This is just a really good salad. Like…a really good salad.
Salads, I feel, kind of have a bad rap. They’re the thing you reach for when you’re “trying to be good.” They can be bland, pretty weak, and just not very exciting.
That’s not the kind of salad we’re talking about today, my friend.
This salad rules. Honestly. It’s so simple, and the ingredients are relatively minimal, but D A N G.
It’s just the perfect salad for fall. And it’s really easy to jazz up:
- Add avocado for some creaminess
- Add crispy tofu or beans for some protein
- Add pumpkin seeds for some additional fall flair
- Add roasted squash or fennel for some extra veg goodness
This salad is going to be the base for all of my other fall salad endeavors.
It’s very very simple, so I’d say the two keys to this recipe are:
The Dressing:
Oh me, oh my. This dressing is GOOD. I’m not typically one to go bonkers over maple-flavored things. But this year? I’m SO into it.
That said, this dressing isn’t super mapley. It doesn’t taste like a stack of pancakes, you know? It just gives the overall dressing some dark, rich sweetness that I love.
Other ingredients you’ll need include dijon mustard, olive oil, apple cider vinegar, salt, and pepper. Mix it up and take it to Salad Town.
Speaking of which…
Massaging the Kale/Brussels Sprouts:
Yeah, we’re massaging our greens. It’s weird. I know. But it really helps make raw veg more digestable and tender.
If you’ve had raw kale or brussels sprouts before and didn’t like them, I think the lack of massaging is probably why.
You just pour your dressing on the greens and massage it into the leaves.
The kale will turn bright green and start to soften. The shredded brussels sprouts will get dressing in all of their nooks and crannies. It’s a good time.
If you nail both of these steps, you’re destined for delicious fall salad success.
If you’re looking for some lighter fall fare, this salad is for you. And while it’s not the typical kind of “comfort food” we’re all kind of looking for this time of year, it’s comforting in its own way.
Tasty, full of veg, and way too easy to make <– I don’t know about you, but that sure sounds comforting to me.
PrintKale Brussels Sprout Salad with Maple Dijon Dressing
A simple, wholesome, flavorful fall salad! The Maple Dijon Dressing is tangy, slightly sweet, and the perfect accompaniment to any and all fall veggies.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 2 salads
- Category: Salad
- Method: Mix
- Cuisine: American
- Diet: Vegan
Ingredients
THE DRESSING:
- 1 Tbsp. maple syrup
- 1 Tbsp. dijon mustard
- 2 Tbsp. apple cider vinegar
- 3 Tbsp. olive oil
- salt + pepper
THE SALAD:
- ~4 handfuls kale leaves
- 1/2 cup shredded raw brussels sprouts
- 1 fuji apple, sliced or diced
- 1/2 cup dried cranberries
- 3/4 cup chopped walnuts
Instructions
- Mix up your dressing ingredients in a small jar or bowl. Set aside.
- Add your kale and brussels sprouts to a large bowl. Pour on 3/4 of your dressing, and massage the dressing into the greens for a few minutes. The kale should turn bright green and start to soften.
- Add your apple, dried cranberries, and walnuts, and toss to combine. Serve immediately with the leftover dressing on top (or store in the fridge — I loved it as leftovers!).
Notes
Want to bulk up your salad? Add avocado, crispy tofu, beans, roasted squash, roasted fennel, and/or pumpkin seeds!
Wow, Alexa! This looks so good! I love kale and brussels sprouts, and can’t wait to try this!
Alexa, this is delicious!! I used more brussels sprouts and less walnuts. I made this 2 days ago and might need to make it again today!