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    Clean Plate Mama » Recipes » Salads

    Kale and Brussels Sprouts Salad

    Published: May 12, 2020 · Modified: Dec 5, 2023 by Sara · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Pinterest pin for Kale and Brussels sprouts salad.

    This is the best kale and Brussels sprouts salad! It's made with made with apples, walnuts, goat cheese and an easy maple vinaigrette dressing. A quick and flavorful salad that comes together in less than 15 minutes.

    Kale and Brussels sprouts salad in a white serving bowl with gold salad utensils and a ramekin of dressing on the side.

    Raw kale and shredded Brussels sprouts belong together, and this salad proves it! The crisp bite of the Brussels sprouts and apples pairs beautifully with the massaged kale, while the creamy goat cheese ties everything together. To top it off, the easy homemade maple dressing complements all the flavors and textures. One bite, and you'll be hooked!

    I’m a big fan of salads that mix sweet and tart flavors, especially during apple season when I can use up all those fresh, local apples. My apple arugula salad is another go-to when I’m looking for ways to use up those fall apples.

    And if you're as obsessed with kale salads as I am, you’ve got to try my broccoli kale salad, butternut squash kale salad, and superfood salad. And if you're simply looking for more ways to use kale, my chicken and kale soup or kale pesto are also delicious options!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredient Notes
    • Substitutions and Variations
    • How to Make Kale and Brussels Sprouts Salad
    • Expert Tips & Notes for the Best Salad
    • Recipe FAQs
    • More Salad Recipes to Try!
    • Kale and Brussels Sprouts Salad

    Why You'll Love This Recipe

    • Simple ingredients - This recipe requires just 5 ingredients for the salad and 5 ingredients for the dressing.
    • Flavorful and easy homemade dressing: Making your own dressing is far superior to anything you can buy in the store and this salad has the easiest maple vinaigrette... you'll be making it on repeat!
    • Dietary needs: Gluten free and can easily be made dairy free and nut free.
    • Great for making ahead: This can easily be made ahead of time and keeps well in the fridge for a few days.

    Ingredient Notes

    Labeled ingredients for kale and Brussels sprouts salad.
    Labeled ingredients for kale and Brussels sprouts salad dressing.
    • Kale - I recommend using curly kale, but Lacinato kale can also be used.
    • Shaved Brussels sprouts - I buy pre-shredded Brussels sprouts in the bag to keep it easy. If you'd like, you can buy whole Brussels and slice/shave them yourself.
    • Apple - I like using a sweet apple, such as honey crisp or pink lady, but if tart is more your thing, you can also use a granny smith apple.
    • Goat cheese - You'll want goat cheese crumbles for this salad. You can either buy crumbled goat cheese or buy the block and crumble it yourself.

    Clean food tips: Apples and kale are known to have high amounts of pesticides/herbicides, so I recommend organic for these. Brussels sprouts aren't known for high amounts, but they also aren't on the clean fifteen, so I recommend organic for the Brussels as well. Also, make sure you are using a quality extra-virgin olive oil.

    A complete list of ingredients and amounts can be found in the recipe card below.

    Substitutions and Variations

    To make dairy-free, omit the goat cheese.

    Don't like goat cheese? Swap for feta cheese or shredded parmesan.

    For more color and holiday flare, add in some pomegranate seeds or craisins.

    Make a kale, Brussels sprouts and pear salad by swapping the apple for a sliced pear.

    If walnuts aren't your thing, swap for some sliced almonds. Looking for a nut-free salad? Skip the nuts all together.

    How to Make Kale and Brussels Sprouts Salad

    Hand massaging kale leaves in a glass mixing bowl.

    Step 1: Tear kale leaves from the thick stems and add to a large bowl. Drizzle with 1 tsp. extra-virgin olive oil and massage leaves with your hands.

    Maple vinaigrette dressing in a mason jar.

    Step 2: Add all dressing ingredients to a mason jar. Cover and shake vigorously until mixed (you could also whisk the ingredients together in a bowl).

    Shaved Brussels sprouts and kale leaves in a glass mixing bowl.

    Step 3: Add the shredded/shaved Brussels sprouts to the bowl with the kale leaves. Pour dressing over greens and mix until greens are fully coated.

    Kale and Brussels sprouts salad assembled in a large serving bowl.

    Step 4: Add chopped apple, goat cheese crumbles, and walnuts. Toss toppings with kale and Brussels sprouts. Serve and enjoy!

    Expert Tips & Notes for the Best Salad

    I buy pre-shredded/shaved Brussels sprouts for this salad, but you can easily buy whole Brussels sprouts and slice them yourself. If doing so, be sure to slice them extremely thin so they resemble more of a slaw.

    If slicing/shredding your own Brussels sprouts, look for ones that are hard and firm to the touch. These are fresher and will also be easier to slice.

    Let the salad sit in the fridge for a minimum of 30 minutes before serving so that the flavors can meld together.

    Massaging the kale first helps to soften the kale so it's softer, less bitter, and easier to digest.

    Roast the walnuts for more flavor and crunch. Place walnuts on a parchment paper lined baking sheet at roast at 350-degrees F for 5-7 minutes or until fragrant (don't allow to burn).

    Kale salad with shaved Brussels sprouts topped with apples, walnuts, and goat cheese crumbles in a white serving bowl.

    Recipe FAQs

    Can this salad be made in advance?

    Yes, it is perfect for making in advance. Store the prepared salad and dressing separately in the fridge and then add the dressing to the salad about 30 minutes before you are wanting to serve it. Don't prep the salad more than 24 hours in advance and also wait to chop/add the apple until you add the dressing (this will keep the apple from turning brown).

    How should this salad be stored?

    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! I ate it 2 days later and it was still amazing.

    What's the best type of kale for this salad?

    There are a few more common types of kale out there, but I recommend using curly kale for this salad. But you most certainly can also use Lacinato kale.

    More Salad Recipes to Try!

    • Cucumber radish salad in a serving bowl with red onion and sprigs of fresh dill.
      Cucumber Radish Salad
    • Salad bowl filled with a BLT salad with chicken, avocado, asparagus, and a side of ranch.
      Ultimate BLT Chicken Salad
    • Mediterranean salad in shallow salad bowl with side of tahini dressing.
      Vegan Mediterranean Buddha Bowls (w/ tahini dressing)
    • Zesty Southwest Quinoa Salad (with avocado)

    Kale and Brussels Sprouts Salad

    This is the best kale and Brussels sprouts salad! It's made with made with apples, walnuts, goat cheese and an easy maple vinaigrette dressing. A quick and flavorful salad that comes together in less than 15 minutes.
    5 from 7 votes
    Print Pin Rate
    Course: Salad
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 13 minutes minutes
    Assemble Time: 2 minutes minutes
    Total Time: 12 minutes minutes
    Servings: 6 side servings
    Author: Sara

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    Ingredients

    Salad Ingredients

    • 3 cups curly kale leaves, removed from the center rib, thinly torn and loosely packed (about 2 large stems)
    • 2 cups shaved Brussels sprouts (I use pre-shaved Brussels sprouts)
    • 1 large sweet apple, chopped
    • 4 oz goat cheese crumbles
    • ¾ cup walnuts

    Dressing Ingredients

    • ¼ 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)
    • ¼ tsp. fine sea salt (more to taste)

    Instructions

    • Add your thinly torn kale leaves to a large bowl. Drizzle with about 1 tsp. of extra-virgin olive oil and massage the kale with your hands. 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 the bowl with the kale.
    • Add all dressing ingredients to a mason jar. Cover and shake until well combined. Pour over kale and Brussels sprouts. Mix until the greens are evenly coated.
    • Add the chopped apple, crumbled goat cheese, and walnuts. Toss lightly to combine.
    • I recommend letting the salad sit in the fridge for 30 minutes before serving. Enjoy!

    Notes

    • I use curly kale for this salad, but lacinato kale will work too. 
    • I use pre-shaved/shredded Brussels sprouts, but you can also thinly slice whole Brussels sprouts yourself. 
    • If desired, you can toast the walnuts for more flavor and crunch. Place walnuts on a parchment paper lined baking sheet at roast at 350-degrees F for 5-7 minutes or until fragrant (don't allow to burn). 
    • 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! 

    Nutrition

    Calories: 259kcal | Carbohydrates: 8g | Protein: 8g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Cholesterol: 9mg | Sodium: 175mg | Potassium: 317mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3776IU | Vitamin C: 59mg | Calcium: 142mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @CleanPlateMama or tag #CleanPlateMama!

    Save This Recipe For Later!

    We'll email this post to you, so you can come back to it later. Plus, enjoy weekly clean eating recipes as a bonus.

    More Clean Eating Salads

    • Peach and goat cheese salad with toasted almonds and sliced onions on a square plate with a side of balsamic vinaigrette.
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    • Arugula and apple salad with pecans, parmesan cheese, and red onion in a large salad bowl with vintage silverware.
      Apple Arugula Salad with Toasted Pecans
    • Asian cabbage salad sprinkled with sesame seeds and fresh cilantro in a small white bowl with two vintage forks.
      Asian Cabbage Salad

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    5 from 7 votes (7 ratings without comment)

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