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+ servings

Kale and Brussels Sprout Salad with Pomegranate and Avocado

Author - Serena Wolf
Prep Time: 20 minutes
Cook Time: 5 minutes
Yields: 2 entree servings, 4-6 side servings


  • 1 bunch lacinato kale center ribs removed, leaves thinly sliced
  • 2 tablespoons plus 2 teaspoons extra virgin olive oil divided
  • 3 cups thinly sliced Brussels sprouts About 8-ounces whole sprouts
  • Sea salt
  • 1 small shallot minced
  • Juice of ½ lemon About 1½ tablespoons juice
  • 2 teaspoons good quality maple syrup
  • Fresh ground pepper
  • ¾ cup pomegranate arils
  • ½ ripe avocado diced
  • ¼ cup freshly shaved Parmesan cheese


  • Place the sliced kale in a large mixing bowl. Drizzle with 1 tablespoon olive oil and add a pinch of salt. Massage the kale with olive oil (literally rub the kale handfuls of kale between your fingers) for 3-4 minutes until it turns dark greens and feels very tender. Do NOT skip the massage, people. Tough kale is gross kale. Briefly set aside.
  • Heat a tablespoon of olive oil in a large saucepan or skillet over medium-high heat. When hot, add the thinly sliced Brussels sprouts and cook for 2-3 minute until bright green and just tender. (Don’t worry if they brown a little bit, that’s a good thing!) Transfer the sprouts to a plate and let cool to room temperature.
  • Moving on to the dressing! In a small bowl, combine the shallot, lemon juice, maple syrup, and remaining 2 teaspoons olive oil. Season with salt and fresh ground pepper to taste and let stand for 5 minutes.
  • Add the cooled Brussels sprouts, pomegranate, and avocado to the bowl with the massaged kale. Drizzle with the dressing and gently toss to combine. Transfer to a serving bowl or plate, sprinkle with shaved Parmesan, and serve.