Brussels Sprouts and Kale Salad with Maple Mustard Vinaigrette

By Michelle Barry
January 26, 2017
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Author Notes: For lovers of brassica salads, here's another one. This is one of my favorite winter salads. I think that even a Brussels sprout hater could get behind this shaved Brussels sprout and kale salad with maple-mustard dressing. I like this just the way it is but you could add bacon or chicken or both and make it more of a meal. It also travels well. And, because it is best eaten at room temperature, it’s a great option for those times when you have to bring something. Michelle Barry

Serves: 4


  • 2 cups shredded Brussels sprouts
  • 2 cups Kale cut into shreds
  • 1 large apple, thinly sliced
  • 1/2 cup dried cranberries
  • 1/2 cup crumbled goat cheese or blue cheese
  • 1/2 cup toasted walnuts, chopped


  • 1/2 cup walnut oil
  • 1/4 cup maple syrup
  • 1/4 cup cider vinegar
  • 1 tablespoon grainy mustard
  • 1/2 shallot
  • Salt and pepper to taste
  1. Place all of the salad ingredients in a large bowl.
  2. Add dressing ingredients to a mason jar or salad dressing shaker, close the lid and shake vigorously. Taste and adjust to your liking.
  3. A few minutes before you plan on eating, Add dressing little by little to salad bowl, making sure not to overdress the leaves.

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