Shredded Brussels Sprouts Kale Quinoa Salad with Lemon Dijon Viniagrette

close up of lemon brussels sprouts kale salad with quinoa, sunflower seeds and feta

5 from 6 reviews

An easy and delicious Shaved Brussels Sprouts Salad tossed with kale, quinoa, feta, sunflower seeds and a simple lemon Dijon vinaigrette. Great for meal prep or when you need a dish for parties, holidays and more! Gluten-free, vegan-friendly.




  • 1/2 cup uncooked quinoa
  • 1 cup water or broth
  • 4 cups chopped kale, about 1 bunch
  • 1lb brussels sprouts, shredded (about 4 cups)
  • 1 tablespoon extra virgin olive oil
  • 5 oz 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 tablespoon apple cider vinegar or white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced garlic
  • 1 tablespoon honey
  • salt & pepper, to taste


  1. Add quinoa and water or broth to a saucepan. Cook 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 the slicing attachment of your food processor, a mandoline or sharp knife (check out the post for details).
  3. Place chopped kale in a large bowl and drizzle with olive oil. Massage oil into kale using fingertips – this slightly wilts the kale and enhances its flavor, just trust me.
  4. Add the brussels sprouts into the large bowl with kale; set aside.
  5. In a medium bowl, whisk together all of the dressing ingredients.
  6. Drizzle dressing over the 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 an airtight container in the fridge up to 1 week.


Keywords: brussels sprouts salad, healthy salad recipes, meal prep