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There is SO much happening in this Brussels sprout salad, which is exactly how I think a good salad should be. You get tender massaged kale, crisp Brussels sprouts and apple, chewy farro, juicy pops of pomegranate, crunchy candied pecans, and creamy goat cheese. The dressing brings it all together with sweet maple, tangy Dijon, and red wine vinegar, plus a little kick from harissa.
This is a generous seasonal side that’s perfect for Thanksgiving, Christmas, potlucks, or anytime you need something fresh to balance out a big meal. It comes together in about 15 minutes when your farro is already cooked, and make it ahead in two ways: keep the dressing separate for maximum crunch or dress the sturdy greens earlier for a softer, more tender texture.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
Why You’ll Love This Brussels Sprout Salad
- Every bite is exciting: Every forkful is different, which, to me, is essential for a good salad to keep it interesting!
- A substantial side: The combination of kale, Brussels sprouts and farro gives this salad way more structure than a bowl of delicate leafy greens. It’s fresh, but it can absolutely hold its own on a loaded holiday table.
- Sweet, tangy, and spicy: Maple syrup balances the tangy Dijon and red wine vinegar, while harissa brings a little heat!
- Flexible for make-ahead timing: This shaved Brussels sprout salad can stay extra crisp by keeping the dressing separate until serving, or dress it earlier if you prefer your kale and sprouts softer and more integrated.
Why Shaved Brussels Sprouts Work So Well in Salad
The Brussels sprouts in this shaved salad are served raw, so getting them nice and thin is important. When Brussels sprouts are finely shaved into ribbons, they keep their crunch without feeling too coarse or tough to eat.
Their sturdiness is also what makes them so great for a salad like this. Instead of immediately wilting under the vinaigrette, they hold their shape and give you that satisfying crunch alongside the softer kale and chewy farro.
Key Ingredients and Why They Work
Brussels Sprouts and Kale
You’ll need ¾–1 pound of Brussels sprouts, which works out to roughly 3–4 cups once they’re shaved. They’re left raw and finely sliced so they stay crisp.
The kale gets completely different treatment. Finely chop it and massage it with 1 tablespoon of extra-virgin olive oil for about a minute to soften its tougher texture.
This two-green technique is intentional. Massage the kale so it becomes tender, but leave those shaved sprouts alone so you don’t lose the contrast between the two.
And don’t mix up those olive oil measurements! The tablespoon of extra-virgin olive oil is specifically for the kale. The separate 6 tablespoons of olive oil belong in the vinaigrette.
Farro, Apple and Pomegranate
This recipe calls for 1 cup of cooked farro, not one cup of dry farro. It adds a chewy, hearty element that gives the salad a little more substance.
Green apple and pomegranate add tart, juicy contrast against the richer goat cheese, candied pecans, and vinaigrette.
Candied Pecans and Goat Cheese
Candied pecans bring sweetness and crunch, while crumbled goat cheese gives you creamy, tangy pockets throughout the salad.
Toss the goat cheese through everything so it’s more evenly distributed, or save it until the end and crumble it over the top. I love the second option when you want those gorgeous, visible creamy pockets in the finished bowl.
If you’re building out your holiday side-dish spread, my kale and roasted sweet potato salad is another great seasonal option.
Spicy Maple-Dijon Vinaigrette
The dressing is where sweet, tangy, and spicy all come together. Dijon mustard and red wine vinegar bring the tang, maple syrup balances that acidity with sweetness, garlic and pepper add savoriness, and harissa paste gives the vinaigrette its heat.
Tips for the Best Texture
Texture is everything in this Brussels sprout salad, and the biggest difference comes down to how you prepare those sturdy greens.
When I say “shaved” Brussels sprouts, I mean very thin slices or ribbons that are pleasant to eat raw. Get there with a sharp knife, a guarded mandoline, or the slicing attachment on a food processor. Whatever method you use, the goal is thin and crisp, not chunky rounds.
Finely chop your kale, too. Smaller pieces are easier to massage and will toss more evenly with the sprouts and farro.
Once the whole salad is dressed, toss it thoroughly before deciding whether it needs anything else. The greens and farro need a chance to pick up the vinaigrette, and all those toppings need to distribute throughout the bowl before you taste and adjust.
You can also use the goat cheese to control the final texture. Tossing it through the salad spreads the creaminess around, while reserving it for the top leaves you with bigger, more distinct creamy pockets.
Make-Ahead and Storage
You’ll love this practical holiday salad because you can choose your make-ahead approach based on what you want.
For the crunchiest result, assemble your components and keep the spicy maple-Dijon vinaigrette separate until you’re closer to serving. Toss everything together when you’re ready to eat.
If you prefer your kale and Brussels sprouts more tender, dress the salad ahead and refrigerate it until serving. Those sturdy greens can handle being dressed much better than delicate lettuce.
What to Serve with Brussels Sprout Salad
This salad brings so much color and texture to a seasonal table, making it an easy side to build the rest of your menu around.
Start with my creamy goat cheese dip with warm olives for a simple appetizer or meze before dinner. For another classic holiday side, add my easy stuffing recipe to the table.
If you need a main to serve alongside everything, my roasted spatchcock chicken makes a beautiful centrepiece.
Troubleshooting
The Kale Still Feels Tough
Make sure you’ve chopped the kale finely and massaged it with the separate tablespoon of extra-virgin olive oil for about one minute. Letting it rest for a few minutes afterward also gives it a little time to soften.
The Brussels Sprouts Feel Too Coarse
They probably need to be sliced more thinly. Because the sprouts are served raw, thick pieces will naturally feel firmer and tougher than fine ribbons.
The Salad Seems Dry or Unevenly Seasoned
Give it another thorough toss before changing anything. The vinaigrette needs to coat the greens, farro, and toppings evenly, so toss first and then taste again.
The Salad Lost Too Much Crunch
Next time, keep the vinaigrette separate and toss everything together closer to serving. This will preserve more of that crisp shaved-sprout texture.
The Goat Cheese Disappeared Into the Salad
Toss it through for creaminess in every bite, or crumble it over the top for bigger, visible pockets.
FAQs
Trim the root ends, remove any damaged outer leaves and slice the sprouts very thinly with a sharp knife, a guarded mandoline or the slicing attachment on a food processor. The goal is fine ribbons rather than thick rounds so the raw sprouts are crisp without feeling tough.
Use dried cherries or dried cranberries when pomegranate arils aren’t available. Both options preserve the sweet-tart fruit contrast in the salad, although they’ll be chewier and less juicy than fresh pomegranate.
Sriracha can replace the harissa paste in the maple-Dijon vinaigrette. It will provide heat, although the flavor is different, so stick with the quantity in the recipe rather than automatically adding more.
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Ingredients
For the kale
- 1 large bunch kale, finely chopped (about 3-4 cups finely chopped)
- 1 tbsp extra-virgin olive oil
For the spicy maple-Dijon vinaigrette
- 2 tbsp Dijon mustard
- 2 tbsp red wine vinegar
- 6 tbsp extra-virgin olive oil
- 1 tbsp maple syrup
- 1 tsp kosher salt
- ½ tsp ground pepper
- 1 garlic clove, grated
- 2 tsp harissa paste
For the salad
- ¾-1 lb Brussels sprouts, shaved (about 3-4 cups shaved)
- ½ cup pomegranate arils
- ½ cup candied pecans, chopped
- ½ cup crumbled goat cheese
- 1 green apple, cubed
- 1 cup cooked farro
Instructions
Start Cooking- To prepare the kale, add the kale to a large salad bowl along with a tablespoon of olive oil and massage with your hands for about a minute. (The point of massaging the kale is to break down some of the tough fibres, making for a more tender salad). Let sit for a few minutes while you prepare the dressing.
- Add all of the dressing ingredients to a small bowl and whisk together to combine.
- Then, add the remaining salad ingredients to the large bowl with the kale (if preferred, leave out the goat cheese and add it crumbled on top to finish) and drizzle the dressing all over the salad. Toss to combine and enjoy.
Notes
- If you can’t find pomegranate arils (seeds), you can substitute with dried cherries or dried cranberries.
- This is a great salad to make-ahead. Leave the dressing separate or if you want a more tender salad, dress the salad and store in the fridge until ready to serve.
- If you can’t find harissa paste, try substituting with sriracha.
- If you love this salad, make this Kale & Roasted Sweet Potato Salad with Sunflower Seed Brittle
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