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    Home » Vegan

    Kale and Brussels Sprout Salad

    Published December 9, 2017. Last modified January 20, 2020 By Gary White

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

    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.

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

     

    ★ Did you make this Kale and Brussels Sprout Salad?

    Please give it a star rating below! ★

    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
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Total Time: 35 minutes
    Servings: 4 servings
    Calories: 404kcal
    Author: Gary White

    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
    • ½ cup golden raisins
    • ¼ cup apple cider vinegar
    • ¼ cup agave nectar or honey
    • 1 tsp. salt
    • ¼ tsp. black pepper
    • 1 Tbsp. sugar
    • ¼ cup nutritional yeast
    • ¼ 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
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    THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

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    Reader Interactions

    Comments

    1. 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 02, 2018 at 7:30 pm

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

        Reply

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    I believe that food is meant to be enjoyed! Whether creating a simple recipe or taking the time to cook a recipe that's more involved, this is my goal: Creating delicious food that everyone can enjoy. Read more about me...

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    173 shares