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Crispy Kale & Brussel Sprout Salad

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 people


  • 1 bunch kale
  • 12-15 brussel sprouts
  • 3-4 tbsp pomegranate seeds
  • 3-4 tbsp sliced almonds (or slivered almonds)
  • 5 tbsp extra virgin olive oil
  • ½ lemon (juice and zest)
  • sprinkle of salt


  • Pre-heat the oven to 160 degrees. Whilst the oven is heating prepare the kale by removing the leaves from the thick stalk of the whole bunch, rinse and loosely chop.
  • Next prepare the brussel sprouts. Remove the outer leaves and trim the stalk and thinly slice the brussel sprouts and place onto a non-stick baking tray (or line with baking paper) and add 1 tbsp of extra virgin olive oil and rub through. Don't put in the oven just yet..
  • Next, juice half a lemon and add 4 tbsp of extra virgin olive oil and thoroughly stir together.
  • Take ⅓ of the chopped kale and place on a non-stick baking tray (or lined with baking paper) and spread the kale across the tray. Add 2 tbsp of the olive oil and lemon juice mix to the kale and using both hands, rub the mixture into the kale and sprinkle some salt over.
  • Place both the kale and brussel sprouts into the oven. After 10-15 mins give the kale a stir through and the same with the brussels (in case if your oven is anything like mine and it always cooks one half quicker than the other!). The kale will be ready after 20-25 minutes and remove from the oven. It should be crispy, but not burnt.
  • Turn the oven up to 200 degrees and leave the brussel sprouts for another 10 minutes until roasted through and browned. A few minutes before the brussel sprouts are ready to come out of the oven, add the sliced almonds to the baking tray to brown through for a couple of minutes.
  • Whilst the kale and brussels are cooking through place the remainder of the kale into a bowl and add the remaining lemon juice/extra virgin olive oil mixture and massage the mixture into the kale until it really softens. You will notice the volume of the kale will reduce as the leaves soften.
  • Once the kale crisps and brussels are ready add to the soft kale mixture and toss through, saving a little bit of the crispy kale to place on top of the salad.
  • Once the salad mix is ready, place onto your serving bowl or platter, add the remaining crispy kale, all of the pomegranate and roasted sliced almonds to the mix to decorate and your Crispy Kale & Brussels Salad is ready to serve.


Essential Equipment

Baking tray - if you only have 1 you can cook the kale and Brussel sprouts either together or one before the other.


Really massage the kale - this makes the kale so much softer and easier to digest.

Find your Ingredients

Kale, Brussel Sprouts, Pomegranate & Lemon - fruit and vegetable aisle
Extra virgin olive oil - oils aisle and my favourite is always Cobram Estate.
Sliced/slivered almonds - baking aisle

Course Main Dish, Sides