Brussels Sprout & Kale Salad with Strawberry-Basil Vinaigrette
A medley of textures and flavors that transforms everyday greens into a festive dish.
This vibrant salad brings together hearty Brussels sprouts and tender baby kale with a beautiful mix of fruits, savory toppings, and a strawberry-basil vinaigrette that infuses every bite with summery freshness. Perfect for hot days, festive meals, or anytime you crave variety and nutrition, this salad stands out for its playful textures and contrasting flavors.
Why This Salad?
Inspired by a beloved vegetarian dish at a local restaurant, this recipe is designed for salad lovers who appreciate complex flavors. Crisp, bitter greens pair with the sweetness of fresh berries, grapes, and candied almonds, while feta cheese and a tangy vinaigrette create savory depth . The dish is hearty enough for dinner, but elegant and refreshing for entertaining or midday meals.
Ingredients
| Component | Ingredients |
|---|---|
| Brussels Sprouts | 1 Tbsp. avocado oil or light olive oil, 1 lb. Brussels sprouts (trimmed and halved), 2 sprigs fresh thyme (or 1/4 tsp dried), 2 cloves garlic (minced) |
| Strawberry-Basil Vinaigrette | 5 large ripe strawberries, 1 tsp whole grain or Dijon mustard, 4 Tbsp. white wine vinegar, 10 leaves fresh basil, 1 tsp honey (or more to taste), 1/4 tsp sea salt, 1/4 cup avocado oil or light olive oil |
| Candied Almonds | 2/3 cup sliced almonds, 1 Tbsp. pure maple syrup, Pinch sea salt |
| Salad Base | 5 oz. spring greens mix, 5 oz. baby kale, 1 English cucumber (diced), 1 cup blueberries, 1 cup halved grapes, 1/2 cup crumbled feta cheese, 1/2 cup dried cranberries |
Directions: Step-by-Step Preparation
- Prepare the Brussels Sprouts
- Heat oil in a medium skillet over medium heat. Add trimmed and halved Brussels sprouts, along with thyme sprigs. Cook for 10–12 minutes, stirring occasionally, until golden-brown and cooked through.
- Add minced garlic; cook for 1–2 minutes more. Remove from heat, let cool.
- Note: For oven roasting, toss Brussels sprouts with oil and roast at 425°F for 20–30 minutes until golden and crisp. This alternative is handy if you prefer roasted flavor or have oven space.
- Make the Strawberry-Basil Vinaigrette
- In a blender or food processor, combine strawberries, mustard, white wine vinegar, basil, honey, and sea salt. Puree until very smooth.
- With the machine running, slowly pour in the oil to help emulsify.
- Taste and adjust salt or honey. If strawberries are very sweet, you may need less honey.
- Tip: This dressing can be prepared several hours ahead or the day before. Store in an airtight container in the fridge.
- Candied Almonds
- Place sliced almonds in a small skillet with maple syrup and a generous pinch of sea salt.
- Cook over medium-low heat, stirring frequently, until golden and fragrant. Syrup should reduce and nuts become sticky.
- Transfer to a plate; cool until clumped and crisp.
- Assemble the Salad
- Divide spring greens mix and baby kale among bowls or a large platter.
- Add the cooled Brussels sprouts, diced cucumber, blueberries, grapes, crumbled feta, dried cranberries, and candied almonds.
- Drizzle with strawberry-basil vinaigrette just before serving.
- Enjoy the Leftovers
- Since this recipe yields plenty of toppings and dressing, keep extras refrigerated for easy salads throughout the week. Mix and match with other greens or grains for variety.
Flavors & Texture: What Makes This Salad Stand Out
- Contrast of Flavors: Bitter sprouts and kale balance with sweet berries, grapes, and honey in the vinaigrette.
- Layered Textures: Crunch from candied almonds and cucumbers, creamy feta, chewy cranberries, and tender greens.
- Temperature Variety: Warm, pan-toasted sprouts and freshly candied almonds offer comforting heat among cool greens and fruit.
- Visual Appeal: Bright pink dressing, jewel-toned blueberries and grapes, and glistening almonds create a stunning presentation.
Tips for Customizing
- Swap almonds for pecans or walnuts if you prefer different nuts.
- Use goat cheese instead of feta for a tangier, creamier bite.
- Try adding pomegranate seeds for extra color and juicy crunch in winter months.
- Mix up berries—raspberries or blackberries work beautifully with the vinaigrette.
- Make it vegan: Omit feta and use agave instead of honey in the dressing.
Serving Suggestions & Pairings
This hearty, nutrient-packed salad is perfect as a main or side dish. It’s robust enough for a vegetarian entrée, light enough for summer gatherings, and pairs especially well with grilled chicken, fish, or tofu. Try serving with:
- Rustic bread or pita for extra substance
- Lemon-herb chicken breast
- Seared salmon or shrimp
- Chilled white wine or sparkling water with berries
Make-Ahead & Storage
- Vinaigrette and almonds: Prepare up to one day in advance, store in airtight containers in the fridge.
- Brussels sprouts: Cook and cool, then store sealed for up to 2 days before assembling salad.
- Assembly: Add dressing and nuts just before serving to maintain best texture.
- Leftovers: Salad keeps well for one day with vinaigrette mixed in. Components, stored separately, can be combined fresh for up to 3 days.
What others are reading
Nutritional Highlights
- Brussels sprouts and kale are rich in fiber, vitamin C, and antioxidants.
- Berries and grapes add vitamin K and phytonutrients for immune support.
- Almonds deliver healthy fats and plant-based protein.
- Olive or avocado oil provides monounsaturated fats beneficial for heart health.
- Feta cheese offers calcium and savory flavor without excess fat.
Recipe FAQs
Can I use regular kale instead of baby kale?
Yes, but baby kale is tender and less bitter; if using regular kale, massage it with a little oil first to soften the leaves and mellow the flavor .
Is it necessary to cook the Brussels sprouts in a skillet?
Skillet toasting gives a warm, caramelized flavor; however, oven-roasting is also excellent, especially if you want a crispier texture .
How do I make the strawberry-basil vinaigrette without a food processor?
A blender works perfectly to puree the strawberries and basil. For chunkier texture, mash strawberries and chop basil finely, then whisk in remaining ingredients.
Can I make this salad ahead of time?
Dressing, almonds, and cooked sprouts can be prepped in advance. Assemble just before serving for the best texture and freshness.
Could I make the salad nut-free?
Absolutely! Use toasted sunflower or pumpkin seeds for a crunchy, allergy-friendly alternative.
What fruits and nuts work for substitutions?
Try blackberries instead of blueberries, dried cherries instead of cranberries, or pecans/walnuts in place of almonds for equally delicious results.
Related Salads: Seasonal Inspirations
- Kale Citrus Salad: A bright blend with oranges, lemon vinaigrette, and crunchy walnuts .
- Ultimate Winter Salad: Shredded Brussels sprouts, apples, pomegranate, roasted squash, and nuts for cold months .
- Beautiful Brussels Sprouts: Brussels sprouts paired with colorful veggies and holiday-ready ingredients—perfect for festive spreads .
Table: Comparison of Brussels Sprout and Kale Salad Variations
| Salad Name | Main Greens | Fruit | Nuts | Dressing |
|---|---|---|---|---|
| Brussels Sprout & Kale Salad with Strawberry-Basil Vinaigrette | Brussels Sprouts, Baby Kale | Strawberries, Blueberries, Grapes, Cranberries | Candied Almonds | Strawberry-Basil Vinaigrette |
| Kale Citrus Salad | Kale | Citrus (oranges, lemons) | Walnuts | Lemon Vinaigrette |
| Ultimate Winter Salad | Brussels Sprouts, Greens | Apples, Pomegranate Seeds | Nuts (varied) | Vinaigrette (varied) |
Frequently Asked Questions (FAQs)
Q: Can I replace fresh basil in the vinaigrette?
A: Fresh basil gives the vinaigrette its signature flavor, but mint or parsley can offer a different aromatic twist.
Q: Is there a vegan option for feta?
A: Vegan feta-style cheese crumbles, made from almond or coconut base, work well.
Q: What protein can I add for a complete meal?
A: Grilled chicken, cooked salmon, or sautéed chickpeas make it a satisfying main course.
Q: How do I prevent nuts from getting soggy?
A: Add candied almonds just before serving for optimal crunch.
Q: Can I double the recipe for a crowd?
A: Absolutely! Multiply the ingredients, prep toppings in advance, and assemble just before serving.
Conclusion: A Salad for Every Season
This Brussels Sprout & Kale Salad with Strawberry-Basil Vinaigrette is designed for anyone craving color, nutrition, and lively flavors. Whether on a weeknight or at a special gathering, its balance of tangy, sweet, and savory ensures crowd-pleasing results and leftovers that brighten any meal.
References
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