This Shaved Brussels Sprout and Kale Salad with Maple Vinaigrette is bright, crunchy, and full of seasonal flavor! Thinly sliced Brussels sprouts and chopped kale create the perfect base, then toasted pecans and dried cranberries add nuttiness and a bit of texture. Everything gets tossed in a simple maple vinaigrette that is sweet, tangy, and made with just 5 ingredients.
TL;DR (Quick Recipe Overview)
Recipe: Kale & Shredded Brussel Salad
Ready In: 25 minutes
Serves: 6 servings
Staple Ingredients: fresh kale, Brussel sprouts, dried cranberries, pecans, maple syrup, olive oil, Dijon mustard
What Makes It Special: raw brussels sprouts are key here, if you’ve never tried them this is your sign! They are similar to raw cabbage like in coleslaw. Pairing with kale, toasted pecans for nuttiness, and the dried cranberries for a bit of chew makes a well balanced salad that is ties together perfectly with the sweet vinaigrette.
This is a great salad for the holidays or for a quick weeknight side dish, it requires no roasting and very little prep! The vinaigrette is just olive oil, apple cider vinegar, maple syrup, spices, and Dijon mustard. Using equal parts olive oil and maple syrup gives the dressing a sweet, thick texture and the vinegar cuts through that a bit. Prep the dressing in advance and store in a mason jar in the fridge until ready to dress your salad.
I use a mandolin to slice my brussels, it helps to get thin, even sized slices. This can also be done by hand with a knife or use a slicing attachment on your food processor! If using a mandolin, use the guard!!! Seriously these are small and you can easily slip and cut yourself, safety first!
Serve this salad along side my popular twice baked sweet potatoes, cheesy cauliflower casserole, or scalloped sweet potatoes! This works as a side dish or pair with grilled chicken, steak, or seafood like salmon and shrimp! Find all of my cozy salads and side dish recipes here for more inspiration!
More Fresh Salads
Key Salad Ingredients
- Maple Syrup: Adds natural sweetness and depth to the vinaigrette. Honey works if you prefer a lighter flavor.
- Apple Cider Vinegar: Gives the dressing brightness and balances the sweetness. White wine vinegar can be used in a pinch.
- Dijon Mustard: Helps emulsify the vinaigrette and adds gentle tang. Use a smooth Dijon for the best texture.
- Everyday Blend Seasoning: Adds savory balance and rounds out the vinaigrette, this is our signature Hearty Life Blend. Swap with salt, pepper, and a pinch of garlic powder if needed.
- Olive Oil: A good quality olive oil gives the dressing richness and body. Avocado oil also works.
- Fresh Kale: Chopped small so it softens easily once dressed. Curly kale or lacinato kale both work.
- Fresh Brussels Sprouts: Thinly shaved for a crisp, crunchy texture. A mandoline, food processor, or sharp knife all work well.
- Dried Cranberries: Adds sweetness and chew that complements the greens. Dried cherries are a great alternative.
- Pecans: Toasted for warmth and crunch. Walnuts or almonds can be used instead.
- Shredded Parmesan Cheese: Adds richness and a salty bite. Optional, but highly recommended. Shaved manchego or aged white cheddar also work.
How to Make The Kale Salad
Let’s talk a little about how to make the fresh salad (The printable instructions are in the recipe card below.)
Quick overview:
Time needed: 25 minutes
- Prepare vinaigrette.
In a medium bowl combine the maple syrup, apple cider vinegar, mustard, seasoning, and oil. Whisk well to combine, set aside.
- Shred brussels and prep kale.
Thinly shred Brussel sprouts using a mandolin or by hand, add to a large mixing bowl. Gently massage the kale by hand for a few minutes.
- Assemble salad and serve!
Toast pecans. Add to the mixing bowl along with the dried cranberries. Drizzle over the maple vinaigrette and toss to combine, transfer to a serving platter and top with fresh cracked black pepper and if desired, shredded parmesan. Enjoy!
Perfect Pairing: Everyday Blend
This recipe pairs perfectly with my Everyday Blend. It’s balanced with garlic, onion, and warm herbs that bring out the best in simple ingredients. Use it on chicken, veggies, or even eggs to take your everyday cooking up a notch.
Pro Tip: Slicing Brussel Sprouts
• Use a mandolin for the thinnest slices: This gives you ultra-fine shreds that soften easily in the dressing. Just be sure to use the guard for safety since they’re so small.
• Try the food processor attachment: The slicing blade makes quick work of a full pound of sprouts and keeps the pieces evenly sized.
• Slice by hand for the most control: A sharp knife works just as well. Trim the ends, halve each sprout, and slice as thin as possible for the best texture.
• Aim for consistent shreds: Even thickness helps the sprouts soften at the same rate and makes the salad lighter and easier to toss.
Shaved Brussel & Kale Salad with Cranberries and Maple Vinaigrette
Equipment
Ingredients
For the maple vinaigrette:
- 1/2 cup Maple syrup , or substitute honey
- 2 tsp Apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tsp Everyday Blend Seasoning
- 1/2 cup Olive oil
For the salad:
- 4 cups Fresh kale, chopped
- 1 lb. Fresh Brussel sprouts
- 4 oz. Craisins
- 3/4 cup Pecans, chopped
- Shredded parmesan cheese, for garnish, optional
Instructions
For the maple vinaigrette:
- In a medium bowl combine the maple syrup, apple cider vinegar, mustard, seasoning, and oil. Whisk well to combine, set aside.1/2 cup Maple syrup , 2 tsp Apple cider vinegar , 1 tbsp Dijon mustard, 1 tsp Everyday Blend Seasoning , 1/2 cup Olive oil
For the salad:
- Thinly shred Brussel sprouts using a mandolin or by hand, add to a large mixing bowl. Gently massage the kale by hand for a few minutes, squeezing the leaves gently. This helps to make it more tender, add to the mixing bowl with the brussels.4 cups Fresh kale, 1 lb. Fresh Brussel sprouts
- Add chopped pecans to a sauté pan, heat over medium-high heat for 4-5 minutes until toasted and fragrant. Season with a sprinkle of sea salt. Add to the mixing bowl along with the dried cranberries.4 oz. Craisins, 3/4 cup Pecans
- Drizzle over the maple vinaigrette and toss to combine, transfer to a serving platter and top with fresh cracked black pepper and if desired, shredded parmesan. Enjoy!Shredded parmesan cheese
Notes
- Shave the sprouts thin: The thinner the slice, the softer and more enjoyable the texture will be in the salad. A mandolin or food processer attachment can help with this!
- Massage the kale: A minute or two helps to make the kale more tender and less bitter.
- Toast the pecans: A quick toast on the stovetop brings out a deeper flavor and a sprinkle of flaky salt add that salty finish. These give the crunch of a crouton.
- Dress just before serving: This keeps the salad crisp, especially if you are preparing it for a gathering. Once the salad is tossed it is best served immediately.
- Make the vinaigrette ahead: easily make this ahead of time and store in the fridge. Give a shake to recombine before using.
Nutrition
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Serving and Storage
Serving:
This salad is best served slightly chilled or at room temperature. Add the vinaigrette just before serving to keep the Brussels sprouts and kale crisp. Top with extra shaved cheese and pecans for texture. It pairs well with roasted chicken, grilled salmon, holiday mains, or as a fresh contrast to heavier dishes.
Storage:
Leftovers keep well because the greens are sturdy. Store in an airtight container for up to 3 days. The kale and Brussels sprouts will soften, but the flavor deepens as the dressing absorbs. For the best texture, store the vinaigrette separately and toss right before serving if you plan to prep ahead.
Frequently Asked Questions
Yes. Shave the sprouts, chop the kale, toast the pecans, and mix the vinaigrette. Store separately and toss just before serving.
It stays crisp for a few hours. The kale holds up well, but for the best texture, dress right before serving as the brussels can get a little soft.
Honey works, but the flavor will be slightly different. Maple syrup adds a warm depth that pairs well with the pecans and cranberries.
Parmesan, pecorino, manchego, or an aged white cheddar all add richness without overpowering the greens.
Yes. Grilled chicken, steak, salmon, or roasted chickpeas work well.
Baby kale or finely chopped spinach can be used, though the texture will be softer.
Helpful Recipe Tools
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- Handheld Mandolin – perfect for getting even slices, this mandolin has a rubber handle for good grip and a safety guard. Plus it takes up very little space and you can change the thickness as desired.
- Large Sauté pan: I love this non-stick sauté pan for several things, it is oven safe making it perfect for skillet meals that need to cook on the stove and bake in the oven. I like the high walls of the pan for keeping messes at bay.
- Wooden Spoons – perfect for sautéing and mixing, and great for not scratching your pans. Remember to deep clean your wooden utensils once a month!
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
