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.
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.
What’s In a Kale and Brussel Sprout Salad with Cranberries?
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.
Pepitas – these are also known as pumpkin seeds.
Red wine vinegar
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.
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.
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.
More Holiday Salad Recipes:
- Apple Celery Walnut Salad
- Country Style Potato Salad
- Broccoli Salad with Bacon & Cranberries
- Zesty Italian Pasta Salad
- Easy Fruit Cocktail Salad
- Mandarin Orange Jello Salad
**Pin the Kale and Brussel Sprout Salad with Cranberries Recipe for Later**
Kale and Brussel Sprout Salad with Cranberries
- ½ cup olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- Salt, to taste
- Black pepper, to taste
- 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.
- 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.
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.