ROASTED BRUSSELS SPROUTS AND KALE SALAD (GF, VEG, GRAIN-FREE)


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This roasted brussels sprouts and kale salad is my go-to salad for everything in the fall (if you don’t have a go-to… I promise this will become your new favorite). Brussels are always a hit but adding goat cheese and apples to this super simple salad makes it irresistible and perfect for hosting. The combination of the salty and sweet tastes are a delicious bite packed with flavor. I love this salad for a Thanksgiving side as well. The whole thing is topped off with a simple homemade lemon dijon dressing that perfectly combines everything and will make your taste buds so happy.

Roasted Brussels Sprouts and Kale Salad Ingredients

Brussels Sprouts: Some quick roasted brussels sprouts are the key to this salad! I roast my brussels by spreading them out on a sheet pan lined with parchment paper and covering them with avocado oil and sea salt. If you’re using shaved brussels you’ll only need to roast them on 400 degrees for about 10 minutes.

Kale: I cannot underscore enough how important it is that you massage your kale or this salad (or any recipe with kale actually!) Generously massage the kale with avocado or olive oil – like, really get in there. Let it sit for at least 10 minutes and it will completely change your salad!

Red Apple: I like to use a red apple, preferably a honey crisp because they’re my favorite, for the apple in this salad recipe. However, you could definitely use a green apple too. The apple adds a lot of texture and crunch to the salad.

Goat Cheese: I really just love putting goat cheese on anything that has brussels sprouts or apples in it.. haha. It’s the best! The goat cheese and soft and creamy and pairs perfectly with the salty brussels and acidic lemon dijon vinaigrette. You can of course skip it if you don’t do dairy.

Walnuts: In addition to the crunch from the chopped apple, the crushed walnuts also add some great crunch and texture variation to the salad. I just buy a big bag of walnuts from the store and chop them up with a large knife.

Oil, Lemon Juice & Vinegar: The main components of the dressing are olive oil, lemon juice and apple cider vinegar. The dressing is simple and similar to any lemon vinaigrette. Feel free to play around with the flavors or add some extra lemon or vinegar depending on how strong you like your dressings.

Dijon Mustard: Dijon mustard is also used in the vinaigrette to add some extra flavor. I think dijon compliments the flavor of apples and apple cider vinegar really well and definitely brings together the whole salad.

Maple Syrup: For a little bit of sweetness, add two teaspoons of maple syrup to the lemon dijon vinaigrette! I love adding either maple syrup or honey to vinaigrettes to give that kick of sweetness, so you could also add honey here if you prefer that.


How To Make Roasted Brussels Sprouts and Kale Salad

Step One: Preheat oven to 400 degrees and line a baking sheet with parchment paper.

Step Two: Spread out the shaved brussel sprouts on the baking sheet and drizzle with olive oil and season with salt and black pepper. Bake for 10-15 minutes, until soft and beginning to brown.

Step Three: While the brussels bake, massage the chop kale with the olive oil in a large bowl for a least two minutes. Let sit for 10 minutes after massaging.

Step Four: Add the roasted brussel sprouts to the bowl with the kale, then add in the chopped apples, crumbled goat cheese, and chopped walnuts. Mix to combine and set aside.

Step Five: In a small bowl, whisk together the remaining olive oil, lemon juice, apple cider vinegar, dijon mustard and maple syrup to make the vinaigrette. Season with salt and black pepper to taste.

Step Six: Drizzle all of the vinaigrette on top of the mixed salad and use salad tongs to incorporate it into the salad. Chill in the refrigerator before enjoying or store in the refrigerator for up to four days.

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!


ROASTED BRUSSELS SPROUTS AND KALE SALAD (GF, VEG, GRAIN-FREE)

Recipe by Jenn Lueke
Servings

4-6

servings
Prep time

15

minutes
Cooking time

10

minutes
Diet

Gluten-Free, Grain-Free, Vegetarian

This roasted brussels sprouts and kale salad is my go-to salad for everything in the fall (if you don’t have a go-to… I promise this will become your new favorite). Brussels are always a hit but adding goat cheese and apples to this super simple salad makes it irresistible and perfect for hosting. The combination of the salty and sweet tastes are a delicious bite packed with flavor. I love this salad for a Thanksgiving side as well. The whole thing is topped off with a simple homemade lemon dijon dressing that perfectly combines everything and will make your taste buds so happy.

Ingredients

  • BRUSSELS + KALE SALAD
  • 1 tbsp + 2 tbsp olive oil

  • 3 cups fresh kale, destemmed and chopped

  • 2 cups brussels sprouts, halved or shaved

  • 1 red apple, cut into cubes

  • 1/3 cup crumbled goat cheese

  • 1/3 cup chopped walnuts

  • LEMON DIJON VINAIGRETTE
  • 1/4 cup olive oil

  • 1 tbsp lemon juice

  • 2 tbsp apple cider vinegar

  • 1 tbsp dijon mustard

  • 2 tsp maple syrup or honey

  • sea salt + black pepper to taste

Directions

  • Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  • Spread out the shaved brussels sprouts on the baking sheet and drizzle with olive oil and season with salt and black pepper. Bake for 10-15 minutes, until soft and beginning to brown.
  • While the brussels bake, massage the chop kale with the olive oil in a large bowl for a least two minutes. Let sit for 10 minutes after massaging.
  • Add the roasted brussels sprouts to the bowl with the kale, then add in the chopped apples, crumbled goat cheese, and chopped walnuts. Mix to combine and set aside.
  • In a small bowl, whisk together the remaining olive oil, lemon juice, apple cider vinegar, dijon mustard and maple syrup to make the vinaigrette. Season with salt and black pepper to taste.
  • Drizzle all of the vinaigrette on top of the mixed salad and use salad tongs to incorporate it into the salad. Chill in the refrigerator before enjoying or store in the refrigerator for up to four days.

Notes

  • For best results, make ahead of time with the dressing on the side and mix an hour before serving the chilled dressed salad.

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