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Filled with good for you ingredients, this vibrant yummy wholesome Kale And Brussels Sprouts Salad is packed with flavor and nutrients. Made with fresh kale, shaved brussels sprouts, roasted beets, and chickpeas all tossed together in a delicious garlicky lemon dressing with some feta cheese, pomegranate seeds, and sunflower seeds, this salad is bursting with crunchy healthy deliciousness in each bite!
Easy Kale And Brussels Sprouts Salad Recipe
Did you know that kale and brussels sprouts are not only delicious when cooked!?! Both of these vegetables are nutrient-rich cruciferous veggies that are actually related to cabbage and just as delicious raw! So when added to salad, they add lots of flavor and crunchy good texture very similar to cabbage. So if you haven’t tried them raw or together then this kale brussels sprouts salad recipe is going to enlighten you.
But this salad gets even better! It starts with a super tasty foundation of kale and brussels sprouts that makes it really healthy from the start. Yet, then I decided to add some roasted beets and chickpeas along with some feta, pomegranate seeds, and sunflower seeds to the salad. I then tossed it all together in an amazing lemony garlic dressing to finish. It came out bursting with both color and flavor.
Not to mention, this salad recipe just like my Kale Salad is vegetarian, gluten-free, and super easy to make vegan! It can be served as a main dish or a side dish. And the leftovers make for a really yummy lunch because kale and brussels sprouts salad keeps really well!
Why You’ll Love This Kale And Brussels Sprouts Salad Recipe
- Easy Recipe! This healthy salad recipe doesn’t require any fancy ingredients and comes together in just a few easy steps with very little prep time.
- Cruciferous Veggie Yumminess! With lots of crunchy kale and brussels sprouts along with perfectly roasted beets and chickpeas all tossed together in a delicious lemon dressing, this dish is super tasty.
- Versatile Dish! You can serve this healthy shaved brussel sprout salad as a vegetarian main course or side dish. It’s also wonderful when topped with some Instant Pot Shredded Chicken.
Ingredients You’ll Need
Salad
- Beet – You will need a large raw red beet for this recipe that is uncooked. So the already cooked canned packaged beets will not work.
- Chickpeas – Also called garbanzo beans, a can of rinsed and drained chickpeas are roasted in the oven with the beets.
- Olive Oil – I use extra-virgin olive oil for the flavor but any type of vegetable oil can be used.
- Spices – Garlic powder and sweet paprika are used to season the beets and chickpeas.
- Kale – Any type of fresh kale can be used such as Tuscan or lacinato kale.
- Brussels Sprouts – They look like little cabbages. You’ll need some shredded brussels sprouts big enough to thinly shave.
- Pomegranate Seeds – The seeds add a bit of tartness to the salad and a nice contrasting texture. Dried cranberries are a good substitute if you don’t have any pomegranate arils.
- Sunflower Seeds – Adds a bit of crunch and an extra layer of yumminess. You can also use sliced almonds, pecans, or chopped walnuts if you prefer.
- Feta Cheese – Crumbled feta adds a lovely layer of salty cheese. Goat cheese is another option.
Dressing
- Garlic – Always use fresh garlic cloves for the most intense flavor.
- Honey – Adds a bit of sweetness that balances the dressing.
- Lemon – Use freshly squeezed lemons if you have them on hand. For even more lemon flavor, you can add a bit of the lemon zest too if you like. And apple cider vinegar can also be used if you prefer.
- Olive Oil – I like to use extra virgin olive oil, but any type of olive oil can be used.
- Dijon Mustard – Has a bit of white wine in it that adds a little refined taste.
- Seasonings – You’ll need a bit of salt and freshly ground black pepper to season the dressing.
- Red Pepper Flakes – Just a pinch adds a little spice that is wonderful with the veggies.
This salad takes very little effort. Very similar to cabbage, if you’ve never worked with raw kale and brussels sprouts this simple recipe is going to show you how easy it is to use these vegetables in a salad.
Preheat The Oven
To begin, you need to get your oven hot and ready to go for some roasting! So preheat your oven to temperature to 400°F (204°C). Then grab a large baking sheet and set it aside for the next step.
Roast The Beets And Chickpeas
Next, start roasting the veggies that need to be cooked. First, place the cubed beets and drained chickpeas on the baking sheet. Now, drizzle them with olive oil and then sprinkle them with the paprika and garlic powder. Next, toss everything together until the veggies are coated in oil and spices. Then put the baking sheet in the oven and roast the veggies for 30 minutes.
Combine The Salad Ingredients
Once the beets and chickpeas are done roasting, put them in a large bowl. Then add the kale, brussels sprouts shreds, pomegranate seeds, and sunflower seeds to the bowl. Now, toss all the ingredients together until well combined.
Make The Dressing
Now, whip together the yummy dressing. There are 2 different ways to do this step. You can put all the dressing ingredients into a mason jar, close the lid, and shake super well or just whisk everything together in a medium bowl. Either way, just make sure everything is well incorporated.
Make The Salad
To finish the salad, drizzle the dressing over all the ingredients in the bowl. Then add the crumbled feta and toss the mixture together until it’s fully coated. Now, serve the kale brussels sprouts salad right away with some homemade Focaccia Bread if you like.
Are Brussels Sprouts Healthier Raw?
Yes! Raw brussels sprouts have a higher amount of vitamin C and folate. They also naturally already have a lot of fiber and antioxidants in them. So if you don’t have digestive problems then eating brussels sprouts raw is really good for you.
Can I Use Cabbage In This Salad?
Yes! If you don’t have any kale or brussels sprouts on hand, either one or both can be replaced with shredded raw cabbage. Just use the same ratio of ingredients and the salad will come out perfect!
Expert Tips
- Don’t salt the beets. You don’t need to add salt to the beets and chickpeas when you roast them. The dressing should have enough salt in it to season everything.
- Taste the dressing. Give the dressing a taste and add salt and pepper if needed before mixing it together with the veggies. This is the best way to ensure that the salad is properly seasoned.
- Add the cheese at the end. As the recipe states, add the feta cheese when you add the dressing. This helps to keep the feta crumbles intact.
Storage
Leftovers will keep in the fridge for up to 5 days in an airtight container. And it’s even better the next day, so leftovers make a yummy lunch! But sadly this salad does not freeze.
Other Delicious Salad Recipes To Try
- Chicken Orzo Pasta Salad
- Cucumber Avocado Salad
- Watermelon Feta Salad
- Tabbouleh
- Cucumber Tomato Salad
- Chef Salad
- Spring Pea Salad
- Buddha Bowls
Kale And Brussels Sprouts Salad
Ingredients
Salad
- 1 large red beet peeled and cut into ½ inch pieces
- 10 ounces chickpeas 1 can, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 6 cups kale stems removed and finely chopped
- ½ pound brussels sprouts trimmed and shaved or thinly sliced
- ½ cup pomegranate seeds
- ¼ cup sunflower seeds
- 1 cup feta cheese crumbled
Dressing
- 2 cloves garlic minced
- 1 tablespoon honey
- 2 tablespoons lemon juice
- ¼ cup olive oil
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon pepper freshly ground
- ¼ teaspoon red pepper flakes
Instructions
- Preheat the oven to 400°F.
- Place the cubed beets and drained chickpeas on a baking sheet. Drizzle with the 2 tablespoons of olive oil and sprinkle with the paprika, garlic powder and toss well.
- Transfer the baking sheet to the oven and roast for 30 minutes.
- In a large bowl add the roasted beets and chickpeas, kale, brussels sprouts, pomegranate seeds, sunflower seeds and toss well.
- In a mason jar add all the dressing ingredients together, close the lid and shake the jar well to combine. Alternatively you can add everything to a bowl and whisk until well combined.
- Drizzle the dressing over the salad and add the crumbled feta. Toss well and serve.
Tips & Notes:
- Don’t salt the beets. You don’t need to add salt to the beets and chickpeas when you roast them. The dressing should have enough salt in it to season everything.
- Taste the dressing. Give the dressing a taste and add salt and pepper if needed before mixing it together with the veggies. This is the best way to ensure that the salad is properly seasoned.
- Add the cheese at the end. As the recipe states, add the feta cheese when you add the dressing. This helps to keep the feta crumbles intact.
- Leftovers will keep in the fridge for up to 5 days in an airtight container. And it’s even better the next day, so leftovers make a yummy lunch! But sadly this salad does not freeze.
