Brussels Sprouts Salad
- By Amy Dong
- Updated Sep. 8, 2023
Most salads give up the second the dressing hits them. Not this one. This Brussels Sprouts Salad is loaded with thinly sliced Brussels sprouts, chopped kale, dried cranberries, Parmesan, and crunchy roasted almonds, all tossed in a bold, tangy honey mustard dressing. Prep it hours ahead, and it stays crisp, which makes it a lifesaver for holiday tables, potlucks, and weekday lunches. Let’s make it.
In This Article
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Amy’s Notes
We started making this salad during the holidays to balance out all the rich food, and it never left the rotation. The best part? It’s ready and waiting in the fridge before anyone walks in the door. Here’s why you’ll love it:
- Make-Ahead Friendly: Prep everything hours ahead, then toss with the dressing up to an hour before serving.
- Stays Crisp: Kale and Brussels sprouts are sturdy, so this salad doesn’t go soggy as lettuce does.
- No Cooking Required: Just slice, whisk, and toss. Your oven stays free for the main dish.
- Big, Bold Flavor: Tangy whole grain mustard, sweet cranberries, and salty Parmesan in every bite.
If you love easy green sides, you might also want to try our Fresh Corn Avocado Salad or our Strawberry Asparagus Farro Salad for your next weeknight dinner.
Key Recipe Ingredients
- Kale leaves: Chopped kale provides a sturdy, vitamin-packed base that holds up to heavy dressing without wilting.
- Brussels sprouts: Thinly sliced raw Brussels sprouts add a fresh, nutty crunch and soak up the tangy dressing.
- Dried cranberries: They add chewy sweetness that balances the earthy greens and sharp mustard.
- Whole grain mustard: The mustard seeds add texture and a tangy bite you won’t get from yellow mustard.
- Parmesan: Finely grated Parmesan clings to the greens and adds a salty, savory bite.
- Almonds: Roasted salted almonds bring the crunch. Add them right before serving so they stay crisp
Substitutions and Variations
- Dried Fruit: Dried cherries or chopped dried apricots work in place of cranberries.
- Lemon Juice: Apple cider vinegar works in a pinch. The dressing will be a little sharper.
- Nut-Free: Toasted pumpkin or sunflower seeds give the same crunch.
- Honey: Pure maple syrup works just as well.
Step-by-Step Recipe Instructions
- Whisk the dressing ingredients in a bowl until smooth.
- Toss the kale, Brussels sprouts, cranberries, and parmesan in a large bowl.
- Pour the dressing over the greens and chill until ready to serve.
- Right before serving, toss again and top with the chopped almonds.
→ For full list of ingredients and instructions, see recipe card below.
How to Prep Ahead
- Chop your kale and shred your Brussels sprouts up to a day in advance and store them in an airtight container in the fridge.
- Whisk the dressing and keep it stored separately in a jar for up to four days.
- Toss everything together up to an hour before serving so the flavors meld without losing that crucial crunch.
Brussels Sprouts Salad
Ingredients
For the Dressing:
- ¼ cup freshly squeezed lemon juice
- 2 tablespoons pure honey
- 2 tablespoons whole grain mustard, with seeds in it
- 2 tablespoons onion, minced
- 1 garlic clove, grated
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup extra virgin olive oil
For the Salad:
- 2 cups chopped kale leaves, no stems
- 2 cups thinly sliced brussels sprouts, no stems
- ½ cup dried cranberries
- 1 cup finely grated parmesan cheese
- 1 cup roasted/salted almonds, roughly chopped
Instructions
- Make the Dressing ahead of time: Combine all dressing ingredients in a small bowl and whisk to combine well. Add additional salt and pepper, if needed. Cover and chill.
- In a large salad bowl, combine the kale, brussels sprouts, cranberries, and parmesan cheese. Cover and chill until ready to serve (can be done several hours ahead of time.)
- Up to an hour before serving, toss dressing with kale mixture until well combined. Cover and keep chilled or at room temp until serving. When ready to serve, give salad a toss again, and sprinkle with roasted almonds.
Notes
- Substitutions: Swap the almonds for pecans, walnuts, or toasted pumpkin seeds. Feta or goat cheese works in place of Parmesan
- Prep Ahead: Slice the greens and whisk the dressing up to a day ahead. Toss them together up to an hour before serving,
- Storage: Keep the dressing in a jar in the fridge for up to 4 days. Dressed leftovers keep up to 2 days.
- Serve alongside our Fresh Corn Avocado Salad for a complete spread.
- This recipe is part of our Easy Salad Recipes collection.
Nutrition (per serving)
What to Serve With Brussels Sprouts Salad
Vegetables
- Pair this salad with warm, crispy air-fried broccoli to balance out your meal.
Potatoes
- Garlic herb roasted baby potatoes provide a comforting contrast to the fresh, tangy crunch of the greens.
Rice and Grains
- A simple bed of warm brown rice rounds out the meal nicely without competing with the bold dressing flavors.
Frequently Asked Questions
Yes! Slice the greens and whisk the dressing up to 24 hours ahead, and keep them in separate containers in the fridge. Toss everything together up to an hour before serving to keep it crunchy.
The homemade honey mustard dressing will keep fresh in a sealed glass jar in the refrigerator for up to 4 to 5 days. Give it a quick shake before using.
Absolutely. Buying pre-shredded or shaved Brussels sprouts cuts your prep time down significantly and works wonderfully in this recipe.
If you have a nut allergy or simply prefer something else, toasted sunflower seeds or pumpkin seeds add a fantastic crunch without the nuts.
Yes, it is entirely vegetarian. Just make sure you use a vegetarian-certified Parmesan cheese if you follow a strict vegetarian diet.
Chopping the kale finely and letting it sit in the dressing helps break down the fibrous leaves, making the salad much easier to chew and digest.
More to Cook and Eat
- Crispy Asian Ramen Salad – Crunchy ramen noodles tossed with crisp cabbage and a savory dressing.
- Crunchy Thai Salad – Packed with colorful veggies and a rich peanut dressing.
- Strawberry Asparagus Farro Salad – Earthy farro combined with sweet berries and crisp seasonal greens.
- Chopped Greek Salad – A simple lunch or quick dinner option, loaded with delicious flavors.