Shredded Brussels Sprouts and Kale Salad

Shredded Brussels Sprouts and Kale Salad

This salad is not only pretty to look at, but tastes great. It’s super simple to make and very healthy to eat! The salad itself just has Brussels sprouts, Tuscan kale, walnuts, pomegranate seeds and Parmesan cheese. The dressing is just olive oil, white wine vinegar, Dijon mustard, honey, salt and pepper. This delicious recipe comes from Williams-Sonoma blog website. The only modifications I made were using olive oil, instead of pricy walnut oil, and reducing the amount of oil. It gets added crunch from the walnuts, sweetness from the pomegranate seeds, and saltiness from the cheese. The dish would make a fabulous addition on any holiday table!

Shredded Brussels Sprouts and Kale Salad

Shredded Brussels Sprouts and Kale Salad


  • 1 pound Brussels sprouts, sliced thinly
  • 1 bunch Tuscan kale, stemmed and leaves sliced julienne
  • ¼ cup organic extra-virgin olive oil
  • ¼ cup white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon organic honey
  • ½ cup pomegranate seeds
  • 1 cup toasted organic walnuts, coarsely chopped
  • Shaved Parmesan cheese for garnish


  1. Combine Brussels sprouts and kale in a large bowl.
  2. Using a small bowl, whisk together oil, vinegar, mustard, honey and a pinch each of salt and pepper.
  3. Pour dressing over Brussels and kale and toss well. Sprinkle with walnuts, pomegranate seeds, and Parmesan cheese.  6 to 8 servings.

Shredded Brussels Sprouts and Kale Salad


Brussels Sprouts Caesar Slaw

Brussels Sprouts Caesar Slaw

The other day I was in the mood for some Brussels sprouts, so I purchase a bag of them at Trader Joe’s. I decide that I wanted to keep it simple, which meant no cooking or roasting, but slicing the healthy cabbage-like nuggets. For the dressing, I used equal amounts of lemon juice and mayonnaise with some minced garlic, Dijon mustard and Worcestershire sauce for added flavor! For some crunch, I made my own croutons using the wheat sourdough bread I had and  then tossing the cubes with some olive oil and baking them in the oven. The Brussels sprouts slaw was a nice light side for dinner, one that my husband gave me thumbs up!

Brussels Sprouts Caesar Slaw


  • 1 pound Brussels sprouts, cut in half and thinly sliced
  • 2 slices sourdough bread, sliced into ½-inch cubes
  • 1 tablespoon organic olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons organic mayonnaise
  • 1 garlic clove, minced
  • ¼ teaspoon Dijon mustard
  • ¼ teaspoon Worcestershire sauce
  • Sea salt
  • Freshly ground pepper
  • Freshly grated Parmesan cheese (optional)


  1. Preheat oven to 375 degrees. Toss bread cubes with olive oil. Place cubes on a rimmed baking sheet in a single layer. Bake for about 10 minutes, until golden brown.
  2. Whisk together lemon juice, mayonnaise, garlic, mustard, Worcestershire sauce. Add salt and pepper to taste.
  3. Put Brussels sprouts in a large bowl. Toss sprouts with dressing. Top slaw with croutons. Garnish with Parmesan cheese, if desired. 4 servings.

Brussels Sprouts Caesar Slaw

Roasted Brussels Sprouts with Pine Nuts


The other day, I received a request from one of my readers for more Brussels, so here it is! I got my inspiration from Nicolas Jammet, Food and Wine, February 2011. I simplified the recipe without sacrificing the taste! The only ingredient that I needed to buy was the Brussels sprouts. According to the recipe, Brussels sprouts have very little pesticide residue, even when not using the organic produce. I hope you all enjoy these yummy sprouts!



  • ⅓ cup pine nuts
  • 1 pound Brussels sprouts, quartered
  • 1 tablespoon grapeseed oil
  • Sea salt
  • Freshly ground pepper
  • 1½ tablespoons fresh lemon juice
  • 1½ tablespoons organic extra-virgin olive oil
  • 1 tablespoon organic honey
  • 1 teaspoon Dijon mustard
  • Pinch of cayenne pepper
  • ¼ teaspoon chile powder
  • ⅓ cup dried organic cranberries
  • 3 garlic cloves, finely chopped


  1. Preheat oven to 425 degrees. Using a pie plate, spread pines and toast for about 2 minutes, until golden brown.
  2. In a large bowl, toss Brussels sprouts with 1 tablespoon grapeseed oil. Season with salt and pepper.  Spread sprouts on a large rimmed baking sheet and roast for about 12 minutes, until lightly brown and tender.
  3. Using a small bowl, whisk  together lemon juice, honey, mustard, cayenne and chili powder. Slowly whisk in olive oil. Season with salt and pepper to taste.
  4. In a large bowl, stir together the sprouts, pine nuts and cranberries.
  5. Using a small nonstick frying pan, add 1 tablespoon olive oil and lightly brown the garlic. Scrape the garlic and oil and add to the bowl with the Brussels sprouts. Toss with salad dressing and serve immediately. Serves 4.


Brussels Sprouts with Cranberries


Brussels sprouts possess a delicate nutty flavor and are a good source of vitamin A, vitamin C, folic acid and fiber. In this recipe that I adapted from Michel Nischan, Food and Wine, March 2007, I modified it by just soaking the cranberries in water rather than using an off-dry Riesling. The cranberries not only add color to this dish, but also adds a “sweet-tart” taste to the sprouts!


  • ½ cup organic dried cranberries
  • ½ cup water
  • 1 tablespoon grapeseed oil
  • 1 large shallot, finely chopped
  • 1 pound Brussels sprouts
  • ¾ cup water
  • Sea salt
  • Freshly ground pepper
  • 1 tablespoon organic unsalted butter


  1. Place dried cranberries and ½ cup water in a small bowl and heat in microwave for 1 minute. Remove from microwave and let it sit for 10 minutes. Drain and set aside.
  2. In a 10″ nonstick frying pan, heat oil over low heat. Add shallots and cook for about 2 minutes, until tender.
  3. Over medium heat, add Brussels sprouts and cook for about 2 minutes, until sprouts are bright green.
  4. Add cranberries and ¾ cup water. Season with salt and pepper to taste. Cover pan and continue to cook for 10 minutes over medium heat, until sprouts are tender.
  5. Uncover pan and continue to cook until water has evaporated. Add butter and serve immediately. Serves 4.

Roasted Brussels Sprouts with Garlic, Red Pepper Flakes, and Parmesan


This delicious and healthy dish came from Cook’s Illustrated, November 1, 2011. I modified the recipe, using a different oil with a higher smoke point, used a lesser amount of oil and reduced the roasting temperature from 500 degrees to 450 degrees.

  • 2 pound Brussels sprouts
  • 4 tablespoons sunflower oil
  • 2 tablespoon water
  • Sea salt
  • Freshly ground pepper
  • 2 small garlic cloves, minced
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 1/4 cup Parmesan cheese

Preheat oven to 450 degrees with the oven rack in the middle. In a large bowl, toss Brussels sprouts, 2 tablespoons oil, 2 tablespoons water, 1/2 teaspoon salt, and 1/4 teaspoon ground pepper. Arrange sprouts on a rimmed baking sheet or pan and cover tightly with aluminum foil. Roast for 12 minutes.

Using a medium frying pan, heat the remaining 2 tablespoons oil over medium heat. Add garlic and red pepper flakes, cook for about one minute until garlic is golden. Remove from heat.

Take the foil off the Brussels sprouts and cook for another 10 to 12 minutes, until they are tender and nicely browned. Place sprouts in a serving dish and toss with red pepper garlic oil. (I did not add all the oil, because I didn’t want it too hot). Add additional salt and pepper, if necessary. Finally, sprinkle with Parmesan cheese. Serves 6 to 8.

Blogger’s note: Eating Brussels sprouts may not be advisable for people taking certain blood-thinning medications.

Brussels Sprout and Kale Salad



  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 2 tablespoons organic extra virgin olive oil
  • 1 tablespoons canola oil
  • 1 tablespoon onion, minced
  • 1 small garlic clove, minced
  • Sea salt
  • Freshly ground pepper


  • 12 ounces brussels sprouts, finely shredded
  • 2 cups (packed) Trader Joe’s Organic Tuscan Kale, finely shredded
  • 1/4 cup sliced almonds with skin
  • 1/4 cup organic dried cranberries

Put all dressing ingredients in a small bowl and whisk thoroughly. Add salt and pepper to taste. In a large bowl add shredded brussels sprouts, shredded kale, almonds and cranberries. Finally, add the dressing. Serves 6.