Kale and Brussels Sprouts Salad (with Cranberries + Pecans)
If you need a salad that actually holds up for a holiday or make-ahead meal, this kale brussels sprouts salad is a great option. The thinly sliced kale and shredded Brussels sprouts soften as they sit in the lemon dressing, making the texture more tender and flavorful over time instead of soggy. Tossed with toasted pecans and sweet cranberries, it has the perfect balance of crunch, brightness, and a little bit of sweetness, making it an easy side dish for Thanksgiving, holiday dinners, or even meal prep during the week.
I’ve been making this salad since 2020 and it’s become one I come back to every year for holiday meals. After years of creating salad recipes and testing what actually works for make-ahead dishes, this combination consistently delivers. It’s reliable, easy to prep in advance, and one of those recipes I know I can serve to a group and trust that people will go back for seconds. Even though it works year-round, I especially love it in the winter when kale and Brussels sprouts are at their best.
This kale brussels sprouts salad pairs really well with simple, protein forward meals. It’s great alongside recipes like Tahini Salmon, Pecan Salmon or Air Fryer Greek Chicken, and also works well with easy dinners like roasted chicken, grilled salmon, or even a quick grain bowl. Since it holds up so well in the fridge, it’s also a great option to prep ahead and serve with different meals throughout the week.
Ingredient Spotlight
This is not a full list of ingredients, but a quick spotlight on some of the key ingredients that make this salad outstanding. Please see the recipe card below for a full ingredient list.
- Kale – Tuscan kale (also called lacinato or dinosaur kale) works best for this salad. Be sure to remove the thick stems and slice the leaves very thin so they’re easier to chew and soften nicely once the dressing is added.
- Brussels Sprouts – For a salad, brussels sprouts need to be very thinly sliced. A food processor with a slicing or shredding attachment makes this quick and easy, but you can also slice them thinly by hand if needed.
- Crunchy Topping – Toasted pecans add great flavor and crunch, but you can easily swap in slivered almonds, pumpkin seeds, or pistachios depending on what you have on hand.
- Dried cranberries – I used dried cranberries (they pair so well with the pecans) but use whatever dried fruit you have on hand. Dried cherries, chopped dates, figs, or golden raisins could also work well. Use what you love.
- Lemon + Vinegar – The dressing uses a mix of fresh lemon juice and white wine vinegar for the best balance of bright and tangy flavor. If needed, you can substitute apple cider vinegar, but fresh lemon juice is key here.
Step by step instructions
Preheat the oven to 300F. Add the pecans to a baking sheet and bake at 300F for 7 minutes. Once the pecans are done cooking, remove them from the oven and allow to cool slightly. Cut the stems from the brussel sprouts. Shred them in the food processor or with a sharp knife. Add the brussel sprouts to a very large salad bowl. 
Remove the stems from the kale, then finely chop it, adding it to the bowl with the brussel sprouts. Chop the pecans and add them to the brussel sprouts and kale along with the cranberries. Combine the lemon juice, white wine vinegar, olive oil, dijon mustard, salt and garlic powder in a glass jar. Shake well to combine. Pour the salad dressing over the salad and use large tongs to toss the salad generously. Store the salad in the fridge for at least 3 hours (better overnight) before serving. Be sure to stir it well before serving.
Tips for success
- Let the salad sit before serving – After tossing with the dressing, let the salad sit for at least 2–3 hours (or overnight if you can). This helps soften the kale and improves the flavor.
- Taste after resting – The flavor will change as it sits, so taste and adjust salt before serving.
- Toast pecans carefully – Toast at a low temperature (around 275°F) and keep a close eye on them. Nuts can go from perfect to burnt quickly.
- Toss thoroughly – Use tongs (or clean hands) to really work the dressing into the kale. This helps break it down and improve the texture.
- No need to wait to add pecans – Once toasted, the pecans will hold their crunch even after being added to the salad.
Kale Brussels Sprouts Salad with Cranberries
Guided Recipe Video
Ingredients
- 1 pound kale
- 1 pound brussel sprouts
- ¼ cup pecans
- ¼ cup dried cranberries
Lemon Dijon Dressing
- 1 large lemon
- ¼ cup white wine vinegar
- ¼ cup olive oil
- 2 tablespoons dijon mustard
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 275F
- De-stem the kale and chop or shred it into bite size pieces. Add to a large salad bowl.1 pound kale
- Shred the brussel sprouts using a knife or food processor. Add shredded brussel sprouts to the salad bowl with the kale.1 pound brussel sprouts
- Once oven is preheated, add the pecans to the oven and bake for 7 minutes.¼ cup pecans
- While pecans are toasting, make the salad dressing. Combine all the ingredients in jar with a tight fitting lid and shake well. Alternatively mix vigorously in a bowl.1 large lemon, ¼ cup white wine vinegar, ¼ cup olive oil, 2 tablespoons dijon mustard, 1 teaspoon sea salt, 1 teaspoon garlic powder
- After pecans are done toasting, allow them to cool slightly. Chop the pecans and add the chopped pecans and cranberries to the bowl with the rest of the salad ingredients.¼ cup dried cranberries, ¼ cup pecans
- Pour the dressing over the salad and mix well (I use tongs).
- Store the salad in the fridge for at least 3 hours to allow the dressing to start to break down the kale and brussel sprouts. Stir well before serving.
Equipment
Recipe Notes
- Shred Brussels sprouts finely – Use a food processor with a shredding or slicing attachment for the best texture. You can also pulse them or slice thinly by hand.
- Use a large bowl – Use a bowl larger than you think you need so you can properly toss the salad and evenly coat everything in the dressing.
- Short on time? You can gently massage the kale with the dressing for 1–2 minutes to help soften it faster.
Nutrition Information
Easy ways to change it up
I make this kale Brussels sprouts salad often, so I’ll change it up depending on what I have on hand. Diced apples are one of my favorite additions for extra crunch and sweetness, especially during the fall. You can also swap the dried cranberries for chopped dates or dried cherries.
When I want to make the salad a little more filling, I love adding roasted sweet potatoes. Other roasted vegetables like carrots, beets or cauliflower work well too, especially if you already have some prepped in the fridge. Cooked quinoa or rice is another easy way to bulk it up.
For a little creaminess, add crumbled goat cheese or feta. You can also add avocado right before serving, or finish the salad with a little lemon zest or parmesan cheese to punch up the flavor.
How to prep kale for salad
Remove the thick stems from the kale, as they can be tough and chewy. You can either slice along the stem with a knife or simply hold the base and pull the leaves off. Then thinly slice the kale before adding it to the salad.
Can you eat raw brussel sprouts?
Yes! The acid in the dressing helps to break down and soften the brussel sprouts, especially once they are sliced thin.
If you find that you don’t enjoy the brussel sprouts raw, you can cook them in a hot skillet for 5 minutes or so. Allow them to cool before adding them to the kale or it will wilt the salad.
