Brussels Sprouts and Kale Salad

1 Reviews
100% would make this recipe again

Preparation : 15 min Cooking : 15 min
170 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy


12 Brussels sprouts, whole or cut in half 300 g
2 cups kale 160 g
2 shallots, finely chopped 80 g
3 tbsp extra virgin olive oil 45 mL
3 tbsp lemonjuice, freshly squeezed 1 lemon
1/2 tbsp Dijon mustard 8 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
4 tbsp flaked almonds 16 g


  1. Leave the Brussel sprouts whole or cut them in half if large, then blanch them in a pot of salted boiling water until crisp-tender (al dente), about 4 min.
  2. Remove the sprouts from the pot using a slotted spoon. Drain well then set aside in a salad bowl.
  3. Bring the water back to a boil. Add the kale and cook until just tender, about 3 min. Drain the kale and let cool slightly. Squeeze out any excess liquid then coarsely chop and set aside in the salad bowl. Add the chopped shallot.
  4. In a small bowl, whisk together the oil, lemon juice, mustard, salt, and pepper. Pour over the vegetables then gently toss to combine. Sprinkle with sliced almonds, then serve.

Nutrition Facts Table

per 1 serving (160g)


% Daily Value




13 g

20 %

Saturated 1.6 g
+ Trans 0 g

8 %


0 mg


60 mg

2 %


13 g

4 %


5 g

18 %


3 g

Net Carbs

8 g


5 g

Vitamin A

141 %

Vitamin C

136 %


7 %


13 %


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1 ½
Fats 2 ½

15% to 25% savings from one merchant to another. Imagine how much you could save on a full grocery cart!

Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.

I want to maximize my savings * Based on an average-sized household of 2.5 people

Leave a review

You have to be logged in to leave a review

Members' Reviews

1 Reviews (1 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Vegetables | Side dishes