Kale and Brussels Sprouts Winter Salad

Jump to Recipe
This is my favorite salad recipe, and I make it every holiday season. Even my salad-hating family members (I’m looking at you, mom) devour this salad. There’s a little bit of everything in this salad – crunchy, creamy, tart, and sweet.
Prep 10 mins
Cook 10 mins
Total 20 mins
5 from 9 votes

The base of this salad consists of raw kale and raw Brussels sprouts. And I know, you’re probably thinking one of two thoughts:

  • You want me to serve a kale salad at the holiday table? No one will eat it!
  • You want me to serve kale AND Brussels sprouts raw?? Are you crazy?

I get those concerns and doubts, trust me! In fact, my boyfriend voiced them to me the first time I made this salad. Then he tried it and took it back!

First things first, you do need to shred the kale fairly finely and the Brussels sprouts very thinly. I recommend using the slicing attachment of your food processor to easily and quickly slice the Brussels sprouts thinly. If you don’t have one, you can slice them by hand (it just takes more time and upper body work).

Kale salad with sliced apples, pomegranates, avocado and dressing in a white bowl.

And to make these raw veggies delicious, I add some contrasting textures and flavors.

  • Crisp Apples and/or Pears: these provide a sweet and juicy yet crunchy textural addition
  • Dried Cranberries or Cherries: they bring that irresistible chewy bite and sweet-tart flavor.
  • Toasted Hazelnuts or Pecans: toasting the nuts brings that nice nutty and fragrant aroma and depth of flavor
  • Pomegranate Seeds: not essential, but their crunchy yet juicy texture and sweetness plays well with the apples
  • Avocado: creaminess to balance all those raw greens and crunchy textures
  • Cashew Caesar Dressing: the star of this salad is the savory, flavor-packed Caesar dressing. Made with raw cashews, extra virgin olive oil, and just a few other ingredients, it takes 5 minutes to throw together and is ultra creamy and delicious. A generous amount of creamy dressing will make even alleged salad haters fall in love with kale!

PS: if you love classic creamy salad dressings, my Vegan Ranch Dressing is a must make!

That’s all you need to know about this salad, so I’m keeping it short! Hope you enjoy the recipe and make it this holiday season!

Kale salad with sliced apples, pomegranates, avocado and dressing on a large white platter.

Kale and Brussels Sprouts Winter Salad

5 from 9 votes
This is my favorite salad recipe, and I make it every holiday season. Even my salad-hating family members (I’m looking at you, mom) devour this salad. There’s a little bit of everything in this salad – crunchy, creamy, tart, and sweet.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: New American
Diet Vegan
Serving size: 6 to 8 (as an appetizer/side) or 3 to 4 (as a main)

Ingredients

Salad Ingredients

  • 12 ounces Brussels sprouts⁣⁣ (thick outer leaves removed and shredded)
  • 1 head of Tuscan lacinato kale, sliced thinly ⁣⁣
  • 3 crisp apples or pears, thinly sliced
  • 1/2 cup toasted hazelnuts or pecans
  • 1/2 cup dried cranberries or dried cherries⁣⁣
  • 1/2 cup pomegranate seeds⁣⁣
  • 1 large ripe avocado, diced
  • Cashew Caesar Dressing (recipe below)
  • Optional: vegan ricotta cheese for topping

Cashew Caesar Dressing Ingredients

  • 1/2 cup raw cashews, soaked*
  • 1/4 cup extra virgin olive oil ⁣⁣
  • 1/2 cup water⁣
  • 1/2 teaspoon onion powder ⁣⁣
  • 2 garlic cloves, minced
  • 1/2 teaspoon sea salt + more to taste
  • 1/2 of a large lemon, juiced + more to taste

Instructions

Salad Directions

  • To shred the Brussels sprouts, use the slicing attachment of your food processor. Alternatively, you can cut the sprouts by hand into very thin slices, or easiest yet, buy pre-shredded Brussels sprouts at your grocery store.
  • Place the sprouts and kale on a serving platter. Arrange the apple slices on top, and add the nuts, cranberries, pomegranate seeds, and avocado. Pour the dressing on top and mix well.

Cashew Caesar Dressing Directions

  • Place the soaked cashews and remaining ingredients in a high-powered blender and blend for 2-3 minutes or until the cashews are completely pulverized and the dressing is thick, smooth, and creamy.

Notes

*Soak the cashews in hot water for at least 2 hours, in boiling water for 1 hour, or in room temperature water overnight.

Calories: 395kcal | Carbohydrates: 41g | Protein: 9g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Sodium: 232mg | Potassium: 889mg | Fiber: 9g | Sugar: 21g | Vitamin A: 5024IU | Vitamin C: 115mg | Calcium: 123mg | Iron: 3mg

Did you make this recipe?

Tag @rainbowplantlife and hashtag it #rainbowplantlife

Leave a Comment & Rating

If you enjoyed this recipe, please consider giving it a star rating along with your comment! It helps others discover my blog and recipes, and your comments always make my day :) Thank you for your support!

Your email address will not be published. Required fields are marked *

Rate this recipe




15 comments on Kale and Brussels Sprouts Winter Salad

  1. Janel

    5 stars
    This is in my top 5 favorite salads Of all time! My sweetheart added vegan feta for extra credit and it deliciously complemented the sweet elements. Highly recommend giving it a try!

    1. Kaitlin @ Rainbow Plant Life

      Awesome, Janel. Thanks for your comment and for taking the time to review!

  2. Kara

    Hi! Is the nutritional info for app size servings or mains?

    1. Hannah @ Rainbow Plant Life

      Hi Kara, thanks for reaching out. This is the nutritional information for mains!

  3. Morgan

    5 stars
    PS totally forgot to soak my cashews overnight/didn’t have time to soak them for an hour so I put them in my instant pot (water to cover) and pressure cooked for 5 minutes on high. Turned out perfect!!

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Morgan!

  4. Morgan

    5 stars
    Wowwww!! You knocked it out of the park again Nisha! I was fearful because I’m not a kale fan but wow! Unfortunately my local grocery store was out of brussel sprouts, so I subbed with romaine. It was delicious! And I can’t get over how delicious the dressing is either! 🤤🤤 Bravo!

    1. Support @ Rainbow Plant Life

      Awesome, Morgan. Thanks for your comment and for taking the time to review!

  5. Katie

    5 stars
    Made this for Christmas Eve and my family loved it! My mom asked for the recipe. I opted to roast the brussel sprouts and it was delicious! Creamy dressing was so easy, garlicky and yummy.

    1. Support @ Rainbow Plant Life

      Katie, So glad to hear you loved this recipe!

  6. uschi

    5 stars
    I love this salad❣️We made it a few times already 😋

    1. Support @ Rainbow Plant Life

      Uschi, So glad to hear you loved this recipe!

  7. Jo

    I wonder if I can use cashew butter instead of using cashews for this dressing

  8. Tosca

    I made this salad for a Mother’s Day family get together and I nearly forgot to return here to comment! It was wonderful. There were groans about apple but no one really tweaked about the kale and Brussels sprouts ;) I was asked for the recipe by my niece my daughter and my husband’s first wife. My nieceand her daughter have serious nut allergies, so I’d made a special plate for them with hummus, seeded mustard and lots of lemon juice. Everyone liked it lots. Thanks Nisha :)

  9. Barbara

    How long will the dressing keep in the frig after making?

Development Alchemy + Aim