This Kale and Brussels Sprouts Salad with a Maple Dijon Vinaigrette is the perfect salad for fall. It’s so fresh and flavorful!
Beautiful and Delicious Fall Salad
This beautiful and delicious Kale and Brussels Sprouts Salad is sure to become a fall favorite for you and your loved ones. 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!
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.
Hearty and Full of Texture
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 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.
Make it in Advance
The beauty of this salad is that you can make it in advance and keep it covered in the fridge or at room temperature for a bit 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.
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Shredded brussels sprouts
- Chopped kale
- Small cubed butternut squash, roasted (see instructions)
- Honeycrisp apple, diced
- Chopped red onion
- Crumbled cooked bacon (see how to bake bacon)
- Glazed pecans, chopped
- Dried cherries
- Crumbled goat cheese
- Garlic, minced
- Apple cider vinegar
- Fresh lemon juice
- Maple syrup
- Dijon mustard
- Olive oil
- Salt and pepper, to taste
Supplies:
How to Make Kale and Brussels Sprouts Salad
- 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.
- Add the shredded Brussels sprouts and kale to a large serving bowl.
- Combine and 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.
- 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.
- Add the butternut squash, apple, red onion, bacon, pecans, cherries and goat cheese to the serving bowl with the kale and Brussels sprouts.
- Drizzle a few tablespoons of the remaining dressing over the added ingredients.
- Gently toss everything together to combine. Serve and enjoy!
In the Media
I recently shared this amazing salad in the Fall Edition of IBB Home Magazine along with recipes for Sweet Potato Ricotta Gnocchi, Pecan Pie Thumbprint Cookies and Apple Cider Sangria. A perfect menu for a lovely fall gathering!
Storage
Store leftover salad that’s already been dressed in an airtight container in the refrigerator for up to 2 days. Toss before serving. You can also prepare the salad without the dressing and store it, covered tightly in plastic wrap, in the refrigerator for 3-5 days. Toss with the dressing before serving.
If you make this Kale and Brussels Sprouts Salad, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Kale and Brussels Sprouts Salad
- 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
- 1 and 1/2 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 chopped glazed 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
- 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.
- In a large serving 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.
- 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.
- 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!
