Warm Brussels Sprouts and Kale Salad with Dijon Vinaigrette
Tender lacinato kale meets golden-brown roasted Brussels sprouts in this French-inspired warm salad. A creamy Dijon vinaigrette coats the raw greens, and the warmth from the freshly roasted sprouts gently softens the kale into a perfect texture. Topped with optional walnuts, Parmesan, and tart cranberries, it's a sophisticated side dish or light main course ready in under an hour.
- Prep
- 15 min
- Cook
- 25 min
- Wait
- 10 min
- Total
- 50 min
- Makes
- Serves 4 as a main course, or 6 as a side salad
Steps
Before you start
- Preheat your oven to 425°F (220°C); the salad comes together quickly once roasting starts
- Thoroughly rinse and pat the kale dry using a salad spinner or clean kitchen towels—moisture prevents even coating
- If using walnuts, toast them in a dry skillet over medium heat for 3–4 minutes until fragrant, then coarsely chop
- Have all vinaigrette ingredients (mustard, shallot, garlic, vinegar, and oil) measured and ready to whisk together
Preheat oven and prepare sproutsOven 425°F / 220°C
- Position a rack in the center of your oven and preheat to 425°F (220°C); line a large baking sheet (18×13 inches / 46×33 cm) with parchment paper.
- Meanwhile, trim the stem ends of the Brussels sprouts and halve them lengthwise.
- Pat the halves dry with paper towels—removing excess moisture helps them roast and brown properly instead of steaming.
- Toss the dried sprouts with 3 tablespoons (45 ml) olive oil and season generously with kosher salt and freshly ground black pepper.
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Tip: Have your baking sheet lined and ready so the prepared Brussels sprouts can go straight into the oven as soon as it finishes preheating. This keeps them hot and ensures the best browning.
Roast Brussels sprouts until caramelizedOven 425°F / 220°C
- Spread the seasoned Brussels sprouts on the prepared baking sheet in a single layer, flat-side (the cut side) down.
- Roast at 425°F (220°C) for 22–25 minutes.
- At the 12-minute mark, stir the sheet and turn the sprouts, shaking gently to ensure even browning.
- The sprouts are done when the cut sides are deep golden brown and caramelized, and the outer leaves are crispy and slightly charred at the edges.
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Ready when: Cut sides are deep golden brown and crispy outer leaves are lightly charred
Tip: Don't skip the halfway stir—uneven heat distribution is the main reason for unevenly browned sprouts. If outer leaves char too darkly before 20 minutes, lower the oven to 400°F (200°C) and continue.
Prepare kale while roasting
- Rinse the kale thoroughly and pat it very dry using a salad spinner (fastest) or clean kitchen towels—this is crucial for even coating.
- Holding each kale leaf at the base, run your knife down both sides of the thick central stem to remove the tender leafy parts, or gently tear the leaves away from the stem with your fingers.
- Discard the tough stems.
- Tear the kale into bite-sized pieces, roughly 2–3 inches (5–8 cm), and place them in a large mixing or salad bowl.
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Tip: Very dry kale is essential—any lingering moisture prevents the vinaigrette from coating evenly. A salad spinner removes moisture in seconds and is worth the counter space.
Whisk the Dijon vinaigrette
- In a small bowl or clean mason jar, whisk together 2 tablespoons (30 g) Dijon mustard, 1 minced shallot (about 50 g), 1 minced garlic clove (about 5 g), and 3 tablespoons (45 ml) red wine vinegar.
- Let this mixture sit for 15 seconds so the shallot and garlic release their flavors.
- While whisking constantly and vigorously, drizzle in 6 tablespoons (90 ml) extra-virgin olive oil in a very thin, steady stream.
- Keep whisking for 1–2 minutes until the mixture becomes creamy, emulsified, and slightly thickened.
- Taste and season with kosher salt and freshly ground black pepper to taste.
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Ready when: Vinaigrette is creamy, emulsified, and slightly thickened
Tip: Add the oil very slowly while whisking vigorously—this slow, steady approach creates a stable emulsion. If the vinaigrette breaks and separates, whisk in 1 teaspoon of water to bring it back together.
Dress and combine salad
- Remove the Brussels sprouts from the oven.
- Pour the Dijon vinaigrette (warm or at room temperature) over the torn kale in the large bowl.
- Using tongs or two salad spoons, toss the kale thoroughly and vigorously, ensuring every piece is coated in dressing.
- The vinaigrette will gently soften the raw kale, making it more tender and pleasant to eat.
- Add the warm roasted Brussels sprouts and toss gently to combine, trying to preserve their shape.
- Taste the salad and add more salt and pepper if needed.
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Ready when: Kale is evenly coated in dressing and combined with warm Brussels sprouts
Garnish and serve
- Transfer the warm salad to a serving platter or individual bowls.
- If using optional garnishes, scatter the toasted walnuts, shaved Parmesan cheese, and dried cranberries over the top.
- Serve immediately while the Brussels sprouts are still warm and the salad is at its best.
Good to know
Tips
- Pat the Brussels sprouts completely dry before roasting. Even slight moisture prevents proper browning and caramelization, which is the key to their flavor and texture.
- Make the vinaigrette while the Brussels sprouts roast. The warmth of the freshly whisked dressing helps soften the raw kale naturally, creating a better texture than cold dressing would.
- Toss the kale vigorously with the warm vinaigrette. The acid and warmth work together to wilt it just slightly, making it more pleasant to eat raw while still maintaining some structure.
- Don't dress the kale too far ahead of serving. While the warm vinaigrette softens it nicely, leaving it for more than an hour will make it very limp and dull. If you must make it ahead, keep the kale and dressing separate and toss just before serving.
Make ahead
The Dijon vinaigrette can be prepared up to 2 days ahead and stored in an airtight container in the refrigerator; shake or whisk vigorously before using. The Brussels sprouts can be roasted up to 4 hours ahead and kept at room temperature, then warmed gently (covered, 5 minutes at 350°F / 175°C) before serving. Prepare and tear the kale no more than 2 hours before serving to prevent excessive wilting.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad will soften and the kale may wilt as it sits. Reheat the Brussels sprouts covered in a 350°F (175°C) oven for 5 minutes before serving. The salad is best enjoyed fresh and warm, as the contrast between crispy sprouts and tender kale is most pronounced then.
Substitutions
- Dijon mustard → Whole grain mustard (also called Pommery mustard). Use the same amount for a slightly grainier texture and milder, earthier flavor. The vinaigrette will be a touch less emulsified but still delicious.
- red wine vinegar → Balsamic vinegar. Use only 2.5 tablespoons (37 ml) instead of 3, as balsamic is sweeter and more concentrated. The dressing will be richer and slightly less acidic.
- Lacinato kale → Curly kale or cavolo nero. Curly kale will take slightly longer to soften (use a bit more aggressive tossing); cavolo nero has similar earthy flavor and texture to lacinato.
- shallot → Red onion. Use 2 tablespoons (20 g) finely minced red onion. The vinaigrette will have a sharper, more assertive onion bite.
