Kale and Brussels Sprout Salad with Maple Vinaigrette

Why You’ll Love This Recipe

• The kale and Brussels sprouts deliver hearty texture and lots of leafy nutrition.
• The maple vinaigrette brings a warm, sweet balance that pairs beautifully with the bitterness of greens.
• It holds up well — you can make it ahead, and it doesn’t get soggy quickly.
• It’s versatile: add fruit, cheese, grains, or protein to adapt it to your preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Kale (such as curly kale or Lacinato / dinosaur kale), tough stems removed, leaves thinly sliced
• Brussels sprouts, trimmed and thinly sliced or shredded
• Olive oil
• Salt and freshly ground black pepper
• Optional additions: nuts (walnuts, pecans, almonds) or seeds (pumpkin, sunflower), dried cranberries or raisins, shredded carrots, thinly sliced red onion, apple slices, crumbled cheese (feta, goat cheese, or Parmesan)

For the Maple Vinaigrette

• Pure maple syrup
• Apple cider vinegar (or white wine vinegar)
• Dijon mustard
• Olive oil
• Garlic (minced or garlic powder)
• Salt and pepper
• Water (optional, to thin)

Directions

1. Prepare the greens:
   Wash kale and Brussels sprouts thoroughly. Dry them well. Remove the kale stems and stack the leaves; slice them thinly (a chiffonade). For Brussels sprouts, trim ends and outer leaves, then thinly slice (or use a mandoline/shredder) into fine shreds. Place both in a large mixing bowl.
2. Massage the greens (optional but helpful):
   Drizzle a bit of olive oil and a pinch of salt over the greens. Use your hands to massage them for 1–2 minutes until the leaves soften slightly and darken in color. This reduces bitterness and helps them absorb dressing more readily.
3. Make the maple vinaigrette:
   In a small bowl or jar, whisk together maple syrup, apple cider vinegar, Dijon mustard, minced garlic, salt, and pepper. Slowly whisk in the olive oil to emulsify the dressing. If too thick or strong, whisk in a little water to reach desired consistency. Taste and adjust acidity or sweetness.
4. Dress the salad:
   Pour the vinaigrette over the greens. Toss thoroughly to coat evenly. If using add‑ins (nuts, dried fruit, onion, apple, cheese), sprinkle them in and toss gently to combine.
5. Let flavors meld (optional):
   For best flavor, let the salad sit for 10–15 minutes before serving so the dressing penetrates and greens soften further.
6. Serve:
   Transfer to a serving bowl or plate. Add extra cracked pepper, a drizzle of olive oil, or more nuts/cheese on top if desired.

Servings and timing

Makes about 4–6 servings (as a side salad)
Total time: ~20 minutes (10 minutes prep + 5 minutes dressing + 5 minutes tossing/melding)

Storage/Reheating

• Storage: Keep leftover salad in an airtight container in the refrigerator. Store the dressing separately if possible to maintain crispness. The greens remain good for 1–2 days before softening.
• Refreshing: If the salad becomes a bit dry, toss with a little extra olive oil or a splash of apple cider vinegar before serving again.

Variations

• Add protein: Top with grilled chicken, chickpeas, tofu, or cooked quinoa for a more substantial meal.
• Fruit twist: Use pomegranate seeds, sliced pear, or apple to add brightness and texture.
• Cheese choices: Try crumbled goat cheese, shaved Parmesan, or feta.
• Crunch factor: Add roasted chickpeas, toasted nuts, or seeds (pumpkin, sunflower) for extra texture.
• More sweetness or tang: Adjust the maple syrup or vinegar ratio to your taste. Use lemon juice instead of vinegar for variation.
• Warm version: Lightly steam or sauté shredded Brussels sprouts first to soften them, then toss with kale and dressing while warm.

FAQs

Can I use only kale or only Brussels sprouts?

Yes. You can make this salad using just kale or just Brussels sprouts. Just prepare that one green accordingly and dress as usual.

How thinly should I slice the vegetables?

Very thin—approaching fine shreds. Thinner slices make the salad easier to chew and help the dressing coat evenly.

Why massage the greens?

Massaging softens tough kale fibers, reduces bitterness, and helps the leaves absorb the dressing more fully, making the salad more tender and flavorful.

Will the salad get soggy over time?

Over time, the greens may soften, but it holds up better than many salads. Storing the dressing separately and dressing just before serving helps preserve texture.

Can I make the vinaigrette in advance?

Yes. The maple vinaigrette can be made ahead and stored in the fridge for up to a week. Shake or whisk before using.

Is this salad gluten‑free / vegan?

Yes — as written, it’s naturally gluten‑free and vegan (unless you add cheese). Just make sure any add‑ins or toppings are compatible.

How do I prevent it from tasting too bitter?

Massage the greens, use a good balance of sweet and acidic in the dressing, and include sweet or crunchy add‑ins like nuts or dried fruit for contrast.

Conclusion

This Kale and Brussels Sprout Salad with Maple Vinaigrette makes a visually appealing, flavorful dish that brings together robust greens and a sweet, tangy dressing. It’s versatile, customizable, and perfect for any occasion—whether as a side to dinner, a light lunch, or with added protein for a full meal. If you like, I can send you a version with exact measurements and nutritional info.

Kale and Brussels Sprout Salad with Maple Vinaigrette

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A crisp and hearty salad made with shredded kale and Brussels sprouts, tossed in a sweet-tangy maple vinaigrette and customizable with nuts, fruit, or cheese. Perfect as a side or light main dish.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 4–6 servings
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegan

Ingredients

• 4 cups kale, stems removed and leaves thinly sliced
• 2 cups Brussels sprouts, trimmed and thinly sliced or shredded
• 1 tbsp olive oil (for massaging greens)
• Salt and black pepper, to taste
• Optional add-ins: 1/4 cup nuts (walnuts, pecans, almonds) or seeds (pumpkin, sunflower), 2 tbsp dried cranberries or raisins, 1/4 cup shredded carrots, thinly sliced red onion, 1 small apple (sliced), 1/4 cup crumbled feta, goat cheese, or shaved Parmesan
• For the Maple Vinaigrette:
• 2 tbsp pure maple syrup
• 2 tbsp apple cider vinegar (or white wine vinegar)
• 1 tsp Dijon mustard
• 1 small garlic clove, minced (or 1/4 tsp garlic powder)
• 1/4 tsp salt
• 1/8 tsp black pepper
• 3 tbsp olive oil
• 1 tsp water (optional, to thin)

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Instructions

1. Wash and dry the kale and Brussels sprouts. Remove kale stems and thinly slice the leaves. Trim and shred Brussels sprouts. Place both in a large bowl.
2. Drizzle with olive oil and a pinch of salt. Massage the greens for 1–2 minutes until slightly softened.
3. In a small bowl or jar, whisk together maple syrup, vinegar, Dijon, garlic, salt, and pepper. Slowly whisk in olive oil until emulsified. Thin with water if needed. Taste and adjust seasoning.
4. Pour the dressing over the greens and toss well to coat evenly.
5. Add any optional toppings (nuts, fruit, cheese, etc.) and gently toss again.
6. Let the salad sit for 10–15 minutes to meld flavors. Serve garnished with extra toppings or a drizzle of olive oil if desired.

Notes

• This salad holds up well and can be made ahead — just keep dressing separate until ready to serve.
• Massage kale to reduce bitterness and improve texture.
• Use a mandoline or food processor for fast Brussels sprout shredding.
• Customize with seasonal fruit, grains, or proteins.
• Dressing stores in the fridge for up to 1 week — shake well before using.

Nutrition

• Serving Size: 1 cup (approx.)
• Calories: 180
• Sugar: 5g
• Sodium: 120mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 11g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 0mg