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kale brussel sprout salad in white bowl on gray linen with scattered ingredients
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Shaved Brussels Sprout Salad

Shaved Brussel sprout salad is a nutritious party in a bowl! Kale, pomegranate, apples, cranberries, and sunflower seeds are tossed in apple cider vinaigrette, making this Brussel sprout salad sweet, savory, and texture galore!
Course Salad, Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Servings 8 1-cup servings
Calories 159kcal
Author Traci - TheKitchenGirl.com

Ingredients

For the dressing

  • 2 Tbsp Bragg Raw Apple Cider Vinegar
  • 1 Tbsp Maple Syrup
  • 1 Tbsp Dijon Mustard
  • 1/8 tsp Kosher Salt
  • Black Pepper
  • 1/4 cup Extra Virgin Olive Oil

For the Brussels sprouts salad

  • 1 lb. Whole Brussels Sprouts washed and air dried, ends cut off
  • 4-6 pieces Dino Kale washed, air dried, torn into bite-sized pieces
  • 1/4 cup Dried Cranberries
  • 1/4 Red Onion diced (about 1/3 cup)
  • 1/4 cup Sunflower Seeds or any nuts or seeds
  • 1 Honeycrisp Apple thinly sliced
  • 1 cup Pomegranate Seeds

Instructions

For the Apple Cider Vinaigrette

  • In a 16oz jar, combine VINEGAR, MAPLE SYRUP, DIJON, SALT, PEPPER, and OLIVE OIL.
    Use an immersion blender to blend the ingredients into a creamy dressing. If you don't have a blender, you can put a lid on the jar and shake vigorously, or whisk the ingredients with a fork until well-combined.

For the Brussel Sprout Salad

  • Trim the stems off the Brussels sprouts and run them through the food processor using the 'slicing' disk to shave them into thin slices. Set aside.
    In a large mixing bowl, de-stem the kale and tear into bite-sized pieces. Add shaved Brussels sprouts, cranberries, onion, pomegranate, sunflower seeds, and vinaigrette. Toss to combine, then add apple slices and gently toss again. Transfer salad to a serving bowl.

Notes

  1. Make this salad a few days in advance, but don't dress it until ready to serve. This helps maintain optimal texture and color.
  2. To prevent apples from browning, soak them in 1 cup of water with 2 Tbsp lemon juice until needed.
 

Nutrition

Serving: 1cup | Calories: 159kcal | Carbohydrates: 18g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 74mg | Potassium: 331mg | Fiber: 4g | Sugar: 11g | Vitamin A: 490IU | Vitamin C: 52mg | Calcium: 33mg | Iron: 1mg