Kale and Brussels Sprout Salad

Kale and Brussels Sprout Salad

8 servings
This healthy, crunchy Kale and Brussels Sprout Salad with Parmesan and Pecans is tossed with a Dijon Maple Vinaigrette – so good!

Ingredients

  • Brussels sprouts)

    trimmed (4 cups shredded

    ½ lb
  • baby kale leaves
    4 ½ oz
  • extra-virgin olive oil
    ¼ c
  • apple cider vinegar
    3 tbsp
  • Dijon mustard
    1 tbsp
  • pure maple syrup
    1 tbsp
  • garlic clove

    finely minced

    1 small
  • kosher salt
    ¼ tsp
  • Freshly ground black pepper
  • Parmesan cheese
    ⅝ c
  • pecans or walnuts

    lightly toasted

    ½ c

Directions

  1. 1

    Using a food processor, mandoline or with a knife, shred the Brussels sprouts into thin ribbons. You should have about 4 cups total.

  2. 2

    Place in a mixing bowl with the kale.

  3. 3

    In a jar with a fitted lid, combine the olive oil, vinegar, mustard, maple syrup, garlic, salt and pepper. Shake vigorously until emulsified.

  4. 4

    Pour the dressing over the top of the Brussels sprouts and kale and mix until thoroughly coated.

  5. 5

    Add the Parmesan and the nuts and toss to combine.

  6. 6

    Transfer the mixture to a serving bowl or plate individually.

Kale and Brussels Sprout Salad

Kale and Brussels Sprout Salad

20 min8 servings165 cal

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About this Recipe

Craving a healthy, satisfying salad that delivers on both flavor and crunch, even in the cooler months? This Kale and Brussels Sprout Salad is your answer, offering a vibrant burst of fresh ingredients perfect for Fall and Winter salad recipes.

The magic of this salad lies in its robust combination of finely shredded Brussels sprouts and tender baby kale, providing a substantial, satisfying base that stands up beautifully. Tossed with a bright and balanced Dijon Maple Vinaigrette, this hearty salad avoids the pitfalls of flimsy greens, ensuring every bite is packed with texture and taste.

Prepare for a truly healthy and crunchy experience. You'll savor the fresh, slightly bitter notes of the kale and Brussels sprouts, perfectly complemented by the savory depth of Parmesan cheese and the satisfying toasted crunch of pecans. The Dijon Maple Vinaigrette brings a delightful harmony of sweet, tangy, and subtly pungent flavors, making this salad feel both indulgent and incredibly nourishing. It's a surprisingly light dish, at just 165 calories per serving, yet substantial enough to be a key part of your meal, designed to yield 8 generous servings.

You can easily customize this Kale and Brussels Sprout Salad to suit your preferences. Feel free to swap the pecans for walnuts, as both provide that essential nutty crunch. For added protein, consider tossing in some grilled chicken or chickpeas. This naturally vegetarian salad is incredibly versatile, adapting to what you have on hand or what dietary needs you're accommodating.

This vibrant salad is ideal for a wholesome family dinner, a lively potluck, or as a sophisticated side dish for any gathering. Its robust nature makes it an excellent choice for a packed lunch or a main course when you're seeking something fresh yet hearty.

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