Sprout and Kale Salad Recipe

This Sprout and Kale Salad Recipe is a crunchy and vibrant recipe, which features massaged kale and thinly shaved Brussels sprouts. It’s the perfect make-ahead holiday side dish, ready in about 50 minutes (including chilling time).

Jump to Recipe

Sprout and Kale Salad Recipe Ingredients

For the Salad:

• 5 cups chopped Brussels sprouts (thin is best)
• 5 cups finely sliced kale (massaged)
• ½ cup Craisins (dried cranberries)
• ¾ cup pecans (toasted if you care)

For the Maple Vinaigrette:

• ¾ cup white vinegar
• ½ cup sugar
• ½ cup maple syrup (real stuff)
• 1½ tsp Dijon mustard
• 1 tsp salt
• ½ cup vegetable oil

How To Make Sprout and Kale Salad

1. Massage the kale: Remove the thick, woody stems from the kale leaves. Slice the leaves thinly into ribbons. Place the kale in a bowl and rub it vigorously with your clean hands for a minute or two until it softens, turns dark green, and reduces in volume.
2. Shave the sprouts: Trim the ends off the Brussels sprouts. Slice them as thinly as you possibly can. A mandoline slicer is the best tool for this to get a slaw-like texture, but a sharp knife and patience work fine too.
3. Mix the greens: In a large salad bowl, combine the softened kale, the shaved Brussels sprouts, the Craisins, and the pecans.
4. Whisk the maple vinaigrette: In a separate medium bowl or jar, combine the white vinegar, sugar, pure maple syrup, Dijon mustard, salt, and vegetable oil. Whisk vigorously until the sugar dissolves and the dressing is smooth and emulsified.
5. Toss and chill: Pour the dressing over the salad mixture. Toss well to ensure every leaf and nut is coated. Crucial Step: Cover and chill the salad in the refrigerator for a minimum of 30 minutes before eating. This allows the vegetables to marinate and soften slightly in the dressing.

Recipe Tips

• Why massage kale? Raw kale can be tough and fibrous. Massaging it breaks down the cell walls, making it tender and easier to chew without needing to cook it.
• Raw Brussels Sprouts: Many people are afraid of raw sprouts, but when shaved paper-thin (shredded), they act just like a crunchy coleslaw mix. Do not chop them into chunks; they must be thin shreds.
• Toasting Pecans: While the recipe says “if you care,” you should! Toasting the pecans in a dry skillet for 3-4 minutes brings out their natural oils and makes them much crunchier.
• Sweetness: This dressing is quite sweet (sugar + maple syrup). If you prefer a more savory salad, you can reduce the granulated sugar to 1/4 cup.

What To Serve With Sprout and Kale Salad

This salad is sturdy and sweet, making it a perfect counter-balance to savory, rich meats.

• Roast Turkey: Ideally suited for the Thanksgiving table.
• Glazed Ham: The maple in the dressing pairs perfectly with ham.
• Roast Chicken: A simple weeknight pairing.
• Quiche: A fresh side for a brunch spread.

How To Store Sprout and Kale Salad Recipe

• Refrigerate: Unlike tender lettuce salads, this salad is built to last. Store it in an airtight container in the refrigerator for up to 3 days. It remains crunchy even after being dressed.
• Make Ahead: This is the ultimate make-ahead salad. Making it 4-6 hours in advance actually improves the texture as the greens marinate.
• Freeze: Do not freeze this salad.

Sprout and Kale Salad Recipe Nutrition Facts

• Calories: 320
• Total Fat: 18g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 250mg
• Total Carbohydrates: 38g
• Dietary Fiber: 6g
• Sugar: 28g
• Protein: 5g

Nutrition information is estimated per serving based on 8 servings.

FAQs