Shredded Brussels Sprouts & Kale Apple Salad this …

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Who said salads are just for summer? This brussels sprouts salad recipe is excellent in the fall with the crunchy apples and pecans and tasty homemade dressing. It’s completely vegan and gluten-free salad, and you can even make it nut-free with some simple swaps. This salad is the perfect mix of crunchy and soft, plus sweet and savory for a fall lunch or similar side dish. 

Top Tips For making This Kale and Brussels Sprouts Salad

  • Use crisp apples for the best flavor, and slice them thin enough to work with the other ingredients, rather than seeming like a last-minute addition. 
  • Make sure you massage the dressing and then leave the salad to marinate for a minimum of 10 minutes. If possible, leave it for a couple of hours to allow the veg to soak up the flavor and become softer. 
  • Slice the veggies thinly. You could even use a food processor for some ingredients to save time. 

Ingredient Substitutions

Here are a few ideas for ingredient substitutions you can play around with: 

  • Swap walnuts to pecans. Pecans are similar to walnuts; although they are smaller and sweeter, you can use them interchangeably. 
  • Swap apples to pears. If you aren’t a fan of apples, pears will be the next best substitute. 
  • Add pumpkin or sunflower seeds for additional crunch or use instead of the pecans for a nut-free salad. 
  • Add roasted butternut squash, pumpkin, or sweet potato. To add a fall-inspired ingredient and some additional carbohydrates, feel free to add in 1 cup of roasted root vegetables. 
  • Add roasted chickpeas. Roast a can of chickpeas in olive oil, salt, and pepper in the oven for about 20 minutes at 420°F (210°C) to add some additional protein and crunch factor. 

Nutritional Info

This salad is PACKED with essential nutrients from multiple ingredients, which will get your cells doing a little happy dance. Virtually all the ingredients in this raw brussels sprouts salad are full of fiber, which is excellent for maintaining a healthy gut. 

 

Brussels sprouts are a great source of vitamin C. You can even get over 150% of your daily requirement in just 1 cup of sprouts! Plus, sprouts are loaded with antioxidants and vitamin K. 

 

Kale also provides you with another hit of vitamin K and C, as well as vitamins A and B6, calcium, potassium, and manganese. Both kale and brussels sprouts are cruciferous vegetables, so they taste so good together and have similar nutrient profiles. 

 

Fruits and veggies make up the bulk of this salad, so walnuts are an essential source of healthy fats, alongside the vegan feta, as they are rich in omega-3 and omega-6 fatty acids. These healthy fats are often associated with many health benefits, including improved brain health. 

Can You Make This Kale, Brussels Sprouts, and Apple Salad In Advance?

This kale and brussels sprouts salad with cranberries is a great meal or side dish to make in advance as the crunchy kale and sprouts will stay firm while marinating in the dressing. 

 

Keep the leftovers in an airtight container in the fridge and consume them within five days. 

 

You may notice your apple goes somewhat brown. They will taste fine, but add them just before serving if you prefer them to look fresh. If possible, add fresh nuts when serving to keep the texture, as walnuts and almonds can go soft when stored in the fridge.

What Is Vegan Feta And What Does It Taste Like?

The easiest vegan cheese to find is the Violife vegan feta. This ‘feta’ is made from a coconut oil base, but the flavor is mild and more cheesy than coconutty. The Violife ‘Just Like Feta’ block almost tastes like a mix between feta and cream cheese as it is not as crumbled as dairy feta and slightly more mild in flavor.

INGREDIENTS

Dressing:

  • 1/4 cup olive oil
  • 1/3 cup freshly squeezed lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon maple syrup
  • 1/8 teaspoon salt
  • fresh ground pepper, to taste

Salad: 

1 pound brussels sprouts, trimmed, chopped in a food processor 
1 bunch of kale, stems removed and leaves chopped 
2 medium apples, cored and thinly sliced or chopped
1/3 cup dried cranberries, optional
1/3 cup walnuts, chopped or almonds, sliced
1/4 cup vegan feta cheese

METHOD:

  1. Prepare the dressing by whisking together olive oil, lemon juice, garlic, maple syrup, and salt in a medium bowl and set aside.
  2. In a large bowl, toss together shredded brussels sprouts and kale mixture with your hands. Slowly pour in the dressing and use your hands to massage into the kale and brussels sprouts for about 5 minutes. Let sit for 10 minutes.
  3. Next, toss in apple slices, dried cranberries, and chopped nuts. Top with vegan feta, and with freshly ground black pepper.

 

Shredded Brussels Sprouts

Shredded Brussels Sprouts & Kale Apple Salad

Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 6 people

Ingredients
  

Dressing:

  • 1/4 cup olive oil
  • 1/3 cup freshly squeezed lemon juice
  • 1 garlic clove minced
  • 1 tsp maple syrup
  • 1/8 tsp salt
  • fresh ground pepper, to taste

Salad: 

  • 1 lb brussels sprouts trimmed, chopped in food processor 
  • 1 bunch kale stems removed and leaves chopped 
  • 2 medium apples cored and thinly sliced or chopped
  • 1/3 cup dried cranberries optional
  • 1/3 cup walnuts chopped or almonds, sliced
  • 1/4 cup vegan feta cheese

Instructions
 

  • Prepare the dressing by whisking together olive oil, lemon juice, garlic, maple syrup, and salt in a medium bowl and set aside.
  • In a large bowl, toss together shredded brussels sprouts and kale mixture with your hands. Slowly pour in the dressing and use your hands to massage into the kale and brussels sprouts for about 5 minutes. Let sit for 10 minutes.
  • Next, toss in apple slices, dried cranberries, and chopped nuts. Top with vegan feta, and with freshly ground black pepper.