Shaved Brussels Sprout and Baby Kale Salad with Honey-Dijon Vinaigrette

Why You’ll Love This Recipe

• Crunchy, sweet-savory balance: crisp Brussels ribbons, tender baby kale, tart cranberries, and salty Parmesan.
• Honey-Dijon cider vinaigrette brings bright acidity without overpowering the greens.
• Make-ahead friendly: components keep well, and the salad actually improves after a short rest.
• Versatile side or light main, easily adapted for vegan, gluten-free, or protein add-ins.

Grocery List

• Produce: Brussels sprouts (12 oz), baby kale (4 cups), 1 small shallot
• Dairy: Parmesan wedge (for shaving)
• Pantry: Extra-virgin olive oil, apple cider vinegar, honey, Dijon mustard, dried cranberries, raw pepitas (pumpkin seeds), maple syrup, granulated sugar, neutral oil, kosher or fine salt, black pepper, cayenne, cinnamon

Full Ingredients

For the Candied Pepitas

• 1/2 cup raw pepitas (pumpkin seeds)
• 1 tbsp maple syrup
• 1 tbsp granulated sugar
• 1 tsp neutral oil (grapeseed or canola)
• 1/8 tsp fine salt
• Pinch cayenne pepper (optional, for gentle heat)
• Pinch ground cinnamon (optional, for warmth)

For the Honey-Dijon Cider Vinaigrette

• 3 tbsp extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 1/2 tbsp honey
• 2 tsp Dijon mustard
• 2 tbsp minced shallot (about 1 small)
• 1/4 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper

For the Salad

• 12 oz Brussels sprouts, trimmed and very thinly sliced (about 6 packed cups)
• 4 cups baby kale, lightly packed
• 1/3 cup dried cranberries
• 1/3 cup shaved Parmesan (use a vegetable peeler on a wedge)

Optional Garnish

• Flaky sea salt and extra black pepper
• Extra shaved Parmesan
• Small lemon wedge for brightening, if desired

Step-by-Step Instructions

Step 1: Heat the oven and prepare the pan

Preheat your oven to 325°F (165°C). Line a small rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking.

Step 2: Candy the pepitas

In a bowl, combine the pepitas, maple syrup, sugar, neutral oil, fine salt, cayenne, and cinnamon. Stir until every seed is glossy and evenly coated. Spread in a single layer on the prepared sheet. Bake for 10–12 minutes, stirring once at the 6-minute mark, until the pepitas are toasty and the syrup-sugar mixture looks bubbly and just amber. Remove the pan and immediately spread the pepitas out with a fork to separate. Cool completely; they will crisp as they cool.

Step 3: Make the honey-Dijon cider vinaigrette

In a medium bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, minced shallot, salt, and pepper until slightly thickened and emulsified. Let the dressing rest for 5 minutes to soften the shallot’s bite. Taste and adjust seasoning with a pinch more salt or honey if you prefer.

Step 4: Shave the Brussels sprouts and prep the greens

Trim the stem ends of the Brussels sprouts and remove any discolored outer leaves. Thinly slice them into fine ribbons using a sharp knife, mandoline (use safety guard), or the slicing disk of a food processor. Place the shaved Brussels sprouts and baby kale in a large serving bowl.

Step 5: Dress, toss, and tenderize

Pour the vinaigrette over the greens. Toss thoroughly to coat every strand. Gently massage the greens with clean hands for 1–2 minutes—this helps the kale and Brussels sprouts relax and become more tender. Let the salad rest for 10 minutes so the flavors meld and the greens soften.

Step 6: Add cranberries and Parmesan

Fold in the dried cranberries and most of the shaved Parmesan, reserving a small handful for garnish. Taste and season with a pinch more salt and pepper if needed.

Step 7: Finish with candied pepitas and serve

Top with the candied pepitas and the remaining Parmesan. Add a sprinkle of flaky sea salt and a squeeze of lemon if you like extra brightness. Serve immediately, or hold up to 30 minutes at room temperature before serving.

Pro Tips

• Speed trick: Use a food processor with the slicing disk for ultra-fast, uniform Brussels shavings.
• Don’t overbake pepitas: pull them when they’re just amber—sugars go from perfect to burnt quickly. Separate immediately after baking for the crispiest clusters.
• Massage matters: A brief 1–2 minute massage plus a 10-minute rest makes the greens tender without wilting.
• Balance the dressing: If using extra-tart cider vinegar, add 1–2 teaspoons water to round the acidity without more oil.
• Parmesan texture: Use a vegetable peeler to make delicate ribbons that melt into the salad instead of dense shreds.

Variations

• Vegan: Swap honey for maple syrup and use vegan Parmesan or toasted, finely ground almonds mixed with 1 tsp nutritional yeast.
• Apple-fennel crunch: Add 1 small tart apple (matchsticks) and 1 cup thinly shaved fennel; increase vinaigrette by 1 tbsp to coat.
• Protein boost: Top with roasted chickpeas, sliced roasted chicken, or seared halloumi just before serving.

Storage & Make-Ahead

Make the candied pepitas up to 2 weeks ahead; store airtight at room temperature. The vinaigrette keeps 1 week refrigerated; whisk before using. Shave the Brussels sprouts up to 2 days ahead and store in a sealed container with a paper towel. For best texture, dress the salad 10–30 minutes before serving. Leftovers keep 1–2 days refrigerated; the greens will be softer but still delicious.

Nutrition (per serving)

Approximate: 320 calories; 18 g fat; 27 g carbohydrates; 8 g protein; 6 g fiber; 19 g sugar; 330 mg sodium.