Kale & Shaved Brussels Sprouts Salad is the perfect start to the fall season. This salad boasts no-sugar added cranberries, crisp sliced apples, toasted walnuts, shaved Parmesan cheese, and is tossed with a creamy tahini vinaigrette. It’s unlike any other!
This post is sponsored by Graceland Fruit. Thanks so much for supporting brands I know, love, and trust!
Oh, hey, Fall! Where did you come from?
Doesn’t it seem like summer was only yesterday?! Instead, here we are welcoming in the autumn season with a fresh Kale & Shaved Brussels Sprouts Salad!
This past weekend, we celebrated the first day of fall. I’m kind of ready-not-ready, if you know what I mean.
Fall is all about the comfort foods, crisp apples, pumpkin patches, and crunchy leaves under foot. Gorgeous shades of red, burnt orange, and golden yellow remind me that our lives are constantly changing. We’re always in transition, whether it’s internal or external. I welcome a little bit of both!
The end of September in Michigan marks apple-picking season. Luckily, we have quite a few apple farms to choose from! So the apples here in Western Michigan are just ripe for picking and go perfectly with this salad. I recommend a sturdy yet soft apple, like Gala, Honeycrisp, or Braeburn. McIntosh would be fine if you like a very soft apple. I tend to shy away from green apples, though. Not my fave. Dad always bought Golden Delicious apples growing up and I kind of cringe at the thought…
This Kale & Shaved Brussels Sprouts Salad is the perfect combination of sweet and savory.
Graceland Fruit rolled out their No Sugar Added Dried Cranberries quite a while ago, and it’s all I’ve been using in my salads (check out this Broccoli Citrus Tahini Salad and this fresh Quinoa Basil Salad!)! Cranberries are literally the only ingredient here! Most “no sugar” cranberries are still sweetened with sucralose or aspartame, which can cause digestive issues or headaches for so many people. So these truly no sugar cranberries are the way to go! I’m not going to lie, though, their dried cherries would be awesome in this salad, too!
I’ve loved working with Graceland Fruit this past year. They’re a local Michigan-based company that I’m so grateful to have a relationship with! Their dried fruits are naturally gluten free, allergen free, and non-GMO, making their products an obvious choice!
So let’s get back to this sweet & savory. This is something I attempt in most of my cooking. I love it when sweet and savory notes shine through each dish. Especially when it comes to fall foods! Combinations like bacon & apples, curry & almond butter, and apples, cranberries, Brussels sprouts, & tahini really get me going!
Guys, I am ALL about fall foods. If there’s one season I could live and cook in forever and ever, fall is it. I love earthy, comforting dishes, roasted squashes, fruits like apples and pears. I love a cool 65 degrees and a sky that’s just a little gray. Cozy cable knit cardigans, hair up in a messy bun, surrounded by pumpkin-scented candles.
Stay tuned, friends, because we’re about to eat really good this autumn! Good food for your belly, your soul, and your body. I can’t wait!
But let’s start with a gorgeous, crisp, crunchy (hey, walnuts!), sweet, and fresh Kale & Shaved Brussels Sprouts Salad.
Okay, let me tell you about this tahini vinaigrette. No joke, it just pulls this salad together. It’s creamy, smooth, and lemony. The tahini just makes it, though (as it does most things).
If you aren’t a fan of tahini or you don’t have any in your pantry, feel free to make a simple lemon dijon dressing (this one is a pretty good basic recipe). This salad is naturally gluten free, grain free, and vegetarian. I added shaved Parmesan cheese, but for a vegan salad, just leave it off!
This Kale & Shaved Brussels Sprouts Salad is perfect for a crowd or as a side dish to any poultry. Serve it up with maple mustard chicken (I love this recipe) or a quick broiled herb salmon. It’s also perfect for your holiday table (because before you know it, Thanksgiving will be right around the corner!) and dinner get-togethers with friends!
This salad is incredibly simple to whip up last-minute. With the help of your food processor, you’ll have a gorgeous salad on the table in just 10-15 minutes! How’s that for easy?!
Kale and Brussels sprouts are high in fiber, vitamins, and minerals. Brussels sprouts are a member of the cabbage family and also act as a prebiotic! Walnuts provide a healthy dose of omega-3 fats, while apples pack antioxidants and whopping 4 grams of fiber per apple, aiding in better digestion.
Okay, okay, clearly I’ve given you enough reasons to go make this delicious fall salad right now!
A huge thank you to Graceland Fruit for sponsoring this post! And a big thank you to all of YOU who support the brands I love and trust! Go buy a bag!
Pin this Kale & Brussels Sprouts Sald with Creamy Tahini Vinaigrette for later!
This easy, gluten free salad is a delicious, sweet & savory way to kick off fall!
- 12 oz. Brussels sprouts, ends trimmed, halved
- 1 bunch lacinato (Tuscan) kale, finely chopped
- 1 large red apple, chopped
- 1/2 c. Graceland Fruit No Sugar Added dried cranberries
- 1/2 c. shaved Parmesan cheese (omit if vegan)
- 1/3 c. toasted walnuts
- 1/4 c. thinly sliced red onion
- Juice of 1 large lemon
- 3 Tbsp olive oil
- 2 Tbsp tahini
- 2 Tbsp water
- 1 Tbsp pure maple syrup
- 1/2 tsp salt
Place the Brussels sprouts into the bowl of a food processor. Pulse several times until shredded and finely chopped. Remove to a large bowl. Add the chopped kale, dried cranberries, Parmesan cheese if using, toasted walnuts, and sliced red onion. Core and chop the apple, then add to the bowl. Toss to coat.
To make the dressing, whisk together the lemon juice, olive oil, tahini, water, maple syrup, and salt. Drizzle over the salad; toss to combine. Refrigerate up to 3 days.
Nutrition Information per Serving:
Calories: 255 Protein: 8g Carbs: 22g Fat: 17g Fiber: 5g