Creative Substitutions and Delicious Variations

To make this salad entirely dairy-free, simply omit the goat cheese. The salad is still incredibly flavorful and satisfying without it, or you can opt for a high-quality plant-based feta or goat cheese alternative available in many health food stores.

Not a fan of goat cheese? No problem! You can easily swap it for crumbled feta cheese for a saltier, tangier profile, or shredded Parmesan for a more savory and sharp flavor. Both options work beautifully to complement the other ingredients.

For more vibrant color and a festive holiday flair, consider tossing in some juicy pomegranate seeds (arils) or dried cranberries (craisins). These additions not only enhance the visual appeal but also introduce a delightful tart-sweet chewiness that makes the salad even more exciting, especially during cooler months.

Transform this into a seasonal kale, Brussels sprouts, and pear salad by swapping the apple for a thinly sliced ripe pear. Pears offer a softer texture and a subtly different sweetness, creating a sophisticated twist on the original recipe that’s perfect for autumn gatherings.

If walnuts aren’t your preferred nut, feel free to swap them for some crisp sliced almonds, pecans, or even candied walnuts for an extra touch of sweetness. Looking for a completely nut-free salad? Simply skip the nuts altogether and replace them with toasted pumpkin seeds (pepitas) or sunflower seeds for a similar crunch and healthy fats without the allergens.

Add protein for a complete meal: Boost the protein content by adding grilled chicken, pan-seared salmon, roasted chickpeas, or crumbled tempeh. This transforms the salad from a side dish into a hearty main course.

Introduce more veggies: Feel free to experiment with other finely chopped vegetables like carrots, bell peppers, or even a few thinly sliced radishes for an added peppery bite and crunch.

Step 1: Prepare and Massage the Kale. Begin by tearing the kale leaves away from their thick, fibrous stems. Discard the stems. Place the torn kale leaves into a large mixing bowl. Drizzle approximately 1 teaspoon of extra-virgin olive oil over the kale. Using clean hands, gently but firmly massage the kale leaves for about 2-3 minutes. This crucial step helps to break down the tough fibers in the kale, making it much softer, less bitter, and easier to digest. You’ll notice the kale will become darker green and more pliable. Once massaged, add the pre-shredded or thinly sliced Brussels sprouts to the bowl with the kale.

Step 2: Whisk Together the Maple Vinaigrette. In a mason jar with a tight-fitting lid (my preferred method for easy mixing and storage), combine all of your dressing ingredients: extra-virgin olive oil, fresh orange juice (or lemon juice), apple cider vinegar, pure maple syrup, and fine sea salt. Secure the lid tightly and shake vigorously for about 30 seconds until all the ingredients are thoroughly combined and emulsified. Alternatively, you can whisk the ingredients together in a small bowl until smooth. Set the dressing aside.

Step 3: Dress the Greens. Pour the freshly prepared maple vinaigrette over the kale and Brussels sprouts mixture in the large bowl. Using salad tongs or your clean hands, gently toss the greens until they are evenly coated with the dressing. Ensure every leaf and shred of Brussels sprout has a thin layer of the delicious vinaigrette, ensuring maximum flavor in every bite.

Step 4: Add Toppings and Serve. Now it’s time for the delightful finishing touches! Add the chopped apple, creamy goat cheese crumbles, and crunchy walnuts to the bowl with the dressed greens. Gently toss all the ingredients together one last time, ensuring an even distribution of the toppings throughout the salad. For optimal flavor, I highly recommend allowing the salad to rest in the fridge for at least 30 minutes before serving. This brief chill time allows the flavors to meld beautifully and the kale to further tenderize. Serve and savor every refreshing bite!

Expert Tips & Notes for Crafting Your Best Salad

While I often opt for pre-shredded or shaved Brussels sprouts for convenience, you can certainly buy whole Brussels sprouts and prepare them yourself. If you go this route, ensure you slice them extremely thin. The goal is to achieve a texture similar to coleslaw, allowing them to integrate seamlessly with the kale and other ingredients. A mandoline slicer works wonders for achieving consistent, paper-thin slices.

If you’re hand-slicing your own Brussels sprouts, make sure to select ones that are hard and firm to the touch. These are typically fresher, which means they’ll have a better flavor and will also be much easier to slice thinly and uniformly.

For an unparalleled flavor experience, allow the assembled salad to sit in the fridge for a minimum of 30 minutes (and ideally an hour) before serving. This crucial resting period allows all the incredible flavors to meld together, and the kale will continue to soften, absorbing even more of that delicious maple vinaigrette. It makes a significant difference!

Massaging the kale first is non-negotiable! This simple technique is the secret to transforming tough, fibrous kale into a tender, delightful salad green. The oil and gentle rubbing break down the cell walls, making the kale softer, significantly less bitter, and much easier for your body to digest. Don’t skip this step for the best texture!

To elevate the flavor and crunch of your walnuts, consider roasting them lightly. Simply spread the walnuts in a single layer on a parchment paper-lined baking sheet. Roast them in a preheated oven at 350°F (175°C) for 5-7 minutes, or until they become fragrant and lightly golden. Be vigilant and watch them closely, as nuts can burn quickly! Allow them to cool completely before adding them to your salad for that perfect nutty bite.

Prevent apple browning: If you’re prepping the salad ahead, wait to chop and add the apple until just before serving. Alternatively, toss chopped apples with a little lemon juice to prevent oxidation and browning if adding them earlier.

Dress just before serving for ultimate crispness: While this salad holds up well, if you prefer the Brussels sprouts and apples to be at their absolute crispiest, you can add them and the dressing just before serving. However, for maximum flavor melding, a short chill time after dressing is still recommended.

Absolutely, this salad is exceptionally well-suited for making ahead, making it a fantastic option for meal prep or entertaining. For the best results, prepare the salad greens (massaged kale and shredded Brussels sprouts) and the dressing separately. Store them in airtight containers in the fridge. Then, about 30 minutes before you plan to serve, combine the greens, dressing, and the other toppings like chopped apple, goat cheese, and walnuts. This ensures the greens have enough time to absorb the dressing’s flavors without becoming overly soggy. Try not to prep the fully assembled salad more than 24 hours in advance, and always wait to chop and add the apple until just before mixing in the dressing to prevent it from browning.

Leftovers of the dressed salad can be stored in an airtight container in the fridge for up to 2 days. While the salad will naturally be slightly softer or “soggier” than when it was first made, particularly the apples, please trust me when I say it remains incredibly delicious! The flavors continue to meld and deepen over time, often tasting even better the next day. I’ve personally enjoyed it 2 days later, and it was still amazing!

Among the common types of kale available, I primarily recommend using curly kale for this particular salad. Its ruffled texture holds the dressing well and softens beautifully with massaging. However, Lacinato kale (also known as dinosaur kale or Tuscan kale) is also an excellent choice and will work perfectly fine. Both varieties are hearty enough to stand up to the dressing and other ingredients without wilting immediately.

Yes, absolutely! If you need a nut-free option, simply omit the walnuts. To maintain a similar crunch and healthy fat content, you can substitute them with toasted pumpkin seeds (pepitas) or sunflower seeds. These seeds provide a delightful texture and nutty flavor without any tree nuts.

To make this salad suitable for a vegan diet, you would need to omit the goat cheese. The rest of the ingredients, including the maple vinaigrette, are plant-based. You could substitute the goat cheese with a vegan feta alternative or simply enjoy the salad without cheese, which is still incredibly flavorful.

Kale and Brussels Sprouts Salad

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