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Kale and Brussels Sprouts Salad

Course Lunch, Salad, Side Dish


  • ½ cup olive oil
  • ¼ cup fresh lemon juice
  • 1 tbsp Dijon mustard
  • 1 small shallot minced
  • ½ tsp kosher salt
  • ¼ tsp fresh ground pepper
  • 1 lb Brussels sprouts washed, dried, trimmed and thinly sliced
  • 1 bunch Tuscan kale washed, dried, center-stem removed, leaves thinly sliced
  • ½ cup slivered almonds toasted
  • ½ cup Parmesan cheese grated


  • Place olive oil, lemon juice, mustard, shallot, salt and pepper in a mason jar with tight-fitting lid. Shake well to emulsify.
  • Place sliced sprouts and kale in a large bowl and toss with dressing. Top with cheese and almonds.
Keyword Brussels Sprouts