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GF Gluten-Free VG Vegetarian

Shredded Brussels Sprouts Kale Quinoa Salad with Lemon Dijon Vinaigrette

Jump to Recipe Print Recipe Rate Recipe
Posted:1/29/18
Updated:7/22/20
Shredded brussels sprouts kale quinoa salad in white bowl
two photos of brussels sprouts kale quinoa salad in bowl

A simple Shredded Brussels Sprouts Kale Quinoa Salad tossed with feta, sunflower seeds and an easy lemon dijon vinaigrette. Great for meal prep or when you need a dish to pass! Gluten-free, vegan-friendly.

Shredded brussels sprouts kale quinoa salad in white bowl

So we’ve officially finished Game of Thrones and no longer know what to do with our lives past 7:30pm. I gave myself a good 24 hours to let the end settle in. I even tried to start a new series… Well, actually I only attempted “Gunpowder” which stars the actor who plays Jon Snow. (I know, I know.) So clearly I was having withdrawals even after 24 hours. We attempted to watch that series for about 20 minutes before Mr. FMK fell asleep and I maybe just sneakily turned on season 1, episode 1 Game of Thrones…

But listen, now that I re-watched episode 1, everything makes sense! Remember this post where I said we were well into the series and we still had no idea what was going on? Well now I have a very good idea of what is going on and I can actually wrap my head around everything… All of the characters connections are coming full circle and I like that I can put all the pieces together.

Anyways, really not sure why I felt the need to justify re-watching Game of Thrones immediately but some of you get me, right??

To all of you who have no idea what I am talking about, my apologies. We can move on…

Shredded Brussels Sprouts Kale Quinoa Salad

bowl of kale quinoa salad with lemon, brussels sprouts and feta

This kale quinoa salad is actually inspired by a restaurant I recently went to with my sisters and friends after a bridesmaids dress shopping trip.  One of the best things is getting inspired by restaurant menus and finding a way to bring them back to your own kitchen.

When I came across the salad on the menu, I said, “Hey this sounds like something I’d make for the blog!” I mean brussels sprouts (my fave) plus kale, quinoa and feta? This had FMK written ALL over it. So basically I decided right then and there that I actually would be making something similar to share with you all.

And guys… it’s delicious. And SO easy. Plus it’s a great meal prep salad too. You can throw your favorite source of protein on it, or even load it up with chickpeas or lentils for some extra plant protein.

what you need

  • shredded brussels sprouts
  • kale
  • quinoa
  • feta (optional)
  • sunflower seeds (optional)
  • lemon
  • dijon mustard
  • garlic
  • extra virgin olive oil
  • honey
  • salt & pepper
shredded brussels sprouts in food processor, chopped kale on cutting board, cooked quinoa in bowl

Tips for Making Kale Quinoa Salad

Brussels sprouts – I used my food processor with the slicing blade to shred the brussels sprouts, but if your grocer carries pre-shredded brussels sprouts go for it. (One less step you have to do.)

Kale – I bought one bunch of kale and chopped it myself. Again, you could go the pre-chopped bagged route if you’d like but just make sure all the rough stems are removed.

Quinoa – I used tri-color because it was what I had on hand but any variation will work. Cook according to package instructions and you’re good to go. You can start the quinoa while prepping the rest of the ingredients.

Lemon dijon vinaigrette – SUPER simple recipe here and you can whisk it right in a bowl. It’s just lemon juice, apple cider vinegar, minced garlic, extra virgin olive oil, honey, plus salt and pepper to taste.

ingredients for lemon dijon vinaigrette - lemons, garlic, olive oil. Shredded brussesl sprouts and kale in bowl

The “hardest” part about this kale quinoa salad recipe is the prep (but it really doesn’t take that long at all) and then really it’s just about tossing everything together in a bowl.

I of course added feta because feta is life… But if you’re a feta hater you can sub parmesan or if you dairy-free you can also leave out. 

feta topped Shredded Brussels Sprouts Quinoa Kale Salad in bowl with serving spoon

Toss in sunflower seeds for the little crunch factor!

bowl of kale quinoa salad with shredded brussels, feta and lemon vinaigrette.

Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too. Xx Ashley

bowl of salad with lemon, brussels sprouts and kale.

★★★★★

5 from 6 reviews

How to Make…

Shredded Brussels Sprouts Kale Quinoa Salad with Lemon Dijon Viniagrette

A simple Shredded Brussels Sprouts Kale Quinoa Salad tossed with feta, sunflower seeds and an easy lemon dijon vinaigrette. Great for meal prep or when you need a dish to pass! Gluten-free, vegan-friendly. Recipe can be easily cut in half if desired.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4–6 servings 1x
  • Scale:
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Ingredients

for the salad:

  • 1/2 cup uncooked quinoa
  • 1 cup water or broth
  • 1 TBS extra virgin olive oil
  • 4 cups chopped kale, about 1 bunch
  • 1lb brussels sprouts, shredded (about 4 cups)
  • 5oz feta, crumbled
  • 1/2 cup sunflower seeds

lemon dijon vinaigrette:

  • 1/4 cup freshly squeezed lemon juice (about 2 small lemons)
  • 1/4 cup extra virgin olive oil
  • 1 TBS apple cider vinegar or white wine vinegar
  • 1 TBS dijon mustard
  • 1 tsp minced garlic
  • 1 TBS honey
  • salt & pepper, to taste

Instructions

  1.  Cook quinoa according to package instructions. Remove from heat and fluff with fork once finished cooking.
  2. While the quinoa is cooking prepare the kale by chopping into small leaves and and shredding the brussels sprouts using slicing attachment of your food processor.
  3. Place chopped kale in a large bowl and drizzle olive oil over leaves. Massage oil into kale using fingertips – this helps the flavor of the kale, just trust me. 
  4. Add brussels sprouts into large bowl with kale; set aside.
  5. Make the dressing: in a medium bowl whisk together all of the ingredients.
  6. Drizzle dressing over brussels and kale. Add cooled quinoa, crumbled feta and sunflower seeds; toss gently with tongs until well mixed.
  7. Chill in fridge until ready to serve. Enjoy on its own or with your favorite protein. Store leftovers in covered container in fridge up to 1 week.

Nutrition Information:

  • Serving Size: 1/6th with dressing
  • Calories: 253
  • Sugar: 6g
  • Sodium: 408mg
  • Fat: 23g
  • Saturated Fat: 6g
  • Unsaturated Fat: 11g
  • Trans Fat: 4g
  • Carbohydrates: 21g
  • Fiber: 4g
  • Protein: 10g
  • Cholesterol: 21mg
Category: salad Method: stovetop Cuisine: American
Keywords: brussels sprouts salad, healthy salad recipes, meal prep
Author: Ashley @ Fit Mitten Kitchen

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Reader Interactions

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  1. noa says

    1/31/2018 at 9:02 am

    where is the dijon?

    Reply
    • Ashley says

      1/31/2018 at 9:23 am

      Hi Noa, thanks so much for your comment and pointing that out! I added it into the recipe, 1 TBS dijon 🙂

      Reply
  2. Lesli Schwartz says

    2/11/2018 at 1:39 pm

    This recipe has everything I dream of! Yes, I’m weird that way, but I crave brussels and kale! I am going to make this tonight because I just bought brussels at Whole Foods today. Yay!!

    Reply
    • Ashley says

      2/11/2018 at 2:28 pm

      Not weird at all! I crave them too 🙂

      Reply
  3. Lauren R says

    4/30/2018 at 7:50 pm

    I added the zest of the lemon too to make it more lemony. Husband approved as well!

    ★★★★★

    Reply
    • Ashley says

      5/1/2018 at 12:10 pm

      Awesome, Lauren! Thank you so very much for your comment and review! It means a ton. And I am so glad the husband approved as well – always a good sign! <3

      Reply
  4. Rachel says

    7/9/2018 at 8:39 am

    First of all, this looks great! Quick question: If meal prepping, would you still put the dressing on it or keep it aside until you’re about to eat it? Same thing with the olive oil on the kale, is that ok to prep?

    Reply
    • Ashley says

      7/9/2018 at 9:01 am

      Still do the dressing and olive oil with kale! It should be fine for several days – the dressing doesn’t make it soggy or anything, just adds more flavor as it sits 🙂 hope you enjoy!

      Reply
  5. Erin says

    4/29/2019 at 2:21 pm

    This is my go-to recipe for pretty much event event- potlucks, holidays, weekly meal prep, etc. 🙂 It is a crowd pleaser and I love that you can make it in advance!

    ★★★★★

    Reply
    • Ashley says

      5/6/2019 at 9:26 am

      Yay! Thanks so much for your comment and review Erin. So happy to hear it is enjoyed by many 🙂

      Reply
  6. Jessica Glick says

    3/7/2020 at 10:23 am

    Such a yummy and easy salad to throw together. I will for sure make it again!

    ★★★★★

    Reply
    • Ashley says

      3/10/2020 at 8:12 pm

      Thanks for sharing, Jessica! Glad you liked it 🙂

      Reply
  7. Katie says

    11/21/2020 at 11:59 pm

    Should have rated this salad a long time ago. I have been making it almost once a week for months now!! I love the fresh, simple ingredients. It is great for a simple side dish or for a work lunch. 10/10!!

    ★★★★★

    Reply
    • Ashley says

      11/23/2020 at 10:34 am

      Thanks so much for taking the time to comment and leave a review, Katie!

      Reply
  8. Maggie says

    12/8/2020 at 7:59 pm

    My boyfriend and I LOVED this salad. Will be a new staple for dinner in our house. Thanks!!

    ★★★★★

    Reply

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