Dessert

Kale & Brussels Sprout Salad with Lemon Poppy Seed Dressing Recipe

ByRafael Mansero November 3, 2025November 3, 2025

Introduction

This Kale & Brussels Sprout Salad with Lemon Poppy Seed Dressing is a vibrant, crunchy dish perfect for a refreshing lunch or side. The tangy dressing pairs beautifully with the hearty greens and a hint of sweetness from dried fruit. It’s an easy salad that feels both fresh and satisfying.

A close-up shot of a fresh green salad in a wooden bowl, showing three main layers: the base layer is dark curly kale leaves, the middle layer has light green, chopped Brussels sprouts, and the top layer includes small black raisins scattered throughout, all mixed with a creamy white dressing that lightly coats the leaves, giving a slightly glossy texture. The salad bowl is placed on a white marbled texture surface with a beige cloth partially visible underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups shaved Brussels sprouts
3 cups finely chopped kale
1 cup dried cherries (or substitute with dried cranberries, apricots, or figs)
2 tbsp pepita seeds
2 tbsp roasted sunflower seeds
⅓ cup lemon juice
¾ cup extra-virgin olive oil
Good pinch of salt
2 tsp Dijon mustard
1½ tbsp honey
2 tsp poppy seeds
1 tbsp mayonnaise
2 tbsp plain Greek yogurt (or substitute with mayonnaise)

Instructions

Step 1: Make the dressing by whisking together lemon juice, olive oil, salt, Dijon mustard, honey, poppy seeds, mayonnaise, and Greek yogurt in a small bowl or jar until smooth and creamy.
Step 2: In a large bowl, combine the kale, shaved Brussels sprouts, dried fruit, pepita seeds, and roasted sunflower seeds.
Step 3: Pour about one-third of the dressing over the salad and toss thoroughly to coat the greens evenly.
Step 4: Let the salad rest for 5 minutes to allow the dressing to soften the greens before serving.
Step 5: Taste the salad and adjust the seasoning or add more dressing as desired, then serve fresh.

Tips & Variations

Swap dried cherries with any dried fruit you prefer, such as cranberries or apricots, to change the sweetness and texture.
For a nuttier crunch, lightly toast the pepita and sunflower seeds before adding them to the salad.
If you want a creamier dressing, add a little more Greek yogurt or mayonnaise to taste.
To make this salad vegan, substitute honey with maple syrup and use a plant-based mayo and yogurt alternative.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The dressing may cause the greens to soften over time, so it’s best enjoyed fresh. If needed, toss the salad again before serving. Leftover dressing can be refrigerated separately for up to one week.

How to Serve

A fresh kale salad is shown in a smooth white bowl with a wood-like texture. The salad has two main layers: the first layer is made of dark green curly kale leaves that cover the whole bowl, rough and thick in texture. The second layer consists of small light green Brussels sprout slices mixed evenly with the kale, soft and slightly glossy. Scattered among these are small black raisins creating spots of dark color. The salad is lightly coated with a creamy white dressing that adds a soft shine on the kale leaves. The bowl sits on a white marbled surface with a beige cloth partly visible underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, but it’s best to keep the dressing separate and combine it with the salad just before serving to keep the greens crisp.

Can I substitute the mayonnaise and Greek yogurt?

Absolutely! You can use all mayonnaise, all Greek yogurt, or plant-based alternatives depending on your preference. This won’t affect the flavor much but will change the creaminess slightly.