Okay, let’s talk about salad. I know, I know. Sometimes hearing the word “salad” makes you want to take a nap. It can be so… boring. Just a pile of sad, wet lettuce.
But I want you to know that it doesn’t have to be that way. It’s totally possible to make a salad that you actually want to eat. A salad that’s crunchy, full of flavor, and makes you feel good.
This is that salad. It’s so simple, but it tastes like something you’d get at a fancy restaurant. And the best part is, you can make it right in your own kitchen. Let’s get you eating a salad that doesn’t suck.
This Kale Salad is Actually Awesome
This isn’t just a regular salad. The kale and Brussels sprouts give it an amazing crunch that you just don’t get from plain old lettuce. It holds up really well, meaning it won’t get soggy in five minutes.
Plus, the lemon shallot vinaigrette is so easy to make and tastes a million times better than the stuff from a bottle. It’s bright, a little sharp, and makes everything taste fresh.
What You’ll Need
Here are the simple ingredients for this powerhouse salad. Nothing too crazy, I promise.
| For the Salad | For the Lemon Shallot Vinaigrette |
|---|---|
| 1 bunch of Lacinato or Dino Kale | 1/4 cup extra virgin olive oil |
| 1 pound of Brussels sprouts | 1 large lemon, juiced (about 3 tbsp) |
| 1/2 cup shaved Parmesan cheese | 1 small shallot, minced very fine |
| 1/3 cup toasted sunflower seeds | 1 teaspoon Dijon mustard |
| Salt and fresh black pepper | 1/2 teaspoon honey or maple syrup |
| A pinch of salt and pepper |
Tools You’ll Need
- A big ol’ bowl
- Sharp knife
- Cutting board
- A small jar with a lid (for the dressing)
- Measuring cups and spoons
Pro Tips From My Kitchen
I’ve made this salad a thousand times. Here are a few little tricks I’ve learned that make it turn out perfect every single time.
Tip 1: Massage Your Kale!
This sounds so weird, but it’s the most important step. Drizzle a tiny bit of olive oil on your clean, chopped kale and use your hands to massage it for about 2-3 minutes. It will turn a darker green and get softer. This takes away the bitterness and makes it way easier to chew.
Tip 2: Shave Those Sprouts Super Thin.
The thinner you slice your Brussels sprouts, the better the texture of the salad will be. If you have a mandoline slicer, now is its time to shine (just be super careful with your fingers!). If not, a sharp knife works just fine.
Tip 3: Let the Shallot Mellow Out.
After you chop up your shallot for the dressing, put it in the jar with the lemon juice first. Let it sit for about 5 minutes before adding the other stuff. This softens the sharp, oniony bite of the shallot.
How to Make This Thing: Step by Step
Step 1: First, make the dressing. Finely chop the shallot and put it in a small jar. Add the lemon juice, olive oil, Dijon mustard, honey, salt, and pepper. Put the lid on tight and shake it like crazy until it’s all mixed up.
Step 2: Now for the veggies. Wash and dry your kale really well. Pull the leaves off the tough stems and chop them into small, bite-sized pieces. Put them in your big bowl.
Step 3: Time to massage! Drizzle a tiny bit of olive oil and a pinch of salt on the kale. Now get in there with your hands and scrunch it up for a couple of minutes. You’ll feel it get softer.
Step 4: Cut the tough ends off the Brussels sprouts and slice them as thinly as you can. Add them to the bowl with the kale.
Step 5: Pour about half of the dressing over the kale and sprouts. Toss everything together really well. You want every leaf to get coated. Add the shaved Parmesan and toasted sunflower seeds and toss again.
Step 6: Taste it! See if it needs more dressing, salt, or pepper. Sometimes I add another little squeeze of lemon juice right at the end.
Substitutions and Variations
Don’t have something? No worries. It’s hard to mess this up.
- No Kale? You can use finely chopped collard greens or even a sturdy romaine.
- Nut-Free? Sunflower seeds are great, but toasted pumpkin seeds (pepitas) work too.
- Different Cheese? Crumbled feta or goat cheese would be awesome. For a dairy-free option, add some nutritional yeast to the dressing.
- Add Protein! This salad is a great base for grilled chicken, canned chickpeas, or even some crispy bacon.
Make-Ahead Tips
You can totally prep this salad ahead of time. Just chop your kale and sprouts and keep them in a sealed container in the fridge.
You can also make the dressing and keep it in the jar in the fridge for up to a week. Just don’t mix it all together until you’re ready to serve it.
Nutrition and Pairing Ideas
Here’s a quick look at the details. Remember, these are just estimates!
| Nutrition Info (Approx. per serving) |
|---|
| Calories: 280 kcal |
| Fat: 22g |
| Carbs: 15g |
| Fiber: 5g |
| Protein: 9g |
This salad is pretty flexible for different diets.
| Dietary Swaps | How to Do It |
|---|---|
| Vegan/Dairy-Free | Skip the Parmesan or use a vegan version. Use maple syrup in the dressing instead of honey. |
| Paleo | Skip the cheese. Use honey in the dressing. |
| Low-Carb | This salad is naturally pretty low in carbs! Just watch any sweet additions. |
It plays well with others, too. This salad is a great side for almost any main course.
- Grilled Salmon
- Roasted Chicken
- A simple bowl of tomato soup
- Steak
Leftovers and Storage
Because kale and Brussels sprouts are so sturdy, this salad actually keeps pretty well. Store leftovers in an airtight container in the fridge for up to 2 days.
It might get a little less crunchy, but it will still be delicious. It’s one of the few salads that doesn’t turn to mush right away.
Frequently Asked Questions
Q1. My salad seems bitter. What went wrong?
Ans: You probably just need to massage your kale a little longer! That single step is the magic trick to getting rid of the bitter taste. Give it another minute of scrunching.
Q2. Can I use pre-shredded Brussels sprouts from the store?
Ans: For sure! It’s a great way to save time. Just make sure they look fresh and not dried out.
Q3. I don’t have a shallot. What can I use?
Ans: You can use a bit of finely minced red onion instead. Just use a little less, since it has a stronger flavor.
Wrapping Up
See? A salad that’s actually exciting. It’s crunchy, healthy, and full of flavor that will make you forget all about those sad, wimpy salads of the past.
Now it’s your turn. Go give this recipe a try! I think you’ll be surprised at how good it is. When you make it, come back and leave a comment to let me know how it went
