Brussels Sprout and Kale Salad with Mustard Croutons
If you’re one of the many people that aren’t fond of Brussels Sprouts, then this Brussels Sprout and Kale Salad with Mustard Croutons will probably change your mind about them. Growing up, I absolutely detested brussels sprouts! And as I got older, that truly changed. This salad slightly has the feeling of a slaw, but not exactly. It also slightly tastes like a Caesar salad, but then again, not exactly. As you mix in the dressing the brussels sprouts and kale will get softer in texture, so don’t worry.
I’ve added in some damn good mustard croutons that I love to put on different types of salads and also as a topping for soup. And if I’m being honest, I could actually eat them as a snack as well. Hey, what can a girl say. 🙂 I was first turned onto mustard croutons after reading Heidi Swanson’s cookbook, Super Natural Every Day. I’ve been a fan of them ever since, adding my own little spin to them. I’ve also topped this salad with some pomegranate arils. I like the small bursts of tartness. But they can be omitted, if you’re not a fan of them or if they are not in season.
Similar to my cookbook, you can freestyle this salad and make it your own in many different ways.
Here’s a few ways to freestyle this recipe:
- use feta, goat cheese, or parmesan cheese instead or Asiago cheese
- use sliced persimmons, dried cranberries, halved seedless red grapes, or apple slices instead of arils
- omit the croutons and add in navy beans, cannellini beans, chickpeas, or Great Northern beans.
- omit the croutons and add in a 1/2 cup of cooked quinoa
- omit the croutons and serve with or stuff the salad into warm pita pockets or wraps
- omit the croutons and serve over flatbread, like a pizza-salad situation
Here’s other additions to consider:
- add avocados
- add roasted sweet potatoes or butternut squash
Are there ways to veganize this recipe???
Yes! To make this salad vegan, simply use olive oil for the croutons. And for the vinaigrette and salad use vegan mayonnaise and omit the Asiago or substitute it with vegan parmesan cheese. If you’re wanting to make this salad a little “cheesier”, consider stirring in a tablespoon or two of nutritional yeast.
Looking for other great salad ideas? Give these delicious recipes a try!
- Spicy Cashew Kale Salad
- Sun-Dried Tomato Pesto Pasta Salad
- BBQ Salmon Chopped Salad
- Oven Baked BBQ Tofu over Kale Salad
Join me on my social channels and please don’t forget to take pictures and tag me #supperwithmichelle and @supperwithmichelle, if you make any of my recipes! I absolutely love to see all of your creations. You can find me on Instagram, Facebook, Tiktok, YouTube, or Pinterest! As always, I love when you share your reviews in the comments below, and if you have any fun substitutions or additions, let me know how it worked out below too!
Thank you so much for stopping by today! I hope that you enjoy my Brussels Sprout and Kale Salad with Mustard Croutons. The full printable recipe is below. Enjoy!
Get the Recipe: Brussels Sprout and Kale Salad with Mustard Croutons
Ingredients
For the Mustard Croutons:
- 2 tablespoons unsalted butter, or extra virgin olive oil
- 1 tablespoon Dijon mustard
- ½ teaspoon dried Italian herbs
- A coupe of pinches garlic salt
- 3 to 4 cups day-old artisan bread, cubed and cut into bite size pieces
For the Lemon Dijon Vinaigrette: This equals to about 1/3 cup, so if you think you might like a little extra, then you may want to double the recipe.
- 2 tablespoons extra-virgin olive oil
- 1 small lemon, the juice, about 2 tablespoons
- Scant 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon pure maple syrup, grade A
- 1 small clove garlic, grated
- salt and pepper, to taste
For the Salad:
- 3 to 4 cups kale, removed from stem and cut thin
- 10 medium brussels sprouts, ends removed and cut thin or shaved
- 1 ½ cups mustard croutons, or store-bought
- ⅓ cup Asiago cheese, or parmesan, shaved
- 1 small handful pomegranate arils
Equipment
- Large Skillet
- Chef's Knife
- Cutting Board
- Large Sheet Pan
Instructions
- Arrange an oven rack in the center of the oven and preheat the oven to 350 degrees. Line a sheet pan with foil or parchment paper.
Make the Croutons:
- Heat the butter over medium-low heat in a large skillet. Once melted, stir in the mustard, dried herbs, and garlic salt until incorporated. Add in the bread and stir so that all pieces are all well coated. Transfer the croutons onto the lined sheet pan and bake until crispy and golden, 10 to 12 minutes, stirring halfway through. Once done, set to the side and allow to cool.
Make the Vinaigrette and Assemble the Salad:
- Meanwhile, in a large bowl, whisk the ingredients for the vinaigrette. Add in the kale, brussels sprouts, croutons, cheese and lightly toss until the leaves are well coated. Shower with the arils. Serve and enjoy!
