This kale and Brussels sprouts salad is light, savory, and perfect for a holiday or Thanksgiving dinner.

Kale And Brussels Sprouts Salad With Honey Mustard Vinaigrette

I remember making this salad for Thanksgiving at my restaurant in Sedona. It was a big hit, and I have always made it for the holiday season and Thanksgiving dinner. after that. This salad is comforting, savory, and light at the same time. Perfect for family gatherings, it stands out among the classic holiday dishes. This salad has since become my new favorite salad — it’s packed with hearty vegetables like kale and roasted Brussels sprouts mixed with nutritional yeast that I love ( make any dish savory and so yummy, especially if you are vegan- you know what I’m talking about, right?😊) topped with crunchy bell pepper and dressed in a tangy honey mustard vinaigrette.

A Hearty Base of Greens

The key to this salad is the combination of kale and Brussels sprouts. For this recipe, I prefer using curly kale. Curly kale is softer than Latino kale and makes the salad fluffy and light. These hearty greens hold up beautifully to the dressing, and Brussels sprouts keep the crisp texture even when tossed ahead of time. The Brussels sprouts add a wonderful crunch and a slightly nutty flavor that goes well with the kale.

If you’ve never used raw Brussels sprouts in a salad, here’s an easy way to prepare them. For the best texture cut them in half using a sharp knife. Then mix them in olive oil and bake it. Easy peasy!

Dressing to Bring it All Together

What makes this kale and Brussels sprout salad so flavorful is the dressing. It’s a simple honey mustard vinaigrette (you can also use lemon vinaigrette or citrus vinaigrette) made from fresh lemon juice, Dijon mustard, honey (maple syrup is fine, too), and extra virgin olive oil.The lemon juice gives it a bright, refreshing zing, while the honey adds a subtle sweetness that balances out the tangy mustard. Whisk these dressing ingredients together in a small bowl until emulsified, then season the dressing with sea salt and a pinch of black pepper.

I add nutritional yeast, the secret ingredient that makes the salad taste savory and cheesy. For some variety, you can also toast some almonds, pumpkin seeds, or pomegranate seeds.

Ingredients for Kale and Brussels Sprouts Salad

Kale: This nutrient-dense leafy green is the perfect base for the salad. Kale, especially varieties like Tuscan or curly kale, is packed with vitamins A, C, and K and antioxidants. It’s hearty texture holds up well to dressings, making it an excellent choice for salads that won’t wilt quickly.
Brussels Sprouts: Shredded raw Brussels sprouts add a crisp, slightly nutty flavor to the salad. They are rich in fiber, vitamins C and K, and antioxidants. Their texture contrasts nicely with the kale, creating a crunchy bite that balances the chewiness of the leafy greens.
Red and Yellow Bell Peppers: These vibrant peppers add a pop of color and a sweet, refreshing crunch. They are full of vitamin C and antioxidants. Their sweetness pairs well with the earthy flavors of kale and Brussels sprouts, making the salad bright and flavorful.
Nutritional Yeast: This secret ingredient adds a savory, cheesy flavor to the salad without using dairy. Nutritional yeast is a great source of plant-based protein, B vitamins, and fiber, and it’s often used in vegan or dairy-free recipes to provide a “cheesy” flavor. Sprinkling it over the salad adds depth to the flavor while keeping the dish light and healthy.
Shallots: Brown shallots add deep, savory flavor to the salad, making it rich and addictive.
Honey Mustard Vinaigrette: The dressing brings everything together with a perfect balance of tangy, sweet, and slightly spicy flavors. Made from a blend of Dijon mustard, honey, apple cider vinegar, and extra virgin olive oil, this vinaigrette is a classic that complements the bitterness of the kale and Brussels sprouts.

How to Make the Kale And Brussels Sprouts Salad

To assemble the salad, start by massaging the kale. This may sound odd, but massaging kale with a bit of lemon juice softens the tough leaves, breaks the fiber down, and brings out their natural flavor. Mix it with teh dressing. Small dice, yellow and red pepper. Once your kale mixture is ready, toss in the roasted Brussels sprouts. Pour a little more honey mustard dressing over the salad and use your hands to ensure all the greens are well-coated. Then, sprinkle with peppers, and for a bit of extra indulgence, you can grate some Parmigiano Reggiano or crumble goat cheese or feta over the top. The salty cheese pairs beautifully with the bright and tangy dressing.

This salad is not only delicious, but it’s also incredibly versatile. It makes a great side dish for any holiday meal, but it’s hearty enough to serve as a main course, especially if you add some grilled chicken breast for extra protein. It’s also a fantastic make-ahead dish — just keep it in an airtight container, and it will stay fresh for a few days.

Why to Make it?

Though I first made this salad for a holiday meal, I now enjoy it year-round. The combination of hearty kale and crunchy Brussels sprouts makes it a perfect winter salad, but it’s also refreshing enough for warmer months. The dressing is light, and sweet (perfect for slightly bitter kale) and flavorful, and the salad itself is full of nutrient-dense ingredients, making it a healthy meal that will satisfy your taste buds and your guests.

How to Roast Brussels sprouts

Roasting Brussels sprouts caramelizes them, bringing out their natural sweetness. The result is a crispy, golden-brown exterior while keeping the inside tender.

Preheat the oven: Preheat the oven to 400°F (200°C) to ensure it’s hot enough for roasting.
Prepare the Brussels sprouts:
- Wash the Brussels sprouts and trim the ends.
- Remove any yellow or damaged outer leaves.
- Slice each Brussels sprout in half lengthwise. If they are large, youyou can quarter them for more even roasting and transfer them to a bowl.
Season the Bruss ls sprouts:
- Mix with extra virgin olive oil (about 2-3 tablespoons per pound of Brussels sprouts).
- Add sea salt and black pepper.
- Toss them well to ensure they’re evenly coated with oil and seasonings.
Arrange on a baking sheet:
- Spread the Brussels sprouts in a single layer on a baking sheet. Make sure the cut sides are facing down to get a nice caramelization.
Roast:
- Transfer the baking sheet into the oven and roast for 20-25 minutes.
- Halfway through cooking, toss the Brussels sprouts and shake the pan for even roasting.
- Roast until the outer leaves are crispy and golden brown and the centers are tender. If you like them extra crispy, you can leave them in for an additional 5-10 minutes.

No matter the season, this kale and Brussels sprout salad is a great way to incorporate more leafy greens and fresh produce into your diet. The best part? It’s quick to make and uses ingredients you can easily find at most grocery stores, including those staple hearty vegetables like kale and Brussels sprouts.

So, the next time you’re looking for a salad that’s more than just lettuce and dressing, give this kale Brussels sprout salad a try. It’s bound to become your new favorite kale salad, just like it did for me!