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    Home / Recipes / Course / Salad

    9 Jan 5, 2016 Photo  |   Jump to Recipe

    Shredded Kale and Brussels Sprout Salad Recipe

    Good afternoon friends!!  Today, I’m sharing a colorful salad recipe that I developed in collaboration with Urban Outfitters.  Exciting side note, UO shared a photo of this recipe on their Instagram page and it got 104K likes!!!  WOOOOO!!!

    This post may contain affiliate links.

    Kale and Brussels Sprout Salad

    This Shaved Kale and Brussels Sprout Salad is the perfect way to start the new year off happy, healthy, and well-fed.  Long-time Kitchen Konfidence readers know that I’m pretty obsessed raw kale salads.  If you’re not familiar, let me break it down.

    Start with 1 pound of chopped kale, 1 pound of shredded Brussels sprouts and a vibrant dressing made with lemon, olive oil, anchovy, garlic and crushed red pepper flakes.  The acidic dressing then gets massaged into the greenery where it helps to break down the toughness of the raw vegetables.  After a brief waiting period, the kale and sprouts become wonderfully tender.  No cooking required!  The salad is finished with toasted walnuts, grated Pecorino and a dusting of freshly ground black pepper.  Each bite is bright, bold and just packed with flavor.  This is healthy eating that you can actually enjoy.  Continue reading for the recipe.

    Brussels Sprouts

    Kale

    Shredding Brussels Sprouts

    Kale and Shredded Brussels Sprouts

    I’ve made this salad with many different types of kale.  All are fine, but I like lacinato kale the best (pictured above).  When making a raw salad, I also tend to buy organic vegetables, because they will usually taste the best in raw form.  Preparation of the kale and sprouts does require a lot of chopping.  If I’ve got the time, I will do this by hand.  If I’m in a hurry, I’ll use my food processor to shred the sprouts.  The finish salad is quite large, so invite some friends or family over to share.  You can also keep leftovers in the fridge for up to 1 day!

    Shredded Kale and Brussels SproutsSalad Ingredients

    I’ve mentioned before that anchovy is love-hate ingredient.  I used to hate anchovies, but now I love them.  Here, I’m using anchovy paste (for convenience) to add some salty depth of flavor to the dressing.  The finished salad doesn’t taste fishy at all!  If you’re totally against anchovies, you can leave this ingredient out.  But I urge you to get a small jar of anchovy paste, and start experimenting.  It really grows on you!

    Salad Massage

    Pecorino Flurry

    Walnut Scatter

    Kale and Brussels Sprout Salad

    Shredded Kale and Brussels Sprout Salad Recipe

    by Brandon Matzek
    5 from 1 vote
    Print Recipe Pin Recipe
    Servings 6 servings

    Ingredients
      

    • 1 pound brussels sprouts
    • 1 pound lacinato kale (also known as black, dinosaur or Tuscan kale)
    • 1/4 cup freshly squeezed lemon juice
    • 1 teaspoon anchovy paste (or 2 anchovy fillets mashed up)
    • 1 garlic clove, grated or minced
    • Pinch of crushed red pepper flakes
    • 1/2 teaspoon kosher salt, plus more to taste
    • 1/2 cup extra virgin olive oil
    • 1 cup grated pecorino*, plus more for sprinkling
    • 1 cup chopped toasted walnuts
    • Freshly ground black pepper

    Instructions
     

    • Trim the stem end of the Brussels sprouts and remove any discolored or damaged outer leaves. Cut each sprout in half from top to bottom. Shred Brussels sprouts with a sharp knife or a food processor fitted with a slicing disc. Remove the ribs from the kale, and discard. Chop remaining leaves into bite-sized strips. Place sprouts and kale in a large bowl, and set aside.
    • Add lemon juice, anchovy paste, garlic, red pepper and kosher salt to a small bowl, whisking to combine. Whisk in olive oil until full incorporated. Drizzle over the prepared greens, and using your hands, massage the dressing into the shredded and chopped leaves. Toss in pecorino and toasted walnuts. Let the salad sit at room temperature for 20 - 25 minutes until the leaves are tender. Season to taste with additional kosher salt and black pepper.
    • To serve, spoon salad in a big bowl, and top with a sprinkling of pecorino cheese. Store any leftover salad covered in the refrigerator for up to 1 day.

    Notes

    * When grating a large amount of hard cheese, I like to use a food processor fitted with a steel blade. Simply chop pecorino up into large chunks, and toss into the food processor. Blitz until the texture is finely ground.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

    I created this recipe in partnership with Urban Outfitters.  All thoughts, opinions and recipes are my own.

    Here are some other tasty salad recipes on Kitchen Konfidence:

    Kale Salad with Miso-Lemon Vinaigrette

    Kale Salad with Miso Lemon Vinaigrette

    Roasted Carrot, Fennel and Blood Orange Salad

    Roasted Carrot, Fennel and Blood Orange Salad

    White Bean, Fennel and Chorizo Salad in a Jar

    Salad in a Jar

    Raw Carrot and Beet Salad

    Raw Carrot and Beet Salad with Feta, Mint and Harissa

    Avocado Caesar Salad

    Avocado Caesar Salad

    9
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Photo Tags: anchovy paste, black pepper, brussels sprouts, garlic, kale, kosher salt, lemon, olive oil, pecorino cheese, red pepper flake, walnuts

    Reader Interactions

    Comments

    1. Averie @ Averie Cooks says

      January 5, 2016 at 2:12 pm

      Bravo for your partnership with UO! I wish I could share a photo on IG and get a tiny fraction of those likes…wow!! But this salad is totally gorgeous so I can see why! I looove brussels and kale and this is my kinda food!

      Reply
      • Brandon Matzek says

        January 5, 2016 at 5:59 pm

        Thanks Averie!!

        Reply
    2. Jeff the Chef says

      January 5, 2016 at 3:37 pm

      Hey Brandon! Just stumbled upon your site and am so glad I did. I’m a big fan of kale – and salad in general. I will look forward to giving this one a try. Seeing as it was sponsored by Urban Outfitters, I can’t believe you didn’t tell us how to dress while eating this salad! 😉

      Reply
      • Brandon Matzek says

        January 5, 2016 at 5:49 pm

        Thanks Jeff and welcome!! Haha, something with a slim leg? http://gph.is/1kK6tNJ

        Reply
    3. Brian // A Thought For Food says

      January 6, 2016 at 5:55 am

      This salad is calling my name! It hits all the right notes… the anchovy paste, the pecorino. And I love the toasted walnuts for added crunch. Proof that healthy eating doesn’t mean a lack of flavor.

      Reply
      • Brandon Matzek says

        January 6, 2016 at 11:41 am

        You would looooove this salad. Thanks Brian!!

        Reply
    4. marye says

      January 6, 2016 at 10:28 am

      This looks so good! I like that I can have it on low-carb… Pinning it for later. 🙂

      Reply
      • Brandon Matzek says

        January 6, 2016 at 11:40 am

        Thanks Marye!! Yeah the Pecorino is the only real “sinful” ingredient, but your not eating that much per serving.

        Reply
    5. Phillip || SouthernFATTY.com says

      January 6, 2016 at 10:47 am

      Twinsies! Except I want yours instead now. Trade??

      Reply
      • Brandon Matzek says

        January 6, 2016 at 11:39 am

        DEAL!!

        Reply
    6. Emma says

      January 14, 2016 at 1:35 am

      A winning combo – looks and sounds delicious. Great photos as always.

      Reply
      • Brandon Matzek says

        January 29, 2016 at 4:26 pm

        Thanks Emma!

        Reply
    7. Jenn @ Peas and Crayons says

      January 16, 2016 at 12:36 pm

      I love how vibrant and green this salad is! A total winner!

      Reply
      • Brandon Matzek says

        January 18, 2016 at 9:46 am

        Thanks Jenn!! I love cooking and eating vibrant food 🙂

        Reply
    8. Annie @ Annie's Noms says

      January 17, 2016 at 3:01 am

      Congrats on partnering with UO and getting that many likes on a photo!! This salad looks divine!

      Reply
      • Brandon Matzek says

        January 18, 2016 at 9:41 am

        Thanks so much Annie!

        Reply
    9. Christina @ Christina's Cucina says

      January 17, 2016 at 10:51 pm

      LOVE the healthy Italian style dressing! NO sugar needed, thank you very much! 🙂 Sounds like a salad I’d dive into!

      Reply
      • Brandon Matzek says

        January 18, 2016 at 8:57 am

        Exactly!! This salad is about bright and bitter. Not sweet 😛 Thanks Christina!

        Reply
    10. Sara @ Life's Little Sweets says

      January 18, 2016 at 4:32 pm

      5 stars
      This is a really gorgeous salad and it’s so healthy and flavorful looking too, pinning for later!

      Reply
      • Brandon Matzek says

        January 20, 2016 at 10:14 am

        Thanks Sara!

        Reply
    11. Vicky @ Avocado Pesto says

      January 19, 2016 at 12:03 pm

      This sounds so healthy and delicious. 104 THOUSAND likes on their instagram? Incredible!!! Congrats!!!

      Reply
      • Brandon Matzek says

        January 20, 2016 at 10:08 am

        Haha, I knooooow. So crazy right?! Thanks Vicky!

        Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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