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Creamy Kale, Brussels, and Cranberry Salad

Crunchy kale, Brussels sprouts, sliced almonds, and bright burst of flavor from fresh cranberries
Course Salad
Cuisine American
Keyword kale salad
Servings 6


  • 8-10 oz. kale large veins removed and chopped
  • 4-6 oz. Brussels sprouts shaved
  • 2 oz. fresh cranberries chopped
  • cup almonds sliced
  • ¼ cup Parmesan cheese shaved

For the Dressing:

  • 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 recommend mixing the dressing over the salad and topping with the Parmesan cheese just an hour or so before serving.