Switch up your raw salad with this warm kale and brussel sprout salad! The vegetables are slightly cooked, then are served with chopped walnuts, fresh herbs, and sweet balsamic glaze. It’s just as easy as a regular salad but with even more flavor!

A brown ceramic bowl with kale and brussel sprout salad in it on a gray background, with herbs and nuts arranged around it.

Time to elevate your everyday raw salad to this bowl of warm brussel sprouts with kale and fiber-rich farro!

There is so much flavor and texture happening in this dish – I love everything about it! If you’ve never had a warm salad, it’s basically just sauteed vegetables that are not completely raw, and not completely cooked either. It’s right in the middle and quite delicious!

In this recipe, you’ll find thinly sliced brussels sprouts, chopped kale, walnuts, and cooked farro for some added grains! To finish off the salad is a sweet balsamic glaze and a touch of salty parmesan cheese for richness.

Ingredients – What You Need

Below you’ll find the full list of ingredients you need to make this recipe, plus ingredient substitutions.

Kale: I used Tuscan kale which is soft in texture, but you can use whichever kale you like.
Brussels sprouts: these will be cut into thin pieces to be the base of the salad.
Farro: a fiber-rich grain that we’ll use to cook then toss in with the salad. You can also swap for barley.
Walnuts: you can also use pecans or hazelnuts as well.
Red onion: for flavor! This will also be slightly cooked with the other salad ingredients.
Basil: I love using lots of fresh basil for lots of flavor!
Balsamic glaze: this is like balsamic vinegar, but thicker in consistency and sweeter in taste.
Olive oil: to cook the vegetables in and for drizzling over the salad.
Parmesan: sprinkle fresh parmesan over the finished salad for rich flavor. You can leave the parmesan out if you are vegan.

Step by Step Recipe Instructions

First, follow package instructions to cook the farro.

Then remove the stem from the kale, and chop into small pieces. Remove brussel sprout stems and thinly slice.

A stainless steel pot with cooked farro and a spoon in it. — Step 1

Kale and brussel sprouts chopped on a wooden cutting board with a knife in the bottom corner. — Step 1

Then, add oil, brussel sprouts, and red onion to a pan with pinch of salt. Cook for 2-3 minutes, then mix in kale for 2-3 additional minutes until soft.

A cast iron pan with shredded brussel sprouts and diced red onion in it. — Step 3

A wooden spoon sautéing chopped green vegetables in a black cast iron skillet. — Step 3

After draining farro, add with walnuts to salad ingredients and toss. Then serve in a bowl with balsamic glaze and freshly grated parmesan cheese!

A wooden spoon stirring farro into sautéed greens in a cast iron skillet pan. — Step 6

Tips for Success + Recipe Variations

Add protein– pair this salad with cooked salmon, chicken, chickpeas, or tofu!

Balsamic glaze vs balsamic vinegar – using balsamic glaze (which is reduced vinegar) will give the salad a sweeter taste. No adjusting is needed, balsamic glaze is ready to serve from the jar. However, using balsamic vinegar differs in flavor as it’s tangy and acidic, and thinner in consistency. If you were to use vinegar instead of glaze, add a little bit of oil and some honey or maple syrup to balance the acidity.

Additional salad toppings – add even more flavor by adding sliced apples, pomegranate seeds, dried cherries or cranberries, or pecans.

What to serve it with – This salad goes perfect with just about any meal! Our favorite way to serve it is alongside this roasted lemon & rosemary chicken with potatoes or these crispy roasted chicken thighs.

More Tasty Salads to Try

Summer Farro Salad with Cherries & Chickpeas
Warm Brussels Sprout Salad
Apple Pomegranate Harvest Salad
Crunchy Lentil Salad