A Brussels Sprouts and Kale Salad may not sound like comfort food, but there is a way to make it a little more lux – Prosecco Vinaigrette!
This easy lunch idea is full of flavorful greens, fresh fruit and a luscious dressing. Ready in just minutes, it’s perfect for a mid-week pick-me-up or a great, simple salad to pair with any meal.
*Prosecco and recipe were provided for this post.
This post was originally published on April 29, 2015 and has now been updated with better step-by-step instructions to make this kale salad perfectly every time.
Why This Recipe Works
What a classy little lunch, right?! That right there is a totally civilized salad and a glass of bubbly totally suited for ladies who lunch.
Prosecco (or champagne, sparkling wine, Cava – they have different names depending on where they are made) really classes up the joint. It’s a delicious cocktail ingredient but you can also use it in recipes (like Prosecco Cupcakes).
This easy kale salad is actually one of my favorite dishes to throw together that takes just minutes.
The Brussels sprouts and kale feels more hearty than other greens. And when topped with fresh oranges and raspberries, there is a tangy element that makes it next level.
While I don’t usually enjoy it with a glass of Prosecco, you totally can and instantly make it a special occasion.
This recipe for Prosecco Vinaigrette makes the kale and brussels sprouts salad feel really luxurious when in reality it is super easy and pretty darn basic. It’s actually made with things you probably already have in your pantry.
It’s a much quicker dressing than my favorite Blue Cheese Vinaigrette and still has tons of flavor.
Those are my favorite kinds of recipes. Serve this on its own or as a side dish. Make it for yourself or share it with friends. No matter what, it’s a must try!
Ingredient Notes
- Kale
- Brussels Sprouts
- Navel oranges
- Fresh raspberries
- Toasted, sliced almonds
- Prosecco
- Honey
- Olive oil
- Dijon mustard
- Lemon
- Garlic
Depending on your time constraints or laziness level (me, I’m lazy) you can buy heads of kale and whole Brussels sprouts, or you can buy them already chopped and shaved.
You could also use a bagged salad mix that has both kale and Brussels sprouts which is an even bigger time saver! If you use a mix, and just ignore the add ins and dressing.
Instructions
The Dressing
This dressing is made like most other vinaigrettes. I like to make it in a mason jar so you can shake it up and then store it in the same container.
To the mason jar add garlic, mustard, lemon juice, honey, salt and pepper and whisk with a fork.
I’m so fancy…you already know…Sorry. Couldn’t help myself.
Add your Prosecco and mix again.
While whisking with the fork, gradually pour in the Prosecco until well mixed.
I use the fork to whisk it up followed by a shimmy shake in the jar to really blend it all together.
The Salad
To make the Brussels sprouts and kale salad, you place your greens on a plate. I use about 2 cups but it will depend on if you are serving this as a meal or as a side to something else.
Top the salad with fresh orange segments, fresh raspberries and toasted almond slices or pieces.
You can either make multiple servings in a bowl and toss with the dressing before plating, or drizzle on the dressing once you’ve plated.
It looks and sounds totally impressive, tastes great and was next to no work at all.
Tips
- If using fresh kale and shaved Brussels sprouts, this recipe will make about 6 servings as a side dish or 3-4 as a main dish. Using a bagged kale salad will feed about 4 side dish sized portions or 2 main dish portions.
- Don’t want to open a bottle of Prosecco just to make this dressing? Buy individual bottles or cans to keep on hand so you aren’t waisting any.
- When using a bag of chopped kale, I try to pick out the pieces of the stalk before putting the salad together. The stalk is very tough and has a bitter flavor I don’t love. (If you chop your own, you can just cut the stalk out before chopping).
- If you don’t have a mason jar, you can make this dressing recipe in a small bowl with a whisk.
- People say to massage your kale with oil to soften it. I don’t notice enough of a difference to feel the need to manhandle my greens. Top chefs do it. I do not. It’s up to you. You can ready why it’s done in this Bon Appetit article.
- You can easily make this part of a meal plan by preparing the salad parts ahead of time. Section the oranges and store in a container, chop or prepare the kale and Brussels sprouts salad. Make the dressing and store. This also makes it perfect for serving at a dinner party or when having lunch with a friend.
Frequently Asked Questions
Yes! Prosecco is just sparkling wine that is made in Italy. You can use any type of sparkling wine such as Cava or Champagne.
Some sparkling wine is sweeter than others, any will work for this Prosecco salad dressing.
You can also use champagne vinegar or white wine vinegar if you prefer to not add any alcohol to the Prosecco Vinaigrette dressing.
This delicious Brussels Sprouts and Kale Salad with Prosecco Vinaigrette is a quick and easy lunch idea that is elevated enough for sharing with company.
Related Recipes
- Beet, Goat Cheese and Arugula Salad
- Roasted Veggie Farro Bowl
- Black Bean Salad Recipe
- White Bean Caprese
Brussels Sprouts and Kale Salad with Prosecco Vinaigrette
Ingredients
For Vinaigrette
- ¼ cup Prosecco DOC
- 1 clove garlic minced
- 2 tablespoon Dijon mustard
- 2 tablespoon fresh lemon juice
- 2 tablespoon honey
- Kosher salt and freshly cracked pepper to taste
- ½ cup Extra Virgin Olive Oil
For Salad
- 4 cups Brussels sprouts rinsed and trimmed
- 2 cups chopped kale leaves
- or 1 bag of bagged Brussels Sprouts and Kale salad mix – removing the extra toppings and dressing from the kit.
- 2 navel oranges segmented and sliced
- ½ cup fresh raspberries
- ½ cup Toasted sliced almonds (or chopped)
Instructions
For the dressing
- Whisk together Prosecco, garlic, mustard, lemon juice, honey, salt and pepper with fork in a small bowl or jar.
- Gradually whisk in olive oil until well combined.
For the salad
- Plate kale and Brussels Sprouts.
- Top with orange segments and raspberries.
- Top with chopped almonds.
- Drizzle with dressing just before serving.
Notes
- If using fresh kale and shaved Brussels sprouts, this recipe will make about 6 servings as a side dish or 3-4 as a main dish. Using a bagged kale salad will feed about 4 side dish sized portions or 2 main dish portions.
- Don’t want to open a bottle of Prosecco just to make this dressing? Buy individual bottles or cans to keep on hand so you aren’t waisting any.
- When using a bag of chopped kale, I try to pick out the pieces of the stalk before putting the salad together. The stalk is very tough and has a bitter flavor I don’t love. (If you chop your own, you can just cut the stalk out before chopping).
- If you don’t have a mason jar, you can make this dressing recipe in a small bowl with a whisk.
- People say to massage your kale with oil to soften it. I don’t notice enough of a difference to feel the need to manhandle my greens. Top chefs do it. I do not. It’s up to you. You can ready why it’s done in this Bon Appetit article.
- You can easily make this part of a meal plan by preparing the salad parts ahead of time. Section the oranges and store in a container, chop or prepare the kale and Brussels sprouts salad. Make the dressing and store. This also makes it perfect for serving at a dinner party or when having lunch with a friend.
Michelle Globis says
Love this! Totally brilliant
Sharon Garofalow says
Thanks Michelle! And so yummy!