and kale is to chop them very finely so they are easy to chewy. Both of these veggies are quite fibrous so the finer they are cut, the easier they are to eat and they will also absorb the flavor of the dressing. You can chop them by hand or use your food processor.

What is nutritional yeast?

The dressing in this recipe has the usual salad dressing suspects like olive oil, Dijon, and lemon juice but adding nutritional yeast adds another dimension of umami flavor. Nutritional yeast is a deactivated yeast, usually in the form of yellow flakes, that can be added to food for flavor.

Cheesy and salty in flavor, nutritional yeast, or nooch as it is sometimes called, is a powerhouse of B vitamins and can often be found in a vegetarian or vegan pantry. Vegetarians and vegans are at higher risk of being deficient in these vitamins so adding nutritional yeast to food helps bridge any potential gap.

If you want to learn more about nutritional yeast you can check out this Healthline post.

Ingredients For This Brussels Sprout Kale Salad

  1. Brussels sprouts: Use shaved or grated brussels sprouts, stems removed.
  2. Kale: Add kale leaves, finely chopped. Any type of kale will work so choose whichever one you’d like.
  3. Slivered almonds: Slivered almonds add crunch and texture to the salad. Toast beforehand for a deeper, nuttier flavor.
  4. Olive oil: Extra virgin olive oil is the best for the dressing but any type will work.
  5. Dijon mustard: Dijon mustard adds a deep savory flavor to the dressing.
  6. Nutritional yeast: Nutritional yeast adds a salty, cheesy flavor to the dressing.
  7. Lemon juice: Freshly squeezed lemon juice adds a nice tart flavor.
  8. Salt and pepper: Add salt and pepper to taste.

How To Make This Simple Green Kale Salad

  • Use a food processor to grate or shred the Brussels sprouts or finely chop them by hand and then place them in a bowl with the chopped kale. Sprinkle the slivered almonds over the brussels sprouts and kale.
  • Combine the dressing ingredients; olive oil, Dijon mustard, nutritional yeast, lemon juice, salt and pepper in a small bowl and whisk to combine.
  • Toss the dressing in with the shaved brussels sprouts salad and serve.

Keys to a successful salad

Though you may make salad all the time there are a few things to keep in mind to ensure you get a salad with the utmost in taste and texture.

✔️ Make sure to wash and dry the vegetables well before adding them to the salad. Wet veggies will get soggy and dilute the dressing flavors.

✔️ Brussels sprouts make a great salad green alternative but chopping them into small pieces is key to ensuring they will toss well with the other ingredients and the dressing.

✔️ Kale also is much easier to eat if you chop it into very small pieces. Once you remove the stems, roll the leaves and finely chop them. It also helps to gently massage the kale with some olive oil before combining with the other ingredients so the leaves start to soften making it easier to eat.

✔️ Toast the nuts before you add them to the salad. This can be done in a skillet over the stove or the toaster oven. While you are at it, toast a whole bunch and keep them on hand in the fridge to toss into other salads.

Lemons in a yellow bowl, half a lemon, white and brown dish towel, olive oil, brussels sprouts, brussels sprouts and kale salad in a white bowl

Want to take this green Brussels salad to the next level?

Though this salad is satisfying as it is you may be craving more flavor and crunch. Here are a few things you can throw into this kale brussels sprout salad:

Cheese: Crumbled feta, goat cheese or freshly grated parmesan would all taste great with this salad.

Dried fruit: If you want to add a touch of sweetness, dried cranberries or dried cherries would complement the flavors well and add a pop of color.

Herbs: Fresh herbs always add loads of flavor so mix in fresh basil, parsley, mint, or oregano.

Protein: Transform the salad into a meal and top with some cooked chicken or fish. Or you can add quinoa or tofu for protein for a vegan brussels sprout salad.

recipe tip

Once you dress the salad, if possible, let it sit for a few minutes so the flavors develop and the brussels sprouts and kale start to soften.

Brussels sprouts and kale salad with half a lemon on top. Cilantro sprig.
can i make this salad ahead of time?

Most salads don’t hold up well with dressing but these are hearty vegetables and they will keep their texture even once you add the dressing so yes go ahead and make this salad a few hours before you want to serve it.

how many servings does this salad make?

This recipe makes 2 full sized salad servings or 4 side salad servings.

Is this salad a main meal or is it a side salad?

This salad is a side or appetizer salad but if you want to turn it into a meal salad you could add some protein. You can easily top the salad with chicken, fish, tofu or throw on some beans.

can you eat raw brussels sprouts?

Yes, you can eat raw brussels sprouts. It is easier to eat them raw if they are shredded or grated.

how long does this salad keep?

If you’ve already dressed this easy green salad it is best to eat it within a day or two. Undressed salad will keep for 3-4 days in the fridge. Extra dressing will keep for up to a week stored in a container in the fridge.

Looking for more salad recipes?

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brussels sprout kale salad

Brussels Sprout Kale Green Salad

by Silvia Dunnirvine
Shaved Brussels sprouts, chopped kale, and slivered almonds come together with a tangy lemon Dijon dressing in this Brussel Sprout Kale Green Salad. Crispy, crunchy, and loaded with flavor, these greens are a great alternative to traditional salad greens.
Prep: 15 minutes
Total: 15 minutes
Servings: 4 servings


  • 1 lb brussels sprout shaved
  • 4 kale leaves finely chopped
  • 1/2 cup slivered almonds
  • 1/4 cup olive oil
  • 1 tsp dijon mustard
  • 1 tsp nutritional yeast
  • 1 lemon juice
  • salt and pepper to taste


  • Add shaved brussels and chopped kale to a bowl. Top with almonds
  • In a small bowl whisk together the dressing. That's olive oil, dijon mustard, nutritional yeast, lemon, salt and pepper.
  • Toss dressing in brussels sprout kale salad and serve.


Calories: 254kcal | Carbohydrates: 14g | Protein: 7g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.003g | Sodium: 48mg | Potassium: 598mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1955IU | Vitamin C: 110mg | Calcium: 113mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Keyword: Brussels Sprout Kale Salad, Green Salad, Kale Brussels Salad
Course: Salads
Cuisine: American
Like this? Leave a comment below!
Brussels sprouts and kale salad with half a lemon on top and cilantro.

Hi! I’m Silvia.

My goal is to make cooking simple and enjoyable.

Garden in the Kitchen is full of easy and balanced recipes for busy families. Classics get a healthier twist with additions of veggies or alternative ingredients.

I hope my recipes will inspire you to cook more home meals and above all have fun in the kitchen!

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