Generally speaking, I'm more of a salad gal in Summer and a braised greens lover once Fall begins to hit its stride. But recently, I've discovered the best way to reconcile the two: by utilizing dark, leafy brassicas in their raw form, massaging them by hand with a drizzle of Autumn-tinged maple vinaigrette until slightly wilted and tender. Case in point: this shredded brussels sprouts salad, which is the darling of my kitchen at this very moment. Adding some Lacinato kale really transforms this dish from a slaw to a salad, and it's got a pleasing bitterness that's offset so nicely with a tangy-sweet dressing. To add another layer of flavor and texture, I finish the whole thing with toasted sunflower seeds and raisins. Get excited for the season with the recipe.

Shredded Brussels Sprouts and Kale Salad

Shredded Brussels Sprouts and Kale Salad


  1. 1 tablespoon whole-grain mustard
  2. 3 tablespoons fresh lemon juice, from 1 to 2 lemons
  3. Coarse salt
  4. 1 tablespoon plus 1 teaspoon pure maple syrup
  5. 2 tablespoons cold-pressed extra-virgin olive oil
  6. 8 ounces brussels sprouts, very thinly sliced (about 3 cups)
  7. 6 Lacinato kale leaves, stemmed and thinly sliced
  8. 1/3 cup raw hulled sunflower seeds, toasted
  9. 1/4 cup raisins or dried cranberries


  1. Stir together mustard, lemon juice, 3/4 teaspoon salt, and tablespoon and teaspoon of maple syrup; whisk in oil until emulsified.
  2. In a salad bowl, toss together brussels sprouts and kale. Add sunflower seeds, raisins or dried cranberries, and dressing; toss to coat. Serve immediately.

Serves 2 as a full-sized salad.

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