Kale & Brussels Sprouts Salad with Creole Vinaigrette

Cooking for One or Two, Holiday Recipes, Recipes, Worknight Dinners

kale and brussels sprouts salad

Cruciferous vegetables are one of the best ways to atone for a day full of indulgences. The day after Thanksgiving is a prime time to atone for eating in excess, but the problem for most people is the excess of holiday dinner leftovers that abound.

When you’re prepping your big dinner, sneak in a super food salad. You’ll have the leftovers ready and waiting for you for lunch on Friday.

This salad is from the chefs at Del Frisco’s Grille, an upscale bar & grill that like it’s Double Eagle Steakhouse cousin, serves modern American cuisine with handcrafted cocktails. Del Frisco’s Grille is equally perfect for a night out after work over beers, ahi tacos and cheesesteak egg rolls as it is to turn it up a notch and dig into a steak topped with port foie-gras butter. In addition to the richer options on the menu, you’ll find some classic seafood options and a kale and Brussels sprouts salad salad so perfect, we weren’t leaving without a recipe to replicate at home.

5.0 from 1 reviews
Kale & Brussels Sprout Salad
Recipe type: Worknight Dinners, Cooking for a Crowd
Prep time: 
Total time: 
Serves: 4-6

  • Salad
  • 1 bunch kale leaves, stems discarded
  • 4 ounces Brussels sprouts, leaves only
  • 6 orange segments
  • 1 ounce Marcona almonds, crushed
  • 1 ounce dried cranberries
  • ½ ounce Manchengo cheese, shredded
  • 1 oz Creole Vinaigrette

  • Creole Vinaigrette
  • ½ cup extra virgin olive oil
  • ¼ cup apple cider vinegar
  • 2 tablespoons creole mustard, coarsely ground
  • 2 tablespoons fresh orange juice
  • ½ teaspoon kosher salt
  1. To assemble the vinaigrette place all ingredients in a small bowl and whisk to combine and distribute evenly.
  2. Let vinaigrette sit at room temperature for 1 hour prior to use to let flavors marry and mellow out.
  3. For the salad cut the ends off the core of each individual Brussels sprout off and peel back the leaves off the inside core. Chop kale into bite sized pieces.
  4. Place the leaves in a stainless steel bowl and add the almonds, cranberries and orange segments
  5. Toss with the 1 ounce of the creole vinaigrette and coat the ingredients then transfer the dressed salad onto a chilled salad plate of your choice.
  6. Shred the Manchengo over the surface of the salad with a fine zester or cheese grater. Serve immediately.

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  • Reply
    March 9, 2015 at 4:29 pm

    I made this and it was so good! All of my guests loved. One thing though…. the recipe forgets to mention Kale in the ingredients list. Obviously it’s in the title but you might want to update the list.

    • Reply
      Maris Callahan
      March 23, 2015 at 11:12 pm

      Done — thank you very much for pointing this out!

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