This fresh and flavorful shaved Brussels sprouts salad with kale is tossed in a maple Dijon vinaigrette and topped with chopped dates and pecans. A seasonal, make-ahead side dish that’s vegan, gluten-free, and ideal for fall dinners, holiday tables, or potlucks.
🥗 Shaved Brussels Sprouts Kale Salad - A Fresh Twist on a Holiday Classic
A side of Brussels sprouts is a holiday staple—and while they’re often roasted or sautéed, this shaved Brussels sprouts salad offers a fresh alternative to heavier sides.
If you’ve never tried Brussels sprouts raw, you’re in for a pleasant surprise. These bite-sized crucifers are naturally crunchy and mild, and when thinly sliced (or “shaved”) and tossed with tender kale, chopped dates, pecans, and a sweet-tangy maple-Dijon dressing, they become the base for a bright, flavorful salad that’s anything but boring.
The best part? There’s zero chance of overcooking them into a mushy mess. It’s a beautiful make-ahead option for entertaining, potlucks, or even a light lunch.
🥬 What Is a Shaved Brussels Sprouts Salad?
A shaved Brussels sprouts salad uses very thinly sliced (shredded) Brussels sprouts in place of or alongside traditional greens. Because the sprouts are massaged with oil and salt, they soften slightly but retain a satisfying bite. In this recipe, you also add ribbons of kale plus mix-ins like dates and pecans, all tied together with a maple‑Dijon vinaigrette.
This crisp, raw preparation brings a bright, fresh element to menus, especially during the cooler months when heavier sides dominate.
🍂 Why You’ll Love This Shredded Brussels Sprouts Salad
- 🕊 Perfect for the season – With Brussels sprouts and kale, this salad brings brightness and a bit of green to cozy fall and winter menus.
- 🍽 An elegant yet effortless side – It looks impressive on the table, but comes together quickly.
- 🧺 Make-ahead friendly – It actually gets better as it sits, making it ideal for holiday prep or taking along to gatherings.
- 🔄 Flexible & forgiving – Swap in different nuts, dried fruits, or greens to suit your mood or what’s in your pantry.
- 🎉 A welcome change of pace – It’s the kind of refreshing dish that balances out rich mains and heavier sides.
🧾 Ingredient Notes & Tips
| Ingredient | Role | Tips / Swaps |
| Brussels sprouts (shaved / shredded) | The base green | Use firm sprouts; slice very thin (mandoline or food processor) |
| Kale | Adds chew and color | Use lacinato (dino) kale for a milder texture |
| Extra virgin olive oil + fine sea salt | For massaging greens | Massage greens for ~1–2 minutes to soften |
| Toasted sesame oil | Adds nutty flavor | Use lightly toasted for depth |
| Apple cider vinegar | Provides acidity | Use raw if possible |
| Maple syrup | Sweetens and rounds out flavors | Use grade A or your preferred maple |
| Dijon mustard | For tang and depth | Choose a French made Dijon for the best flavor |
| Dates | Natural sweetness & chew | Chop finely |
| Pecans (lightly toasted) | Crunch and richness | Toast before adding for deeper flavor |
| Green onion (green parts only) | Mild oniony freshness | Thinly slice |
🔄 How to Make Shaved Brussels Sprouts Salad (Step by Step)
- Shave / shred the Brussels sprouts
Remove stems, then thinly slice using a mandoline, food processor shredding disc, or sharp knife. - Massage sprouts + kale
In a large bowl, toss shaved Brussels sprouts and chopped kale with olive oil and salt. Use your hands to massage for 1–2 minutes until slightly softened and brightened. - Prepare the dressing
Whisk together toasted sesame oil, apple cider vinegar, maple syrup, and Dijon mustard until emulsified. - Dress the greens
Pour dressing over the massaged Brussels sprouts and kale, toss to coat evenly. - Add mix-ins
Fold in chopped dates, toasted pecans, and sliced green onion. Taste and adjust salt if needed.
🌀 Variations & Add‑Ins
- Swap nuts/seeds — Use walnuts, almonds, or pumpkin seeds instead of pecans
- Add fruit — Try dried cranberries, apple slices, or pomegranate arils
- Protein boost — Sprinkle in roasted chickpeas
- Cheese option (if not vegan) — Add shaved pecorino
🍽️ Serving Suggestions
- Serve as a side with your favorite main
- Use as a hearty salad base for lunches with grains or legumes
- Bring it to potlucks, (the robust greens keep their texture)
🧊 Make‑Ahead Tips
- You can prep the dressing and mix-ins ahead, then assemble before serving
- For best texture, keep nuts and dates separate until just before serving
❓ FAQs & Troubleshooting
- Why is my shaved Brussels sprouts salad bitter or too tough?
Massaging the greens helps break down fibers and mellow bitterness. Also, choose younger, smaller Brussels sprouts if possible. - My salad got soggy—what went wrong?
Don’t overdress at first. Dress just before serving, and store any leftover dressing separately to toss in later. - What if I don’t have sesame oil?
Skip it or substitute a neutral oil like walnut or more olive oil.
✨ Final Thoughts
This shaved Brussels sprouts salad hits a sweet spot between crisp, tender, and is packed with fall flavor. With the maple‑Dijon dressing, chewy dates, and crunchy pecans, it’s a crowd-pleaser that’s both healthy and satisfying. Make it ahead for holiday meals or family dinners.
I’d love to hear how your version turned out—please leave a comment or rating, and don’t forget to pin it for later!
More Holiday Salads:
Brussels Sprouts Kale Salad
This shredded Brussels sprouts kale salad with maple-Dijon dressing is a fresh alternative to heavier holiday sides.
Ingredients
- ¾ lb Brussels sprouts
- 1 bunch lacinato kale, stems removed and finely chopped
- 1 ½ Tablespoons/22ml extra virgin olive oil
- ½ teaspoon fine sea salt
- ½ Tablespoon/7ml toasted sesame oil
- 1 Tablespoon/15ml apple cider vinegar
- 1 teaspoon maple syrup
- 2 teaspoons Dijon mustard
- ¼ cup/44 g deglet noor dates, chopped
- ½ cup/60g pecans, lightly toasted
- 1 small green onion, green parts only, thinly sliced
Instructions
- Trim ends off Brussels sprouts and shred on a mandolin or in a food processor fitted with the shredding disc. (You can also slice the sprouts very finely with a sharp knife.)
- Place shredded Brussels sprouts and kale in a large bowl along with the olive oil and salt. Massage together with your hands until softened (about 2 minutes.)
- In a small bowl, whisk together the toasted sesame oil, apple cider vinegar, maple syrup and Dijon mustard.
- Pour dressing over massaged kale and shredded Brussels sprouts and toss to coat. Add dates, toasted pecans and green onions and adjust seasoning with salt and pepper if necessary.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 174Total Fat: 13gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 216mgCarbohydrates: 14gFiber: 4gSugar: 7gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Marlene says
I found this recipe on the gourmandeinthekitchen.com site.
I decided to make a one-serving size for lunch following the recipe but obviously adjusting the amounts of each ingredient.
I have never “massaged” kale or Brussels Sprouts before but it did make the greens a little softer in texture and I thought the kale tasted less bitter that way.
The base salad was awesome but I may play around with other dressings in the future.