How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Kale Salad With Brussels Sprout Leaves And Lemon Vinaigrette?

You need 20 ingredients. The key ingredients include: For the salad and lemon vinaigrette:, 1 head curly kale, torn and de-stemmed, 8 anchovy filets, julienned, 6 large Brussels sprouts, outer leaves separated, and more.

Is Kale Salad With Brussels Sprout Leaves And Lemon Vinaigrette suitable as salads?

Yes, Kale Salad With Brussels Sprout Leaves And Lemon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Kale Salad With Brussels Sprout Leaves And Lemon Vinaigrette?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kale Salad With Brussels Sprout Leaves And Lemon Vi

Name: Kale Salad With Brussels Sprout Leaves And Lemon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the salad and lemon vinaigrette:; 1 head curly kale, torn and de-stemmed; 8 anchovy filets, julienned; 6 large Brussels sprouts, outer leaves separated; 3 tablespoons lemon juice; 1 tablespoon red wine vinegar; 1 tablespoon whole-grain mustard; 1 shallot, finely diced; 1 tablespoon honey; 3 tablespoons extra-virgin olive oil; 2 filets of white anchovies, finely chopped; Salt and black pepper to taste; For the beet vinaigrette:; 1 small shallot, diced; 1 clove garlic; 2 tablespoons honey; 2 tablespoons red wine vinegar; Salt to taste; 1 medium red beet, cooked, peeled, and diced; 3 tablespoons olive oil

Fresh, crisp and full of flavor — this Kale Salad With Brussels Sprout Leaves And Lemon Vinaigrette is a must-try. Made with salad, curly kale, Brussels…

This Kale Salad With Brussels Sprout Leaves And Lemon Vinaigrette relies on simple, everyday ingredients such as anchovy filets, julienned, lemon juice, red wine vinegar and whole-grain mustard. It comes together quickly and makes 4 servings, at about 340 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Kale Salad With Brussels Sprout Leaves And Lemon Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

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