Chopped Brussels Sprout and Kale Salad

A delicious kale salad recipe, good any time of the year!


Chopped Brussels Sprout and Kale Salad

Kathryn Bush, Dietetic Intern
Prep Time 10 minutes
Servings 8


  • 1 bunch kale
  • 1 lb Brussels sprouts
  • 1 green apple chopped
  • 1 pomegranate seeded
  • 1 cup cooked and cooled quinoa
  • 1/4 cup sliced almonds toasted
  • 1/4 cup pine nuts toasted
  • 1/4 cup dried cranberries

Maple Dijon Vinaigrette:

  • 2 small shallots roughly chopped
  • 1/2 cup extra-virgin olive oil
  • 3 Tbsp apple cider vinegar
  • 2 Tbsp pure maple syrup
  • 1.5 Tbsp Dijon mustard
  • 2 Tbsp fresh parsley minced
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper


  • Wash brussels sprouts and cut in half. Place into the bowl of a food processor and chop until thinly shaved or chopped, your preference.
  • Wash and remove stems from kale. Use the food process or knife to chop the kale into small pieces.
  • Combine all dressing ingredients in a blender. Blend until smooth. Season with salt and pepper to taste.
  • Mix all salad ingredients together in a large bowl, reserving some of the nuts and pomegranate seeds for garnish. Add dressing to salad and toss until well combined. Top with reserved nuts and seeds.
  • Cover and let marinate in the fridge for about an hour before serving.

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