In this recipe, shaved Brussels sprouts and massaged kale are tossed to make a bed of greens with contrasting flavors and textures. Massaging the kale gives it a bit of sweetness, while the raw Brussels sprouts add crunch. A champagne vinaigrette adds a tangy flavor to this crunchy salad. Topped with toasted nuts and coconut bacon, this salad is filling, flavorful, and ideal as a meal or as a side at dinner.

Shaved Brussels Sprouts Salad [Vegan]



For the Dressing:

  • 1/3 cup minced shallots
  • 1/2 cup cranberries
  • 2 tablespoons Dijon mustard
  • Juice of 1/2 a lemon
  • Juice of 1/2 a orange
  • 2 teaspoons agave or stevia
  • 1 teaspoon sea salt
  • 1/4 cup olive oil
  • 1/2 cup champagne vinegar

For the Salad:

  • 4 cups finely shredded kale, massaged
  • 4 cups finely shredded Brussels sprouts
  • 1/2 cup pecans/walnuts, toasted
  • Coconut bacon


To Make the Dressing:

  1. In a small bowl, whisk together the champagne vinegar, minced shallots, mustard, lemon juice, orange juice, and agave nectar. Stream in the olive oil while whisking continuously until well combined.
  2. Season the dressing with salt and pepper to taste. Set aside in the fridge for the flavors to combine.

To Make the Salad:

  1. To slice the Brussels sprouts and kale, you can use a mandolin. Cut off the stems of the Brussels sprouts and slice whole. Massage the kale a little bit before combining it with the Brussels Sprouts to loosen the fibers.
  2. To shred the kale, strip the leaves from the stems, stack the leaves on top of one another, roll them up, and then slice.
  3. Preheat oven to 350°F, toast nuts for 10-15 minutes, turn halfway through for an even toast.
  4. In a large bowl, toss together the shredded kale, shredded Brussels sprouts, and toasted nuts. Add as much dressing as desired, tossing to combine.
  5. Throw the coconut bacon, nuts, cranberries, and greens into the salad together and top with the champagne vinaigrette.