Kale and Brussels Sprout Salad with Dates, Parmesan and Smoked Almonds

by Dorothy Reinhold on February 18, 2014

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I keep hearing that kale is over, that’s it’s so 15 minutes ago, that its time has come and gone.

Errr, wrong!

It’s still here and going strong!

I brought this fresh kale salad to a Presidents’ Day barbecue, and left with an empty dish and requests for the recipe. Even those who raise a skeptical eyebrow about kale were impressed.

Kale and Brussels Sprout Salad with Dates, Parmesan and Smoked Almonds | www.ShockinglyDelicious.comIt’s a winner.

Recipe: Kale and Brussels Sprout Salad with Dates, Parmesan and Smoked Almonds

Summary: All the important flavors – sweet, salty, smoky, slightly bitter — are present and balanced in this delicious fresh raw kale salad that is better the longer it sits.


  • 2 bunches Lacinato (aka dinosaur or Cavolo Nero or black kale), stems removed
  • 10 Brussels sprouts
  • Juice and zest of 1 Meyer lemon (about 3 tablespoons juice)
  • Juice and zest of 1 tangerine (about 2 tablespoons juice)
  • 1/2 shallot, finely chopped
  • 1 teaspoon honey
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons extra-virgin olive oil
  • 1/3-1/2 cup chopped Blue Diamond smoked almonds
  • 10 Medjool dates, pitted and chopped
  • ¼ cup grated Parmesan cheese


  1. Fill a large bowl in the sink with the hottest water that will come out of your tap. Push kale leaves into the water, swish around and walk away while you work on the rest of the recipe.
  2. Trim stems and damaged outer leaves off Brussels sprouts and shred them or chiffonade cut them. Set aside.
  3. In a large bowl, whisk lemon and tangerine juice, shallot, honey, salt and pepper.
  4. Swish kale again and remove kale from the hot water (leaves will be bright green), shake off and dry well with a tea towel or spin dry in a salad spinner. Lay kale leaves (they will look like strips) onto a cutting board and cut thinly in a chiffonade cut (very fine slices, like a shred). Add to bowl with dressing. Add shredded Brussels sprouts to bowl with kale. Toss using your hands, or 2 big spoons, to make sure dressing coats all the leaves.
  5. Let salad sit for at least 1 hour (can be left out at room temperature). Mix in olive oil.
  6. If you are making the salad ahead of time, at this point you may even let it sit for the whole day, covered in the refrigerator. The kale and sprouts can stand up to it.
  7. When you are ready to serve, mix in the almonds, dates and cheese.
  8. Serves 6-8.


Adapted from this kale salad.

Preparation time: 30 minutes
Waiting time: 1 hours
Diet type: Vegetarian
Diet tags: Gluten free, Raw
Number of servings (yield): 6-8
Culinary tradition: USA (Nouveau)
My rating 5 stars:  ★★★★★ 

What are YOUR favorite add-ins to kale salad?

Kale and Brussels Sprout Salad with Dates, Parmesan and Smoked Almonds | www.ShockinglyDelicious.comDisclosure: Blue Diamond sent the almonds in conjunction with the Olympics. They are supporting the U.S. Olympic Ski Team.

{ 31 comments… read them below or add one }

Delaney | Melanie Makes November 16, 2017 at 8:29 pm

I would love to eat this for lunch!


Amanda November 16, 2017 at 5:20 pm

I love those little bursts of dates in there!


Jenn peas and crayons November 16, 2017 at 3:10 pm

So super excited to try this! Love the kale and brussels sprout combo!!


Katerina February 1, 2016 at 7:38 am

Dates and smoked almond must gave to this salad a very unique flavor. Dorothy I would like to inform you that you have won the giveaway in my blog. Please check it out and email me your mailing address so i can send you the book! Congratulations!


Dorothy Reinhold February 1, 2016 at 12:09 pm

Thank YOU! I just saw that on your blog and sent you a message!


Michelle @ The Complete Savorist January 31, 2016 at 1:52 pm

I keeping hearing the same and yet I keep using it. Good for you foods don’t need to be trending for me too keep eating them. I love the flavors you’ve got in here, and love that you have added Brussels. I love them.


Dorothy Reinhold January 31, 2016 at 3:20 pm

Kale is not over, by a long shot!


Platter Talk January 29, 2016 at 8:16 am

Beautiful and delicious looking! The Parmesan is such a great enhancement to this!


Dorothy Reinhold January 29, 2016 at 5:37 pm

Parm makes EVERYTHING better!


Susan@LunaCafe February 19, 2015 at 7:54 pm

The fad may be over but the good eating certainly isn’t. Love the way you combine kale and Brussels sprouts. This is a salad I really must try.


Dorothy Reinhold February 19, 2015 at 8:43 pm

This one is right up your alley.


Laura @MotherWouldKnow February 19, 2015 at 3:10 pm

Dorothy – Like you, I’m definitely not over kale. Especially when it’s in a citrus-laden salad. this looks wonderful and the smoky almonds and dates are such a great addition to the standard kale-and-citrus combination.


Dorothy Reinhold February 19, 2015 at 5:57 pm

We are two peas in a pod!


Kate @ Veggie Desserts February 19, 2015 at 6:43 am

Wow – this sounds so good. I love sprouts!


Dorothy Reinhold February 19, 2015 at 8:23 am

Thanks Kate!


Susan Rebillot October 2, 2014 at 10:57 am

This sounds delicious! I love Kale for a salad, and I learned that if you toss it with some olive oil at least an hour before finishing the salad, it softens in texture a bit without getting soggy, as lettuce would. Your recipe has the kind of flavor profile that I love! Thanks!


Dorothy Reinhold October 3, 2014 at 10:09 am

Yep! There are a coupla ways to tame kale: (1) chop it very finely (chiffonade) (2) massage it by hand for 5-ish minutes (3) put the dressing on and let it sit for a good long while and let time do the work for you!


Cathy | She Paused 4 Thought February 19, 2014 at 6:51 pm

Another award winning kale recipe! You are going to make a kale lover out of me yet. I have kale sitting in my refrigerator just begging for this recipe.


Dorothy Reinhold February 20, 2014 at 8:07 am

This is the one!


Gisele aka LA2LAChef February 19, 2014 at 6:41 pm

I’m eating kale salad myself this week. No, not over – and Brussels sprouts seemed to be the “it” vegetable at restaurants I dined at there last week.


Dorothy Reinhold February 20, 2014 at 8:08 am

So glad I have some support for kale not being “over.” It ain’t over, folks!


sippitysup February 19, 2014 at 2:53 pm

I guess you’ve proven that so 15 minutes ago means “retro cool” to these kids today. GREG


Dorothy Reinhold February 19, 2014 at 2:58 pm

Yeah, you and me…teachin’ and preachin’


Nancy Rose Eisman February 19, 2014 at 10:43 am

I’m with you – long live Kale! All greens for that matter. As long as you keep creating fantastic recipes like this one we’ll keep eating our greens. Thanks!


Dorothy Reinhold February 19, 2014 at 12:27 pm

Thank you, Nancy!


Lea Ann (Cooking On The Ranch) February 19, 2014 at 10:38 am

Hi Dorothy. I love everything about this salad and I’m proud to announce we just had a Trader Joes open up in Denver and they have bags of shredded Brussels sprouts and I’m dying to do something with them. Thanks for sharing this timely recipe.


Dorothy Reinhold February 19, 2014 at 12:28 pm

Lea Ann,
You are going to have such fun at your new TJs. It’s a great store!


Lizthechef February 19, 2014 at 9:24 am

Love your prep on the kale. I will bet Marcona almonds would be delicious here…


Dorothy Reinhold February 19, 2014 at 12:28 pm

Marcona almonds would be good on dirt!


Shikha @ Shikha la mode February 18, 2014 at 10:23 am

Kale is definitely not over in San Francisco – and I’m okay with that!


Dorothy Reinhold February 19, 2014 at 12:30 pm

Me too! Long live kale!


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