If you’ve been searching for a way to transform humble greens into a superstar side, look no further than this Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing. This bowl of goodness is crisp, nutty, tangy, and full of vibrant flavors and textures, making it impossible not to go in for just one more forkful. The best part? It comes together in a snap, pairs perfectly with any main course, and is just as at home at a holiday table as it is in a weekday lunchbox. You’ll truly find yourself craving kale and Brussels after just one bite!

Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing Recipe - Recipe Image

Ingredients You’ll Need

Let’s get excited about these fresh, straightforward ingredients! Each one brings something special—whether it’s a pop of color, a satisfying crunch, or a burst of flavor—to make this Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing shine.

Kale: Use 4 cups of finely shredded kale (ribs removed) for a hearty yet tender base that soaks up all that zesty dressing.
Brussels sprouts: Thinly slice 2 cups of Brussels sprouts for lovely texture and a subtle earthiness that plays beautifully with kale.
Walnuts: 1/2 cup, toasted and chopped, adds rich, buttery crunch and pairs especially well with the greens.
Parmesan cheese: 1/2 cup of freshly grated Parmesan gives the salad a salty, umami finish—don’t skimp on this!
Extra virgin olive oil: 1/4 cup for a silky, flavorful base to the dressing (choose good quality, if possible).
Fresh lemon juice: 2 tablespoons for a bright, citrusy zing that makes the greens pop and the salad feel extra fresh.
Dijon mustard: 1 tablespoon ties the dressing together with subtle heat and complexity.
Honey or maple syrup: 1 teaspoon adds just enough sweetness to balance the acidity and mustardy bite.
Garlic: 1 clove, minced, provides a mild pungency and depth you’d miss if left out.
Salt: 1/4 teaspoon for bringing all the flavors together—don’t forget this essential pinch.
Black pepper: 1/4 teaspoon for a bit of gentle spice; feel free to crack it fresh for best flavor.

How to Make Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing

Step 1: Prep the Greens

Start by removing the tough ribs from your kale before finely shredding the leaves. Grab your sharpest knife (or a mandoline if you prefer) and thinly slice the Brussels sprouts. The finer you go, the more delicate and delicious the texture of the final Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing will be! Place both greens in a roomy salad bowl.

Step 2: Whisk the Lemon-Mustard Dressing

In a small bowl or jar, combine your extra virgin olive oil, freshly squeezed lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper. Whisk (or shake, if using a jar with a lid) until you have a creamy, emulsified dressing. The mustard acts as a natural emulsifier, ensuring every leafy bite is coated with bright, tangy, savory flavor.

Step 3: Massage the Greens

Pour the dressing over your shredded kale and Brussels sprouts, then use clean hands to gently massage the greens for 1–2 minutes. This step may seem unexpected, but trust me—it makes all the difference. Massaging helps tenderize the greens, making them softer, silkier, and oh-so-much more flavorful. Your Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing goes from chewy to craveable in seconds!

Step 4: Add Crunch and Cheese

Fold in your toasted, chopped walnuts and a generous flurry of freshly grated Parmesan cheese. The walnuts add deep, nutty crunch, while the Parmesan melts slightly into the greens, binding everything with a salty, umami tang. Give it a thorough toss so every bite is a perfect combo of flavors and textures.

Step 5: Let the Flavors Meld

Set the salad aside for at least 10 minutes before serving. This quick rest lets the greens absorb all the zesty dressing, the flavors blend, and the texture improves even more. Whether you serve your Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing chilled or at room temperature, you’ll notice the extra patience pays off!

How to Serve Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing

Garnishes

For a final festive flourish, shower the salad with extra Parmesan shavings or a scattering of pomegranate seeds or dried cranberries. These little extras add striking color and an irresistible hint of sweetness—perfect for making the Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing truly pop on the plate.

Side Dishes

This salad makes a brilliant companion to roasted chicken, baked salmon, or hearty vegetarian mains like stuffed squash or grain bowls. It’s also fantastic with crusty bread for a light lunch. The zippy lemon-mustard dressing keeps everything tasting bright and refreshing, balancing out rich or creamy side dishes.

Creative Ways to Present

Serve the salad in a large, shallow platter to showcase all those colorful shreds, or portion it into individual bowls for meal prep. For entertaining, try tucking it into crisp endive leaves for easy hand-held salad boats, or serve on a wooden board surrounded by crackers for an inventive appetizer spread. The Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing loves the spotlight!

Make Ahead and Storage

Storing Leftovers

This salad keeps its crunch for hours! Store any leftovers in an airtight container in the refrigerator, and it will stay delicious for two to three days. In fact, the flavors deepen as they sit, so your Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing makes a fantastic make-ahead option for busy weekdays or holiday prep.

Freezing

It’s best not to freeze this salad, as raw kale and Brussels sprouts lose their signature crunch and can become soggy after thawing. However, you can freeze the toasted walnuts separately if you like to prep elements in advance—just add them at the last minute for optimal texture.

Reheating

This is truly a no-cook, no-reheat dish! If you like, you can take the salad out of the fridge 15 to 30 minutes before serving to let it come up to room temperature, which helps bring out its full brightness and character. Just give it a quick toss before enjoying.

FAQs

Can I make the Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing ahead of time?

Absolutely! In fact, this salad is even tastier after a little rest in the fridge (30 minutes to a few hours). The greens soften, the flavors marry, and it holds up beautifully as a make-ahead dish.

What can I use instead of walnuts or Parmesan?

Pecans work beautifully in place of walnuts for a slightly milder nutty crunch. For a dairy-free version, skip the Parmesan or use a plant-based alternative—nutritional yeast can also bring some cheesy notes.

Do I really need to massage the kale and Brussels sprouts?

Yes! Massaging breaks down the fibers in the greens, making them less tough and more palatable while helping them absorb the dressing. Your Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing will taste smoother and more flavorful if you don’t skip this step.

Is this salad good for meal prep?

It’s actually fantastic for meal prep! The sturdy greens hold up well, even after a night in the fridge. Prepare a big batch and enjoy it for healthy lunches or snacks throughout the week.

Can I add protein to make it a meal?

Definitely. Top your salad with grilled chicken, salmon, hard-boiled eggs, or even chickpeas to create a satisfying, protein-packed main course. The bright dressing pairs well with just about any protein you love.

Final Thoughts

If you’re ready to upgrade your salad repertoire, you can’t go wrong with this Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing. It’s crunchy, zesty, and just special enough to share with friends or save for yourself! Give it a try—you’ll find yourself coming back to this fresh, flavorful bowl again and again.

Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 8 reviews

Author: Emma
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in a delightful mix of textures and flavors with this Kale & Brussels Sprout Salad featuring crunchy walnuts, savory Parmesan, and a zesty Lemon-Mustard Dressing. A perfect balance of healthy greens and satisfying ingredients.

Ingredients

Scale

Kale:

4 cups finely shredded kale, ribs removed

Brussels Sprouts:

2 cups Brussels sprouts, trimmed and thinly sliced

Others:

1/2 cup walnuts, toasted and chopped
1/2 cup freshly grated Parmesan cheese
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon honey or maple syrup
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Combine Greens: In a large bowl, mix shredded kale and sliced Brussels sprouts.
Prepare Dressing: Whisk olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until combined.
Massage Dressing: Pour dressing over greens and massage in for 1-2 minutes.
Add Toppings: Toss in walnuts and Parmesan.
Let Sit: Allow salad to rest for 10 minutes before serving.
Serve: Enjoy chilled or at room temperature.