A refreshing and light salad with shaved brussels sprouts, kale, apples, walnuts, and red onion topped with a creamy (& vegan) tahini maple dressing. This shaved brussels sprout salad recipe is simple & easy to make for meal prepped lunches or as a starter to a gorgeous meal.
How to Shave Brussels Sprouts
There are a handful of ways to shave brussels sprouts to enjoy them raw in a salad. The easiest & quickest way is to use a food processor with the slicing attachment. Cut off the root end and put them in the food processor and no more than 5 minutes later you have your shaved brussels sprouts. The second method is to use a mandoline to shave your sprouts. If using a mandoline be sure to use a no cut glove or fork so you don’t cut yourself. If you don’t have a food processor or mandoline no worries. Although, I recommend getting a basic food processor, it’s so useful! This third option may take a little extra time but still works. Use a large chef knife to thinly slice them. Cut off the root end, cut them in half if larger then thinly slice them. The last option is the lazy but super quick method. Buy a bag of shaved brussel sprouts. I have seen them pre-shaved at my local grocery store. It will be cheaper to buy the sprouts unsliced but if you are in a hurry it’s a great option.
While an optional ingredient in the recipe, crispy chickpeas turns this salad into a heartier meal. To make baked chickpeas: Drain and rinse a 15 oz can of chickpeas. Season if you want, I added some garlic powder to mine. If baking, line a baking sheet with parchment paper and bake at 400° for 20 min. If airfrying, cook for about 7 minutes. If you want this recipe to be for a single meal I highly recommend adding on some chickpeas as they bring it all together and are one of my favorite beans.
This shaved brussels sprouts salad recipe is fairly simple with 6 main salad ingredients. Super easy to make as you just need to cut your ingredients and toss them with the easily made dressing. The fresh raw ingredients give this salad a nice crisp crunch. The apples and dried cranberries give you some sweetness in every bite to match any bitterness the sprouts and kale might have. Let’s also not forget about our walnuts and hemp seeds giving us a nice nutty taste. If you are not a kale or sprouts fan give this recipe a chance as the other ingredients really balance it out.
A great recipe for the fall or winter as that’s when brussels sprouts are in season but the fresh crisp ingredients remind me of spring. Shaved brussels sprouts and kale salad recipe is perfect for a family dinner or even to bring to the holidays (Easter, Christmas, Thanksgiving, etc.) Now this recipe isn’t just for special occasions. As it is easy and quick to make it would be perfect for a meal prep lunch with the added baked chickpeas. Just be sure to store the dressing separate until eating so it does not get soggy.
Top this salad with Tahini Maple Dressing. As you can imagine it includes tahini, maple syrup as well as lemon juice and seasonings. A simple recipe with just 6 ingredients you probably have on hand. AND it takes just minutes to mix it up. I love how creamy the tahini makes this dressing. Perfect for other recipes as well, it has a creamy sweetness that goes well with anything including chickpea or kale. Oh and I forgot to mention the dressing is dairy free which is always a plus if you are vegan or bringing to a group gathering.
This shaved brussels sprout and kale salad recipe with creamy vegan tahini maple dressing is fresh and crunchy. Try it with baked chickpeas to make it a meal or bring the salad as a side along to Thanksgiving dinner. It’s colorful, easy to make, yummy and you will probably want to drink the creamy dressing.
Shaved Brussel Sprout & Kale Salad with Tahini Maple Dressing
Ingredients
- 16 oz Brussel sprouts
- 4 cups tuscan or lacinato kale
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 1 medium apple
- 1/2 red onion
- 1/4 cup hemp seeds
- 1 15 oz can of chickpeas optional
Tahini Maple Dressing
- 1/4 cup tahini
- 3 tbsp maple syrup
- 1 lemon
- 2 garlic cloves
- 1/2 tsp pepper
- 1/4 tsp onion powder
- 3 tbsp water
Instructions
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If adding chickpeas to your salad. Drain and rinse chickpeas and bake until desired crispiness is reached (oven 400° for 20 min or airfry about 7 minutes).
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Cut the stems off of your brussel sprouts. Use a food processor to shave the brussel sprouts (use blade with a slice in it) or thinly slice them with a knife.
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In a large bowl gently toss shaved brussel sprouts, chopped kale, dried cranberries, walnuts, diced apple and sliced red onion.
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In a small bowl mix together ingredients for the dressing add 3 tbsp or more water to reach desired consistency.
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Serve salad topped with dressing, sprinkle of hemp seeds and baked chickpeas.
Recipe Notes
Serve 4-8 people. Perfect for 4 days of meal prepped salad especially if adding in chickpeas. If using as a side it can easily serve 8.
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If you liked this recipe you will love:
Kale Sweet Potato Quinoa Salad
Apple Cranberry Chickpea Salad Sandwich
Healthy Pumpkin Bars
If you make this healthy salad recipe I would love a comment below of how you liked it.
Don’t forget to Pin the recipe for later and share your recipe photo with me on Instagram @emilyhappyhealthy .
Stay Happy & Healthy !
– Emily