Kale and Brussels Sprout Salad with Creamy Peppercorn Dressing

This hearty salad features cruciferous vegetables and colorful toppings. The tangy dressing is tossed throughout, and it’s an easy recipe to convert from a side dish to main entree. Serve as a fresh addition to your holiday dinner or enjoy the wonderful flavors any night of the week!

Course Entree Salad, Salad, Side Dish, Side Salad

Cuisine American

Keyword Brussels Sprout Salad, Brussels Sprout Side Dish, Kale and Brussels Sprout Salad, Kale Side Salad

Prep Time 20

Cook Time 0

Total Time 20

Servings servings

Calories 257kcal

Author Cara Harbstreet

Equipment

cutting board and sharpened knife
measuring cups and spoons
prep bowls various sizes
salad tongs
pepper grinder or ziploc bag and rolling pin

Ingredients

3/4 lb fresh Brussels sprouts trimmed
1/2 bunch green curly kale about 4 stems or 4-5 cups packed
1 tbsp olive oil
1/4 tsp coarse sea salt
1 cup chopped walnuts and/or pecans
1 medium carrot grated, about 3/4 cup
3/4 cup dried cranberries
3/4 cup parmesan cheese shredded or grated

For the Creamy Peppercorn Dressing

1/2 cup buttermilk or 1/2 cup half & half + 1/2 tbsp lemon juice
1/4 cup sour cream
2 tbsp regular mayonnaise
1 tbsp apple cider vinegar
1 tbsp cracked black pepper coarse grind
1/2-1 tsp Worcestershire sauce to taste
1/4 tsp kosher salt

Instructions

Prepare the dressing by adding all ingredients to a small bowl. Use a fork or whisk to mix it together until smooth. Then cover it and store in the fridge until you’re ready to serve. See my recipe for Creamy Peppercorn Dressing for more details.
Wash the raw kale and pat dry. Strip the leafy portion away from the stems and tear into small pieces. Place them in a large bowl and drizzle with some olive oil and a pinch of sea salt. Using clean hands, massage the kale in a grinding motion. Work it between your hands for 30-60 seconds until the texture softens and it turns a vibrant, deep green color.
Use a box grater to shred the carrot. Slice the trimmed Brussels sprouts in half, then lay the flat side side. Carefully slice through until you have thin strips and half moons, roughly even thickness.
Add everything to the large bowl with the kale, including the walnuts and pecans, dried cranberries, and parmesan cheese.
Drizzle the creamy peppercorn dressing over the top. Use tongs to toss everything together, getting everything well-mixed and coated with the dressing. Serve immediately and enjoy.

Notes

To save time, purchase pre-sliced Brussels sprouts or use a mandolin or food processor with a slicing blade attachment.

Store leftovers in an airtight container in the refrigerator. Eat within 1-2 days for best results. If making for meal prep, store the dressing separately from the undressed salad. Combine for individual portions to avoid soggy ingredients. Keep refrigerated and eat within 4-5 days for best results.

Nutrition