Shredded Brussels Sprout and Kale Salad with Maple Pecan ‘Parmesan’
Shredded Brussels Sprout and Kale Salad with Maple Pecan ‘Parmesan’- this salad is robust and flavorful, making it perfect to prep ahead for the holidays or healthy lunches during the week! (vegan + gluten-free)
Between the Green Apple Smoothie and this salad, we’re getting a lot of those around here this week, huh?
I have to confess, I kind of wish every week was like that. I just feel so much better when I have lots of leafy greens pulsing through my veins. It helps counteract all the red wine and dark chocolate peanut butter cups that I eat every night before bed. :)
This salad is one of my favorite ways to get lots greens into my diet. It’s a simplified version of one that I posted last year titled The Ultimate Fall Salad.
I seriously heart that salad but I can admit, it’s got a lot going on in the ingredient list. What can I say, I was so excited for all of the fall produce that I went a little overboard.
So this version keeps some of the best parts without requiring a huge grocery bill. It starts with a base of shredded brussel sprouts and chopped kale.
To prepare it, you simply rip the kale leaves away from the stems and then roughly chop them. For the brussel sprouts, you can shred them using a mandolin (I use the attachment from my food processor) by holding the stem of each one and carefully shaving them down. If you don’t have a mandolin, you can also use a sharp knife to thinly slice them.
I know it seems a little time consuming but trust me, the end result is so worth it. Especially if you’re serving it for guests. Because the green colors look so pretty together, don’t they?
Once you have the greens ready, you whisk the ingredients for the dressing together in a small bowl and then use your hands to massage it in.
Then you just top it with dried cranberries and a little maple pecan ‘parmesan’ and you’re all set!
If you’re wondering what the heck maple pecan parmesan is, it’s just pecans blended with a little nutritional yeast, pure maple syrup and a touch of smoked paprika.
The beauty of this salad is that the greens are robust enough to withstand wilting once it’s dressed so you can make it up to one day in advance. It’s perfect to serve for the holidays or to make for healthy lunches during the week. Enjoy!
Shredded Brussels Sprout and Kale Salad with Maple Pecan Parmesan
Yield: 4-6 servings
Prep Time: 30 minutes
Total Time: 30 minutes
For the Salad
- 4 cups chopped lacinato kale leaves (2 large bundles)
- 4 cups shredded brussel sprouts (approx. 2 and 1/2 pounds)
- 1/2 cup dried cranberries
- 1/4 cup lemon juice (about 2 lemons)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- salt & pepper to taste
For the Pecan ‘Parmesan’
- 1 cup pecans
- 2 tablespoons nutritional yeast*
- 1/2 teaspoon salt
- 1/4 teaspoon smoked paprika
- 1 teaspoon pure maple syrup
Prepare the pecan ‘parmesan’: in a food processor or small blender, combine all of the ingredients and blend until pecans are roughly chopped. Careful not to over process, you want the pecans to be large enough to still add some crunch.
Make the salad: In a small bowl or measuring cup, whisk together the lemon juice, olive oil, and mustard. In a large bowl, add the kale then pour the dressing on top. Use your hands to massage the dressing into the greens for about ten seconds. Add the shredded brussels sprouts and toss to combine. Add the cranberries to the bowl, top with with pecan parmesan, serve and enjoy!
*This is a vegan recipe so the pecan ‘parmesan’ does not contain real cheese. It is a dairy-free substitute made from nuts and nutritional yeast. You can read more about nutritional yeast here.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
This salad looks so bright and delicious. I love the pecan parmesan- I’ve never made anything like that!
I’m going to try this for lunches next week. The pecan parmesan sounds delicious! :) Do you think it’d last in the fridge with the dressing on it for a couple days or should I add the dressing on each day?
We ate it the second and third day with the dressing already on it and I thought it held up great so it should be fine to add it ahead of time. I hope you love it, Kelli!
Love this salad. Does anyone know the nutritional values? Calories Carbs, protein?
Yummmmm!!! I love me a good shredded salad!! I feel healthier just looking at these beautiful pictures :) And I definitely need some greens in my diet after Halloween. Those bite-sized Snickers are evil!! I can’t wait to try that Pecan Parmesan too – I bet it’s amazing!!
Thanks Melissa! I can’t be trusted around Snickers either. They’re dangerous! ;)
Such a perfect combo! I never thought about combining these two, but I’m sure it’s delicious.
This looks so good. I’m using the nutritional yeast for more recipes so I think this will be great. I think I may saute the Brussel Sprouts in a wee bit of olive oil. It will brighten the color and make it a touch warm. Definitely, this weekend, if I can wait that long!
I’m so happy to hear you’ve been using nutritional yeast, Nancy! I know it’s foreign to a lot of people so I love that you are open minded enough to try it. I hope you enjoy it and that you have a wonderful weekend as well! :)
Salad ALWAYS counteracts chocolate… always :) I love this salad and I was actually just thinking (ok daydreaming) about brussels sprouts the other day because it’s been way too long since I’ve had them.
Salad + chocolate FTW! :)
Haha I’m always lost at nutritional yeast. This seriously looks so good, though. This time of year I feel like all I see are cookie and baked treat recipes and so many of them make me want to run in the opposite direction. Yay for salads!
I know, I’ve been testing an apple pie recipe so having lots of salad in my house is always a plus! :)
I love weeks when the veggies are plentiful, too! They definitely make me feel better about my wine and chocolate :) This salad looks SO good…love that Pecan Parmesan on top!
Thanks Taylor! Cheers to veggies, chocolate and wine! :)
yet another perfect way to prepare my favorite fall veggie! I need to shred brussels like this, perfect combo!
Thanks Rachel! They really are a great combo!
Brussel Sprouts + Kale are 2 foods that I can’t get enough of these past few weeks. It’s almost like you made this salad specifically for me. Thank you very much! Hah :)
You must be craving fresh seasonal ingredients! :)
I love a good fall/winter salad. So easy to fall out of the habit once summer is over. Love the idea of pecan parmesan! We can’t eat pecans here, so maybe I’ll try with almonds?
yes, I think almonds would work just the same! I hope you love it! :)
Yuuuuuhs! I can already feel the nutrients and energy pumping through my life blood! I am dying to try this maple pecan parmesan you speak of…it sounds like one of those things I could get fixated on lickety split…and basically the best use of nutritional yeast EVAH! I love everything about this salad. I’m 2000% making it this weekend to counteract all the stout and dark chocolate I’ve been consuming ;)
This is such a pretty salad – and so healthy – love the nutritional yeast “Parmesan” !
I love the looks of that smoothie, and this salad is my kind of salad! I love hearty greens, and shaved brussels sprouts are one of my favorite thing. I’ve never tried nutritional yeast and it sounds like I should — it’s such a nice alternative to cheese!
Nutritional yeast is nice to have to mix it up once in a while! And there are so many great vegan recipes out there that use it. :)
I am a HUGE fan of shredded brussels sprouts, in fact I have been eating them for lunch for the past week. #addicted I am LOVING your salad! The brussels mixed with the kale, cranberries and maple pecan parmesan looks fabulous! Seriously delicious and absolutely gorgeous! Cheers and thanks for sharing the YUM!
Thanks Cheyanne! :)
At first I was disappointed that this recipe had dairy in it from the parm, but then I realized that you made the parm from PECANS and NUTRITIONAL YEAST! honestly – so creative!! i cannot wait to try.
Thanks Dani! I hope you love it! <3
What a pretty salad! Brussels sprouts are two of the most hated greens, but they’re my two favorites and two with the most nutritional value! You’ve made any picky eater a salad they wouldn’t be able to refuse :)
I used to hate brussel sprouts too but then I realized that I was just eating them all wrong, haha! :)
I’ve been testing all these baking recipes lately and I definitely need ALL THE GREENS to balance it out! haha Can you come make me this salad and in exchange I’ll give you treats?? ;)
UM, YES. :)
Maple pecan dressing sounds yummy! Greens, chocolate, wine… sounds like my diet! :)
I make a salad similar to this and it’s seriously the best thing ever! I love doing a vegan parm like that, but I use almonds or pine nuts. Love the sounds of the maple flavour too!
Thanks Chelsea! I’ll have to try it with almonds next time!
What a beautiful salad! I am so excited to try your maple pecan parm. This sounds like a salad I could have on repeat!
Thank you, Tessa! I agree- I’ve made it every week for the past three weeks and I intend to make it again this week! :)
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Holy moly this is so good. I made this for my family and I will be making again. It would be a nice side dish to bring to a potluck/dinner too.
Thanks Jess! I’m so glad it was a hit!
I like this recipe. I don’t use smoked anything, so just used regular paprika. I also don’t use mustard, so used Veganaise instead. I leave out the pepper too. Excellent recipe! The cranberries and maple syrup add just a touch of sweetness and the green goodness of the brussel sprouts and kale with all their fiber are just the right combination.
Do you have nutrition facts for this recipe?
Flavour was just ho-hum, wouldn’t make it again. Misleading to call the topping “Parmesan” as one would expect cheese (especially when shopping for ingredients).
I, too, am confused about the recipe title. Why call it “parmesan” when there’s no parmesan whatsoever in the recipe? Why not simply drop the “Parmesan” from the title and call it, “Shredded Brussels Sprouts and Kale Salad with Maple Pecan?”
I’m sorry that the title is confusing. The recipe states that it is vegan so I thought that would make it clear. I will add quotation marks to the title so hopefully that will indicate it is not literally parmesan cheese. Thanks!
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I am new to whole food, plant based. Many recipes like this one which could slide right into my meal rotation and replace a favorite with meat quite often incorporates lemon and/or zest. I have a BIG painful allergy to lemon and citric acid. Intuitively, I think I need to substitute a vinegar, but can’t figure out which to use.
So, does it matter? In this recipe, what vinegar would you substitute if you had no lemons???
I think apple cider vinegar would work well!