Your new favorite Fall salad! Packed with flavor, texture, crunch, and nutrients for the most satisfying salad.

This salad is loaded with shredded brussels sprouts and kale, crunchy apples and almonds, crispy chickpeas, and savory parmesan. Plus, it has the most amazing simple honey mustard dressing. I cannot get enough of this!

Bonus: you can make this amazing dressing on the regular and use it for other salads and marinades, too! It’s perfectly tangy, with a touch of sweet. It brings such a nice bright flavor to this delicious salad.

Add this to your dinner rotation, make this for a delicious lunch, or serve this at a holiday dinner (the recipe can easily be doubled or tripled to serve more)! It’s a salad that everyone will love- it’s honestly addicting and just so fresh.

This salad packs in some amazing health benefits, too. It’s high in fiber, vitamins and minerals, and healthy fats. It’s filling and satisfying, while still being light and fresh. It’s just so good! I cannot wait for you guys to make this one.

It also happens to be:

• Gluten free
• Grain free
• Vegetarian
• Soy free

While also being super simple to make!

Trust me when I say this will be a new go-to Fall salad for you! It has all the flavor and crunch you could ever want in a salad, and the honey mustard dressing is heavenly.

I am so excited to see your recreations of this one! Be sure to tag me on Instagram, and leave a rating and review below if you make this salad 🙂

Enjoy! xo

Fall Brussels and Kale Salad with Honey Mustard Dressing

★★★★★ 5 from 7 reviews

• Author: Mia Swinehart
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 2–3 servings 1x
• Category: Lunch, Dinner, Sides

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Description

The most delicious chopped Fall salad with a simple honey mustard dressing!

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Ingredients

Scale 1x2x3x

For the dressing:

• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 2 tbsp honey mustard
• 1 tsp honey
• 1 clove of garlic, minced or grated
• 1/4 tsp sea salt
• Dash of black pepper
• Pinch of red pepper flakes

For the crispy chickpeas

• 1 can of chickpeas, drained, rinse, and pat dry
• 1 tbsp olive oil
• Salt and pepper, to taste
• Garlic powder, to taste

For the salad

• 2 cups finely shredded raw Brussels sprouts*
• 5 leaves of kale, stems removed and finely shredded
• 4 green onions, diced
• 1 large apple, diced into small pieces
• Handful of roughly chopped roasted and salted almonds
• 2 tbsp shredded or grated parmesan, divided
• Salt and pepper, as needed

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Instructions

1. Preheat oven to 400°F. Dry your chickpeas with a clean kitchen towel, then spread out on a baking dish and toss with the olive oil and salt and pepper (don’t add garlic powder yet). Roast for 20-30 minutes, tossing every 10 minutes, until crispy. Toss with some garlic powder once they are done roasting. Set aside.
2. Make the dressing by adding all ingredients to a jar and giving a good shake. Set aside.
3. Add your shredded Brussels sprouts, shredded kale, green onion, and apple to a large bowl. Give them a good toss. Add the dressing, 1 tbsp of the parmesan, and a little salt and pepper; toss again. When ready to serve, top with the chopped almonds, crispy chickpeas (you might not use all of them), and more parmesan. Serve and enjoy! Leftovers can be stored without the toppings in an airtight container in the refrigerator for up to 2 days.

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Notes

You can finely shred them by hand with a sharp knife, or add them to a food processor using the shred attachment.