If you’re looking for a salad that bursts with fresh flavors and textures, the Shaved Brussels Sprouts and Kale Salad with Cranberries Recipe is an absolute must-try. It brings together the earthy bitterness of kale and Brussels sprouts, the bright sweetness of dried cranberries, and the rich creaminess of parmesan, all balanced by a zesty lemon dressing. This salad is not only vibrant and delicious but also incredibly nutritious, making it perfect as a light lunch, a side dish for dinner, or even a crowd-pleasing potluck contribution.
Ingredients You’ll Need
Getting your hands on simple, wholesome ingredients is key here. Each element plays a star role, whether it’s adding crunch, sweetness, or a tangy finish—these ingredients make assembling this salad a breeze and a joy.
- 3 cups chopped kale: Choose fresh, sturdy kale and remove tough stems for the best texture and flavor.
- 2 cups shaved Brussels sprouts: Thinly shaved for a delicate crunch that complements the kale beautifully.
- ⅓ cup dried cranberries: These add a burst of natural sweetness that brightens every bite.
- ½ cup shaved parmesan: Provides a salty, nutty richness that ties the salad together.
- 3 tbsp olive oil: The base for massaging kale and dressing the salad, adding smoothness and depth.
- 1 tbsp lemon juice: Freshly squeezed for a vibrant, acidic punch that lifts the flavors.
- Salt and pepper: Essential seasonings to enhance all the other ingredients.
How to Make Shaved Brussels Sprouts and Kale Salad with Cranberries Recipe
Step 1: Massage the Kale
This step is a game-changer. Pour the olive oil over the chopped kale and massage it gently with your hands until the leaves become softer and take on a slight sheen. This softening process reduces kale’s natural bitterness and makes it so much more enjoyable to eat raw.
Step 2: Add the Shaved Brussels Sprouts
Next, toss in the thinly shaved Brussels sprouts. Their subtle crunch pairs wonderfully with the tender kale, creating a delightful texture contrast that makes every forkful exciting.
Step 3: Incorporate the Cranberries and Parmesan
Sprinkle in the dried cranberries and shaved parmesan to the bowl. The cranberries’ sweet notes and the parmesan’s savory depth add complexity and balance, ensuring this salad never feels one-dimensional.
Step 4: Dress the Salad
Finish by drizzling the lemon juice over the ingredients and sprinkling salt and freshly ground pepper to taste. Toss everything together gently but thoroughly, making sure every leaf and shred of veggie is coated in the zesty, flavorful dressing.
How to Serve Shaved Brussels Sprouts and Kale Salad with Cranberries Recipe
Garnishes
For an extra touch, try topping your salad with toasted nuts like walnuts or almonds for added crunch, or a scattering of crumbled goat cheese for extra creaminess. These garnishes elevate the dish visually and flavor-wise, making it feel even more special.
Side Dishes
This salad pairs beautifully with grilled chicken or roasted salmon for a healthy, balanced meal. It’s also a fantastic side to accompanying rich mains like pork tenderloin or a hearty mushroom risotto, providing a fresh counterpoint that keeps your plate vibrant and satisfying.
Creative Ways to Present
Serve this salad in a large wooden bowl for a rustic look, or try layering the ingredients in a clear glass trifle bowl to showcase its beautiful colors. You can also add edible flowers or microgreens on top for a restaurant-worthy presentation that will impress guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad in an airtight container in the refrigerator. It’s best eaten within 1–2 days to enjoy the freshest flavors and maintain the crispness of the shaved Brussels sprouts and kale.
Freezing
This particular salad is best enjoyed fresh and does not freeze well. The delicate textures of both the kale and Brussels sprouts will become soggy and lose their delightful crunch once thawed.
Reheating
Since this is a raw salad, it’s not intended to be reheated. Instead, just give it a gentle toss before serving if it has sat for a bit, to redistribute the dressing and freshen up the ingredients.
FAQs
Can I use other greens besides kale and Brussels sprouts?
Absolutely! While kale and Brussels sprouts give this salad its signature flavor and texture, you can substitute with spinach, arugula, or even cabbage for a different twist. Just keep in mind the texture will change.
How can I make this salad vegan?
Simply omit the parmesan or replace it with a plant-based cheese alternative or nutritional yeast for a cheesy flavor without dairy.
Is it necessary to massage the kale?
Massaging the kale softens the tough leaves and reduces bitterness, making the salad more enjoyable. It’s a quick step that really transforms the texture, so I highly recommend it.
Can I prepare this salad in advance?
You can chop and shave the vegetables ahead of time, but it’s best to combine everything with the dressing right before serving to keep the salad fresh and crisp.
What other dressings work well with this salad?
A simple balsamic vinaigrette or a honey mustard dressing can be delicious substitutions. Just keep the dressings light to complement the natural flavors of the greens and cranberries.
Final Thoughts
This Shaved Brussels Sprouts and Kale Salad with Cranberries Recipe is one of those dishes you’ll want to make again and again, whether for a quick weeknight meal or to wow friends with something healthy and flavorful. Its balance of textures and flavors feels satisfying without ever being heavy. Once you try it, I bet it’ll become one of your go-to salads too.
Print
Shaved Brussels Sprouts and Kale Salad with Cranberries Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and healthy Shaved Brussels Sprouts and Kale Salad with dried cranberries and shaved parmesan, dressed in a simple olive oil and lemon juice vinaigrette. This refreshing salad combines the nutty bitterness of kale and Brussels sprouts with sweet cranberries and a savory cheese finish.
Ingredients
Salad Greens
- 3 cups chopped kale
- 2 cups shaved Brussels sprouts
Add-ins
- ⅓ cup dried cranberries
- ½ cup shaved parmesan cheese
Dressing
- 3 tbsp olive oil
- 1 tbsp lemon juice
- Salt, to taste
- Black pepper, to taste
Instructions
- Massage the Kale: Place the chopped kale in a large bowl and drizzle with 3 tablespoons of olive oil. Use your hands to massage the kale gently for about 2-3 minutes until the leaves become tender and slightly darker in color, making them easier to digest and enhancing their flavor.
- Add the Brussels Sprouts and Cranberries: Add the shaved Brussels sprouts and dried cranberries to the bowl with the massaged kale. These ingredients add crunch and sweetness, balancing the bitterness of the greens.
- Incorporate the Parmesan: Sprinkle the shaved Parmesan cheese over the salad mixture, adding a savory, creamy note that complements the other flavors.
- Toss with Dressing: Pour 1 tablespoon of fresh lemon juice over the salad, then season with salt and black pepper to taste. Toss everything together thoroughly to evenly coat the greens and other ingredients with the dressing.
Notes
- To shave Brussels sprouts, use a mandoline slicer or a sharp knife to thinly slice them.
- Massage kale well to break down its fibrous texture for a more pleasant eating experience.
- For a nutty crunch, consider adding toasted nuts like almonds or walnuts.
- Use freshly grated parmesan for best flavor and texture instead of pre-shredded.
- Adjust lemon juice and seasoning according to taste preferences.
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