5 from 7 votes
Warm Brussels Sprouts & Kale Salad
Prep Time
15 mins
Cook Time
8 mins
Total Time
23 mins

This colorful Warm Brussels Sprouts & Kale Salad is the perfect way to round out your holiday meal.  With tender, crisp brussels sprouts, kale and radicchio; a generous sprinkling of gorgonzola, pomegranate arils and walnuts, this salad is guaranteed to please!

Course: Salad, Side Dish
Cuisine: American
Servings: 8
Calories: 328 kcal
  • 2 TBS Olive Oil
  • ¾ pound Brussels Sprouts – shredded*
  • 1 small bunch Kale – stemmed and leaves thinly sliced*
  • ½ small head Radicchio – cored and thinly sliced
  • 2 Shallots – thinly sliced
  • 6 ounces Gorgonzola – shaved or crumbled
  • 1 Cup Pomegranate Seeds
  • ½ Cup Walnuts – chopped (toasted optional)
  • Dressing:
  • ½ Cup Extra Virgin Olive Oil
  • ¼ Cup Apple Cider Vinegar
  • 2 tsp Dijon Mustard
  • 2 tsp Honey
  • Pinch Kosher Salt & Cracked Black Pepper
  1. In a small bowl whisk together all ingredients for the dressing. Taste and adjust for seasoning with salt and pepper. Set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add in the brussels sprouts and shallots. Season generously with salt and pepper. Sauté, stirring occasionally, for 4-6 minutes, or until sprouts are light golden. Add the kale to the skillet and sauté, stirring, until kale is slightly wilted, about 2-3 minutes.
  3. Remove everything from the skillet and transfer to a large serving bowl. Add in the radicchio. Add half of the dressing and toss to coat. Sprinkle with pomegranate seeds and walnuts. Top with gorgonzola and serve with remaining dressing on the side. Enjoy!
Recipe Notes

1. To quickly shred the brussels sprouts and kale use a food processor with the shredding attachment. If you don’t have a food processor, don’t panic. I cutting board and knife will also do the trick! To easily shred the kale with a knife, stack the leaves on top of one another, then roll them up, and cut them into thin strips (also known as a chiffonade).

2. Although I made this as a warm salad, you could absolutely serve this as a cold, raw salad. If you are going to go that route, I would massage the kale so it gets tender and slightly sweeter. To do so, simply place your shredded kale in a bowl and add a drizzle of olive oil and a few pinches of salt. Use your hands and massage the kale until it starts to soften and wilt, about 2-3 minutes. Take a bite to see if you’ve massaged enough. If the kale still tastes bitter, keep massaging for a little bit longer.

3. The dressing can be made in advance and stored, covered, in the refrigerator.

Nutrition Facts
Warm Brussels Sprouts & Kale Salad
Amount Per Serving
Calories 328 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 6g 30%
Cholesterol 16mg 5%
Sodium 319mg 13%
Potassium 363mg 10%
Total Carbohydrates 12g 4%
Dietary Fiber 3g 12%
Sugars 6g
Protein 8g 16%
Vitamin A 9.9%
Vitamin C 48.2%
Calcium 14.1%
Iron 6.5%
* Percent Daily Values are based on a 2000 calorie diet.