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Kale Brussels Sprout Salad in teak bowl with pomegranates on top

Kale and Brussels Sprout Salad with Lemon Vinaigrette

Kale and Brussels Sprout Salad with Lemon Vinaigrette is a crunchy vegan superfood salad with apple, pomegranate and toasted hazelnuts tossed in a refreshing lemon vinaigrette! {V, GF}

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  • 3 cups curly kale chopped (about 1/2 bunch)
  • 8 ounces brussels sprouts trimmed, halved and shaved thin
  • 1 medium apple I used fuji, diced
  • 1/2 cup pomegranate arils
  • 1 green onion both white and green parts, sliced thinly on the bias
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon pure maple syrup
  • 2 teaspoons dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup chopped toasted hazelnuts*


  • Place the kale, brussels sprouts, apple, pomegranate, and green onions in large bowl.
  • Place the olive oil, lemon juice, maple syrup, dijon mustard, salt and pepper in a mason jar and cover with a lid.  Shake vigorously until combined and adjust the seasoning as necessary.
  • Pour the desired amount of dressing over the salad (you may not need it all) and toss to coat.  Serve with the chopped hazelnuts and enjoy!


  • This salad keeps very well and is great for lunches during the week.  For best results, add the hazelnuts right before serving to keep them nice and crunchy.
  • *I used Trader Joe's pre-toasted hazelnuts.  They're a great timesaver!
  • If pomegranates aren't in season, substitute with dried cranberries or cherries.


Serving: 1g, Calories: 237kcal, Carbohydrates: 17g, Protein: 4g, Fat: 19g, Saturated Fat: 2g, Sodium: 140mg, Potassium: 429mg, Fiber: 3g, Sugar: 8g, Vitamin A: 3668IU, Vitamin C: 78mg, Calcium: 79mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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