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<\/p>\nThis healthy, crunchy Kale and Brussels Sprout Salad with Parmesan and Pecans is tossed with a Dijon Maple Vinaigrette \u2013 so good!<\/p>\n
<\/noscript> Kale and Brussels Sprout Salad<\/h2>\nThis Kale and Brussels Sprout Salad is simple yet delicious. It doesn\u2019t take long to make and would be great for the holidays since you can do much of the prep ahead of time. The recipe serves eight people, but you could always double it if you needed to feed more people. This Fall Brussels Sprout Salad with Apples, Pecans, and Blue Cheese and Harvest Kale Salad with Roasted Winter Squash are some more crowd pleasers.<\/p>\n
<\/noscript><\/h2>\nKale and Brussels Sprout Salad Ingredients<\/h2>\n\nBrussels Sprouts:<\/strong> You can typically buy pre-shredded brussels sprouts at the supermarket, but I like to slice mine myself, so they\u2019re fresher.<\/li>\nBaby Kale<\/strong> is the younger version of regular kale with smaller, more tender leaves, so there\u2019s no need to massage it.<\/li>\nVinaigrette:<\/strong> Olive oil, apple cider vinegar, Dijon mustard, maple syrup, garlic, salt, and pepper.<\/li>\nParmesan:<\/strong> Finely grate fresh parmesan.<\/li>\nNuts:<\/strong> Lightly toast chopped pecans or walnuts.<\/li>\n<\/ul>\nHow to Make Kale and Brussel Sprout Salad<\/h2>\n\nShred Brussels Sprouts:<\/strong> Trim the ends off the brussels sprouts, cut them in half, and thinly slice them vertically with a knife. You can also prep them with a mandoline or in a food processor with the shredding disc.<\/li>\nMake the Salad Dressing:<\/strong> Put all the vinaigrette ingredients into a jar with a fitted lid and shake until emulsified.<\/li>\nMix the Salad:<\/strong> Pour the dressing over the sprouts and kale and toss. Next, add the cheese and nuts.<\/li>\n<\/ul>\nHow to Make Ahead Kale Salad<\/h2>\n This kale and brussels sprout salad is an easy recipe to prep ahead for the holidays. Shred the sprouts, toast the nuts, grate the cheese, and make the vinaigrette a day or two early. Then toss with the dressing just before serving. Leftover salad will keep for two days.<\/p>\n
Variations:<\/h2>\n\nKale:<\/strong> If you can\u2019t find baby kale, swap it with lacinato kale, and massage the kale separately with a little vinaigrette before combining it with the other ingredients. Baby spinach would also work.<\/li>\nCheese:<\/strong> Sub gorgonzola or blue cheese for parmesan.<\/li>\nVinegar:<\/strong> Substitute apple cider vinegar for red wine vinegar.<\/li>\nSweetener:<\/strong> Use honey if you don\u2019t have syrup.<\/li>\nFruit:<\/strong> Add fresh apple or dried cranberries for a sweet touch.<\/li>\n<\/ul>\n <\/p>\n
<\/noscript> <\/noscript> <\/noscript><\/p>\nMore Fall Salad Recipes You\u2019ll Love:<\/h2>\n Your comments are helpful! If you\u2019ve tried this healthy Kale and Brussels Sprout Salad<\/strong> recipe or any other on Skinnytaste, don\u2019t forget to rate the recipe<\/strong>\u00a0and\u00a0leave me a comment<\/strong> below. And if you took a photo of it, share it with me on\u00a0Instagram\u00a0so I can reshare it on my Stories!<\/p>\n\n
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Kale and Brussels Sprout Salad<\/h2>\n 5+<\/span><\/p>\n\n165<\/span> Cals<\/span><\/span> \n4<\/span> Protein<\/span><\/span> \n7<\/span> Carbs<\/span><\/span> \n14<\/span> Fats<\/span><\/span>\n<\/p>\n