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Brussels with Kale and Blood Orange | feedmegreens.com

Shredded Brussels Sprouts with Kale and Blood Orange

This seasonal salad highlights the amazing flavor and texture of fresh veggies and fruit!  Crunchy Brussels sprouts and kale are combined with red onion, crushed almonds, feta, and juicy blood orange segments for a dish that will make you reconsider the concept of boring salads.

Course dinner, Salad
Keyword Brussels Sprouts, Kale
Prep Time 25 minutes
Servings 10 servings


  • 1 ¼ lbs Brussels sprouts stems trimmed and outer leaves removed
  • 2 cups curly leaf kale ribs removed, leaves thinly sliced
  • 1 cup red onion sliced very thin
  • ½ cup chopped/crushed roasted almonds
  • ¼ cup crumbled feta cheese
  • 2 blood oranges peel removed, cut into segments


  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • ½ teaspoon crushed red pepper
  • ½ teaspoon salt
  • 2.5 tablespoons extra virgin olive oil


  1. Combine lemon zest, juice, honey, crushed red pepper, and salt in a small bowl. Slowly drizzle in the olive oil, whisking continuously until well combined.
  2. Shred the Brussels sprouts in a food processor with the slicing blade (or thinly slice by hand). Add the sprouts, kale, red onions, almonds, and feta to a large salad bowl and pour in the dressing. Toss to combine, and top with blood orange segments.

Recipe Notes

Note: shred the Brussels sprouts with the slicing blade of a food processor, slice thinly by hand, or buy pre-shredded.

For the almonds, I buy dry roasted and salted, then I put them in a Ziploc bag and use a big spoon to smash them into crushed pieces.  (It's a highly scientific process.)