Kale Brussels Sprout Salad is a beautiful winter salad full of awesome textures and flavors. It has massaged kale, shredded Brussels sprouts, roasted and spiced pumpkin and chickpeas, toasted walnuts, red onions, avocado, vegan feta, and an extra creamy tahini dressing. It’s works as a full lunch or dinner, or as a fancy side dish for your holiday table.

Once the weather gets cold, it’s officially soup season and kale salad season!

I know, kale salads are one of those things that sound too simple to be exciting, but when you build them right, they’re incredibly satisfying. The combination of dark greens, crunchy and creamy toppings, and a good dressing is basically unbeatable. And this one hits all of those points.

This recipe is very easy to make, and you can also totally adjust it depending on what you have or what you like. The base stays the same, but the toppings can shift with whatever vegetables or nuts are in your kitchen. It also holds up well, so it’s great for meal prep or making a little ahead of time.

Kale Brussels Sprout Salad is:

Vegan and plant-based
Crunchy and hearty
Packed with fiber and protein
Good for meal prep
Customizable
Winter-friendly
Great as a main or side
Filling but still fresh
Perfect for holidays

How to make Kale Brussels Sprout Salad

Start by prepping the greens. Shred Brussels sprouts and chop kale, then massage them with a little oil or dressing until they soften. This step makes the salad easier to eat and helps the flavors absorb better.

Roast the pumpkin and chickpeas with spices until golden and crisp. Add some walnuts in the last minutes so they get nice and fragrant too. Slice red onion, cube avocado, and crumble feta. Whisk together tahini dressing until smooth and creamy.

Once everything is ready, combine the kale and Brussels sprouts with the dressing, then add the warm roasted veggies and the fresh toppings. Toss gently so the textures stay distinct. You can serve the salad directly, or place in the fridge and have it later.

How to serve Kale Brussels Sprout Salad

Simply serve it as a main dish with extra dressing on the side, if you like. Or serve it with a slice of toast, some quinoa, or roasted potatoes if you want something more substantial.

You can of course also serve Kale Brussels Sprout Salad as a side. It works well next to anything savory and festive: stuffed pumpkins, seitan roast, lentil loaf, cabbage rolls, roasted tofu or tempeh, or any other holiday main.

Leftovers keep well and actually taste even better the next day as the kale continues to soften and the flavors come together more and more. Just add the avocado fresh when serving, so it doesn’t get brown.

Customize it the way you like it!

Add more brassica for extra color and flavor. Red cabbage, pointed cabbage, or curly kale are so good here

Instead of pumpkin, you can also use regular or sweet potatoes, carrots, beetroots, or a combination of all of them

You can also use white beans, edamame, or kidney beans, if you don’t like chickpeas

And of course, feel free to play around with the spices for the veg. Cumin, turmeric, cinnamon, or thyme are all great options

Go for whatever nuts and seeds you like! Pistachios, hazelnuts and sunflower seeds are especially nice here

Add anything extra you like: green apples, cooked quinoa, olives, sun-dried tomatoes, dried cranberries, blueberries, vegan parmesan or shredded carrots

You can also up your protein and add extra roasted smoked tofu, seitan gyros, or fried TVP on top of your Kale Brussels Sprout Salad

Feel free to play around with the dressing too. Adjust the ingredients, or switch to a cashew or almond dressing

More filling salad recipes to try:

Kale Brussels Sprout Salad w/ Roasted Pumpkin + Tahini Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Plants for Later
Total Time: 50 minutes
Yield: 3-4 1x

Print Recipe

Ingredients

Units Scale

1 small pumpkin (about 2 cups chopped)
1 can of chickpeas, rinsed and drained
9 oz/250 g kale (about 6 cups packed)
15 Brussels sprouts (about 2 cups shredded)
1/2 cup of walnuts
1 small red onion
1/2 avocado
1/2 cup vegan feta
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp smoked paprika
1 tsp paprika powder
1 tsp garlic powder
1/2 tsp cumin
salt, pepper

Dressing

1/3 cup tahini
2 cloves of garlic, minced
1 lemon, juiced
1 tbsp rice wine vinegar
1 tbsp maple syrup
1 tsp mustard
salt, pepper

Get Recipe Ingredients

Cook Mode Prevent your screen from going dark

Instructions

Scoop out the seeds from the pumpkin, and cut into small cubes. If you prefer, you can first peel the pumpkin.
Add pumpkin cubes to a baking tray together with drained chickpeas, 1 tablespoon of olive oil, balsamic vinegar, sweet and smoked paprika, garlic powder, cumin, and a pinch of salt and pepper. Toss around to coat evenly, then spread out in a single layer. Bake at 350°F/180°C for about 35 minutes. Add walnuts for the last 5-10 minutes to the tray, so they can toast too.
Meanwhile chop kale, and shred Brussels sprouts (using a mandoline slicer), and add to a large bowl with 1 tablespoon of oil and a large pinch of salt. Massage them for 2-3 minutes, so they get softer.
Slice onion thinly, dice avocado, and crumble or cube feta.
Prepare dressing. Whisk together tahini, garlic, lemon juice, vinegar, maple syrup, mustard, salt and pepper. Add a couple of tablespoons of water to reach desired consistency.
Assemble the salad. Add roasted pumpkin, chickpeas and walnut, avocado, red onion, and feta to the massaged kale and Brussels sprouts. Drizzle with dressing and mix well together. Enjoy!

Prep Time: 15 minutes
Cook Time: 35 minutes