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.

Course Salad

Cuisine American

Diet Gluten Free

Prep Time 13

Assemble Time 2

Total Time 12

Servings side servings

Calories 259kcal

Author Sara

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