Kale and Brussels Sprouts Salad with a Maple Dijon Vinaigrette


This Kale and Brussels Sprouts Salad with a Maple Dijon Vinaigrette is the perfect salad for fall. It’s so fresh and flavorful! 

Kale and Brussels Sprouts Salad with a Maple Dijon Vinaigrette

This beautiful and delicious salad is sure to become a fall favorite for you and your loved ones. Whether you’re making it for a light lunch or as a side dish to a big fall feast, it’s guaranteed to be enjoyed by all. Roasted butternut squash, Honeycrisp apples, candied pecans, and goat cheese are just some of the exciting fall flavors and textures that make this salad so fantastic!

Kale and Brussels Sprouts Salad with a Maple Dijon Vinaigrette

I love a hearty salad and this is definitely one of my all-time favorites! The fresh kale and brussels sprouts hold their crunchiness so well when coated in the maple dijon vinaigrette. The lemon in the vinaigrette really brightens the salad up and brings the savory ingredients together so deliciously.

The beauty of this salad is that you can make it in advance and keep it covered in the fridge or at room temperature and the heartiness of the greens will hold their crispness so wonderfully. It’s a great salad to meal prep at the beginning of the week and enjoy for lunch all week long. And it’s a stunning salad to make for a dinner party that will go great with just about any main dish.

Kale and Brussels Sprouts Salad with a Maple Dijon Vinaigrette

The roasted butternut squash, crisp bacon and creamy goat cheese add a level of comfort to this salad that is unforgettable. It’s truly love at first bite that will have you craving it over and over again. I love how easy it is to make and that it leaves a lasting impression with it’s unbelievable flavor and texture combinations.

Kale and Brussels Sprouts Salad with a Maple Dijon Vinaigrette

I recently shared this amazing salad in the Fall Edition of IBB Home Magazine along with recipes for Sweet Potato Ricotta GnocchiPecan Pie Thumbprint Cookies and Apple Cider Sangria. A perfect menu for a lovely fall gathering!

Kale and Brussels Sprouts Salad with a Maple Dijon Vinaigrette

I hope you and your loved ones enjoy this fabulous Kale and Brussels Sprouts Salad as much as we do. When you make it and share on social media, be sure to tag me @thebakermama so I can see and others can be inspired. I love seeing you make and enjoy the recipes I share!

xoxo,

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Kale and Brussels Sprouts Salad with a Maple Dijon Vinaigrette

Kale and Brussels Salad with a Maple Dijon Vinaigrette


  • Author:
    Maegan Brown – The BakerMama

  • Prep Time:
    15 minutes

  • Cook Time:
    25 minutes

  • Total Time:
    40 minutes

  • Yield:
    6-8

Description

This Kale and Brussels Sprouts Salad with a Maple Dijon Vinaigrette is the perfect salad for fall. It’s so fresh and flavorful!


Ingredients

Salad Ingredients:

  • 1 (10 ounce) bag shredded brussels sprouts
  • 1 (16 ounce) bag chopped kale
  • 11/2 cups small cubed butternut squash, roasted (see instructions)
  • 1 medium Honeycrisp apple, diced
  • 1/3 cup chopped red onion
  • 1/3 cup crumbled cooked bacon
  • 1/3 cup glazed chopped pecans
  • 1/3 cup dried cherries
  • 1/3 cup crumbled goat cheese

Vinaigrette:

  • 1 clove garlic, minced
  • 1/4 cup apple cider vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1/3 cup olive oil
  • Salt and pepper, to taste

Instructions

  1. Make the vinaigrette: in a small mixing bowl, combine the minced garlic, lemon juice, apple cider vinegar, maple syrup and Dijon mustard. Whisk until well combined. Continue whisking while slowing pouring in the olive oil and then whisk until the dressing is fully emulsified. Salt and pepper to taste.
  2. In a large mixing bowl, combine the brussels sprouts and kale. Toss evenly with half of the vinaigrette. Let set at room temperature or in the refrigerator while you roast the butternut squash and prep the other ingredients.
  3. To roast the butternut squash, preheat the oven to 425°F. Toss the cubed butternut squash with 1 tablespoon olive oil on a lightly greased baking sheet. Arrange in a single layer and sprinkle with sea salt. Roast until tender and lightly browned, about 25 minutes. Let cool for about 5 minutes after removing from the oven.
  4. Add the butternut squash, apple, red onion, bacon, pecans, cherries and goat cheese to the bowl with the kale and brussels sprouts. Drizzle a few tablespoons of the remaining dressing over the added ingredients and gently toss everything together to combine. Serve and enjoy!

 

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