Get ready to fall in love with your new favorite leafy green dish! This Kale, Brussels Sprouts & Dried Cranberry Salad with Honey-Dijon Vinaigrette balances hearty greens, sweet-tart cranberries, crunchy almonds, and a zingy homemade dressing for an unbelievably fresh bite. The medley of flavors and textures feels both rustic and elegant, making it perfect for meal prepping, work lunches, or wowing guests at your next gathering. You’ll want to make this salad again and again—it’s just that good!
Ingredients You’ll Need
This salad is all about simple, wholesome ingredients. Each element brings something wonderful to the mix—color, crunch, flavor, and nutritional power. Here’s a closer look at what you’ll need to build the best Kale, Brussels Sprouts & Dried Cranberry Salad with Honey-Dijon Vinaigrette.
- Shredded kale: Remove the stems and slice the leaves thinly for a tender, bite-sized crunch packed with nutrients.
- Shaved Brussels sprouts: Finely shaved Brussels add irresistible crispness and a subtle earthiness that pairs beautifully with kale.
- Dried cranberries: These add pops of sweetness and a festive, ruby-red color that makes the salad shine.
- Sliced almonds (toasted): Toasting brings out their nuttiness and adds amazing crunch—don’t skip this step!
- Grated Parmesan cheese (optional): For umami richness and a salty-savory edge, plus irresistibly melty bits throughout.
- Salt and pepper: Essential for seasoning and bringing out every ingredient’s best flavor.
- Olive oil: The backbone of the vinaigrette, giving it silkiness and depth.
- Apple cider vinegar: Adds tang, brightness, and balances the honey in the dressing.
- Dijon mustard: Creamy, zesty, and essential for emulsifying the dressing.
- Honey: Natural sweetness that rounds out the sharpness of mustard and vinegar.
- More salt and black pepper (for the vinaigrette): Just a pinch, for perfect flavor balance in every drizzle.
How to Make Kale, Brussels Sprouts & Dried Cranberry Salad with Honey-Dijon Vinaigrette
Step 1: Whisk the Honey-Dijon Vinaigrette
Start by grabbing your largest mixing bowl—it will double as your salad tossing vessel. Whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until the mixture looks creamy and smooth. This easy Honey-Dijon Vinaigrette will be the zippy, sweet-savory glue tying the whole salad together.
Step 2: Massage the Greens
Add the shredded kale and shaved Brussels sprouts to the bowl with your vinaigrette. Using clean hands, gently massage the greens for 1–2 minutes to soften them. This step is absolutely worth it! You’ll notice the kale darken and tenderize, and the Brussels sprouts mingle right in, making every bite satisfying (not tough or chewy).
Step 3: Toss in the Mix-Ins
Sprinkle the dried cranberries and toasted sliced almonds over the greens, and add the cheese if you’re using it. These tasty extras introduce captivating sweetness, crunch, and savory depth to the salad, transforming it from ordinary to extraordinary.
Step 4: Dress & Toss the Salad
Drizzle more of your Honey-Dijon Vinaigrette over the top, then use tongs or your hands to toss everything together until the kale, Brussels Sprouts & Dried Cranberry Salad with Honey-Dijon Vinaigrette is dressed and glossy. Don’t be shy—a thorough toss ensures every component gets its fair share of flavor.
Step 5: Let It Rest Before Serving
Let the salad sit for 10 to 15 minutes before serving. This little resting time lets the flavors meld and the vinaigrette slightly soften the greens, making for an even more delectable, harmonious bite.
How to Serve Kale, Brussels Sprouts & Dried Cranberry Salad with Honey-Dijon Vinaigrette
Garnishes
Add a finishing flourish by showering the top with an extra sprinkle of toasted almonds or a few bright shavings of Parmesan. For a pop of color and flavor, scatter on a handful of extra dried cranberries just before serving. A crack of fresh black pepper adds a little gourmet touch!
Side Dishes
This salad shines as a standalone lunch, but it plays beautifully alongside many entrees. Try pairing it with grilled chicken, salmon, or turkey for a satisfying dinner, or serve with soup and crusty bread for a cozy, balanced meal. It’s also a fabulous addition to holiday tables as a fresh contrast to richer fare.
Creative Ways to Present
Serve the Kale, Brussels Sprouts & Dried Cranberry Salad with Honey-Dijon Vinaigrette in a shallow platter to show off its vibrant colors, or portion into individual mason jars for a fun, portable lunch. For parties, spoon into lettuce cups or stuff into halved avocados for an elegant twist.
Make Ahead and Storage
Storing Leftovers
One of the joys of this salad is how beautifully it holds up in the fridge. Store any leftovers in an airtight container for up to three days. The hearty kale and Brussels sprouts actually improve as they soak up more vinaigrette, making your next meal even tastier.
Freezing
Unfortunately, freezing isn’t recommended for this salad. The fresh greens and cranberries won’t keep their lovely bite and texture after thawing. For best results, enjoy it fresh or within a few days of making.
Reheating
No need to reheat—this salad is at its peak served cold or at room temperature. Simply give leftovers a gentle toss before enjoying. If you like, you can let it sit at room temp for 10 minutes to take the chill off.
FAQs
Can I make the Kale, Brussels Sprouts & Dried Cranberry Salad with Honey-Dijon Vinaigrette ahead of time?
Absolutely! You can prepare the salad up to a day in advance. Store the dressing separately, then toss everything together 10 to 15 minutes before serving. The sturdy greens actually thrive with a little time to soak up those wonderful flavors.
What can I use in place of almonds for a nut-free version?
If you need a nut-free option, swap the sliced almonds for roasted pumpkin seeds (pepitas) or sunflower seeds. Both add a great crunch and toasty flavor, keeping the salad allergy-friendly for everyone.
Can I add extra protein to make it a meal?
Definitely! Grilled chicken, salmon, or chickpeas are all fantastic options to bulk up the Kale, Brussels Sprouts & Dried Cranberry Salad with Honey-Dijon Vinaigrette into a filling main course. You can also toss in cooked quinoa for a vegetarian boost.
Do I need to massage the kale and Brussels sprouts?
Yes, massaging the greens is worth the extra minute—it softens the kale and Brussels sprouts, making the salad far more pleasant to eat. If you skip this step, the greens will be much tougher and less flavorful.
Is Parmesan cheese essential in this salad?
Not at all! Parmesan is totally optional, though it adds wonderful umami and richness. If you’d rather keep the salad dairy-free or vegan, simply leave it out or substitute nutritional yeast for a cheesy touch.
Final Thoughts
Once you try the Kale, Brussels Sprouts & Dried Cranberry Salad with Honey-Dijon Vinaigrette, you’ll see why it’s such a favorite—each bite bursts with hearty greens, craveable crunch, and tangy-sweet delight. If you’ve been looking for a salad that actually excites you, give this recipe a go. I can’t wait for you to fall in love with it just like I have!
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Kale, Brussels Sprouts & Dried Cranberry Salad with Honey-Dijon Vinaigrette Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
A delightful Kale, Brussels Sprouts & Dried Cranberry Salad with a sweet and tangy Honey-Dijon Vinaigrette, perfect for a light and colorful meal.
Ingredients
Kale Salad:
- 4 cups shredded kale (stems removed)
- 2 cups shaved Brussels sprouts
- ½ cup dried cranberries
- ⅓ cup sliced almonds (toasted)
- ¼ cup grated Parmesan cheese (optional)
- Salt and pepper to taste
Honey-Dijon Vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Prepare the Vinaigrette: In a large bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
- Massage the Greens: Add kale and Brussels sprouts to the bowl. Massage with hands for 1–2 minutes until slightly softened.
- Add Remaining Ingredients: Toss in cranberries, almonds, and Parmesan if using. Drizzle with vinaigrette and toss to coat evenly.
- Allow Flavors to Blend: Let sit for 10–15 minutes before serving.
Notes
- This salad is great for meal prep and can be enhanced with grilled chicken or quinoa for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 230
- Sugar: 8g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 2mg
