Kale and Brussel Sprouts Salad with Agave Vinaigrette Dressing

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Our KALE AND BRUSSEL SPROUTS SALAD WITH AGAVE VINAIGRETTE DRESSING is the perfect spring salad. Made with chopped kale and shaved Brussel sprouts and a sweet and zippy vinaigrette dressing, it is the perfect way to get in more green vegetables.

A blue and white bowl contains a kale salad with shredded cheese and chopped nuts. A portion of the salad is also visible in a larger bowl in the background on a wooden surface. A fork is resting in the bowl.

When some folks hear the word salad, they think a whole big bowl of water with very little flavor that feels like a “have to” when eating better. One of the missions I have had since 2021 is to show how eating healthier doesn’t have to mean we are deprived.

With this Kale and Brussel Sprouts Salad with Agave Vinaigrette Dressing, you get a whole lot of flavor in an otherwise dreaded salad. This flavorful green salad is filled with textures and flavors that will be a bright burst of goodness in every bite.

Ingredients

We use a curly kale and a pound of Brussels shredded for this beautiful bed of greens. The vinaigrette is a sweet and slightly spicy pop of flavor for every bite that softens the greens and adds loads of flavor. We add a bit of texture as well with chopped pecans and shaved parmesan.

A large bowl and a smaller blue-patterned bowl filled with a kale salad on a wooden surface. The salad contains shredded greens, grated cheese, nuts, and some sliced avocado. Two spoons are placed in the bowls.

What You’ll Need

Kale – we like the curly kind.
Brussel Sprouts – we clean them up and shave them.
Chopped Pecans – and we get the best from our friends at PRIESTER’S PECANS.
Parmesan Cheese – we use a good parmesan here and either shave it or grate it into nice size pieces.
Avocado Oil – to help emulsify our dressing, avocado oil is very good for you and doesn’t add any flavor to the dressing.
Apple Cider Vinegar – the vinegar adds flavor and breaks down the mustard and oil to become a creamy dressing.
Dijon Mustard – adds a touch of spicy without being hot.
Agave – this sweet syrup is low glycemic and because it comes from the agave cactus it is a good healthy sweetening option.

See recipe card for full ingredient list and quantities.

Instructions

No massaging the kale here! Just chop, shave, mix and go!

A person wearing a wristwatch is chopping Brussels sprouts on a wooden cutting board beside a bowl of kale. There is a blue towel, a strainer with greens, and a meat cleaver on the board. The scene is on a black stove.

Wash and dry the kale and Brussels. Trim the ends of the Brussels and either slice finely with a knife or use a grater or food processor to shred.

Overhead view of a person chopping leafy greens on a wooden cutting board. A salad spinner with greens is nearby. A large bowl filled with chopped greens is on the right side. The setup is on a stove with a blue towel underneath.

Strip the kale from the stems and chop about the same size as brussel pieces. Add both to a large bowl.

A person is chopping vegetables on a wooden cutting board next to a container filled with kale and other greens. A large knife and a cloth are on the board. An electronic device is on the counter nearby, showing a screen.

Dice one green onion, whites and greens. Set aside.

A pair of hands holding a white bottle above a jar on a wooden cutting board. A knife is nearby, and a large bowl of chopped greens is on the side. Part of a stove and a smartphone with its display lit are visible.

In a bowl or shaker bottle, add avocado oil.

A person prepares food on a wooden cutting board, which holds chopped greens, a red juicer, a knife, and a bottle of lemon juice. A large bowl of greens is nearby. A stovetop is partially visible, and a tablet lies on the counter.

Add lemon juice to the dressing mix.

A person holding a large bottle of apple cider vinegar over a cutting board with chopped greens and vegetables on it. There is a knife nearby and a clear bowl with more chopped greens. A tablet is on the corner of the wooden surface.

Next up for the dressing is the apple cider vinegar.

Top view of a kitchen counter with a wooden cutting board in the center. A person holds a bottle of dressing above chopped green onions and a salad bowl filled with chopped greens. A knife, salt shaker, and a small container with red sauce are nearby.

Add in the dijon mustard.

A person holds a bottle of blue agave syrup over a kitchen countertop. Nearby are chopped green onions, a knife, and a bowl of mixed greens. A smartphone is placed on the corner of the counter, displaying a video.

Agave for the dressing as well.

A person holds chopped green onions over a wooden cutting board. Nearby are a large container of chopped greens, a bowl of spices, a knife, and a bottle. The setup is on a stovetop, alongside a tablet displaying a cooking video.

Now, add in the onions.

Overhead view of a person preparing food on a wooden cutting board. There is a knife, a closed container with chopped greens, a salt holder being used, and a tablet or screen to the side. The person is wearing a smartwatch.

Salt and pepper and shake or whisk, if mixing in a bowl.

A person is preparing a salad on a wooden cutting board. The bowl contains greens. An unidentifiable ingredient is being sprinkled from a red container. A knife and a red pot lid are nearby on the stove.

Pour the dressing mix over the prepared greens. Toss together being sure that all of the greens are covered in the dressing.

A hand stirs onions and garlic in a small black pan on a stove. A large red pot with a lid sits on a wooden cutting board beside the stove. A white bottle and two small jars are positioned near the stove.

In a small skillet, over low to medium heat, lightly toast the chopped pecans. 3 to 5 minutes.

Overhead view of a kitchen stove with a person holding a pan over a large bowl of chopped vegetables. Nearby, a red lid with food remnants and a small blue-and-white plate sit on the counter. A stove burner and a bottle are also visible.

Add the pecans to the salad.

A top-down view of a kitchen counter with a person mixing ingredients in a transparent bowl. The bowl contains greens and grated cheese. There is a red plate with vegetable scraps on the right and a cooking stove in the center.

Add in the shaved or grated parmesan. Lightly toss together.

A wooden table holds a blue and white bowl filled with salad. The salad includes kale, grated cheese, chopped nuts, and dressing. A fork rests in the bowl. A larger salad bowl is partially visible in the background.

Serve right away or chill in the refrigerator covered overnight.

Why Brooke loves this recipe!

Recipes are like antiques. They are meant to be handed down from one generation to another. Each one holding a special memory or nostalgic memory. Here is why we love this one!

Tasty ways to get healthy foods are my favorite. I love showing people that eating healthy doesn’t have to mean you go without. Salads like this feel fancy and decadent. You never know you are getting loads of veggies and cleaning up your diet!

Variations and Substitutions

The sky is the limit with this deliciouis salad! Here are a few creative ideas to get you thinking about how to make it your own. If you like a creamier salad, check out our KALE SALAD made with a cream based dressing.

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Vinegar – using a red wine or white wine vinegar will really do well with this recipe. Pick a flavor and run with it!
Nuts – using slivered almonds, hazelnuts or even cashew are all tasty variations on adding texture and flavor to the salad.
Spices – change or add to the spices for the dressing and make this spicy or even sweeter just by adding red peppers or even a touch of brown sugar.
Cranberries or Raisins – to add a bit more texture and flavor, add these for a pop of additional sweetness.
Avocado oil – feel free to substitute with olive oil here.
Agave – maple syrup is a good, sweet option here too.

Equipment

🔧 I love to share recipes that are no special equipment required but here are a few things that would definitely make this recipe easier!

Storage

This salad will keep for 3 to 4 days in the refrigerator and only gets better during that time.

Salads are not good candidates for freezing.

A bowl of kale salad with cheese and nuts in a blue dish sits on a wooden table next to a larger plastic bowl containing more of the salad. A metal serving spoon is in the large bowl.

⭐ LOVE THIS RECIPE? It would mean so very much to me if you would take a moment to rate this recipe and leave me a sweet comment in the recipe card below! ❤️❤️We hope you love all of the Southern and healthy recipes we share here at The Buttered Home and would love to see you back here often!

A bowl of kale salad with shredded cheese and nuts is placed on a wooden surface next to a larger container of the same salad. There are serving utensils in both the bowl and the container.

Kale and Brussel Sprouts Salad with Agave Vinaigrette Dressing

Our kale and brussel sprouts salad is a fresh and delicious way to get your green veggies in. Made with a zippy but sweet vinaigrette dressing paired with roasted pecans and shaved parmesan, it is everything you want in a salad and more!

Prep Time 10

Cook Time 0

Total Time 10

Serving Size

Ingredients

Salad Ingredients

4 cups kale chopped
1 pound brussel sprouts shredded or chopped
1 cup parmesan cheese shaved or shredded
1/2 cup pecans chopped

Dressing Ingredients

1/2 cup avocado oil
1/4 cup lemon juice
1 Tbsp apple cider vinegar
1 Tbsp dijon mustard
1 Tbsp garlic minced
1/4 cup agave
1 green onion diced
1/2 tsp salt
1/4 tsp pepper

Instructions

Wash and rinse kale and brussel sprouts. Strip kale from stems and chop. Clean and shred Brussels. Add both to a large bowl and mix to combine.
4 cups kale, 1 pound brussel sprouts
In a shaker bottle or bowl, add avocado oil, lemon juice, apple cider vinegar, dijon mustard, garlic, onions, agave, salt and pepper. Shake or whisk to combine until creamy. Pour over kale and Brussels and toss to coat.
1/2 cup avocado oil, 1/4 cup lemon juice, 1 Tbsp apple cider vinegar, 1 Tbsp dijon mustard, 1 Tbsp garlic, 1/4 cup agave, 1 green onion, 1/2 tsp salt, 1/4 tsp pepper
Lightly toast chopped pecan in a skillet over low to medium heat 3 to 5 minutes. Add to salad along with the shaved parmesan cheese. Serve immediately or cover and keep in the refrigerator overnight.
1/2 cup pecans, 1 cup parmesan cheese

See How To Make It!

🍴 PRO TIP!

While this salad is perfection served right away, it like other salads, only gets better the longer it marinates. This is a perfect salad to make the night before you need it as the kale and Brussels hold up beautifully to the dressing.

A large plastic bowl and a small blue-patterned bowl each contain a kale salad with shredded cheese, nuts, and a dressing. A spoon is in the small bowl, which is placed on a wooden surface.

🗹 RECIPE FAQ’S

Are Brussels ok to eat raw?

Yes, like other leafy greens, they are packed with nutrients that are there cooked or not. Also, for applications like salads they are best raw so the dressing can do its job to soften and flavor the tender brussel leaves.

Is it important to wash the kale and Brussels?

Yes, especially if you are using locally grown or even organic produce. Dirt gets trapped inside the nooks and cranny’s of the leaves and washing helps remove the dirt from the tender leaves. A rinse in water with a touch of baking soda will be more than effective to clean them and get them ready to eat.

Will I need to massage the kale?

You can but you don’t have to. Once the leaves are stripped and chopped, the addition of the vinaigrette will help soften the kale so massaging is not really necessary.

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