Kale and Brussel Sprout Salad with Lemon Mustard Vinaigrette

Serves 4 | Prep time : 10 mins | Total Time : 10 minutes


2 cups baby kale

1 cup raw shredded brussel sprouts

3 cooked beets, sliced

1/2 cup garbanzo beans

1/4 cup sliced almonds

1/4 cup shaved pecorino


1 lemon

2 tbps dijon mustard

Olive oil

Salt and Pepper

I’m a huge fan of making my own dressing, after looking at the labels on store bought dressings there is just too much added sugar and chemicals for my taste and throwing together a homemade dressing takes minutes, can often be done with whats already in your kitchen and gives you lots of freedom.

  1. To make dressing, add juice of one lemon and mustard to a small mason jar. Add salt and pepper to taste and shake to combine. Allow to sit a few minutes and then add olive oil to taste. I like this especially mustardy so there’s no right amount of oil, just start adding and play around with this to get it to a flavor/consistency that works for you, just make sure you’re using a good olive oil.
  2. To assemble salad, add washed and dried kale and brussel sprouts to bowl. Add beets, garbanzo beans and almonds.
  3. Toss salad with dressing and add cheese on top.
  4. Serve immediately and enjoy!


*Again, this easily becomes a vegan salad if you omit the pecorino, and no one would ever know, this salad is filling and balanced all on it’s own if you choose to leave the cheese out.

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