Shaved Brussels Sprouts & Kale Salad with Honey Dijon Dressing

If you’re looking for a fresh, crunchy, flavor-packed salad that’s perfect for fall, the holidays, or really any time of year, this Shaved Brussels Sprouts & Kale Salad with Honey Dijon Dressing is one you’re going to want on repeat! It’s made with tender shaved Brussels sprouts, lacinato kale, crisp Honeycrisp apples, sweet dried cranberries, crunchy toasted almonds, and freshly shaved Parmesan. Everything gets tossed in a homemade honey lemon Dijon dressing that’s the perfect combination of sweet, tangy, and savory.

What makes this salad extra special is how we prepare the greens. Instead of serving the Brussels sprouts completely raw, we’re gently steaming them and adding them directly to the kale while they’re still warm. Once they’re cool enough to handle, we massage everything together with olive oil to create tender, flavorful greens without that harsh, raw taste.

It’s simple, nourishing, packed with fiber, and beautiful enough to serve at Thanksgiving or any holiday gathering. Plus, it’s naturally gluten-free and full of delicious textures and flavors!

Why You’ll Love This Brussels Sprouts & Kale Salad

• No harsh, raw vegetable taste: Steaming the Brussels sprouts and massaging the greens helps create a softer, more enjoyable texture.
• The perfect sweet and savory combination: Crisp apples, sweet cranberries, salty Parmesan, and tangy honey Dijon dressing make every bite delicious.
• Packed with fiber: Brussels sprouts, kale, apples, and almonds provide fiber to support digestive health and help keep you satisfied.
• Naturally gluten-free: Made with simple, wholesome ingredients.
• Perfect for Thanksgiving: This beautiful fall salad makes a refreshing addition to any holiday spread.
• Easy to prepare ahead: Most of the ingredients can be prepped in advance for effortless entertaining.

Ingredients You’ll Need

For the Salad

• 1 lb Brussels sprouts, trimmed and thinly shaved
• 1 large bunch lacinato kale, stems removed and finely chopped
• 1 large Honeycrisp apple, thinly sliced
• 1/2 cup dried cranberries, preferably unsweetened or reduced sugar
• 1/2 cup chopped almonds, lightly toasted
• 1/3 cup freshly shaved Parmesan cheese
• 1 tbsp extra virgin olive oil, for massaging the greens
• Sea salt and black pepper, to taste

For the Honey Lemon Dijon Dressing

• 1/4 cup extra virgin olive oil
• 3 tbsp freshly squeezed lemon juice
• 1 1/2 tbsp Dijon mustard
• 1 1/2 tbsp honey
• 1 tsp fresh lemon zest
• 1 small garlic clove, finely grated
• 1/2 tsp onion powder
• 1 tbsp water, optional, to thin
• Sea salt and black pepper, to taste

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How to Make Shaved Brussels Sprouts & Kale Salad

Prepare the Brussels sprouts. Trim the ends of the Brussels sprouts and shave them thinly using a sharp knife, mandoline, or food processor with a slicing attachment.

Steam the Brussels sprouts. Add the shaved Brussels sprouts to a steamer basket over simmering water. Cover and steam for approximately 2–4 minutes, just until slightly tender and bright green. Avoid overcooking, as you still want a little crunch.

Combine with the kale. Place the finely chopped lacinato kale in a large mixing bowl. Immediately add the warm, steamed Brussels sprouts directly to the kale and gently toss to combine. Allow the mixture to cool slightly until comfortable to handle.

Massage the greens. Drizzle 1 tablespoon of extra virgin olive oil over the Brussels sprouts and kale. Using clean hands, gently massage everything together for approximately 1–2 minutes until the kale softens and the greens become tender. This step helps mellow the raw flavor while keeping the salad fresh and vibrant.

Prepare the dressing. In a small bowl or jar, whisk together the olive oil, fresh lemon juice, Dijon mustard, honey, lemon zest, grated garlic, onion powder, sea salt, and black pepper until smooth and emulsified. Add a tablespoon of water if needed to reach your desired consistency.

Assemble the salad. Once the greens have cooled, add the thinly sliced Honeycrisp apple, dried cranberries, toasted chopped almonds, and freshly shaved Parmesan cheese.

Dress and serve. Pour the honey lemon Dijon dressing over the salad and toss thoroughly until everything is evenly coated. Allow the salad to sit for 5–10 minutes so the flavors can come together. Serve and enjoy!

The Secret to Making Kale and Brussels Sprouts Taste Amazing

If you’ve ever tried a raw kale or Brussels sprouts salad and found it too bitter, tough, or grassy, you’re definitely not alone!

Both vegetables are incredibly nutritious, but their natural texture and strong flavor can make them less appealing when eaten completely raw.

That’s why I love this simple preparation method.

First, we steam the shaved Brussels sprouts. A quick steam helps soften their texture and mellow their naturally sharp flavor without making them mushy.

Next, we add the warm Brussels sprouts directly to the chopped kale. The residual warmth helps gently soften the kale leaves, making them more tender without actually cooking them.

Finally, we massage the greens with olive oil. This helps soften the kale even further and creates a much more pleasant texture.

The result is a delicious salad with tender greens, plenty of crunch, and none of that overwhelming raw vegetable flavor.

Tips for the Best Shaved Brussels Sprouts & Kale Salad

Shave your Brussels sprouts thinly. Thinly shaved Brussels sprouts create the best texture and soften quickly when steamed.

Don’t oversteam the Brussels sprouts. You want them slightly tender but still bright green. Overcooking can make them mushy and diminish their fresh flavor.

Use lacinato kale. Also known as dinosaur kale, lacinato kale has a more tender texture than traditional curly kale and works beautifully in chopped salads.

Let the greens cool before adding the toppings. This prevents the apples from softening and helps maintain the crunch of the almonds.

Choose a crisp, sweet apple. Honeycrisp apples are my favorite because they provide natural sweetness and a refreshing crunch.

Toast the almonds. Lightly toasting the almonds brings out their nutty flavor and adds another layer of deliciousness.

Use freshly shaved Parmesan. Parmesan adds a rich, salty flavor that perfectly complements the sweet cranberries and tangy dressing.

Is This Brussels Sprouts & Kale Salad Healthy?

Absolutely! This salad is made with a variety of wholesome, nutrient-dense ingredients that provide fiber, vitamins, minerals, antioxidants, and healthy fats.

Brussels sprouts and kale are cruciferous vegetables that contain vitamin C, vitamin K, fiber, and beneficial plant compounds.

Honeycrisp apples contribute fiber and natural sweetness, while dried cranberries add flavor and additional plant compounds.

Almonds and extra virgin olive oil provide unsaturated fats, which are important components of a balanced diet.

Parmesan cheese adds calcium and protein along with its delicious savory flavor.

Together, these ingredients create a satisfying, fiber-rich salad that makes eating more vegetables something to look forward to!

Easy Substitutions and Variations

• Make it dairy-free: Omit the Parmesan or use your favorite dairy-free alternative.
• Make it vegan: Replace the honey with maple syrup and use dairy-free Parmesan.
• Switch up the nuts: Chopped pecans or walnuts would be delicious in place of almonds.
• Add more protein: Serve with grilled chicken, salmon, shrimp, or roasted chickpeas for a more substantial meal.
• Try different fruit: Thinly sliced pears or pomegranate seeds make wonderful seasonal additions.
• Add more crunch: Toasted pumpkin seeds or sunflower seeds would be delicious.

Can I Make This Salad Ahead of Time?

Yes! This is an excellent make-ahead salad, especially if you’re preparing it for Thanksgiving or another holiday gathering.

You can shave and steam the Brussels sprouts, chop the kale, and massage the greens with olive oil up to a day in advance. Store the prepared greens in an airtight container in the refrigerator.

The honey Dijon dressing can be prepared up to 4 days ahead and stored separately in the refrigerator. Shake or whisk well before serving.

For the best texture, add the sliced apples, toasted almonds, Parmesan, and dressing shortly before serving.

How to Store Leftovers

Store leftover Brussels sprouts and kale salad in an airtight container in the refrigerator for up to 2–3 days.

Because kale and Brussels sprouts are heartier than delicate salad greens, they hold up relatively well after being dressed.

However, the apples may soften or brown slightly, and the almonds will lose some of their crunch over time.

For meal prep, I recommend storing the dressing and crunchy toppings separately until you’re ready to eat.

Frequently Asked Questions

Can you eat shaved Brussels sprouts raw?

Yes! Brussels sprouts are completely edible raw when finely shaved. However, steaming them briefly helps soften their texture and mellow their strong flavor.

Does steaming Brussels sprouts remove bitterness?

Steaming can help mellow the bitter flavor of Brussels sprouts, especially when they’re only lightly cooked. Combining them with a sweet and tangy dressing makes them even more enjoyable.

Do you have to massage lacinato kale?

Not necessarily, but massaging lacinato kale with olive oil helps soften its leaves and create a more tender texture. It’s especially helpful when making salads with raw kale.

Can I use maple syrup instead of honey?

Absolutely! Maple syrup works beautifully in the dressing and provides a slightly deeper, caramel-like sweetness.

Is this a good Thanksgiving side dish?

Yes! This shaved Brussels sprouts and kale salad is a fantastic Thanksgiving side dish. The apples, cranberries, almonds, and Parmesan create a beautiful combination of fall flavors that pairs well with traditional holiday meals.

Can I make this salad without nuts?

Yes! Simply omit the almonds or replace them with toasted pumpkin seeds or sunflower seeds for a nut-free alternative.

The Perfect Fall Salad for Any Occasion

This Shaved Brussels Sprouts & Kale Salad with Honey Dijon Dressing is everything I love about a good salad. It’s fresh, crunchy, colorful, satisfying, and bursting with flavor.

The tender Brussels sprouts and kale pair beautifully with crisp apples, sweet cranberries, toasted almonds, and savory Parmesan, while the homemade honey Dijon dressing ties everything together.

Whether you’re serving it at Thanksgiving, bringing it to a holiday gathering, or enjoying it for an easy weekday lunch, this is one of those recipes you’ll want to make again and again!