Shredded Brussels Sprouts & Kale Salad: Where Crunch Meets Celebration

Shredded Brussels Sprouts & Kale Salad

This salad is a celebration of the season—crisp Brussels sprouts, earthy kale, sweet pomegranate, and creamy avocado, all dressed in a zesty lemon vinaigrette. My sister first made it for Thanksgiving, and now it’s a family favorite. It’s not just healthy, it’s a burst of texture and flavor that turns any table into a feast.

Author: Wyatt Porter
Prep Time: 20 min
Cook Time: 20 min
Total Time: 40 minutes

Ingredients

Scale

1 lb Brussels sprouts, trimmed and shredded

1 bunch Tuscan kale, stemmed and thinly sliced

Juice of 1 lemon

2–3 tbsp red wine vinegar

½ cup olive oil

2 tbsp minced shallot

3 cloves garlic, minced

Coarse salt & freshly cracked black pepper to taste

½ cup pomegranate seeds

1 avocado, diced

1 cup candied walnuts, chopped

Shaved Parmesan cheese (for garnish)

Instructions

In a small bowl, whisk lemon juice, vinegar, olive oil, shallot, garlic, salt, and pepper.

In a large bowl, combine shredded Brussels sprouts and kale.

Pour dressing over and toss well to coat. Let sit 10 minutes to soften greens.

Gently mix in pomegranate seeds, avocado, and candied walnuts.

Top with shaved Parmesan just before serving

Notes

It’s hearty, colorful, and unforgettable—perfect for holiday tables or weekday wellness.

Nutrition

Calories: 310
Sugar: 6g
Fat: 24g
Carbohydrates: 18g
Fiber: 5g

Hey there, kitchen comrades! Wyatt here, your flavor-obsessed friend who believes salads shouldn’t be sad piles of lettuce but vibrant celebrations in a bowl. Today, we’re diving fork-first into my Shredded Brussels Sprouts & Kale Salad—a confetti explosion of textures and tastes that’ll make your taste buds do a happy dance. Picture this: earthy kale and crisp Brussels sprouts tangoing with sweet-tart pomegranate jewels, buttery avocado, crunchy candied walnuts, and salty Parmesan shavings, all drenched in a garlicky lemon vinaigrette that sings like sunshine. This isn’t just a salad; it’s a texture party that turns skeptics into believers. Whether you’re prepping for Friendsgiving or just battling the Monday blues, this dish brings joy to the table faster than you can say “seconds, please!” Trust me—even my nephew (a sworn veggie hater) hoards the leftovers. So tie on that apron, crank up your favorite tunes, and let’s turn those humble greens into something legendary!

The Thanksgiving Miracle That Started It All

Let me take you back to a chaotic Thanksgiving at my sister’s place. Picture mountains of mashed potatoes, a turkey the size of a toddler, and my niece accidentally flicking cranberry sauce onto the dog. Amid the chaos, my sister Sarah nonchalantly plopped down this unassuming green bowl. “It’s just a little something I threw together,” she shrugged. Cue the skeptical side-eyes—Brussels sprouts? Kale? On a holiday?! But one bite silenced the room. The crunch! The zing! The way the sweet walnuts hugged those tart pomegranate seeds… Suddenly, Uncle Joe (who considers salt a spice) was scraping the bowl. That salad vanished faster than the pumpkin pie. Now? It’s not Thanksgiving without it. We call it “Sarah’s Sneaky Miracle Salad” because it turned our carb-loaded feast into a veggie victory. Every time I make it, I hear Sarah’s laugh and smell that turkey—and that’s the magic of food, friends. It’s not just ingredients; it’s a time machine.

Gather Your Flavor Squad 🛒

Pro tip: Salad success starts with quality players. Here’s your dream team—and my hacks for swaps if your pantry rebels!

1 lb Brussels sprouts, trimmed & shredded: Tiny cabbages with attitude! Shredding maximizes surface area for dressing hugs. Swap: Bagged coleslaw mix (but lose the mayo-drenched vibe).
1 bunch Tuscan kale, stemmed & thinly sliced: The MVP of sturdy greens. Massage it like a VIP! Swap: Curly kale or baby spinach (add last minute).
Juice of 1 lemon + 2–3 tbsp red wine vinegar: Brightness brigade! Lemon zings, vinegar deepens. Swap: Apple cider vinegar or white balsamic.
½ cup olive oil: The silky glue. Use the good stuff—it’s 50% of the dressing! Swap: Avocado oil for a milder vibe.
2 tbsp minced shallot + 3 cloves garlic, minced: The aromatic ninjas. Soak ’em in dressing to mellow their punch.
Coarse salt & cracked black pepper: Season as you go! I use Maldon salt for that final *crunch*.
½ cup pomegranate seeds: Ruby jewels that pop! Swap: Dried cranberries or fresh diced apples.
1 avocado, diced: Creamy contrast. Add it LAST to avoid mush-city.
1 cup candied walnuts, chopped: Sweet-crunch bombs. Swap: Toasted pecans or smoky almonds.
Shaved Parmesan: Salty confetti. Swap: Feta or nutritional yeast (vegan win!).

Let’s Build Flavor, Step-by-Step 👩‍🍳

Don’t rush the process—this is where the magic happens! I’ve tucked chef secrets into every step.

Whisk That Dressing Like You Mean It: Grab a small bowl. Whisk lemon juice, vinegar, olive oil, shallot, garlic, salt, and pepper until it emulsifies (fancy word for “plays nice together”). Chef’s hack: Let this sit 5 minutes! The shallot and garlic mellow, and flavors marry like a rom-com.
Shred & Slice Your Greens: Trim Brussels sprouts, halve them, and slice thin or pulse in a food processor (my lazy-day hero). Destem kale, stack leaves, roll like a cigar, and slice into ribbons. Chef’s hack: Massage kale with 1 tsp dressing for 30 seconds—it softens without turning soggy.
Toss & Transform: In a big bowl, combine sprouts and kale. Pour dressing over and toss like you’re flipping pancakes—get every leaf coated! Let it sit 10 minutes. Why wait? The acid softens the greens slightly, turning them tender-crisp, not tough.
Fold In the Fun Stuff: Gently mix in pomegranate seeds, avocado, and candied walnuts. Chef’s hack: Use a spatula and fold like delicate cake batter—avocado bruises easy!
The Grand Finale: Top with fluffy Parmesan shavings. Pro move: Use a vegetable peeler for paper-thin curls that melt on contact.

Plating Like a Pro 🍽️

This salad’s a showstopper—let it shine! Pile it high in a wide, shallow bowl so those jewel-toned ingredients peek through. For gatherings, I serve it family-style with extra walnuts and pomegranate seeds on the side for DIY garnishing. Pair it with: Roast chicken (juices mingle gloriously), creamy soups, or as a bright counterpart to rich pasta. If it’s the main event? Add grilled shrimp or chickpeas. And hey—leftovers hold up shockingly well! Just store avocado/pomegranate separately.

Mix It Up! 5 Tasty Twists 🌈

This recipe’s a canvas—paint it your way!

Protein Power: Add grilled chicken, crispy bacon, or chickpeas.
Fruit Swap: Try diced pears, dried cherries, or orange segments instead of pomegranate.
Nutty Alternatives: Swap walnuts for pecans, almonds, or pepitas.
Cheese Shift: Use tangy feta, blue cheese crumbles, or skip cheese for vegan vibes.
Dressing Remix: Add 1 tsp maple syrup or Dijon mustard to the vinaigrette.

Wyatt’s Whispered Wisdom ✍️

Over the years, this salad’s seen some drama. Once, I subbed lime for lemon—big mistake (it overpowered the walnuts). Another time, my cat tried to claim the Parmesan (RIP, cheese shavings). Lesson learned: balance is key. I’ve tweaked the dressing ratio thrice and now swear by soaking the shallots. And here’s a truth bomb: This salad gets BETTER after 30 minutes (avocado aside). The greens soften just enough, and flavors mingle like old friends. So make it ahead! Just add the delicate bits last-minute. Oh, and if you skip massaging that kale? We can’t be friends. 😉

Your Salad Questions, Answered ❓

Q: Can I prep this ahead?
A: Absolutely! Prep dressing, shred greens, and store separately for up to 24 hours. Combine + add avocado/nuts/seeds right before serving.

Q: Help! My kale tastes like bitter cardboard.
A: Two fixes: 1) Massage it! Seriously, 30 seconds of rubbing with dressing breaks down fibers. 2) Remove stems—they’re bitterness central.

Q: How do I shred Brussels sprouts without a food processor?
A: Halve them, lay flat-side down, and slice thin with a sharp knife. Or, buy pre-shredded (no shame!).

Q: Why did my avocado turn brown?
A: Toss diced avocado with 1 tsp lemon juice before adding, and fold GENTLY. Store leftovers with plastic wrap pressed onto the salad surface.

Nutrition Per Serving (Because You Asked!) 📊

If you’ve ever doubted that a salad could be the thing folks remember from dinner, this Shredded Brussels Sprouts & Kale Salad is here to change your mind. It’s fresh, bright, crunchy, creamy—a total flavor party in every bite. Whether it’s gracing your holiday table or jazzing up an everyday meal, this dish brings color, texture, and downright joy to the plate. So go ahead: pile it high, savor the magic, and don’t be surprised when even the veggie skeptics ask for seconds. Here’s to greens that actually excite you—cheers, friends!