Remember those cozy weekend afternoons when the kitchen filled with the sound of chopping vegetables, the scent of something wholesome, and the hum of family chatter? This kale and brussel sprout salad brings that feeling back with every bite. It’s a bowl full of nostalgia—fresh, crunchy, and comforting, the kind of salad that feels like coming home after a long day.
Why This Recipe Works
- The combination of raw kale and thinly sliced brussel sprouts gives the salad both texture and heartiness, creating a meal that’s refreshing but still deeply satisfying.
- Massaging the kale with olive oil softens its natural bitterness and brings out a subtle sweetness, just like how Grandma would “work her greens” with her hands at the table.
- The lemon-honey dressing adds balance—bright acidity meets gentle sweetness, echoing the comforting contrast of old-fashioned home cooking.
- Toasted almonds and shaved Parmesan layer in flavor and texture without complicating the recipe, keeping it simple and genuine.
- It’s a no-cook dish, yet it feels full and rich, making it perfect for family lunches, holiday spreads, or Sunday dinners when you want something meaningful but light.
Ingredients
- 1 bunch kale (about 6 cups), stems removed and leaves finely chopped
- 2 cups brussel sprouts, trimmed and thinly sliced
- ⅓ cup olive oil
- 2 tbsp lemon juice
- 1 tbsp honey
- ½ tsp salt
- ¼ tsp black pepper
- ⅓ cup sliced almonds, toasted
- ¼ cup shaved Parmesan cheese
Equipment Needed
- Large salad bowl
- Small whisk or fork for dressing
- Sharp knife or mandoline
- Tongs or salad spoons
- Measuring spoons and cups
Instructions
Step 1: Prepare the Greens
Rinse the kale thoroughly under cold water, then pat it dry with a clean kitchen towel. Remove the tough stems and finely chop the leaves. Place the kale in a large salad bowl. Take a moment to breathe in that earthy scent—it’s the kind that once filled kitchens where families gathered without hurry. Trim and slice the brussel sprouts as thinly as possible. They should look like tiny green ribbons. Add them to the bowl with the kale, mixing the two greens together. This combination creates a nostalgic crunch reminiscent of garden-fresh vegetables from backyard plots and family picnics.
Step 2: Massage the Kale
Drizzle a teaspoon of olive oil and a pinch of salt over the chopped kale. Using your hands, gently massage the leaves for about two minutes. You’ll feel the texture soften beneath your fingers as the kale darkens and releases a mild aroma. This step may seem small, but it’s what turns a tough green into something tender and pleasant. It’s also one of those hands-on steps that connects you to the food, much like when your mother or grandmother used to knead dough or press herbs in a mortar. It’s a quiet act of care.
Step 3: Make the Dressing
In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until the mixture turns glossy and smooth. The scent should remind you of simple, homemade vinaigrettes—the kind poured from an old glass jar rather than a store-bought bottle. Taste it and adjust the seasoning as needed. A bit more honey adds comfort, a little more lemon adds brightness. When you get that perfect balance, you’ll know.
Step 4: Combine and Toss
Pour the dressing over the kale and brussel sprouts. Use tongs to toss everything gently, coating each leaf without weighing it down. Let the salad rest for about 10 minutes before serving. This short wait allows the flavors to settle, much like how family meals were never rushed but served when everyone was finally ready to sit together. The kale continues to soften, and the dressing seeps into every bite, giving the salad that familiar homemade harmony.
Step 5: Add Toppings and Serve
Just before serving, sprinkle the toasted almonds and shaved Parmesan cheese over the salad. These last touches make the dish feel special without making it fancy. The almonds bring warmth and crunch; the Parmesan gives a subtle salty finish. Each forkful has a balance of creamy, nutty, and fresh textures that feel both simple and complete. Serve it as a side or make it the star—it stands proudly either way, like a family recipe passed through generations.
Step 6: Store for Later
If you’re saving leftovers, store the salad in an airtight container for up to two days. The flavors deepen overnight, and the kale holds its structure beautifully. It’s one of those dishes that somehow tastes even better the next day, a reminder that good things—like family, love, and simple food—only get richer with time.
Tips and Tricks
Make the Greens Shine
The key to a perfect kale and brussel sprout salad lies in how you handle the greens. Always dry them completely before tossing; moisture dilutes the dressing. When slicing brussel sprouts, thinner is better. A mandoline works beautifully, but a sharp knife and a little patience achieve the same result. The goal is to let every strand catch the light dressing evenly.
Balancing the Dressing
Homemade dressings bring a nostalgic element that pre-made versions simply can’t match. Use fresh lemon juice for its brightness. If you want a creamier profile, whisk in a teaspoon of Dijon mustard. If your family prefers something sweeter, drizzle a little more honey. These small tweaks let you shape the salad to your household’s taste—just as every mom adjusted recipes “by feel.”
Add Warmth if You Like
If you want a warm touch, toss the salad with slightly toasted brussel sprouts instead of raw ones. Roast them at 400°F for about 10 minutes, then mix them in while still warm. The combination of raw kale and warm sprouts creates a comforting contrast that brings a homemade charm to the table, much like reheated leftovers that somehow taste better on the second day.
Make It Ahead
This salad keeps well in the fridge, so it’s perfect for gatherings. Make it a few hours before serving to let the flavors meld. It’s also an excellent choice for potlucks or picnics—it doesn’t wilt easily and travels well, which is why it often showed up at family reunions and Sunday buffets in our house.
The Nostalgic Touch
If you grew up with simple, hearty meals, this salad carries that same spirit. There’s nothing pretentious here—just good, honest ingredients treated with care. Sometimes, the simplest dishes are the ones that bring the strongest memories.
Recipe Variations
- Cranberry Twist: Add ¼ cup dried cranberries for a sweet contrast that feels like holiday nostalgia in every bite.
- Apple Crunch: Thinly slice a crisp apple and toss it in for a fresh autumn-inspired version. It adds brightness and a touch of childhood warmth.
- Cheesy Comfort: Swap Parmesan for crumbled feta or goat cheese to give the salad a creamier finish reminiscent of home-style sides.
- Nut-Free Option: Replace almonds with roasted pumpkin seeds if you’re cooking for guests with allergies. You’ll still get that toasty flavor.
- Hearty Family Dinner: Add shredded rotisserie chicken or cooked quinoa to turn this into a complete meal. It’s still wholesome, just a little heartier for weeknight dinners.
Frequently Asked Questions
How can I make the kale less bitter?
Massaging the kale with a small amount of olive oil and salt softens its structure and reduces bitterness. The process breaks down tough fibers, giving the leaves a smoother texture. The gentle warmth of your hands also helps release natural oils, adding mild sweetness. This method mimics old-fashioned preparation techniques that relied more on touch than timing, which makes the dish feel grounded and real.
Can I prepare this salad in advance?
Yes, and it’s even better when made a few hours early. The dressing has time to blend with the greens, allowing the flavors to deepen. Store it covered in the refrigerator and toss again before serving. This make-ahead quality makes it ideal for family gatherings, potlucks, or holiday spreads—those times when the kitchen buzzes with anticipation and stories.
What’s the best way to toast almonds?
Toasting almonds brings out their nutty aroma and adds depth to the salad. Spread them evenly on a dry skillet and warm over medium heat for 3–4 minutes, shaking occasionally. When they turn golden and fragrant, remove immediately to prevent burning. The smell alone might remind you of weekend breakfasts when something good was always toasting in the kitchen.
Can I use other dressings?
Definitely. While the lemon-honey dressing keeps things classic, you can substitute it with balsamic vinaigrette or a light mustard dressing. The key is to avoid heavy, creamy dressings that mask the freshness of the greens. A simple dressing keeps the nostalgia intact—the taste of something made with intention rather than excess.
How do I store leftovers without losing flavor?
Keep the salad in an airtight container for up to two days. Because kale is sturdy, it doesn’t wilt quickly. If you’ve added cheese or fruit, store those separately and mix them in right before serving. This helps the textures stay fresh. Eating the leftovers the next day often brings that “day-after” comfort that so many family recipes are known for.
Summary
This kale and brussel sprout salad captures the heart of home cooking—simple, fresh, and full of warmth. Every step connects you to generations before, where good food meant love, time, and togetherness. It’s a humble recipe, but one that carries a quiet nostalgia worth savoring.
Kale and Brussel Sprout Salad Like Mom Used to Make
Course: Cooking4
servings15
minutes300
kcalIngredients
1 bunch kale, chopped
2 cups brussel sprouts, thinly sliced
⅓ cup olive oil
2 tbsp lemon juice
1 tbsp honey
½ tsp salt
¼ tsp black pepper
⅓ cup sliced almonds, toasted
¼ cup shaved Parmesan cheese
Directions
- Rinse and chop kale; thinly slice brussel sprouts.
- Massage kale with olive oil and salt until tender.
- Whisk dressing with olive oil, lemon juice, honey, salt, and pepper.
- Toss greens with dressing; rest 10 minutes.
- Add almonds and Parmesan before serving.
- Store leftovers in an airtight container for up to two days.
Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.
