This Kale and Brussels Sprouts Salad with a Maple Dijon Vinaigrette is more than just a dish; it’s a celebration of fall flavors, offering a symphony of textures and a vibrant taste that’s both hearty and refreshingly light. Perfect for the season, this salad is designed to delight your palate and become a cherished recipe in your culinary repertoire.
Why This Kale and Brussels Sprouts Salad is Your New Fall Favorite
As the leaves turn golden and the air grows crisp, our appetites shift towards comforting, yet fresh and vibrant, dishes. This Kale and Brussels Sprouts Salad with a homemade Maple Dijon Vinaigrette perfectly encapsulates the essence of autumn. It’s a magnificent blend of robust flavors and satisfying textures that promises to be a standout addition to any meal, whether it’s a cozy family dinner or an elegant gathering with friends.
What makes this salad truly exceptional is its thoughtfully curated array of seasonal ingredients. Imagine succulent pieces of roasted butternut squash, caramelized to perfection, mingling with the crisp, sweet-tart bite of Honeycrisp apples. Add to that the delightful crunch of candied pecans, the savory notes of crumbled bacon, and the creamy tang of goat cheese, all unified by a bright and zesty maple dijon dressing. Each forkful is a harmonious balance of sweet, savory, and tangy, creating an unforgettable culinary experience that will have everyone asking for the recipe. This isn’t just a side dish; it’s a captivating centerpiece that showcases the best of fall’s bounty.
A Symphony of Textures in Every Bite
For those who appreciate a salad with substance and a delightful mouthfeel, this recipe is an absolute dream. The foundation of fresh kale and shredded Brussels sprouts provides a sturdy, crisp base that holds up beautifully, even after being dressed. Unlike delicate greens that wilt quickly, kale and Brussels sprouts maintain their delightful crunch, ensuring every bite is as satisfying as the first. This heartiness makes the salad not only delicious but also incredibly practical for various occasions.
Beyond the greens, the textural adventure continues. You’ll encounter the tender, melt-in-your-mouth roasted butternut squash, which adds a comforting softness and natural sweetness. The crisp, salty bacon offers a savory counterpoint, while the vibrant Honeycrisp apples contribute a refreshing, juicy snap. The glazed pecans deliver an irresistible crunch and a hint of sweetness, complementing the chewy dried cherries. Finally, the creamy, tangy goat cheese crumbles provide a luxurious element, coating your palate and tying all the diverse components together. This masterful combination of textures, from crisp to creamy, crunchy to tender, elevates this salad far beyond the ordinary, making it a truly crave-worthy dish.
The Brightening Touch of Maple Dijon Vinaigrette
The star that brings all these magnificent ingredients into perfect harmony is the homemade Maple Dijon Vinaigrette. This dressing is not just an accompaniment; it’s a vital component that infuses the entire salad with a bright, tangy, and subtly sweet flavor profile. Crafted with minced garlic, fresh lemon juice, apple cider vinegar, pure maple syrup, and Dijon mustard, it strikes an exquisite balance. The lemon and apple cider vinegar provide a refreshing acidity that cuts through the richness of the other ingredients, while the maple syrup adds a touch of natural sweetness that enhances the fall theme without being overpowering. The Dijon mustard offers a pleasant piquant note, adding depth and complexity to the dressing. As the olive oil is slowly whisked in, it emulsifies into a creamy, luscious vinaigrette that adheres beautifully to every leaf and piece of ingredient, ensuring a burst of flavor with each bite. It’s the unifying force that transforms a collection of delicious components into a cohesive and unforgettable salad.
Effortless Elegance: Perfect for Meal Prep and Entertaining
One of the most appealing aspects of this Kale and Brussels Sprouts Salad is its incredible versatility and make-ahead potential. The robust nature of kale and Brussels sprouts means they won’t wilt easily, allowing you to prepare a significant portion of the salad in advance. This makes it an ideal candidate for meal prepping at the start of the week, providing you with nutritious and delicious lunches that stay fresh and crisp for days. Simply store the dressed greens and other components separately, or dress the greens lightly and add the remaining ingredients just before serving for optimal texture.
Beyond daily lunches, this salad shines as a sophisticated yet simple dish for entertaining. Imagine the vibrant colors and enticing aroma gracing your holiday table or a dinner party spread. Its impressive presentation and complex flavors are sure to garner compliments, while its make-ahead quality liberates you from last-minute kitchen stress. Prepare it a few hours before your guests arrive, keep it covered in the refrigerator, and then simply toss and serve. It pairs wonderfully with a variety of main dishes, from roasted chicken or pork tenderloin to grilled salmon, making it a go-to recipe for any fall feast.
Seasonal Stars: A Closer Look at the Ingredients
Each ingredient in this salad plays a crucial role in its overall flavor and texture profile, contributing to its status as a fall favorite. Understanding these components can help you appreciate the harmonious blend and even inspire your own variations.
- Kale and Brussels Sprouts: These cruciferous powerhouses form the nutritious base. Known for their earthy flavor and sturdy texture, they hold up exceptionally well to hearty dressings and other ingredients, providing a satisfying chew and a wealth of vitamins and fiber.
- Butternut Squash: When roasted, this humble squash transforms into tender, sweet, and slightly caramelized cubes. Its natural sweetness and creamy texture provide a comforting element that beautifully complements the sharper flavors in the salad.
- Honeycrisp Apple: A true gem of the fall season, Honeycrisp apples offer a delightful crispness and a perfect balance of sweet and tart. Their juicy bite adds a refreshing contrast to the richness of other ingredients.
- Crumbled Cooked Bacon: For a savory, salty, and slightly smoky dimension, crispy bacon bits are an absolute must. They add a layer of umami that elevates the entire dish.
- Glazed Pecans: These provide a luxurious crunch and a touch of sweetness that pairs wonderfully with the maple in the dressing. Their rich, buttery flavor is a classic fall complement.
- Dried Cherries: Adding a burst of tartness and a chewy texture, dried cherries provide an unexpected yet welcome element that brightens the salad and adds visual appeal.
- Crumbled Goat Cheese: The creamy, tangy, and slightly pungent notes of goat cheese are indispensable. It softens the textures, adds a luxurious mouthfeel, and balances the sweetness and acidity.
- Maple Dijon Vinaigrette: As discussed, this vibrant dressing, with its blend of maple syrup, Dijon mustard, apple cider vinegar, lemon juice, garlic, and olive oil, is the binding agent that brings all these individual stars into a harmonious constellation.
Gather Your Essentials: Ingredients and Supplies
To recreate this spectacular fall salad, you’ll need the following fresh ingredients and basic kitchen tools. Ensure your ingredients are of good quality to maximize the flavors in your dish.
Ingredients:
- Shredded brussels sprouts
- Chopped kale
- Small cubed butternut squash, roasted (see instructions)
- Honeycrisp apple, diced
- Chopped red onion
- Crumbled cooked bacon (consider baking your bacon for easy cleanup and perfect crispness)
- Glazed pecans, chopped
- Dried cherries
- Crumbled goat cheese
- Garlic, minced
- Apple cider vinegar
- Fresh lemon juice
- Maple syrup
- Dijon mustard
- Olive oil
- Salt and pepper, to taste
Supplies:
- Small mixing bowl (for the vinaigrette)
- Large serving bowl (for tossing and serving the salad)
- Baking sheet (for roasting squash)
- Whisk
Crafting Your Perfect Fall Salad: Step-by-Step Guide
Creating this stunning Kale and Brussels Sprouts Salad is straightforward. Follow these steps for a perfect result:
- **Step 1: Prepare the Vinaigrette.** In your small mixing bowl, combine the minced garlic, fresh lemon juice, apple cider vinegar, pure maple syrup, and Dijon mustard. Whisk these ingredients vigorously until they are thoroughly combined. While continuing to whisk, slowly drizzle in the olive oil in a steady stream. Keep whisking until the dressing is completely emulsified and appears thick and creamy. Season with salt and freshly ground black pepper to taste, adjusting for your preference.
- **Step 2: Dress the Greens.** Place the shredded Brussels sprouts and chopped kale into your large serving bowl. Pour about half of the prepared Maple Dijon Vinaigrette over the greens. Toss them evenly and thoroughly, ensuring every leaf is lightly coated. Allow the dressed greens to sit at room temperature or in the refrigerator for at least 15-20 minutes while you prepare the remaining ingredients. This resting period helps to slightly tenderize the kale and Brussels sprouts, making them more palatable without sacrificing their crispness.
- **Step 3: Roast the Butternut Squash.** Preheat your oven to a robust 425°F (220°C). On a lightly greased baking sheet, toss the cubed butternut squash with 1 tablespoon of olive oil. Arrange the squash in a single layer to ensure even roasting and prevent steaming. Sprinkle lightly with sea salt. Roast in the preheated oven for approximately 20-25 minutes, or until the squash is tender, easily pierced with a fork, and beautifully lightly browned and caramelized around the edges. Once roasted, remove from the oven and let cool for about 5 minutes before adding to the salad.
- **Step 4: Assemble the Salad.** To the large serving bowl containing the dressed kale and Brussels sprouts, add the cooled roasted butternut squash, diced Honeycrisp apple, chopped red onion, crumbled cooked bacon, chopped glazed pecans, and dried cherries. Finally, sprinkle in the crumbled goat cheese.
- **Step 5: Final Dressing and Toss.** Drizzle a few tablespoons of the remaining Maple Dijon Vinaigrette over the freshly added ingredients.
- **Step 6: Gently Combine and Serve.** Using salad tongs or your hands, gently toss all the ingredients together until they are well combined and the dressing is evenly distributed. Be careful not to overmix, as this can bruise the greens. Serve immediately and savor the incredible flavors and textures!
Tips for an Unforgettable Salad Experience
To ensure your Kale and Brussels Sprouts Salad is nothing short of perfection, keep these tips in mind:
- Don’t Overdress: Start with half the vinaigrette and add more as needed. You can always add more dressing, but you can’t take it away! The goal is a light coating that enhances, not drowns, the ingredients.
- Massage the Kale (Optional): If you prefer softer kale, you can gently massage it with a tiny bit of olive oil and a pinch of salt for a minute or two before adding the dressing. This breaks down its fibers, making it more tender.
- Taste and Adjust: Before serving, taste a small portion of the salad. Adjust seasoning (salt, pepper) or add a little more lemon juice or maple syrup to the dressing if needed, to achieve your desired balance of flavors.
- Warm vs. Cool: While delicious chilled, allowing the salad to come to room temperature for 15-20 minutes before serving can enhance the flavors and textures, especially the roasted squash.
Beyond the Recipe: Serving Suggestions and Variations
This versatile Kale and Brussels Sprouts Salad is fantastic on its own, but it also shines when paired with other dishes or customized to your liking:
- Protein Power-Up: For a complete meal, add grilled chicken, pan-seared salmon, roasted chickpeas, or a fried egg on top.
- Nutty Swaps: Replace glazed pecans with walnuts, candied almonds, or toasted hazelnuts for a different crunch.
- Cheese Alternatives: If goat cheese isn’t your preference, try crumbled feta cheese, blue cheese, or even shaved Parmesan for a distinct flavor profile.
- Fruitful Additions: Consider adding pomegranate arils for extra burst of tartness and color, or thinly sliced pears for a different kind of sweet crispness.
- Herbaceous Twist: Fresh herbs like chopped parsley or chives can add another layer of freshness.
As Seen In…
This amazing salad recently graced the pages of the Fall Edition of IBB Home Magazine. It was featured alongside other delectable recipes, including Sweet Potato Ricotta Gnocchi, Pecan Pie Thumbprint Cookies, and a refreshing Apple Cider Sangria. Together, these recipes create a perfect menu for a delightful fall gathering, showcasing the richness and warmth of the season’s flavors.
Storing Your Delicious Leftovers
Proper storage is key to enjoying your Kale and Brussels Sprouts Salad for days. If the salad has already been dressed, store any leftovers in an airtight container in the refrigerator for up to 2 days. Give it a gentle toss before serving to redistribute any settled dressing.
For even longer freshness, especially if you plan to meal prep, prepare the salad ingredients (greens, roasted squash, apples, bacon, pecans, cherries, goat cheese) and store them separately from the dressing. Keep the mixed dry ingredients covered tightly in plastic wrap or an airtight container in the refrigerator for 3-5 days. Store the Maple Dijon Vinaigrette in a separate airtight container. When ready to serve, simply toss the desired portion of salad with a fresh drizzle of dressing.
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Kale and Brussels Sprouts Salad
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Author: Maegan Brown – The BakerMama
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6-8
Description
This Kale and Brussels Sprouts Salad with a Maple Dijon Vinaigrette is the perfect salad for fall. It’s so fresh and flavorful!
Ingredients
Salad Ingredients:
- 1 (10 ounce) bag shredded brussels sprouts
- 1 (16 ounce) bag chopped kale
- 1 and 1/2 cups small cubed butternut squash, roasted (see instructions)
- 1 medium Honeycrisp apple, diced
- 1/3 cup chopped red onion
- 1/3 cup crumbled cooked bacon
- 1/3 cup chopped glazed pecans
- 1/3 cup dried cherries
- 1/3 cup crumbled goat cheese
Vinaigrette:
- 1 clove garlic, minced
- 1/4 cup apple cider vinegar
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1/3 cup olive oil
- Salt and pepper, to taste
Instructions
- Make the vinaigrette: in a small mixing bowl, combine the minced garlic, lemon juice, apple cider vinegar, maple syrup and Dijon mustard. Whisk until well combined. Continue whisking while slowing pouring in the olive oil and then whisk until the dressing is fully emulsified. Salt and pepper to taste.
- In a large serving bowl, combine the brussels sprouts and kale. Toss evenly with half of the vinaigrette. Let set at room temperature or in the refrigerator while you roast the butternut squash and prep the other ingredients.
- To roast the butternut squash, preheat the oven to 425°F. Toss the cubed butternut squash with 1 tablespoon olive oil on a lightly greased baking sheet. Arrange in a single layer and sprinkle with sea salt. Roast until tender and lightly browned, about 25 minutes. Let cool for about 5 minutes after removing from the oven.
- Add the butternut squash, apple, red onion, bacon, pecans, cherries and goat cheese to the bowl with the kale and brussels sprouts. Drizzle a few tablespoons of the remaining dressing over the added ingredients and gently toss everything together to combine. Serve and enjoy!
If you make this Kale and Brussels Sprouts Salad, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
