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Kale & Brussels Sprout Salad

This flavorful salad comes together in minutes! The mustard-shallot vinaigrette adds a nice bite and the Pecorino is creamy and nutty.
Course Salad
Cuisine American, French
Servings 8 servings


  • 1/4 cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon minced shallot
  • 1 small garlic clove finely grated
  • 1/4 teaspoon sea salt plus more for seasoning
  • Freshly ground black pepper
  • 2 large bunches of Tuscan kale about 1 1/2 lb. total, center stem discarded, leaves thinly sliced
  • 12 ounces Brussels sprouts trimmed, finely grated or shredded with a knife
  • 1/2 cup extra-virgin olive oil divided
  • 1/3 cup toasted almonds coarsely chopped
  • 1 cup finely grated Pecorino


  • Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld.
  • Mix thinly sliced kale and shredded Brussels sprouts in a large bowl.
  • Slowly whisk olive oil into lemon-juice mixture. Season dressing to taste with salt and pepper.
  • Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.
Keyword almonds, brussels sprouts, dijon mustard, kale, lemon juice