Kale and Brussels Sprout Salad with Lemon Poppy Seed Dressing
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If you’ve ever stared at a large bunch of kale and a pile of Brussels sprouts at the grocery store wondering what to do with them, let me save your afternoon with this Kale & Brussels Sprout Salad with Lemon Poppy Seed Dressing. It’s fresh, tangy, and full of texture from shaved Brussels, curly kale, dried cherries, and a sprinkle of crunchy pepitas and sunflower seeds. The lemon poppy seed dressing is creamy, sweet-tart, and ridiculously easy to whisk together in a small bowl.
This salad takes just 20 minutes, no oven or skillet required, and it’s the perfect side for roast chicken, grilled chicken, or even a cozy fall dinner. The flavors are bright and balanced, the veggies stay crisp in the fridge, and it’s just as good for a weekday lunch as it is for your next Pinterest-worthy dinner spread.
Why You’ll Love Kale and Brussels Sprout Salad with Lemon Poppy Seed Dressing
- Quick to prepare – Fifteen minutes, one sharp knife (or a food processor if you’re fancy), and zero cooking.
- Bright and tangy flavor – Lemon juice and Dijon mustard bring zing, while honey and poppy seeds add a mellow sweetness.
- Crunchy and satisfying – Shaved Brussels sprouts, kale, and pepitas give it that delicious crunch.
- Meal prep friendly – Keeps well in an airtight container in the fridge for days without getting soggy.
- Versatile pairing – Works with grilled chicken, salmon, or an extra handful of protein-packed seeds for a filling main dish.
Ingredients Needed To Make Kale and Brussels Sprout Salad with Lemon Poppy Seed Dressing
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Shaved Brussels sprouts
- Finely chopped kale
- Dried cherries
- Pepita seeds
- Roasted sunflower seeds
- Lemon juice
- Extra-virgin olive oil
- Salt
- Dijon mustard
- Honey
- Poppy seeds
- Mayonnaise
- Plain Greek yogurt
Variations, Tips, and Substitutions
- Swap the fruit – Use dried cranberries, apricots, or figs for different pops of sweetness.
- Add extra protein – Toss in grilled chicken, roasted chickpeas, or shredded carrots for a heartier version.
- Mix up the greens – Red cabbage or broccoli slaw can stand in for some of the kale for a fun color mix.
- Go nutty – Try sliced almonds or chopped walnuts if you don’t have pepitas or sunflower seeds.
- Brighten it up – A little garlic or maple syrup in the dressing adds depth and sweetness.
How To Make Kale and Brussels Sprout Salad with Lemon Poppy Seed Dressing
- Whisk the dressing ingredients together in a small bowl or jar until smooth and creamy.
- Add kale, shaved Brussels sprouts, dried cherries, pepitas, and sunflower seeds to a large mixing bowl.
- Pour some of the dressing over the salad and toss until the veggies are evenly coated.
- Let it rest for a few minutes to soften the kale and Brussels stems slightly.
- Taste, season with salt or black pepper, and toss again before serving.
Commonly Asked Questions
Can I make the dressing ahead of time?
Yes! The lemon poppy seed dressing keeps for up to a week in the fridge. Store it in a small jar and give it a quick shake before using.
Do I need to massage the kale?
You don’t have to, but it helps soften curly kale’s texture. If you prefer a tender salad, rub the kale with a drizzle of olive oil and a pinch of salt before tossing.
What’s the best way to shave Brussels sprouts?
A sharp knife or food processor fitted with a slicing blade both work great. If you have a mandoline, that’s even faster. Just watch your fingers.
Can I add other veggies?
Definitely. Thinly sliced carrots, green onions, or even shredded red cabbage all mix in nicely for extra color and crunch.
How long will this salad last?
Once dressed, it stays fresh for about two days in an airtight container in the fridge. If you’re prepping ahead, store the dressing separately and toss before serving.
Kale & Brussels Sprout Salad with Lemon Poppy Seed Dressing
Equipment
- Sharp knife or food processor (for shaving Brussels sprouts)
- Small bowl or jar for dressing
- Whisk or fork
Ingredients
Salad
- 3 cups shaved Brussels sprouts
- 3 cups finely chopped kale
- 1 cup dried cherries or sub dried cranberries, apricots, or figs
- 2 tbsp pepita seeds
- 2 tbsp roasted sunflower seeds
Lemon Poppy Seed Dressing
- ⅓ cup lemon juice
- ¾ cup extra-virgin olive oil
- Good pinch of salt
- 2 tsp Dijon mustard
- 1½ tbsp honey
- 2 tsp poppy seeds
- 1 tbsp mayonnaise
- 2 tbsp plain Greek yogurt or sub mayonnaise
Instructions
- Make the dressing: In a small bowl or jar, whisk together all dressing ingredients until smooth and creamy.
- Assemble the salad: Add kale, shaved Brussels sprouts, dried fruit, pepitas, and sunflower seeds to a large bowl.
- Dress and rest: Pour about one-third of the dressing over the salad and toss well. Let it sit for 5 minutes to soften the greens before serving.
- Serve: Taste and adjust seasoning or add more dressing as desired.
Nutrition
This kale salad recipe proves that green salads don’t have to be boring. The mix of shaved Brussels sprouts, kale, and a tangy lemon poppy seed dressing makes every bite fresh and lively. I love keeping a big batch in the fridge. It softens beautifully overnight and pairs with almost anything from the oven or grill. Simple, crunchy, and full of flavor, this one deserves a spot in your regular rotation.