Think you don't like Kale or Brussel Sprouts? Think again...

I was never much of a raw kale fan until my good friend introduced me into this salad—then I became addicted. The acid from the fresh lemon helps soften the raw greens but keeps the dish hearty. I love a good salad but find that if I don’t have something else more filling to eat with it then I’m hungry about 20 minutes later. But this salad will keep you full, and the flavors are so satisfying you can eat the salad alone as a meal or serve on the side of something else. While all the prep work makes the dish a little labor-intensive, the good news is that you can make a big batch of it and it will keep for several days in the refrigerator. As much as I love salads, I really don't like soggy ones, and usually they just aren’t as good the next day.Well, this is one makes me eat me words and my leftovers!

Tuscan kale is often also called lacinato or dinosaur kale, if you’re having trouble finding it at your market. You can make the dressing, kale mixture, and toasted almonds up to eight hours ahead of serving. Cover the dressing and kale separately and refrigerate; cover the almonds and let stand at room temperature.

Kale and Brussels Sprout Salad

Makes 8 to 10 servings (I like to double it though!)

1/4 cup fresh lemon juice

2 tablespoons Dijon mustard

1 tablespoon minced shallot

1 small garlic clove, finely grated

1/4 teaspoon kosher salt, plus more for seasoning

Freshly ground black pepper

2 large bunches of Tuscan kale (about 1 1/2 pounds total), center stems discarded, leaves thinly sliced

12 ounces brussels sprouts, trimmed and finely grated or shredded with a knife

1/2 cup shredded carrots

1 to 2 cups baby arugula (for some bite!)

1/2 cup extra-virgin olive oil

1/3 cup almonds with skins, coarsely chopped

1 cup finely grated Pecorino cheese

Combine the lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir/shake to blend; set aside to let the flavors meld.

Mix the thinly sliced kale, shredded brussels sprouts, shredded carrots, and arugula in a large bowl.


Measure the oil into a cup. Spoon 1 tablespoon oil from the cup into a small skillet; heat the oil over medium-high heat. Add the almonds to skillet and stir frequently until they’re golden brown in spots, about 2 minutes. Transfer the nuts to a paper towel–lined plate. Sprinkle the almonds lightly with salt.


Slowly whisk the remaining olive oil in the cup into the lemon juice mixture. Season the dressing with salt and pepper to taste.

Add the dressing and Pecorino cheese to the kale mixture, and toss to coat. Season lightly with salt and pepper. Garnish with almonds.

If you make it please comment below and share with us how much you loved this recipe too! Enjoy!

xoxo, Lt