Gluten-Free Recipes Side Vegan

Kale and Brussels Sprout Salad

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

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.

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

5 from 1 vote

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.

Course Salad
Cuisine American
Keyword healthy, vegan
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 404 kcal
Author The Foodie Eats


  • 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


  1. 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!
  2. 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.
  3. 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.
  4. Serve and enjoy!
Nutrition Facts
Kale and Brussels Sprout Salad
Amount Per Serving
Calories 404 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 1g 5%
Sodium 555mg 23%
Potassium 1327mg 38%
Total Carbohydrates 64g 21%
Dietary Fiber 8g 32%
Sugars 35g
Protein 11g 22%
Vitamin A 244.2%
Vitamin C 296.7%
Calcium 23.4%
Iron 21.5%
* Percent Daily Values are based on a 2000 calorie diet.

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  • Reply
    December 27, 2017 at 7:27 pm

    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.

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