clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Best Brussels Sprout and Kale Salad

  • Author: Mia Zarlengo
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 8-10 servings 1x
  • Category: Side Dish


The best brussels sprout and kale salad with creamy maple tahini dressing! A big salad perfect for feeding a crowd!



For the salad:

  • 1 + 1/2 bunches of curly kale, finely chopped
  • 12 oz bag shredded brussels sprouts, shredded further with a knife 
  • 1 cup shredded parmesan (optional for vegan)
  • 1/2 cup roughly chopped roasted almonds
  • 1/2 cup dried cranberries

For the dressing:

  • 1/3 cup + 3 tbsp tahini 
  • 1/3 cup water
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp + 1 tsp maple syrup
  • 2 cloves of garlic, minced
  • 1/2 tsp sea salt, more to taste
  • Pinch of black pepper
  • Pinch of red pepper flakes


  1. Wash your kale and brussels sprouts ahead of time before chopping/shredding to make sure they are totally dry.
  2. Make the dressing. Whisk all dressing ingredients together until smooth. Allow to sit for flavors to meld. 
  3. Use a large knife to shred the bigger pieces of brussels sprouts further. If you bought whole brussels sprouts, use the shred attachment of a food processor. 
  4. Toss the kale and brussels sprouts together. Pat dry with paper towels if still wet. Toss in cheese, cranberries, and almonds until well tossed.
  5. Toss salad in dressing when ready to serve. Store leftovers in refrigerator for up to 2 days.