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Shredded Kale and Brussels Sprout Salad with Lemon + Orange Vinaigrette
5 from 3 votes

Shredded Kale and Brussels Sprout Salad with Lemon + Orange Vinaigrette

Learn how to make a Kale Brussels Sprout Salad with a tangy Lemon with Orange Vinaigrette dressing!
Prep Time20 mins
Total Time20 mins
Servings: 4 servings
Calories: 564kcal



  • 1 orange juiced
  • 1 lemon juiced
  • ½ cup olive oil
  • 2 cloves garlic minced
  • ½ teaspoon salt or to taste
  • 1 tablespoon honey
  • ¼ cup fresh parsley chopped


  • 1 bunch kale chopped with stems removed
  • Shredded Brussels sprouts approximately 3 cups
  • 2.5 carrots grated (approximately 1 cup)
  • ½ cup green onions chopped
  • 1 cup red grapes halved
  • 1 cup blackberries
  • ½ red onion diced
  • ¼ cup pepitas
  • ½ cup dried cranberries
  • 1-2 avocados pit removed and slieced
  • ½ cup Herbed goat cheese crumbled


  • First prepare the vinaigrette- place all ingredients for the vinaigrette (except for the parsley) in the bowl of a small food processor or blender and process until fully combined. Add the parsley to the food processor and pulse a few times, or just until the parsley is finely minced and fully incorporated. Set aside.
  • In a large salad bowl toss together the chopped kale, shredded Brussels sprouts, carrot and green onion. Pour 2 tablespoons of the prepared vinaigrette onto the salad and, using clean hands, massage the dressing into the salad (you're basically just mixing the dressing in really well since kale is a thicker leafy green).
  • Into the same bowl as the kale and Brussels sprouts add the grapes, blackberries, red onion, pepitas, and dried cranberries. Gently toss to combine.
  • Drizzle each salad with remaining vinaigrette and top with sliced avocado and goat cheese, if desired.


Calories: 564kcal | Carbohydrates: 41g | Protein: 9g | Fat: 43g | Saturated Fat: 9g | Cholesterol: 13mg | Sodium: 438mg | Potassium: 703mg | Fiber: 8g | Sugar: 26g | Vitamin A: 8730IU | Vitamin C: 52.4mg | Calcium: 114mg | Iron: 2.5mg
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