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A few serving plates of a winter kale salad, which is plant-based and topped with raisins.
5 from 6 votes

Brussels Sprout Kale Salad

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yields: 6 servings


For the salad:

  • 2 bunches of stemmed, washed, and dried lacinato kale, sliced into thin ribbons
  • 1 pound brussels sprouts, trimmed and shaved
  • 1 Granny Smith apple, julienned or finely chopped
  • 1/3 cup golden raisins
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 1 cloves garlic, finely minced (optional)
  • 2 teaspoons maple syrup
  • 1/2 teaspoon salt
  • Black pepper to taste

For the hemp and pumpkin seed parmesan:


  • 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.


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