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Grilled Brussels Sprouts & Walnut Salad


  • 4 cups Brussels Sprouts (trimmed, outer leaves removed, halved)

  • 1/3 cup Extra Virgin Olive Oil (divided)

  • 1/2 tsp Sea Salt (to taste, divided)

  • 8 Barbecue Skewers

  • 1/4 cup Lemon Juice

  • 1 tbsp Dijon Mustard

  • 4 cups Kale Leaves (tough stems removed, sliced)

  • 1 cup Parmigiano Reggiano (shredded)

  • 1 1/2 cups Walnuts


Bring a pot of water to a boil. Blanch the Brussels sprouts for two to five minutes. Drain the water and pat dry. Toss the Brussels sprouts in 1/3 of the oil and season with half the salt.

Pierce the Brussels sprouts onto the skewers. Grill over medium-high heat for about four minutes per side, until tender and slightly charred.

In a jar, whisk together the remaining oil, remaining salt, lemon juice, and dijon mustard.


Divide the kale, Brussels sprouts, parmesan, and walnuts onto plates. Drizzle the dressing over top and enjoy!

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