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A winter kale salad shown tossed together next to a blue linen towel.
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4.5 from 2 votes

Kale and Brussels Sprouts Salad

Shredded kale and brussels sprouts massaged with a sweet vinaigrette, and then topped with a vibrant combination of roasted butternut, pomegranate and pecans. The perfect winter salad!
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Salad
Cuisine: American
Servings: 6 people
Calories: 232kcal

Ingredients

  • 1 bunch kale chopped
  • 10-12 brussels sprouts thinly shredded
  • 2 cups red cabbage shredded
  • 1/2 butternut squash peeled and cut in thin slices
  • 1/2 tablespoon olive oil
  • salt and pepper to taste
  • 1 cup pomegranate arils
  • 1 navel orange peeled and segmented
  • 1/2 cup sliced almonds toasted, optional
  • 1/4 cup hazelnuts toasted and chopped (use 1/2 cup if omitting almonds)

Citrus Vinaigrette

  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 3 tablespoons lemon juice
  • 3 tablespoons orange juice

Instructions

  • Add all dressing ingredients to a blender or jar, and mix together well.
  • Destem kale, and then very thinly slice. Add to a salad bowl.
  • Use a mandolin or food processor to very thinly slice brussels sprouts, and add to the kale.
  • Pour dressing over kale and sprouts, and massage in to completely coat, and then cover the salad and allow to soak for 4-5 hours, or overnight.
  • Preheat oven to 450 degrees F.
  • Peel butternut, cut into quarters lengthwise, and then thinly slice squash. Add to a baking sheet, drizzle with olive oil, and lightly season with sea salt and black pepper.
  • Roast squash for 25 minutes.
  • Prepare pomegranate by removing arils (see a tip for doing this mess free ).
  • Prepare the orange by slicing the skin and pith off around the orange, then cutting out the segments.
  • Thinly slice red cabbage.
  • When ready to serve the salad, toss the red cabbage into the kale mixture, then top the salad with warm squash, pomegranate, oranges, and nuts.

Video

Notes

  • Save time: Buy pre-cut butternut squash and pomegranate arils at Costco or Trader Joe's if you need to put this salad together quickly. Also, the Kale and Brussels Sprouts greens bag at Costco can be subbed for the kale, brussels sprouts and cabbage in this recipe.
  • Make it Ahead: This salad is best if made ahead! It's wonderful even the next day. I suggest making this 4-5 hours ahead, but the night ahead works well too! If you can, add the roasted butternut squash and nuts right before serving
  • Substitutions: Use raspberries instead of pomegranate. Rings of delicata squash work well here. Try all kale if you don't want to take the time to shred the brussels sprouts. We also love pumpkin seeds and sunflower seeds in kale salads.

Nutrition

Calories: 232kcal | Carbohydrates: 26g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Sodium: 31mg | Potassium: 696mg | Fiber: 5g | Sugar: 12g | Vitamin A: 9453IU | Vitamin C: 107mg | Calcium: 110mg | Iron: 2mg