• Invitation Oxford

Brussels Sprouts and Kale Salad

Add some healthy green goodness to your dinner plate with this crunchy salad.

Recipe Contributed by Kimme Hargrove | Photographed by Joe Worthem


Brussels sprouts have long had a reputation of being either much maligned or magnificent.


The edible buds that resemble baby cabbages first appeared in northern Europe during the fifth century. They didn’t make their way to the United States until the 18th century when French settlers brought them to Louisiana.


These days, no longer considered an acquired taste, Brussels sprouts are trendy side dishes that have found their way onto restaurant menus and dinner plates, whether steamed, roasted, grilled or even raw.


Invitation Magazines food blogger Kimme Hargrove recommends this slawlike salad that features shredded sprouts.


Brussels Sprouts and Kale Salad

  • 2 shallots, minced

  • ¼ cup pine nuts, toasted and cooled

  • 4 cloves garlic, minced

  • ¼ cup olive oil

  • 3 tablespoons balsamic vinegar

  • ½ teaspoon red pepper flakes

  • 1/8 teaspoon nutmeg

  • 1 pound fresh Brussels sprouts, trimmed

  • 5-8 ounces baby kale

  • Juice from 2 lemons (about ¼ cup)

  • ¾ cup dried cranberries

  • Salt and pepper, to taste


Combine the first 7 ingredients in a Mason jar or similar container, and close the lid tightly. Shake vigorously until combined. Set aside until the salad is ready to be dressed.


In a food processor with a slicing blade, shred the Brussels sprouts and kale. If you do not have a food processor, chop the Brussels sprouts and kale into very fine, small pieces.


Put shredded salad into a large bowl. Stir in the lemon juice and cranberries. Pour the dressing over the salad, and toss to coat the greens. Add salt and pepper to taste, and serve immediately.

Oxford, Mississippi | United States

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