Brussels Sprout Salad

This Brussels Sprout Salad layers shaved sprouts and massaged kale with farro, green apple, pomegranate, candied pecans and goat cheese, all tossed in a spicy maple-Dijon vinaigrette. It makes 6–8 side servings in 15 minutes.

Course Salad

Cuisine Mediterranean-Inspired

Keyword brussels sprouts

Prep Time 15

Total Time 15

Servings -8 as a side salad

Calories 338kcal

Author Maria Koutsogiannis

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

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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