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This healthy, crunchy Kale and Brussels Sprout Salad with Parmesan and Pecans is tossed with a Dijon Maple Vinaigrette – so good!
Kale and Brussels Sprout Salad
This Kale and Brussels Sprout Salad is easy yet delicious. It doesn’t take long to make and can be great for the vacations since you possibly can do much of the prep ahead of time. The recipe serves eight people, but you may all the time double it in case you needed to feed more people. This Fall Brussels Sprout Salad with Apples, Pecans, and Blue Cheese and Harvest Kale Salad with Roasted Winter Squash are some more crowd pleasers.
Kale and Brussels Sprout Salad Ingredients
- Brussels Sprouts: You may typically buy pre-shredded brussels sprouts on the supermarket, but I prefer to slice mine myself, in order that they’re brisker.
- Baby Kale is the younger version of normal kale with smaller, more tender leaves, so there’s no have to massage it.
- Vinaigrette: Olive oil, apple cider vinegar, Dijon mustard, maple syrup, garlic, salt, and pepper.
- Parmesan: Finely grate fresh parmesan.
- Nuts: Frivolously toast chopped pecans or walnuts.
Make Kale and Brussel Sprout Salad
- Shred Brussels Sprouts: Trim the ends off the brussels sprouts, cut them in half, and thinly slice them vertically with a knife. You may as well prep them with a mandoline or in a food processor with the shredding disc.
- Make the Salad Dressing: Put all of the vinaigrette ingredients right into a jar with a fitted lid and shake until emulsified.
- Mix the Salad: Pour the dressing over the sprouts and kale and toss. Next, add the cheese and nuts.
Make Ahead Kale Salad
This kale and brussels sprout salad is a straightforward recipe to prep ahead for the vacations. Shred the sprouts, toast the nuts, grate the cheese, and make the vinaigrette a day or two early. Then toss with the dressing just before serving.
Leftover salad will keep for 2 days.
Variations:
- Kale: In the event you can’t find baby kale, swap it with lacinato kale, and massage the kale individually with just a little vinaigrette before combining it with the opposite ingredients. Baby spinach would also work.
- Cheese: Sub gorgonzola or blue cheese for parmesan.
- Vinegar: Substitute apple cider vinegar for red wine vinegar.
- Sweetener: Use honey in case you don’t have syrup.
- Fruit: Add fresh apple or dried cranberries for a sweet touch.
More Fall Salad Recipes You’ll Love:
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Kale and Brussels Sprout Salad
5+
Prep Time: 20 mins
Cook Time: 0 mins
Total Time: 20 mins
This healthy, crunchy Kale and Brussels Sprout Salad with Parmesan and Pecans is tossed with a Dijon Maple Vinaigrette – so good!
- 1/2 pound Brussels sprouts, trimmed (4 cups shredded)
- 4.5 ounces baby kale leaves, (about 4 cups)
- 1/4 cup extra-virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 1 small garlic clove, finely minced
- 1/4 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 2/3 cup finely grated Parmesan cheese
- 1/2 cup chopped pecans or walnuts, evenly toasted
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Using a food processor, mandoline or with a knife, shred the Brussels sprouts into thin ribbons. It is best to have about 4 cups total.
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Place in a mixing bowl with the kale.
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In a jar with a fitted lid, mix the olive oil, vinegar, mustard, maple syrup, garlic, salt and pepper. Shake vigorously until emulsified.
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Pour the dressing excessive of the Brussels sprouts and kale and blend until thoroughly coated.
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Add the Parmesan and the nuts and toss to mix.
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Transfer the mixture to a serving bowl or plate individually.
Serving: 1cup, Calories: 165kcal, Carbohydrates: 7g, Protein: 4g, Fat: 14g, Saturated Fat: 2.5g, Cholesterol: 6mg, Sodium: 218mg, Fiber: 2.5g, Sugar: 2.5g
Keywords: brussels sprout salad, fall salad recipes, hearty salads, kale salad, winter salad