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Kale and Brussel Sprout Salad with Cranberries

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Kale and Brussel Sprout Salad with Cranberries is a hearty green salad. Loaded with sweet and crunchy toppings and drizzled with a delectable dressing.

I can’t get enough of this flavorful salad and could eat it by the bowlful. It’s perfect for the cooler Fall and Winter months and you can serve it as a side dish or a quick lunch. 

Salads are for summer, right? NOT! I love a good salad year-round, as long as it’s not boring. This salad is full of crunch from the seeds, nuts and crispy BACON! And it’s a powerhouse when it comes to nutrition. 

Kale and Brussel Sprout Salad with Cranberries with seeds and pecans in a white bowl

Even though comfort food comes to mind around the holidays, I love balancing everything out with a salad. And this recipe is one of my go-to’s. One of my other favorites is Lemon Poppyseed Dressing + Winter Romaine Salad.

If you want to serve as a main course, just add some grilled chicken for a quick and easy meal. To make it even easier you can use rotisserie chicken. 

The dressing is similar to a light vinaigrette with a cross of honey mustard. While I highly recommend using the homemade dressing you can substitute with your favorite dressing. 

When it comes to holiday dishes I like seeing a variety of colors. The combination of vibrant greens and cranberries give this salad a festive feel. 

Wondering if you have tasted something similar before? This salad reminds me of the kale salad from Whole Foods, so if you like that one you’ll love this one. And my version costs a lot less than what you’ll pay at Whole Foods.

ingredients label to make Kale and Brussel Sprout Salad with Cranberries

What’s In a Kale and Brussel Sprout Salad with Cranberries?

Salad Ingredients:

Kale – I like to use the curly type but any kind will work.

Brussel sprouts – you can shred these yourself or grab a pre-shredded bag from the grocery store.

Broccoli slaw mix – if your mix includes dressing save it for another use.

Dried cranberries

Bacon 

Pepitas – these are also known as pumpkin seeds.

Pecan halves

Dressing Ingredients:

Olive oil

Red wine vinegar

Honey

Dijon mustard

Salt and black pepper

How to Make the Kale and Brussel Salad

If you’re using fresh vegetables start by rinsing and drying the kale and Brussel sprouts. Then do a coarse chop on the kale and shred the Brussels sprouts and place in a large bowl. If you’re using a store-bought mix that includes shredded kale and brussels sprouts, you can just empty the bag into the salad bowl.

Next add the broccoli slaw mix. Remember, we’re not using the dressing so you can save it for another use.

two image collage showing kale and brussel sprout salad being put together

Cook the bacon until crisp. Drain then crumble it into the greens. 

Add in the dried cranberries, pecans, and pumpkin seeds.

For the Dressing: 

Whisk together all of the dressing ingredients in a medium-size bowl. Or you can do what I do and add the ingredients into a Mason jar, put the lid on, and shake well. 

dressing being poured on salad

Then pour the dressing over the salad and toss to coat. You can also let your guests add the dressing themselves. 

How to prep kale for salads

Start by rinsing and drying the kale with a salad spinner if you have one. Otherwise pat dry with a clean towel. Next you’ll want to remove the kale from the woody stalk (you don’t want to eat the stalk – trust me!).

Method 1 – hold the stalk in one hand and the kale leaf in your other hand. Strip the leaves by quickly pulling them up and away from the stalk. Tear leaves into bite size pieces.

Method 2 – using a sharp knife, cut the leaves away from the stalk, then chop the leaves into bite sized pieces.

Tips for Making and Storing 

  • This salad can be served immediately but I like to refrigerate for an hour to allow the vegetables time to soften in the dressing.
  • Store leftovers in the refrigerator for up 3 days.
  • Salad can be made ahead of time – wait to add the dressing until ready to serve.
close up of the salad in a large white bowl

More Holiday Salad Recipes:

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Kale and Brussel Sprout Salad with Cranberries with seeds and pecans in a white bowl

Kale and Brussel Sprout Salad with Cranberries

Kale and Brussel Sprout Salad with Cranberries is a hearty green salad. It's loaded with sweet and crunchy toppings and drizzled with a delectable dressing.
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Course: Appetizer, Salad
Cuisine: American
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 12
Calories: 263kcal
Author: Lori @ A Reinvented Mom

Ingredients

Salad:

  • 8 cups kale, coarsely chopped
  • 2 cups brussel sprouts, shredded or thinly sliced
  • 2 cups broccoli slaw mix, without dressing
  • 1 ½ cup dried cranberries
  • 1 cup cooked bacon, chopped
  • ½ cup pepitas
  • ½ cup pecan halves

Dressing:

  • ½ cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • Salt, to taste
  • Black pepper, to taste

Instructions

  • Mix salad ingredients in a large bowl.
  • To make dressing: add ingredients in a small bowl or jar and whisk until combined.
  • Pour the dressing over the salad and toss to combine.

Notes

  • Serve immediately or refrigerate for 1-2 hours to allow the vegetables to soften in the dressing.
  • Can be made ahead of time, wait to add the dressing until serving.
  • Store in the refrigerator for up to 3 days.
Tried this recipe?Mention @AReinventedMom or tag #areinventedmom!

Nutrition

Calories: 263kcal | Carbohydrates: 23g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 203mg | Potassium: 436mg | Fiber: 2g | Sugar: 13g | Vitamin A: 4655IU | Vitamin C: 84mg | Calcium: 91mg | Iron: 2mg

Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.

Keyword: copycat whole foods kale salad, hearty salad recipe, salad with brussel sprouts

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