Kale and Brussels Sprouts Salad {Paleo, Whole30, Vegan, Gluten Free}

This kale brussels sprout salad combines two great vegetables in one great dish that's sure to please. It’s paleo, gluten free, Whole30 and vegan friendly.

Ready for a new fall salad that could work for a Tuesday lunch or even as a side for Thanksgiving or Christmas dinner? This kale and brussels sprout salad with apples is an easy recipe to make with a lot of potential uses.

You can go super easy and buy pre-cut brussels sprouts and kale so all you have to do is add the dressing and some apples. I’m not a huge fan of the texture of the pre-packaged sprouts so will often chop them myself, but the choice is yours.

I also recommend massaging the kale and brussels sprouts with the dressing.

Massaging your greens make them much more tender and also easier to digest.

Watch the video above for some massaging tips on how to assemble this healthy salad.

The great thing about using raw kale and brussels sprouts is that they’ll take to the dressing well (especially when you massage the greens). And you can prepare the salad in advance without any wilting. The greens are hearty enough so they can hold the dressing.

I do recommend assembling this salad at least a few hours in advance so the flavors have a chance to combine.

There can be many variations to this kale brussels sprouts salad recipe depending on your taste.

You can top with cranberries or pomegranate seeds for a touch of color - perfect for holiday entertaining.

Throw some candied nuts on top or add chicken, shrimp, or tofu for a complete meal.

You can also just keep it simple like I did. It almost tastes like a Caesar salad, but with heartier greens.

Kale & Brussels Sprout Salad
{Paleo, Gluten Free, Dairy Free, Whole30}

Ingredients

• 1 garlic clove diced

• 2 tablespoons minced shallots

• 1/2 cup of fresh lemon juice - approximately 2 large lemons

• 1 tablespoon apple cider vinegar

• 2 tablespoons of Dijon mustard

• 1/4 cup olive oil

• 12 ounces of sliced brussels sprouts

• 2 bunches of Tuscan kale, spine removed, shredded

• 2 Granny Smith or Fuji apples, diced in small cubes

• Salt and pepper to taste

• Optional toppings: dried cranberries, slivered nuts, chicken, tofu, cheese

Instructions

1. Whisk together garlic, shallots, lemon juice, apple cider vinegar, and dijon.

2. Slowly combine olive oil into mixture, while constantly whisking. Add salt and pepper to taste.

3. Place brussels sprouts and kale in a bowl, add dressing and mix. Consider massaging your greens with the dressing as shown in the video above to soften the vegetables.

4. Fold in apples and any other toppings of your choice.

5. Season with salt and pepper if necessary.

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