Kale Salad with Brussels Sprouts and Cranberries

November 20, 2013

Kale SaladThis salad makes the perfect pre-winter starter or lunch. I combine crunchy raw kale with creamy maple-mustard dressing and tangy wild cranberries for a flavourful but ultra-simple dish. If you can’t get your hands on dried cranberries, simply dry regular cranberries in the oven on very low heat for a few hours. Enjoy!

Kale Salad
Serves 6


• a bunch of kale, stems removed, thinly sliced
• 15 Brussels sprouts
• handful of dried cranberries
• pinch sea salt

Bring a small pot of water to a boil and blanch the Brussels sprouts for one minute.
Transfer them to ice cold water. Pick as much leaves of the Brussels sprouts as you can, and thin slice the rest.
In a large salad bowl, mix the kale, Brussels sprouts, cranberries, salt, and the dressing.


• 3 tablespoons oil
• 2 tablespoons creme fraiche or heavy cream
• 1 tablespoon maple syrup
• 1 tablespoon sherry vinegar
• 1 teaspoon sesame oil
• 1 small shallot, finely chopped
• 1 clove garlic, finely chopped

Mix all ingredients in a jar.

Kale Salad

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{ 5 comments… read them below or add one }

Susan Polk November 21, 2013 at 7:48 am

Love your recipes! We have hoop houses this year so still enjoying our own greens. Thanks for sharing. Peace, Susan


Bryan November 22, 2013 at 10:40 am

Cool, thanks for stopping by!


Medha November 21, 2013 at 1:56 pm

Beautiful colors! Such a simple and vibrant salad recipe you got. Love it:)


Karista November 22, 2013 at 6:22 pm

A lovely combination Bryan! Love all these seasonal ingredients. Perfect!


Becki November 22, 2013 at 11:42 pm

Made this tonight with Brussels sprouts and kale from my CSA (in Portland OR). Lovely combination of flavors, I love a salad with some chew. My husband liked it too, it’s a keeper! Thanks very much!


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