Kale and crunchy shaved Brussels sprouts with apples, roasted walnuts, and goat cheese all tossed in a maple vinaigrette. The perfect and quick salad to accompany any meal!
I’m a sucker for a good salad! A plate (or bowl) full of plants… sign me up! This kale and Brussels sprouts salad comes together in less than 15 minutes and is bursting with flavor and nutrition. This salad is perfect to bring to your next get together, or to accompany your next meal.
How to Make Kale and Brussels Sprouts Salad
This salad calls for 5 ingredients for the salad itself, and 5 ingredients for the dressing.
- Start by roasting the walnuts at 350 degrees for 5-7 minutes. This helps add crispiness and brings out the flavor of the walnuts.
- While the walnuts are roasting, get your greens ready. Start by taking your kale and removing the kale leaves from the thick, main stem. Tear leaves into small pieces and add to a mixing bowl. Before adding in any additional ingredients, you’ll want to massage the kale. Yes, I said “massage the kale” 🙂 Drizzle some olive oil over the kale and massage fully with your fingers (about 2-3 minutes). This will help to soften the kale (which makes it easier to chew and digest) and helps tame the bitterness of kale.
- Next, take your Brussels sprouts and slice them as thin as possible, and I mean thin. You want it to resemble a Brussels sprout slaw. Add the sliced Brussels to the bowl with the massaged kale.
- Whisk the dressing ingredients and pour over kale and Brussels. Mix kale and Brussels with dressing until greens are fully coated.
- Throw in a chopped apple, goat cheese crumbles, and roasted walnuts. Lightly mix into greens.
- Serve and enjoy!
If you don’t have all these exact ingredients on hand, or prefer a different kind of cheese or nut, don’t sweat it! Here are some recommendations on substitutions.
Goat Cheese – If goat cheese isn’t your thing, you could try some cubed sharp white cheddar, cubed manchego, or shredded parmesan. Heck, blue cheese crumbles, or gorgonzola, would probably be good too!
Walnuts – I think the roasted walnuts in this salad are perfect with the goat cheese and apples, but you could easily sub pecans or almonds if you don’t have any walnuts on hand. Preferably roasted as well, but raw for any nut you choose would work great.
Kale – I prefer curly kale for this salad, but you could absolutely use lacinato kale (also known as Tuscan kale) in its place. Baby kale could even work too, but if using baby kale, no need to massage it first (it’s already soft).
Maple Vinaigrette Dressing – there are some ways to switch up the dressing if needed.
– The dressing calls for fresh orange juice – sub fresh lemon juice if you don’t have an orange.
– Limiting or completely avoiding added sugars – skip the maple syrup. It will lose the sweet maple flavor, but I don’t think that’s the end of the world.
Can This Salad Be Made in Advance?
You definitely can prepare this kale and Brussels sprouts salad in advance. I would wait until you’re ready to serve before adding in the dressing though.
Store the massaged kale, Brussels, and additional salad ingredients in an airtight container in the fridge. Tip: I would toss your apples in some lemon juice (to keep them from browning) before throwing into the salad (or chop apples right before serving). Whisk together dressing ingredients and store in the fridge until ready to use. Add dressing to salad right before serving.
I wouldn’t however, make more than 24 hours in advance.
How to Store Kale and Brussels Sprouts Salad
If you have leftovers, the salad can be stored in an airtight container in the fridge for 2 days. The salad will be slightly soggier than when you first made it, but trust me, it’s still delicious! I have eaten it 2 days later and it was still amazing.
If you love a good salad, I think you’ll like these too!
If you make this kale and Brussels sprouts salad, please let me know what you think! Leave a comment below and/or share a photo on Instagram and mention @CleanPlateMama!
Kale and Brussels Sprouts Salad with Maple Vinaigrette
- 3 cups thinly torn kale leaves, loosely packed (about 2 large stems)
- 2 cups thinly sliced Brussels sprouts (about 1/2 pound)
- 1 large sweet apple, chopped
- 4 oz goat cheese crumbles
- 3/4 cup walnuts
- 1/4 cup + 2 tbsp. extra-virgin olive oil
- 2 tbsp. fresh orange juice (lemon juice works too)
- 1 tbsp. apple cider vinegar
- 1 tbsp. pure maple syrup (more to taste)
- 1/4 tsp. fine sea salt (more to taste)
- Preheat oven to 350.
- Place walnuts on lined baking sheet and roast in preheated oven for 5-7 minutes. Once the walnuts are fragrant, they are done. Don't roast too long or they will burn.
- While the walnuts are roasting, prepare the salad. Start by taking your thinly torn kale leaves and add to a large bowl. Drizzle with about 1 tablespoon of extra-virgin olive oil and massage with your hands. Yes, massage the kale 🙂 Make sure the olive oil gets rubbed into the kale leaves. This will help soften the leaves and take out some of the bitterness of the kale. Add Brussels sprouts to kale.
- Whisk all of the dressing ingredients together and pour over kale and Brussels sprouts. Mix until the greens are evenly coated.
- Add the roasted walnuts, chopped apple, and crumbled goat cheese to the kale and Brussels. Toss lightly to combine.
- Serve and enjoy!
- I use curly kale for this salad, but lacinato kale will work too. You could even use baby kale. If using baby kale, you don’t need to massage it first.
- Try to cut your Brussels sprouts as thin as possible; it should resemble more of a Brussels sprouts slaw.
- Leftovers can be stored in an airtight container in the fridge for 2 days. The salad will be slightly soggier than when you first made it, but trust me, it’s still delicious!