Why This Recipe Matters
This Brussels sprouts salad with kale and carrots started with a simple goal—simplifying the many sides I usually prepare for Easter dinner without giving up the flavors we look forward to each year. For years, I served roasted carrots alongside a Brussels sprouts salad, but last year I decided combining them into one dish would simplify the entire spread. I first considered roasting them together, but in a nod to spring, a simple cold salad felt like the better choice.
Combining these ingredients creates a single, versatile side that works beyond the holiday table. It’s easy to prepare, easy to serve, and pairs well with everything from roasted meats to weeknight dinners—making it a reliable go-to throughout the season.
Since Easter, I’ve made this salad multiple times. It pairs especially well with Roasted Chicken or Sage Pork Chops and is also great alongside Garlic Ciabatta Bread—making it an easy addition to both holiday tables and everyday meals.
Prepare Your Taste Buds
This salad is all about texture and balance. Thinly sliced Brussels sprouts and tender kale give it structure, while shredded carrots add a subtle sweetness that keeps each bite fresh and light. A simple honey vinaigrette ties everything together with just the right balance of sweetness and acidity. Toasted almonds bring crunch, and shaved parmesan adds a savory depth that rounds out the salad without overpowering it.
The flavor isn’t the only thing working in this salad—the ingredients bring a beautiful contrast of colors-bright greens and oranges! It’s a fresh, vibrant salad that fits just as easily on an Easter or St. Patrick’s Day table as it does alongside a simple weeknight dinner any time of year. Try it for your next holiday gathering or add it to a weeknight dinner—you’ll find yourself coming back to it again and again.
Brussels Sprouts Kale and Carrot Salad
This fresh Brussels sprouts, kale, and carrot salad is tossed in a bright honey vinaigrette and topped with buttery toasted almonds. It’s crisp, colorful, and perfect as a make-ahead side dish for gatherings or weeknight dinners.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Dressing
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried rosemary or thyme
- Juice of 1/2 lemon
Salad
- 4 cups shredded Brussels sprouts
- 4 cups chopped kale
- 2 cups grated carrots
Toasted Almonds
- 3/4 cup blanched almonds
- 1 tablespoon unsalted butter
- 1/2 teaspoon kosher salt
Instructions
- Make the dressing. In a small bowl or jar, whisk together the red wine vinegar, olive oil, honey, Dijon mustard, salt, pepper, dried herbs, and lemon juice until well combined.
- Prepare the salad. In a large bowl, combine the shredded Brussels sprouts, chopped kale, and grated carrots.
- Toast the almonds. In a skillet over medium heat, melt the butter. Add the blanched almonds and cook, stirring frequently, until lightly golden and fragrant, about 5 minutes. Sprinkle with kosher salt.
- Assemble the salad. Toss the vegetables with the dressing until evenly coated.
- Finish and serve. Top with the toasted almonds. Let the salad sit for 10–15 minutes before serving so the greens soften slightly and absorb the dressing.
Nutrition
- Serving Size: 1 cup
- Calories: 271
- Sugar: 8 g
- Sodium: 211.2 mg
- Fat: 22.9 g
- Carbohydrates: 15.8 g
- Fiber: 4.3 g
- Protein: 5.1 g
- Cholesterol: 3.8 mg
Substitutions & Variations
- Kale → shredded cabbage: For a milder flavor and similar crunch.
- Almonds → pecans or walnuts: Adds a different nutty flavor.
- Red wine vinegar → apple cider vinegar: Slightly sweeter acidity.
- Honey → maple syrup: For a subtle maple note.
Handy Hints
- Slice Brussels sprouts thinly: A food processor or mandoline works well for even shreds.
- Massage the kale lightly: Tossing it with dressing softens the leaves and improves texture.
- Toast almonds until fragrant: Watch closely so they don’t burn.
Make-Ahead Tips
- Prepare vegetables ahead: Shred the Brussels sprouts, chop kale, and grate carrots up to a day in advance.
- Make dressing early: The vinaigrette can be made several days ahead and stored in the refrigerator.
- Assemble before serving: Toss with dressing about 15 minutes before serving for best texture.
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