• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Plant-Based Cooking
  • Start Here
    • Introduction
    • What is a Plant-Based Diet?
    • Freebies
    • 12 Tips for Starting
    • Got Questions?
    • Meal Planning Myths
    • Nutrition Needs
    • Plant-Based Myths
    • Stock Your Pantry
    • Tools, Tips and Freebies
    • Uncommon Ingredients
    • What to Expect
    • Why Eat Plants?
  • Recipes
    • 12 Most Popular
    • Appetizers
    • Beverages
    • Breakfast
    • Desserts
    • Gluten-Free
    • Holiday Recipes
    • Main Dishes
    • Plantricious
    • Recipe Roundups
    • Salads & Dressings
    • Sandwiches
    • Sauces & Condiments
    • Side Dishes
    • Snacks
    • Soups & Stews
  • Articles
    • All Articles
    • Cooking Tips
    • Food Facts
    • Getting Started
    • Interviews
    • Meal Planning
    • Nutrition
    • Reader Questions
    • Staying Motivated
    • Success Stories
  • Resources
    • Complete List
    • Freebies
    • Freebie Login
  • Shop
    • Books
    • Cookbooks/Recipes
    • Kitchen Essentials
    • Meal Delivery
    • Pantry Essentials
  • About
    • About PB Cooking
    • About Diane
    • Coffee Klatch
    • Diane’s Health Journey
    • Subscribe
    • Contact
  • Cookbook
Home » Kale and Brussels Sprouts Salad

Kale and Brussels Sprouts Salad

October 13, 2019 By Diane Smith Leave a Comment

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Pin
Share
Yum
Tweet
Kale and Brussels Sprouts Salad prepped and served in brown wooden bowl
Kale and Brussels Sprouts Salad prepped and served in brown wooden bowl

This Kale Brussels Sprout salad was recommended by a friend who absolutely loves it. I use walnuts in this recipe but you could also use almonds. Walnuts are wonderful for brain health and offer wonderful health supportive vitamins and minerals.

Kale Brussels Sprouts Salad

You can use any nuts or seeds you wish! Nuts and seeds are such powerhouses and each have a different structure providing different nutrients, so feel free to mix it up!

For the walnuts, heat up your skillet to medium low heat. Add the walnuts, or other nut of your choice, and toast in a dry pan for about 2 minutes. Toasted walnuts adds another depth to the flavor to this salad.

Kale Brussels Sprouts Salad

If you want, you can heat this the salad, too, if you like your kale cooked. Some people are sensitive to the oxalic acid in leafy greens like kale, Swiss chard or spinach and cooking them reduces this. Read more about the benefits of greens in my article series: Get Your Leafy Greens On Part 1 and Part 2.

You can also massage the brussel sprouts and kale in a little bit of sea salt and lemon juice, which breaks down its fibers and makes it easier to digest.

If you do decide to heat your greens, add a little veggie broth or water to a skillet and saute your kale brussel sprout salad mix for a few minutes, until soft.

The dressing in this is so simple and flavorful. Mustard and lemon juice are my go-to for low-fat flavor. Fresh garlic is an awesome way to boost the flavor along with your system with its antiviral properties.

Here’s a few meals to serve along side this salad:

  • Vegan Oil-Free Basil Pesto with Pasta
  • Vegan BBQ Meatloaf
  • Thai Curried Potatoes with Chard
  • Stuffed Peppers
  • Pasta Primavera

There are only 130 calories in brussel sprout salad, which is why I love serving this salad alongside a veggie burger or soup for a well-rounded plant-based meal. It would also add a nice crunch as a topping to a veggie sandwich.

Kale and Brussels Sprouts Salad prepped and served in brown wooden bowl

You can also just top this vegan brussel sprout salad with some fresh avocado, baked chickpeas, grilled tofu, tempeh, or your favorite plant-based protein, and maybe some unsweetened dried raisins or cranberries for a tiny bit of sweetness.

Bring this simple and quick dish to a potluck, or enjoy as a delicious light meal! With so much crunch and flavor, this dish is sure to please! If you are wanting to start making more salad dressings without oil, check out my oil-free salad dressing.

Inspired by a recipe from Bon Appetite.

I’d love to hear your feedback in the comments below for this Kale and Brussels Sprouts Salad recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

Originally posted March 25, 2012

This recipe is Certified Plantricious because it meets the following guidelines.

"Cooking with Certified Plantricious Guidelines" seal

The Trusted Seal for
Plant-Based Nutrition

  • Must be whole food plant-based, contains no animal products
  • May be minimally processed
  • No added oil
  • No added sugars
  • No artificial additives or preservatives
  • Sodium (mg) to Calories ratio, 1 ≤ 1
  • Total Fiber to Calories, 2g ≥ 100 calories

Kale Brussels Sprouts Salad
Print Recipe
4.84 from 12 votes

Kale and Brussels Sprouts Salad

I love serving this salad alongside a veggie burger or soup for a well-rounded plant-based meal. You can also just top it with some fresh avocado, baked chickpeas, grilled tofu, tempeh, or your favorite plant-based protein
Prep Time15 mins
Cook Time2 mins
Total Time17 mins
Servings: 4 people

Equipment

  • Cutting board
  • Knife
  • Glass Mixing Bowls with Lids
  • Non-stick pan

Ingredients

  • 2 bunches Tuscan kale center stem discarded, thinly sliced
  • 12 ounces brussels sprouts trimmed, finely grated or shredded with a knife
  • 1/3 cup walnuts coarsely chopped

Dressing

  • 1/4 cup fresh lemon juice
  • 2 Tbl yellow mustard or dijon
  • 1 Tbl minced shallot
  • 1 small garlic clove finely grated
  • 1/3 tsp sea salt optional
  • freshly ground black pepper
Prevent your screen from going dark

Instructions

  • Combine dressing ingredients: lemon juice, mustard, shallot, garlic, 1/3 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld.
  • Mix thinly sliced kale and shredded Brussels sprouts in a large bowl.
  • In a small skillet over medium-low heat, add walnuts and stir frequently until golden brown in spots, about 2 minutes.
  • Add dressing to kale mixture; toss to coat. Garnish with walnuts.

Notes

Salt not included in label

Nutrition

Nutrition Facts
Kale and Brussels Sprouts Salad
Amount per Serving
Calories
130
% Daily Value*
Fat
 
7.4
g
11
%
Saturated Fat
 
0.7
g
4
%
Sodium
 
117
mg
5
%
Carbohydrates
 
14.3
g
5
%
Fiber
 
5.6
g
23
%
Sugar
 
3.5
g
4
%
Protein
 
6.3
g
13
%
Vitamin A
 
650
IU
13
%
Vitamin C
 
160.9
mg
195
%
Calcium
 
100
mg
10
%
Iron
 
2.2
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
Pin
Share
Yum
Tweet

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Get Social

Plant Based Cooking on Facebook   Plant Based Cooking on Instagram   Plant Based Cooking on Pinterest   Plant Based Cooking on Twitter   Plant Based Cooking on YouTube

Meet Diane

WELCOME TO PLANT-BASED COOKING

Hi! I'm Diane, and I'd love to help you live a plant-based lifestyle with steps, tools and actions for disease reversal, weight loss and renewed vitality. I hope to make your journey easier. Click here to read more.

Top 50 Vegan Blogs Of 2021

Sign Up Intro

Join my list and get your free checklist, “8 Plant-Based Meal Planning Mistakes and How to Avoid Them” plus a helpful bonus meal planning worksheet.

Leadpages signup button

 

Join me on Facebook

Plant-Based Cooking on Facebook Like Sign Up Plant-Based CoOoking on Facebook

Graduate Badge

Christmas

See More →

New Year’s Day

See More →

Game Day

20 Vegan Plant-Based Casserole Recipes

Plant-Based Vegan Casserole Recipes

Chickpea Bowl

12 Common Mistakes Plant-Based Beginners Make and How to Fix Them

Healthy Carbs

Reader Question: Will All These Carbs Make Me Gain Weight?

The Nutr Machine

Review: The Nutr Machine and How to Make Plant Milk

5 different types of oil

9 Plant-Based Store-Bought Foods with Hidden Oils

Smith Family Christmas 2021

COFFEE KLATCH November & December: Sharing My Personal Side

Having Fun Cooking

How to Have Fun Eating a Plant-Based Diet

Broccoli Waldorf Salad

Which is Healthier, Raw or Cooked Foods?

Plant-Based Christmas Recipe Roundup

Plant-Based Christmas Recipe Roundup

Valentine’s Day

See More →

St. Patrick’s Day

See More →

Easter

20 Vegan Plant-Based Casserole Recipes

Plant-Based Vegan Casserole Recipes

Chickpea Bowl

12 Common Mistakes Plant-Based Beginners Make and How to Fix Them

Healthy Carbs

Reader Question: Will All These Carbs Make Me Gain Weight?

The Nutr Machine

Review: The Nutr Machine and How to Make Plant Milk

5 different types of oil

9 Plant-Based Store-Bought Foods with Hidden Oils

Smith Family Christmas 2021

COFFEE KLATCH November & December: Sharing My Personal Side

Having Fun Cooking

How to Have Fun Eating a Plant-Based Diet

Broccoli Waldorf Salad

Which is Healthier, Raw or Cooked Foods?

Plant-Based Christmas Recipe Roundup

Plant-Based Christmas Recipe Roundup

Cinco de Mayo

See More →

Mother’s Day

See More →

Memorial Day

See More →

Father’s Day

See More →

Fourth of July

See More →

Labor Day

See More →

Halloween

See More →

Thanksgiving

Hanukkah

See More →

Footer

Instagram

Pinterest

            Plant Based Cooking on YouTube

Disclosure and Privacy Policy

Recent Articles

20 Vegan Plant-Based Casserole Recipes

Plant-Based Vegan Casserole Recipes

Chickpea Bowl

12 Common Mistakes Plant-Based Beginners Make and How to Fix Them

Healthy Carbs

Reader Question: Will All These Carbs Make Me Gain Weight?

Contact: diane@plantbasedcooking.com

Copyright © 2021 Plant Based Cooking