Kale and Brussels Sprout Salad

Kale and Brussels Sprout Salad

With all the extra treats of the holiday season making their way into our bellies, we definitely need to work in salad for dinner every now and then. This kale and Brussels sprout salad is hearty enough for a full meal! And the options are endless, as you can switch out whatever fruits you have on hand. Since it’s currently in between fall and winter, our grocery store had the best prices on apples and pears. So that’s what we used.

And as Always… Please Pin & Share the Love!

Kale and Brussels Sprout Salad with Nutritional Yeast Vinaigrette - The Foodie Eats

Kale and Brussels Sprout Salad

 This  salad is hearty enough for a full meal. And you can switch the fruits for whatever is in season.
5 from 1 vote
Print Pin Rate
Course: Salad
Cuisine: American
Keyword: healthy, vegan
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 404kcal
Author: The Foodie Eats

Ingredients

  • 1 lb. Brussels sprouts
  • 1 lb. kale de-ribbed, shredded
  • 4 radishes cut into eighths
  • 1 apple diced
  • 1 pear diced
  • 5 Tbsp. lemon juice separated
  • 1/2 cup golden raisins
  • 1/4 cup apple cider vinegar
  • 1/4 cup agave nectar or honey
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 1 Tbsp. sugar
  • 1/4 cup nutritional yeast
  • 1/4 cup grapeseed oil

Instructions

  • Slice off the stems of the Brussels sprouts and remove outer leaves individually. Then thinly slice the inside, so there is nearly no waste. Once you dice the apple and pear, immediately toss them in 2 Tbsp. lemon juice to prevent discoloration. In a large bowl, combine Brussels sprouts, kale, radishes, apple, pear, and raisins. Give a good toss!
  • In a medium bowl - whisk together the 3 Tbsp. lemon juice, vinegar, agave nectar, nutritional yeast, sugar, salt, and pepper until the liquid appears creamy. Then slowly whisk in the oil.
  • Pour dressing over salad and toss well to evenly coast all the ingredients. Let stand for at least 15 minutes (and up to an hour refrigerated) before serving. This will help the hearty greens "soften" just a little bit.
  • Serve and enjoy!

Nutrition

Calories: 404kcal | Carbohydrates: 64g | Protein: 11g | Fat: 15g | Saturated Fat: 1g | Sodium: 555mg | Potassium: 1327mg | Fiber: 8g | Sugar: 35g | Vitamin A: 12210IU | Vitamin C: 244.8mg | Calcium: 234mg | Iron: 3.9mg
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

You Might Also Like

2 Comments

  • Reply
    Patricia
    December 27, 2017 at 7:27 pm

    5 stars
    Fabulous!!!! I omitted pear (didn’t have one) and added miso to the dressing for umamiliciousness. Even though it looks like I rated it a 5 , it scored a 10 in my house! Thanks Foodie Eats! ❤️

    • Reply
      Chef Gary
      January 2, 2018 at 7:30 pm

      So glad you liked it! I’m going to try your addition of miso next time for sure.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares