Easy Parmesan Kale & Brussel Sprout Salad | Hyde Park Moms

This salad is one of my favorites to make because it’s simple, delicious and holds up in the fridge for a long time. It’s perfect for weeknight meals with a side of protein, lunch or as a side to bring to a friend’s house for dinner.
Two keys to making this your new favorite salad: Dressing it ahead of time and the type of kale you use. Dressing the salad a good 1-2 hours before serving so the kale can break down a bit and the flavors all start to melt together. Finally, make sure to use Lacatino Kale (or Dinosuar Kale)! I find this is a softer bite and is not as bitter as other types of kale.

  • 1 bunch of Lacatino Kale
  • 1 bag of shaved Brussels sprouts
  • 1 cup grated Parmesan
  • 1/2 cup shaved Parmesan
  • 1 cup of bread crumbs
  • 1 whole lemon
  • 1/3 cup of quality olive oil


  1. In a food processor, grind up 1 slides of your favorite bread and add any seasoning you like – I like an Italian blend (Can use store-bought bread crumbs too, but would not recommend for this salad)
  2. Thinly chop the kale into strips and add to a bowl with the bag of shaved Brussels
  3. Add in cheese, bread crumbs, juice of one lemon and olive oil
  4. Toss until all if combined
  5. Let it marinate up to 4 hours before serving
  6. Salt and Pepper to taste (remember, parm can be salty!)

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