Shredded Brussels Sprouts and Kale Salad
Prep time
Total time
Serves: 6 to 10 servings
Kale Salad
  • ¾ pound Brussels sprouts, ends trimmed, outer leaves removed and sliced thin
  • 1 head Lacinato kale, tough ribs removed and sliced thin
  • ¾ cup coarsely chopped, roasted and salted almonds
  • ½ cup dried cherries
  1. Place the olive oil, lemon juice, mustard, and maple syrup in a jar, cover, and shake vigorously.
  2. Season to taste with salt and pepper and shake again.
Kale Salad
  1. In a mixing bowl, toss the Brussels sprouts, kale, almonds, and cherries together.
  2. Pour on the dressing and toss to evenly coat. Serve immediately.
  3. If making ahead, store the dressed salad in a sealed Glad container for up to 24 hours. The heartier greens will hold up fairly well overnight.
Recipe by Go Dairy Free at