This vegan lemony Brussels and kale chiffonade salad is a big bowl of flavorful crispy greens for your holiday table, brunch, weekday lunch or dinner salad.
recipe originally published November 12, 2017
Perfect Holiday Side Dish
While I am sharing this now as an option for some greens on your holiday table, I eat salads similar to this all the time. All year long. I'd say ninety percent of my kale salads are chiffonade style - the way I have been making my kale salads for years.
In addition to the classic massage of the kale salad, a chiffonade is my favorite way to soften the notoriously tough kale leaf. A kale chiffonade is an easy salad to eat. But the notoriously tough kale leaf? Is what makes this the perfect holiday side dish! You can make it ahead, and it stays hearty and does not wilt.
Looking for that last minute addition to your menu? This is that quick and easy salad recipe you are looking for! Learn more about the chiffonade method and how to chiffonade kale.
The ribbons make great vehicles for super flavorful dressings, yes?
Best Kale Salad
After spending the holiday morning snacking on appetizers while cooking with my mom, I am always wanting some fresh greens. My mom and I may be the only ones who even eat the salad, but that's okay.
More fresh greens to go with the leftovers, right?
I rarely follow a recipe for a salad - my favorite thing to do is grab a big bowl and a whisk, and open the fridge to hunt for dressing ingredients. Usually some sort of hummus - tahini - lemon - maple - vinegar kind of concoction to add some greens and things to.
Our holiday salads are always something along that blueprint. I just gather...
Quick and Easy Salad Recipe
This year, this Lemony Brussels and Kale Chiffonade Salad will be our holiday salad! It was a fresh favorite at a recent brunch, and I have been enjoying it for weekday salads recently.
Super quick and easy to assemble, this salad gets great layers of flavor from the Lemon Cider Maple Vinaigrette. Bright and vibrant and brilliantly colorful.
Pair this salad with a Hearty Roasted Mushroom Bisque and a crusty bread for a deliciously warming winter dinner. Serve alongside brunch favorites, or pile high for an Elaine style Big Salad lunch.
This salad basically plays nice in any setting.
Brunch ready:
more kale salad recipes
- Kale Salad with Warm “Bacon” Dressing
- Grapefruit Kale Chiffonade Salad
- Lemon Avocado Massaged Kale Salad
- Tahini Kale Chiffonade and Stuffed Waffles
Did you make this Brussels salad?
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Lemony Brussels and Kale Chiffonade Salad
Lemony Brussels and Kale Chiffonade Salad - a big bowl of flavorful crispy greens for your holiday table, brunch, weekday lunch or dinner salad.
Ingredients
- juice of 1 fresh lemon (2+ tablespoons)
- 1 teaspoon lemon zest
- 1 tablespoon Dijon mustard
- 1 ½ tablespoons maple syrup
- 1 teaspoon apple cider vinegar
- ½ teaspoon sea salt
- ½ pound Brussels sprouts (2+ cups), washed
- 1 large bunch kale, washed
- ⅓ - ½ cup raw cashews / cashew pieces
- ¼ cup dried cranberries
Instructions
- In large bowl, whisk together lemon juice, zest, mustard, maple syrup, apple cider vinegar and salt. Set aside.
- Cut stems and rough outer leaves from Brussels sprouts. Chop Brussels sprouts small. Add to bowl with Lemon Cider Maple Vinaigrette.
- Slice stems / ribs from kale leaves. Stack several half leaves together, roll tightly. Slice into thin ribbons (chiffonade). Continue to chiffonade remaining kale, add to vinaigrette bowl.
- Toss kale and Brussels with vinaigrette to thoroughly coat. Transfer to serving bowl and top with cashews and cranberries.
- Store covered in refrigerator for three days.
- Serve with Hearty Roasted Mushroom Bisque for a warming winter dinner.
Notes
dairy, egg, soy, oil, and gluten free, vegan
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 81Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 173mgCarbohydrates: 11gFiber: 2gSugar: 3gProtein: 5g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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Nicole Dawson says
I love how you paired lemon and dried cranberries with the kale.
Alisa Fleming says
My husband is finally admitting he likes Brussels sprouts! I won him over with roasted a few years ago, but he still wouldn't admit it. But now he's even cooking them himself in the crockpot and on the stove - this shredded version is next!
Kortney says
I've actually never eaten kale raw. Maybe I need to try the massage technique. The kale I get in Berlin seems to be really rough so I never think of it as anything but cooked.
Jereann Zann says
Now this is a flavorful salad! I love when salad has a good crunch and combination of sweet, salty and different textures. This salad totally achieves all three!
Dianne says
Holiday meals are always so brown! I love the idea of serving fresh greens, and this salad looks right up my alley!
Kristina Sloggett says
ha! I think that is part of the reason I always want my greens - I need the COLOR. 🙂
Chrystal @ Gluten-Free Palate says
What a yummy combination of flavors!
Alicia says
That is exactly how I make salads... and tahini is one of my favorite dressings for Kale. 🙂 looks like a delicious salad for thanksgiving!
Do you try to crumple the Kale as you chiffonade to break it down more?
Kristina Sloggett says
hi Alicia - I crummple as I wash the kale - I am NOT gentle with it, ha! by the time I slice out the middle rib and roll to chiffonade, the kale is getting pretty pliable. and then slicing into very thin ribbons - it is SO good! 🙂
Alicia Pope says
Omg your making me hungry! I usually just massage my dressing into the kale but this sounds even better!
Kristina Sloggett says
if I'm super hungry or in a hurry, I massage too. 😉 the chiffonade is really my favorite!
Dreena says
well now, miss Kristina... this just might entice me to try brussel sprouts again. They aren't one of my faves, but I have a feeling you can make them appetizing! That creamy lemony dressing could do it.
Kristina Sloggett says
I totally get it, Dreena! I have only liked Brussels for like, a few years? ha - I GET IT. and there are still only a couple ways I like them - sliced thin like this is one. 🙂
Jen @ sweetgreenkitchen.com says
This is exactly the type of salad I like to bring to our holiday gatherings too. And like you & your mom, my daughter & I are usually the only two to eat it on the day of, but my sister-in-law always loves having the leftovers the next day and so do I! I love that it will keep for a few days too.
BTW, those bowls (the blackish/grey ones) are gorgeous!
Kristina Sloggett says
yep - even though I don't think many eat the salad, I need it, ha! 🙂
Shirley @ gluten free easily (gfe) says
Goodness, that salad looks amazing! That will definitely be on many Thanksgiving tables. We need our greens and we need them presented in a colorful and delicious way! Love all the ingredients in this recipe, Kristina!
xo,
Shirley
Kristina Sloggett says
thank you, Shirley! yes, we need our greens! 🙂 XXO