Kale & Brussels Sprouts Salad

Get your greens with this delicious recipe!  Bring it to a party for a healthy and delicious salad!  Add chicken to make it a meal.  Prepare it in advance so you can have a healthy meal ready anytime!

1/4 cup fresh lemon juice
2 tablespoons dijon mustard
1 tablespoon minced shallot
1 small garlic clove, finely grated
1/4 teaspoon kosher salt
2 large bunches of tuscan kale (1.5 lbs) Thinly sliced
12 ounces brussels sprouts, finely shredded (find them already shredded at Trader Joe’s)
1/4 cup extra-virgin olive oil
1/4 cup pine nuts


  • Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
  • Measure 1/4 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add pine nuts to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle pine nuts lightly with salt.
  • Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.
  • DO AHEAD: Dressing, kale mixture, and roasting pine nuts can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover pine nuts and let stand at room temperature.
  • Add dressing and to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with pine nuts.
    Serves 10
    Calories per serving: 183
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