To keep our Friendsgiving plates colorful, we needed something green to add to the table.
This salad features a few favorites including: crunchy kale, Brussels sprouts, and sliced almonds, a bright burst of flavor from fresh cranberries, and a whole lot of comfort from a creamy dressing and shaved Parmesan cheese.
Oh yes, this is a kale salad that deserves to still be on the holiday comfort foods table. Yum!
Creamy Kale, Brussels and Cranberry Salad. Serves 6-8 (possibly a few more) as a side dish.
8-10 oz. kale, large veins removed and chopped
4-6 oz. Brussels sprouts, shaved and any too crunchy pieces discarded
2 oz. fresh cranberries, chopped
1/3 cup sliced almonds
1/4 cup shaved Parmesan cheese
For the dressing:
1 1/2 cups mayo
1 tablespoon dijon mustard
juice from 1/2 lemon
big pinch of sugar
salt and pepper to taste
You can prep most of the vegetables the day before if you like, but for me this was the one dish that I prepared from start to finish the day of our meal. It doesn’t take long to come together.
Plus, sometimes I like having a good chopping, shaving, etc. job right in the middle of frantically trying to figure out if a turkey is cooked through of if we have enough wine. There’s just something therapeutic about chopping.
You can also stir together the dressing the day before if you like. Once I have everything together and tasting salty enough, I thin the dressing with a tablespoon or two of water. But this is optional depending on how thick you prefer your dressing.
I do recommend mixing the dressing over the salad and topping with the Parmesan cheese just an hour or so before serving. This keeps the kale and Brussels crunchy (in a good way!). You don’t want to mix this together the day before.
Also, the cranberries will begin to transfuse their red color throughout the dressing, so you could end up with a pale pink salad if you mix too soon. Although, this year that would have matched our table nicely even if it would have looked a bit unappetizing.
Toss a few more cranberries on top if you want it to look extra festive. Enjoy! xo. Emma
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- 8-10 oz. kale (large veins removed and chopped)
- 4-6 oz. Brussels sprouts (shaved )
- 2 oz. fresh cranberries (chopped)
- ⅓ cup almonds (sliced)
- ¼ cup Parmesan cheese (shaved)
For the Dressing:
- 1½ cups mayo
- 1 tablespoon dijon mustard
- ½ juiced lemon
- 1 big pinch sugar
- salt and pepper (to taste)
- Combine all ingredients in a large bowl. You can prep most of the vegetables the day before if you like, but for me this was the one dish that I prepared from start to finish the day of our meal. It doesn’t take long to come together.
- Mix your salad ingredients together and place in a mason jar.. Once I have everything together and tasting salty enough, I thin the dressing with a tablespoon or two of water. But this is optional depending on how thick you prefer your dressing.
I just wanted to say that I made this recipe for our family Thanksgiving, and it was AMAZING! Even people who didn’t like the individual ingredients in it, liked this salad 🙂 The flavors all blend together so well, and it was great to have something green on the table besides the green bean casserole. I will definitely be making this for Thanksgivings (and Christmases!) to come 🙂
I bought a bunch of brussels sprouts on the stalk recently and this recipe inspired me to do something other than just roast them, which is my usual go-to. This was amazing and delicious. I adapted slightly based on what I had on hand (dried cranberries instead of fresh, and no kale) and I expedited things by throwing the sprouts in a food processor. What a wonderful way to prepare brussels sprouts; I’ll definitely make this again!
This sounds amazing! I love salads that fit the different seasons we’re in.
Loving this kale salad as kale is hands down one of my favorite leafy greens! Will definitely be using this recipe this Thanksgiving! Thanks!
Rae | Love from Berlin
I’ve been making a similar salad and there is a great twist on the dressing for those of us who (unfortunately) can’t eat mayo. Not that it makes any difference to me but this dressing is also Paleo. Combine in a jar 2 tbsp of fresh lemon juice, 1 tbsp of dijon mustard, 1 tsp honey (more if you like it sweeter), 2 tsp of minced french shallot, 1 minced garlic clove and half cup of olive/coconut/avocado oil (your preference) and shake the hell out of it. You can adjust quantities as needed. Goes down a treat and I’ve dressed the whole salad and still eaten dressed leftover a day or two later. That’s the beauty of a salad made of tough leaves, I guess. Hope this helps any mayo haters among us 🙂
What a great salad for fall! Love it!
Lawd have mercay.
love all the ingredients
going to try but cut WAY back on the dressing Thanks !!
How do you shave your brussels sprouts? With a grater?
Looks absolutely delicious! Love kale salads 😀
This looks so yummy…especially the creamy kale part :).
Where is that precious dress from, though?
Looks delicious! Almost as delicious as that dress!
I always get so intimidated by kale. I don’t know why! It always looks so delicious when you make recipes with it. I might just have to give this a shot!
Julie @ http://www.xfallenmoon.com
This salad looks amazing! I wish I was eating it for lunch right now!
This looks absolutely devine! I will most surely make and consume this.
This looks so good and I love that it’s festive. Kale salads are one of my favorites 🙂
OMG I am totally making this tonight!!! AND I am totally obsessed with your blog!! 🙂
Looks so good! http://www.hannamarielei.com
This looks delicious–adding it to the must try list.
Also, saw this vid and thought of you guys and your Pumpkin Spice Latte playlist: It’s pretty funny: