Kale brussel sprouts salad with cranberries is the perfect make ahead lunch or dinner recipe! Add your favorite protein and enjoy this super simple, healthy salad anytime of the year! Perfect for parties or to make ahead for meal prep, this salad is even better the next day!
Why you will love this recipe:
- The simple lemony dressing pairs perfectly with fresh kale and shredded brussel sprouts! A pop of sweetness from the dried cranberries and added crunch from the pecans make this salad extra special but super simple to make!
- You are not going to believe how much salad this makes! Perfect for meal prep or serving a big crowd! This is the perfect salad for the middle of the winter when you want a heartier salad.
- This kale brussel sprouts salad with cranberries is fancy enough for holidays or parties but simple enough for the weekend cookout or weekday dinner.
- Pair with your favorite protein (like this air fryer salmon, crispy chickpeas or shredded balsamic chicken) for a super simple healthy dinner!
Ingredients:
- Kale
- Brussel Sprouts
- Pecans (or slivered almonds, pumpkin seeds, pistachios)
- Dried cranberries (naturally sweetened with apple juice for Whole30 compliant)
- Lemon
- White wine vinegar
- Olive oil
- Dijon mustard
- Salt
- Garlic powder
Instructions:
Preheat the oven to 300F.
Destem the kale and break into small, bite size pieces.
Cut the stems from the brussel sprouts. Shred them in the food processor or with a sharp knife. Add the brussel sprouts to the kale in a very large salad bowl.
Add the pecans to a baking sheet and bake at 300F for 7 minutes.
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While the pecans are baking, make the salad dressing. Combine the lemon juice, white wine vinegar, olive oil, dijon mustard, salt and garlic powder in a glass jar. Shake well to combine.
Once the pecans are done cooking, remove them from the oven and allow to cool slightly.
Chop the pecans and add them to the brussel sprouts and kale along with the cranberries.
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.
Other additions:
This salad is so delicious on its own, however you can add other mix-ins to change the flavor and make it your own. Some ideas include:
- Diced apples (Wait until right before serving to add these. Be sure to add some lemon juice to these so they don’t brown if you expect the salad to sit out for some time).
- Sliced grapes
- Chopped dates
- Dried sweet cherries
- Pomegranate seeds
- Roasted root veggies (carrots, potatoes, sweet potatoes, beets)
- Roasted cauliflower
- Avocado (right before serving, add lemon juice so it doesn’t brown to quickly if being left out).
- Bacon or coconut bacon
- Red pepper flakes
- Lemon zest
- Cooked quinoa or rice
- Parmesan cheese, goat cheese or feta cheese (if you eat dairy – not vegan or Whole30)
What to serve this with:
How to shred brussel sprouts:
There are 2 ways to shred brussel sprouts at home. One is much quicker (using the food processor) but both are very effective. You can also often find shredded brussel sprouts at the store.
- Use a sharp knife: Start by cutting off the stem of the brussel sprout if it’s brown. Carefully cut the brussel sprout into thin slices, being mindful to cut them into equal sizes so you don’t get a big bite of brussel sprout in your salad.
- Use a food processor: This is my go to preferred method. Start by cutting the stem off the brussel sprout if it’s brown. Next add the shredding attachment to your food processor. Add the lid, turn it on high and start dropping the brussel sprouts in through the shoot. You can process a pound of brussels in 1 minute this way.
- Note: If you do not have a shredding attachment, just use the regular food processor attachment and this will also shred up the brussels the same way.
How to destem kale
Often you can buy kale in the bag, already chopped. However this kale typically still has large pieces of stem attached, which you will want to remove in this salad. The stems are very tough to chew and is more bitter than the kale. Because of this, I often recommend buying a bunch of kale and chopping it yourself.
To destem kale, hold it by the stem. With your other hand, wrap your pointer finger around the stem in a circle against your thumb, making a circle over the kale stem. Holding your hand that way, pull the kale by the stem through your finger. This will rip the leaves off the stem quickly.
Once the kale is destemmed, chop or tear it into small pieces to make it easier to eat as 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.
Storage:
Store in an airtight container in the fridge for up to 5 days.
Substitutions:
Brussels sprouts: You can substitute shredded cabbage or even broccoli slaw for the brussel sprouts.
White wine vinegar: You can substitute more lemon juice for the white wine vinegar but I find that the combination of the two is the best!
Lemon juice: You can substitute more white wine vinegar for the lemon juice but the combination is the best if possible!
Olive oil: You can also use avocado oil in place of olive oil. This salad dressing would also be good with tahini in place of the olive oil (although some water may also be necessary).
Pecans: The crunch from the pecans is such a great way to add texture and excitement to the salad. Some other options include:
- Walnuts
- Slivered almonds
- Pumpkin seeds
- Sunflower seeds
- Salted or unsalted pistachios
Dried cranberries: I always have at least a bag or two of apple juice sweetened cranberries at home. However you can also add:
- Dried sweet cherries
- Dates (chopped)
- Dried blueberries
- Golden raisins
- Dried apples (chopped)
If you love this recipe, you should try:
- Shaved brussels salad with creamy balsamic dressing
- Cruciferious Crunch Salad with Lemon Tahini Dressing
- Crunchy Lemon Tahini Broccoli Salad
- Spring Asparagus Salad
- Chopped Greek Salad
Kale Brussel Sprouts Salad with Cranberries
Ingredients
- 1 pound kale – de-stemmed
- 1 pound brussel sprouts – shredded
- 1/4 cup pecans – toasted
- 1/4 cup dried cranberries
Lemon Dijon Dressing
- 1 large lemon – juiced
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 2 tbsp dijon mustard
- 1 tsp salt
- 1 tsp 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.
- Shred the brussel sprouts using a knife or food processor. Add shredded brussel sprouts to the salad bowl with the kale.
- Once oven is preheated, add the pecans to the oven and bake for 7 minutes.
- 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.
- 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.
- 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.
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Notes
- Use a sharp knife: Start by cutting off the stem of the brussel sprout if it’s brown. Carefully cut the brussel sprout into thin slices, being mindful to cut them into equal sizes so you don’t get a big bite of brussel sprout in your salad.
- Use a food processor: This is my go to preferred method. Start by cutting the stem off the brussel sprout if it’s brown. Next add the shredding attachment to your food processor. Add the lid, turn it on high and start dropping the brussel sprouts in through the shoot.
- Note: If you do not have a shredding attachment, just use the regular food processor attachment and this will also shred up the brussels the same way.
- Diced apples (Wait until right before serving to add these. Be sure to add some lemon juice to these so they don’t brown if you expect the salad to sit out for some time).
- Parmesan cheese, goat cheese or feta cheese (if you eat dairy – not vegan or Whole30)
- Sliced grapes
- Chopped dates
- Dried sweet cherries
- Pomegranate seeds
- Roasted root veggies (carrots, potatoes, sweet potatoes, beets)
- Avocado (right before serving, add lemon juice so it doesn’t brown to quickly if being left out).
- Bacon or coconut bacon
- Red pepper flakes
- Lemon zest
- Cooked quinoa or rice
Nutrition Information
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