Shaved Brussels Sprout and Kale Salad with Lemon Maple Dressing and Hemp + Pumpkin Seed Parmesan
November 19, 2015

Shaved Brussels Sprout and Kale Salad with Lemon Maple Dressing and Hemp and Pumpkin Seed Parmesan | A complex, flavorful fall and winter salad -- perfect for holiday entertaining | The Full Helping

The first time I tried a shredded brussels sprout salad, I was delightfully surprised. How could such hard little crucifers be so delicious in their raw form? Brussels sprouts add wonderful crunch and a slightly bitter flavor to salads, and they also hold their texture well over time, which means that they’ll keep as leftovers for a couple days. Throwing them into a salad means finding a new way of showing them off at Thanksgiving, and it’s also a nice way to use up any leftover sprouts you have, if you’ve prepared them in other dishes.

This boldly flavored shaved brussels sprout and kale salad combines two wonderful members of the brassica family with a salty, savory, easy-to-prepare hemp and pumpkin seed parmesan. The salad also contains some sweet notes, including raisins and shaved Granny Smith apple, and a zesty lemon maple vinaigrette brings it all together. It hits a ton of different tastes at once, and it’s full of texture and chew.

Shaved Brussels Sprout and Kale Salad with Lemon Maple Dressing and Hemp and Pumpkin Seed Parmesan | A complex, flavorful fall and winter salad -- perfect for holiday entertaining | The Full Helping

I love just about everything in this salad, but I have to admit that the hemp and pumpkin parm has quickly become a pantry staple for me. I based it off of my hempesan topping, an old favorite, but I tweaked the recipe to add a little garlic flavor and to include some pumpkin seeds, which mellow and balance the distinctive hemp flavor nicely. It’s incredibly easy to make, and you can keep a jar handy for topping pasta, grain bowls, salads, and roasted winter veggies.

Shaved Brussels Sprout and Kale Salad with Lemon Maple Dressing and Hemp and Pumpkin Seed Parmesan | A complex, flavorful fall and winter salad -- perfect for holiday entertaining | The Full Helping

The salad can be easily made a day in advance of whenever you’re serving it, or you can just get the parm and the dressing ready, then toss it directly before you sit down to eat. Steven is not one for throwing around superlatives, especially not when it comes to salad (we eat a lot of them at home), but he called this one of the best salads I’d ever made, and suggested we bring a batch along to Thanksgiving next week. Whether we do or don’t, I know that this is going to become a new favorite winter salad, especially when I’m feeding a crowd, and I hope you’ll love it as much as I do.

Shaved Brussels Sprout and Kale Salad with Lemon Maple Dressing and Hemp and Pumpkin Seed Parmesan | A complex, flavorful fall and winter salad -- perfect for holiday entertaining | The Full Helping

Shaved Brussels Sprout and Kale Salad with Lemon Maple Dressing and Hemp + Pumpkin Seed Parmesan

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yields: 8 servings

Ingredients

For the salad:

  • 2 bunches of washed and thoroughly dried lacinato kale stems removed and sliced into thin ribbons (about 6-8 ounces, or 1/2 pound, after preparation)
  • 1 pound brussels sprouts ends trimmed and shaved using a food process or a box grater (about 3/4 pound after preparation)
  • 1 Granny Smith apple or another apple of choice, grated (about 1 heaping cup)
  • 1/3 cup golden raisins
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 1-2 cloves garlic crushed (adjust based on how garlicky you'd like the salad to be)
  • 1 tablespoon maple syrup
  • 1/2 teaspoon salt
  • Black pepper to taste

For the hemp and pumpkin seed parmesan:

  • 1/4 cup shelled pumpkin seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder or granulated garlic
  • 1/4 cup shelled hemp seeds
  • 1/4 cup nutritional yeast
  • 2 teaspoons olive oil

Instructions

  • To make the hemp and pumpkin seed parm, place the pumpkin seeds, salt, and garlic powder into a food processor fitted with the S blade. Process until the pumpkin seeds are coarsely ground. Add the hemp seeds and nutritional yeast. Pulse to combine. Run the motor and drizzle in the olive oil, until the "parmesan" has a slightly crumbly texture. Set aside.
  • Whisk together the olive oil, lemon juice and zest, garlic, syrup, salt, and pepper to taste.
  • Add the kale to a large mixing bowl. Pour the dressing over it and "massage" it until the kale is soft and well coated with dressing. Add the brussels sprouts, apple, and raisins. Toss to combine everything, making sure to coat the brussels sprouts well. Add an extra drizzle of oil or acid to taste, or if the salad is a little too dry. Wait to season with salt and pepper, though, as the parmesan will add plenty of salt.
  • Add the parmesan to the salad and mix again. Serve. Salad leftovers will keep for up to two days in an airtight container in the fridge.

Notes

Salad leftovers will keep in an airtight container in the fridge for up to two days.

Shaved Brussels Sprout and Kale Salad with Lemon Maple Dressing and Hemp and Pumpkin Seed Parmesan | A complex, flavorful fall and winter salad -- perfect for holiday entertaining | The Full Helping

I can’t wait to hear what you guys think!

In the meantime, I’m planning on throwing together a small, pre-Thanksgiving recipe roundup tomorrow, to be followed by weekend reading on Saturday or Sunday as usual. If you’re still on the hunt for vegan Thanksgiving recipes, don’t forget to tune in, and hopefully I’ll be able to offer you some fun ideas. Till very soon,

xo

Shaved Brussels Sprout and Kale Salad with Lemon Maple Dressing and Hemp and Pumpkin Seed Parmesan | A flavorful #vegan #glutenfree fall salad -- perfect for holiday entertaining | The Full Helping

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    19 Comments
  1. 5 stars
    I made this salad once a week for a few weeks now. It’s delicious and so good for you! Thank you for sharing the recipes on your website. May you be blessed with love, joy, and peace!

  2. 5 stars
    i keep coming back to this, for guests and just for myself – make a large batch and have a delicious salad ready to go for 3 days. i don’t use apples or raisins – i sub in tiny pieces of dates. just my preference. i slice the greens, no shaving. quick and easy. the parm is perfect to make and use on other greens, to season kale for chips, you name it. genius, thank you!!

  3. Made this for dinner last night and am having the leftovers for lunch today! So delicious! I will say that I used pre-shredded kale and brussels sprouts from Trader Joe’s, which made the whole thing even easier to make (always a good thing in my book), and I added some sliced cornichons for extra acid and tempeh strips so I could stretch it further–I didn’t make anything to go along with it. Great recipe and I’m definitely looking forward to making it again!

    • Thrilled that you like it so much, Marissa! Thanks for the feedback — using pre-shredded veggies is a great time-saver.

  4. 5 stars
    Um…this was SO good. As in I didn’t know salad could cause a foodgasm. And my partner was worried because I was reacting like I do to rich pasta or the tiramasu at Blossom on Carmine (aka eyes drifting closed and me moaning, “Ohhhhmygodthisissogoodohmygod”).

    Also, though my relationship to fat has come a long way, I still had to overcome some mental hurdles to actually make this dressing. It was just the right amount and didn’t FEEL heavy or gross (like so many fat-heavy dressings can) and honestly given my reaction to the salad, I’m so glad I went for it.

    We couldn’t find pumpkin seeds that weren’t made in a facility with peanuts (the beau is severely allergic) so we subbed pecans and it worked great! I wanted to eat the parm with a spoon and am happy we mixed it all in because I definitely would have consumed enough to give myself a stomachache otherwise!

    • I love everything about this comment, Kait. I know the dressing looks like a lot of fat (coupled with the topping), but when you consider 8 servings, and when you actually taste the dish, it all falls into place 🙂 Such was my intention, anyway, and I’m glad your experience was so positive. I flipped out when I tasted the salad, too!

  5. 5 stars
    I have to admit I’ve never been a fan of brussels sprouts, but this sounds so tempting!!! I love the sound of the pumpkin seed parmesan too. I’m going ot make this today!!

  6. Beautiful recipe!! Question: I’m really trying to not eat too many empty (fat) calories and would like to replace the oil in this recipe since it has so many great fats in the hemp seed parmesan. Do you think I could just leave the oil out?

    • Hi Laurie,

      Personally, I don’t think the salad would be nearly as good if you left out the oil, mostly because the oil in the dressing is what helps to soften and break down the brussels sprouts and the kale. You’ll end up with something super dry. But you could use a dressing with less oil instead; my lemon hemp dressing from this recipe has much less oil, and it’s really good and will work well here. You can also leave the oil out of the parm if you like. But I really would urge you not to just cut the oil out if you want best results 🙂

      G

  7. the hemp seed parmesan is genius! love this idea. and you have mastered a really good kale salad. could definitely beat some of those i’ve been served in restaurants. xo

  8. What a tantalizing combination of flavors. The lemon zest, golden raisins and maple syrup along with the kale and slightly bitter brussels sprouts – I’ll be making this soon!

  9. okay, this looks amazing, gina! and that’s saying a lot, because all kale salads in general sound amazing to me but brussel sprouts raw…. nah. this, though. will be making an appearance often 🙂