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
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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