Shredded Kale and Brussels Sprouts Salad Recipe

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This shredded kale and Brussels sprouts salad is flavorful, filling, and delicious with pecorino cheese and mandarin oranges.

Prep Time 20 minutes | Total Time 20 minutes



  • 1 small bunch kale stems removed & leaves chopped finely
  • 2 dozen Brussels sprouts trimmed & chopped finely 
  • 1/2 cup slivered almonds
  • 1/2 small red onion chopped finely
  • 1 cup freshly (finely) grated Pecorino Romano cheese
  • 1-2 mandarin oranges peeled & segmented


  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 3 tablespoons olive oil
  • Salt & pepper to taste 


  1. Prepare the dressing and set aside. Prep your kale and Brussels sprouts and add them to a large salad bowl. Toss with the dressing (this will helped soften the kale). I suggest playing with the quantities of the dressing ingredients to adjust to your personal taste. 
  2. Prep the rest of the ingredients and add them to the salad bowl. Toss gently. 

Recipe Notes

  • This salad won’t get soggy, so you can make it a few hours ahead. It still tastes good the next day, but it’s not quite as good as it is freshly made. 
  • This is the newer model of the cheese grater I used for this recipe. 

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