Kale Brussels Sprout Salad with Parmesan and Pecans

This healthy, crunchy Kale Brussels Sprouts Salad with Parmesan and Pecans is tossed with a Dijon maple vinaigrette — so good!

Salad with kale and Brussels sprouts

This Kale Brussels Sprouts Salad is simple but delicious. It doesn’t take long to make and would be great for the holidays since you can do a lot of the prep ahead of time. The recipe makes enough for eight people, but you can always double it if you need to feed more people. This fall Brussels Sprouts Salad with Apples, Pecans, and Blue Cheese and Kale Salad with Roasted Winter Squash are other crowd favorites.

Kale and Brussels sprouts salad ingredients

• Cauliflower: You can usually buy pre-shredded Brussels sprouts at the grocery store, but I like to slice mine myself so it’s fresher.
• baby kale is the younger version of regular kale with smaller, more tender leaves so it doesn’t need to be massaged.
• Vinaigrette: Olive Oil, Apple Cider Vinegar, Dijon Mustard, Maple Syrup, Garlic, Salt and Pepper.
• Parmesan: Finely grate the fresh Parmesan.
• Nuts: Lightly toast the chopped pecans or walnuts.

How to make Kale Brussels Sprout Salad

• Chop Brussels sprouts: Remove the ends of the Brussels sprouts, cut in half and slice thinly vertically with a knife. You can also prepare them with a mandolin or in a food processor with the shredding disc.
• Make the salad dressing: Place all the vinaigrette ingredients in a jar with a fitted lid and shake until emulsified.
• mix salad: Pour the dressing over the sprouts and kale and toss. Next add the cheese and nuts.

How to make kale salad ahead of time

This Kale Brussels Sprout Salad is an easy recipe to get ready for the holidays. Chop the sprouts, toast the nuts, grate the cheese, and prepare the vinaigrette a day or two ahead of time. Then mix with the dressing just before serving.
Leftover lettuce will keep for two days.

Variations:

• Kale: If you can’t find baby kale, substitute lacinato kale and separately massage the kale with some vinaigrette before combining with the other ingredients. Baby spinach would work too.
• Cheese: Sub gorgonzola or blue cheese for parmesan.
• Vinegar: Replace red wine vinegar with apple cider vinegar.
• Sweetener: Use honey if you don’t have syrup.
• Fruit: Add fresh apple or dried cranberries for a sweet touch.

More Fall Salad Recipes You’ll Love:

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