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overhead shot of kale crunch salad on plate with fork to the side and bowl of vinaigrette

Kale Crunch Salad

This kale crunch salad can be prepared in under 10 minutes and is perfect as a side or paired with chicken, salmon or any protein to make it a main dish.
Course Salad
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 496kcal
Author Ryan Beck


Apple Dijon Vinaigrette

  • cup olive oil
  • ¼ cup apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon salt
  • teaspoon black pepper


  • 6 cups kale, thinly sliced
  • 4 cups Brussels sprouts, shredded
  • 1 cup slivered almonds, roasted
  • ¼ cup freshly grated Parmesan cheese


  • Either whisk together all of the vinaigrette ingredients in a small bowl or put all ingredients in mason jar and shake until mixed.
  • Add the kale and the Brussels sprouts to a large mixing bowl. Add with about ½ of the vinaigrette and toss to coat. Top with the almonds, cheese and additional vinaigrette if needed. Let sit for 5-10 minutes so the kale softens.


  • Use fresh kale and chop yourself so you can easily remove the stems. Don't buy the pre-packaged chopped kale unless that's your only option.
  • It is mentioned before, but massage the kale with some olive oil to make it less course and bitter.
  • If using for leftovers or a make-ahead lunch, keep the kale and Brussels sprouts separate from all the other ingredients and toss to combine in the morning or right before serving.


Serving: 1g | Calories: 496kcal | Carbohydrates: 26g | Protein: 13g | Fat: 37g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0g | Cholesterol: 5mg | Sodium: 681mg | Potassium: 851mg | Fiber: 7g | Sugar: 8g