Brussels Sprouts and Kale Salad

Brussels Sprouts and Kale Salad is light, fresh, and delicious.  Shaved Brussels sprouts, kale, and red onions are tossed with a maple vinaigrette and garnished with dried cranberries and parmesan cheese.

Festive salad

I served this salad yesterday with our Christmas dinner and it was a hit with the family.  So much so that I plan to make it again for New Years.  This salad is so fresh and light which makes it a welcome addition to a holiday table full of otherwise rich food.

But this salad isn't just for the holidays.  It's perfect for any time as an entree salad for lunch or a side salad on the dinner table.  After all of the holiday indulgences, Brussels Sprouts and Kale salad is a lighter and healthier option to start the New Year.

Making the salad

Shaved Brussels sprouts are really delicious in this salad.  Using a food processor with a slicing disk attachment or a mandolin, thinly shave the Brussels sprouts and the red onion.  With a knife, thinly julienne the kale. 

Then, drizzle with a vinaigrette of oil, cider vinegar, and maple syrup.  Slightly sweet, this dressing pairs nicely with sprouts and kale.  Dried cranberries provide a contrast of color and texture and shavings of parmesan provide a salty bite.  This flavor combination is a winner.

If you love Brussels sprouts, you may also enjoy my Gnocchi and Brussels Sprouts with Sage Brown Butter.

Brussels Sprouts and Kale Salad

Author: Abbey McDermott

A refreshing blend of shaved Brussels sprouts, red onion, and kale tossed with a cider and maple syrup vinaigrette.  Dried cranberries and shaved parmesan provide a texture and flavor contrast.

5 from 1 vote

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Salad

Cuisine American

Servings 6 -8 servings

Calories 168 kcal

Ingredients

  

1x2x3x

• ▢ 12 ounces Brussels sprouts
• ▢ 1 bunch kale
• ▢ ½ small red onion
• ▢ ⅓ cup dried cranberries
• ▢ ⅓ cup shaved Parmesan cheese
• ▢ ¼ cup grapeseed oil (or similar)
• ▢ 3 tablespoons cider vinegar
• ▢ 1 tablespoon maple syrup
• ▢ salt and freshly ground black pepper

Instructions

 

• Using a food processor or mandolin, thinly slice the Brussels sprouts and red onion.  Set aside
• Remove the stem from the kale and thinly julienne the kale leaves.  Arrange the kale and Brussels sprouts on a platter.  Top with red onion, cranberries, and parmesan cheese.  Season with salt and pepper.
• In a mason jar, add the oil, vinegar, maple syrup, and salt and pepper.  Shake until well combined.  Drizzle over salad.  Serve and refrigerate leftovers.

Notes

As a side salad, this recipe makes 6-8 servings.  As the main course, this recipe serves 3-4.

Nutrition

Calories: 168kcal | Carbohydrates: 15g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 104mg | Potassium: 303mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1425IU | Vitamin C: 60mg | Calcium: 107mg | Iron: 1mg

Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.

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