Brussel Sprout and Kale Salad

Brussel Sprout and Quinoa Salad Recipe served

5 from 4 votes

Brussel Sprout and Kale Salad is made with kale, shredded Brussel sprouts, red cabbage, and a variety of other vibrant vegetables. Dressed is a savory vinaigrette dressing, this salad can be made ahead of time and enhances with flavor as the dressing soaks in.

Prep Time15

Total Time15

Course: Salad

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 123kcal

Author: Kathy Carmichael

Equipment

365 by Whole Foods Market, Organic Pure 100% Grade A Maple Syrup, Dark Color Robust Taste, 32 Fl Oz

Ingredients

Brussel Sprout and Kale Salad

2 bunches Tuscan kale about 1 ½ pounds total, center stem discarded, leaves thinly sliced
12 ounces brussels sprouts trimmed, finely grated, or shredded with a knife
½ cup shredded purple cabbage
½ red onion cut into slivers
½ cup tri-colored tomatoes sliced
1 ½ cup red seedless grapes cut in halves

Savory Dijon Dressing

¼ cup apple cider vinegar
2 Tablespoons Dijon mustard
3 Tablespoons Maple Syrup
2 teaspoons lemon juice
⅛ cup water
Salt and black pepper to taste

Instructions

First, wash and cut the end of the Brussel sprouts
Use a food processor, box grater, or hand-shred with a knife
Cut the kale away from the stems and chop
Add the other cut vegetables and grapes
Prepare the dressing by whisking together in a bowl or measuring cup.
The pour over the salad and toss with tongs until the salad is coated in dressing.
Cover and place in the refrigerator, dressed for about an hour
When you are ready to serve the salad, toss again, and serve in individual bowls.
Add additional salt and pepper to taste.

Notes

As usual, the oil-free dressing brings out the flavors of the vegetables. Because kale and Brussel sprouts are so fibrous, dressing the salad earlier than later is better.

In fact, using a salad dressing with a lot of acid like lemon juice or vinegar (or both) is the key to softening the kale and Brussel sprouts. As a result, acid helps break down the fibers in the kale and Brussel sprouts, making them a lot more tender and easier to chew.

With that in mind, it's always best to dress the salad, toss it, and place it in the refrigerator for an hour or so before eating. NOt only is the salad easier to eat, but it's also easier to digest.

Nutrition