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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.

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)

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

Find it online: https://thefamilycooking.com/kale-and-brussels-sprout-salad-with-maple-vinaigrette/