Kale Salad with Roasted Brussels Sprouts
This flavor packed kale salad with roasted brussels sprouts is a fall favorite. It’s a delicious hearty salad to make this season. It’s loaded with nourishing ingredients and truly packs in all the best fall flavors.
Kale, roasted brussels sprouts, crisp apples, and feta cheese come together to create the most flavorful salad. It’s crunchy, savory, and has a touch of sweetness. Serve is as a main dish or a side to your favorite protein.
Fall Kale Salad
While most salads are delicious during the warmer months of the year, this harvest kale salad was truly made for the colder fall season. It hold up well even a day or two later, so can be prepped and enjoyed for multiple meals.
The brussels sprouts turn crisp and caramelized in the oven, while the kale gets massaged with a tangy maple dijon dressing. The pomegranate seeds and pecans bring the crunch, and fresh apple add a pop sweetness.
A simple meal prep
One of the reasons I love using kale as a base to my salads is because it makes the best leftovers. Kale holds up well and tastes better the longer it marinates, making it the ideal base for a salad.
Enjoy it as is for a simple meal, or serve it with your favorite protein like grilled chicken or salmon.
Ingredients you’ll need:
- Kale- my go-to is lacinato kale for this recipe
- Shaved brussels sprouts- you can buy them pre-shaved, or thinly slice your own brussels sprouts
- Apples
- Pecans
- Feta cheese, or goat cheese
- Pomegranate seeds
- Tangy maple dijon dressing
Make it your own
This salad is extremely versatile. Serve it warm for an easy weeknight dinner, chilled as a make-ahead lunch, or topped with roasted chicken or quinoa for a heartier meal. Here are a few ways to modify this kale salad-
- Add roasted sweet potatoes or butternut squash
- Replace the feta cheese with goat cheese or shaved parmesan
- Add a grain, like quinoa or barley
- Swap out the pecans for walnuts or pumpkin seeds
- Replace the apples with pear slices
The salad is truly perfect for this season, or any time of the year. It’s easy to make, gets better the longer it sits, and can be customized if needed. Seriously, you can’t go wrong.
I can’t wait for you all to try it! Be sure to tag me on Instagram with all of your remakes.
What to serve with your fall harvest salad:
Lemon Butter Fish
Balsamic Chicken
Lemon Pepper Tofu
Fall Kale Salad
Ingredients
- 6 cups chopped tuscan kale
- 1 honeycrisp apple, thinly sliced
- 1/2 cup pomegranate seeds
- 1/3 cup crumbled feta or goat cheese
- 1/3 cup chopped pecans
Roasted Brussels Sprouts
- 10 oz shaved brussels sprouts, or 1 lb whole brussels sprouts sliced
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tsp maple syrup
- Salt & pepper
Maple Dijon Vinaigrette
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tbsp dijon mustard
- 1 clove garlic, crushed
- 1/4 tsp salt
- 1/4 tsp black pepper
Directions
- Preheat the oven to 425 F.
- Layer the shaved brussels sprouts onto a sheet pan and toss them with the olive oil, maple syrup, balsamic and a pinch of salt and pepper.
- Bake for 20-25 minutes, until brown.
- Prepare the dressing by whisking together the listed ingredients in a small bowl until smooth.
- In a large bowl, add in the kale and massage it with 2-3 tbsp of the dressing to break down the fiber and soften it up.
- Once the brussels sprouts are done, add them into the kale with the remaining salad ingredients, toss together with the dressing and enjoy!
- This salad will stay fresh in the fridge for up to 4 days if using kale. If you’re using any other green base, I suggest only dressing the portion you’re going to eat right away so that it doesn’t get soggy.
Amazing salad! Only thing I would change is a few minutes less time in the oven for the brussels sprouts. Will definitely make again!
I just made this for dinner and it was delicious! It’s a great combination of flavours that allow quite a bit of customization indeed. It took me longer than expected as I’m not a fast chopper, but it was worth it and I’ll definitely make it again!
I’m so glad you enjoyed it, Louise!