If you’re craving a vibrant, craveable salad that’s as beautiful as it is nourishing, you’ll absolutely love this Kale, Brussels Sprouts & Dried Cranberry Salad with Honey-Dijon Vinaigrette. This dish is one of those rare salads that feels hearty and comforting, yet bright and fresh. Earthy greens, sweet-tart cranberries, crunchy toasted almonds, a shower of salty Parmesan, all tossed in a zingy honey-Dijon vinaigrette—every bite is layered with texture and flavor. This is my go-to salad for family dinners, holiday gatherings, or easy weekday lunches you look forward to!
Ingredients You’ll Need
This salad keeps things delightfully simple—each ingredient plays an important role in building flavor, texture, or color. You won’t need anything fancy, just real ingredients working beautifully together!
- Shredded kale (4 cups, stems removed): Look for curly or lacinato kale, chopped finely so it tenderizes quickly and absorbs all the vinaigrette goodness.
- Shaved Brussels sprouts (2 cups): These add crunch and their lovely, mild bitterness mellows perfectly with the dressing.
- Dried cranberries (½ cup): Their sweet-tangy pop rounds out every bite and adds bright color.
- Sliced almonds, toasted (⅓ cup): Toasting brings out an irresistible nuttiness and a crisp texture you’ll love.
- Grated Parmesan cheese, optional (¼ cup): Adds a savory, salty hit—go for a fresh grate if you can.
- Salt and pepper to taste: Season just before serving to lift all the flavors.
- Olive oil (3 tablespoons): The silky base for your bold vinaigrette.
- Apple cider vinegar (1 tablespoon): Adds acidity and fruitiness to balance the earthy greens.
- Dijon mustard (1 tablespoon): Lends a punchy, sophisticated kick to the dressing.
- Honey (1 tablespoon): For a floral sweetness that tames any bitterness and rounds out the vinaigrette.
- Salt (¼ teaspoon) & black pepper (⅛ teaspoon): These season your vinaigrette with just the right amount of zing.
How to Make Kale, Brussels Sprouts & Dried Cranberry Salad with Honey-Dijon Vinaigrette
Step 1: Whisk Together the Honey-Dijon Vinaigrette
Start by adding the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper to a large mixing bowl. Whisk vigorously until everything blends into a silky, golden dressing. This simple vinaigrette ties the whole salad together, so don’t be shy with the whisking—get it nice and creamy!
Step 2: Prep and Massage the Greens
Next, add your shredded kale and shaved Brussels sprouts straight into the bowl with the dressing. Now, this part is key: use your (clean!) hands to massage the greens for about 1 to 2 minutes. This softens the kale and Brussels sprouts, making them more tender and so much more enjoyable to eat. Don’t skip it—your taste buds will thank you!
Step 3: Add the Crunch and Color
Toss in the dried cranberries and toasted sliced almonds. If you’re opting for Parmesan (and I always do!), sprinkle it over now. Give everything a good toss so the cranberries and nuts are evenly distributed—the rainbow of colors and textures is just irresistible at this stage.
Step 4: Toss and Let the Flavors Mingle
Drizzle a little more vinaigrette over the top if needed, then toss again to coat every leaf and nibble. Now, the secret: let the salad rest for 10–15 minutes. This gives all the flavors a chance to meld and the greens to become perfectly tender without getting soggy.
Step 5: Taste and Serve!
Give your salad one last toss and taste for seasoning. Adjust with a pinch more salt or pepper if you like. Then pile it onto a gorgeous plate or salad bowl, and get ready to dig in!
How to Serve Kale, Brussels Sprouts & Dried Cranberry Salad with Honey-Dijon Vinaigrette
Garnishes
For an extra pop of color and flavor, sprinkle a few extra dried cranberries and toasted almonds right on top. I love to finish mine with a little fresh cracked pepper and a final flurry of grated Parmesan. Even some lemon zest or microgreens add lovely freshness if you’re feeling fancy.
Side Dishes
This salad pairs like a dream with all sorts of mains—think roasted chicken, grilled salmon, or even a chunky veggie soup. For a heartier meal, try adding quinoa, farro, or slices of avocado directly to the salad. It shines just as brightly alongside comforting casseroles or as part of a festive holiday spread!
Creative Ways to Present
Serve this salad in individual glass jars for easy meal prep or on a big wooden platter for a stunning family-style presentation. You can even layer it in a trifle dish to show off its gorgeous colors, or roll it up in whole-grain wraps for a fun, portable lunch.
Make Ahead and Storage
Storing Leftovers
One of my favorite things about this Kale, Brussels Sprouts & Dried Cranberry Salad with Honey-Dijon Vinaigrette is its staying power. Store any leftovers in an airtight container in the fridge, and the flavors just keep getting better for up to 2 days. The hearty greens hold up beautifully—no sad soggy salads here!
Freezing
This salad is at its best freshly made or refrigerated, not frozen. The dressing and greens simply don’t hold their texture after thawing, so I recommend enjoying it from the fridge—even for quick packed lunches.
Reheating
No need to reheat—just bring the salad out of the fridge, give it a fresh toss, and dig in! If you’re adding roasted veggies or grains, you can briefly warm those separately before mixing in.
FAQs
Can I prep the Kale, Brussels Sprouts & Dried Cranberry Salad with Honey-Dijon Vinaigrette ahead of time?
Absolutely! You can prepare the greens and vinaigrette in advance and store them separately. Toss everything together a few hours before serving for maximum freshness and flavor.
What’s the best way to shave Brussels sprouts if I don’t have a food processor?
A sharp chef’s knife or a mandolin works wonders! Slice the Brussels sprouts as thinly as possible and fluff them up with your fingers before tossing into the salad.
Can I make this salad vegan?
Definitely! Simply skip the Parmesan cheese or use a dairy-free alternative. All other ingredients in the Kale, Brussels Sprouts & Dried Cranberry Salad with Honey-Dijon Vinaigrette are naturally vegan-friendly.
How can I add more protein?
Toss in some grilled chicken, chickpeas, cooked quinoa, or crispy tofu. Any of these transform the salad into a satisfying main course.
Will the flavors get stronger if the salad sits overnight?
Yes! The vinaigrette softens the greens and allows the flavors to meld beautifully over a few hours or even overnight, making leftovers something to look forward to.
Final Thoughts
If you’re ready to brighten up your menu with something simple and special, this Kale, Brussels Sprouts & Dried Cranberry Salad with Honey-Dijon Vinaigrette might just become your new favorite. It’s gorgeous, nourishing, and always gets rave reviews—give it a try and let your tastebuds celebrate!
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Kale, Brussels Sprouts & Dried Cranberry Salad with Honey-Dijon Vinaigrette Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Kale, Brussels Sprouts & Dried Cranberry Salad with Honey-Dijon Vinaigrette is a vibrant and delicious salad that combines the earthy flavors of kale and Brussels sprouts with the sweetness of dried cranberries and the crunch of almonds, all tossed in a tangy honey-Dijon vinaigrette.
Ingredients
Kale and Brussels Sprouts Salad:
- 4 cups shredded kale (stems removed)
- 2 cups shaved Brussels sprouts
- ½ cup dried cranberries
- ⅓ cup sliced almonds (toasted)
- ¼ cup grated Parmesan cheese (optional)
- Salt and pepper to taste
Honey-Dijon Vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Prepare the Vinaigrette: In a large bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
- Massage the Greens: Add the shredded kale and shaved Brussels sprouts to the bowl. Massage the greens with your hands for 1–2 minutes until slightly softened.
- Combine Ingredients: Toss in dried cranberries, almonds, and Parmesan if using. Drizzle with the vinaigrette and toss again to coat evenly.
- Let Sit: Allow the salad to sit for 10–15 minutes before serving to allow flavors to blend.
Notes
- This salad holds up well and is great for meal prep.
- Add grilled chicken or quinoa to make it a complete meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 230
- Sugar: 8g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 2mg
