Kale & Brussel Sprout Salad- The Little Shop of Olive Oils

Kale & Brussel Sprout Salad


  • 1 bunch Kale (about 6 large leaves, stemmed and finely chopped)
  • 1 lb. Brussels Sprouts (trimmed and thinly sliced)
  • 1 cup Almonds (thinly sliced)
  • 1/2 cup Parmesan Cheese (finely grated)
  • 1 Lemon (juiced)
  • 1/4 cup Premium Extra Virgin Olive Oil 
  • 2 Tbsp Franklin Raw Honey
  • 1 small Garlic Clove (minced)
  • Salt and Pepper (to taste)


  • Wash and dry the kale leaves, remove the stems, and finely chop the leaves.
  • Trim the ends off the Brussels sprouts and remove any damaged outer leaves. Slice them thinly, ideally using a mandolin slicer or sharp knife.
  • In a large mixing bowl, combine the chopped kale and sliced Brussels sprouts.
  • In a small bowl, whisk together the lemon juice, EVOO, honey, and minced garlic until well combined.
  • Season the dressing with salt and pepper to taste, adjusting the flavors as necessary.
  • Pour the dressing over the kale and Brussels sprouts mixture.
  • Toss the salad well to ensure that all the ingredients are coated evenly with the dressing.
  • Let the salad sit for at least 15 minutes to allow the flavors to meld and the kale and Brussels sprouts to soften slightly.
  • Once ready to serve, toss the salad again and check for seasoning, adjusting if necessary.
  • Add the almonds and grated Parmesan cheese to the salad.
  • Toss lightly to combine all the ingredients.
  • Serve immediately and enjoy! 
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