Description
The Autumn Kale and Shaved Brussels Sprout Salad Recipe is a robust, nutrient-dense salad specifically designed to stand up to bold dressings and stay fresh for hours. Unlike delicate greens like spinach or arugula, which can become soggy under the weight of an apple cider vinaigrette, kale and Brussels sprouts are cruciferous vegetables that actually improve after being dressed. They have a structural integrity that allows them to absorb flavors without losing their signature crunch.
Ingredients
Scale
For the salad:
- 3 cups kale (stems removed, chopped)
- 2 cups Brussels sprouts (thinly shaved)
- ½ cup dried cranberries
- ⅓ cup chopped pecans or walnuts
- ¼ cup grated Parmesan cheese
- 1 crisp apple (thinly sliced)
For the dressing:
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- Salt & pepper to taste
Instructions
- Prep the greens
Massage the kale with a pinch of salt for 1–2 minutes until softened. - Combine salad
In a large bowl, mix kale, shaved Brussels sprouts, apple slices, cranberries, nuts, and Parmesan. - Make dressing
Whisk olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. - Toss & serve
Pour dressing over salad and toss well. Let sit for 5–10 minutes before serving for best flavor.
Notes
This salad is the perfect balance of crisp, fresh, and cozy fall flavors—simple, nourishing, and full of texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Raw
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220