Kale and Shaved Brussels Salad with Lemon Vinaigrette

BY: Mandy Tanner

  • cooking-duration 20 minutes
  • servings 6 - 8 SERVINGS
  • cooking-style oven
  • cooking-mode beginner

The holidays call for something out of the ordinary. Team SRF member Mandy Tanner developed a few recipes for savory sides to compliment our spectacular Gold Grade tenderloin roast, so you can have a celebration that is well rounded. Not a fan of kale or Brussels sprouts? This dish will change your mind and add a light touch to the table and an acidic note from a lemony dressing. 


Kale and Brussels Salad

  • 1 bunch kale, any variety stems removed and sliced into thin ribbons

  • 2 cups brussels sprouts, sliced thin

  • ½ cup pomegranate seeds

  • ½ cup pistachios, toasted

  • 2 ounces Parmesan cheese, shaved

  • 1-2 teaspoons salt

  • 1-2 teaspoons pepper

Lemon Vinaigrette

  • 2 lemons, zest and juice

  • 2 tablespoons maple syrup

  • ¼ cup white wine vinegar

  • ½ cup olive oil

  • ½ teaspoon salt

  • ¼ teaspoon pepper


On a large serving platter or in a serving bowl, combine the kale and brussels sprouts and season with salt and pepper.
10 minutes
Top with pomegranate seeds, pistachios, and shaved parmesan.
5 minutes
Serve with Lemon Vinaigrette on the side or combine with desired amount of dressing just before serving
1 minute
Place all ingredients in a blender and blend until well combined.
5 minutes
Lemon Vinaigrette Recipe Notes: Vinaigrette can be made in advance and stored covered in the refrigerator. Whisk before serving if any separation occurs. Also delicious on roasted potatoes and grilled vegetables.
0 minutes