Whether you are looking for an elegant salad presentation for guests, or just want to switch up your summer salads, this winter salad with kale and Brussels sprouts will surely wow!
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Just because it’s not summer, doesn’t mean you can’t have a delicious salad. We all know salads are typically a summer dish; however, this is the BEST winter salad that you are going to make!
If you’ve been wondering how to level up your greens and make them truly delicious, then this winter salad made with a base of kale and Brussels sprouts and then topped with all the ingredients that are usually at a great price for fall, is going to make your heart happy (literally and figuratively).
This doesn’t even feel like a salad. The balance of protein to vegetables and the variation of textures, really make it feel like something you want to be eating instead of something you “should” be eating.
Jump to:
Why This Salad Recipe is It!
- Flavorful – This recipe packs so much flavor in with ingredients that are likely already in your pantry and fridge
- Beautiful– If you are looking for a dish that will really wow your guests, you can’t go wrong with this one
- Versatile – This is definitely one of those forgiving dishes where you can swap a bunch of things and it still works out. It’s perfect as written or the substitutes you may think of for this winer salad
Notes on Ingredients
Gather your ingredients!
Greens
We are using kale and Brussels as the base for this dish. Together they are a really great balance of flavor and texture for this salad
Substitute: feel free to use whatever greens you like – spinach, romaine, etc
Vegetables and Fruit
The main ones in the dish are butternut squash, red onions, apples, and pomegranate.
Substitute: You could use sweet potatoes or regular potatoes in this dish as well or even another squash in place of the butternut squash. For the apples – try swapping with pears. For the pomegranate, pitted and quartered cherries would be great.
Tofu
We are using tofu not only as another texture, but as our protein also.
Substitute: You can swap with lentils, soy curls, or another vegan protein of your choosing. Alternatively, you could use pumpkin tofu or chickpea tofu instead of soy-based tofu.
Dressing
We are making a homemade dijon vinaigrette that really makes all these dishes sing together
Substitute: feel free to use your favorite store bought dressing if you want to skip this one
Other Vegan Salad Dish Recipes to Consider:
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Vegan Winter Salad with Kale and Brussels Sprouts
Ingredients
For the dressing
- ¼ cup maple syrup
- ¼ cup dijon mustard
- 2 tablespoon soy sauce
- 2 tablespoon lemon juice
- 2 tbsp olive oil
- ¼ teaspoon Black pepper, more or less to taste
- ¼ teaspoon red chili flakes more or less to taste
For the salad
- 1 half butternut squash, cubed (about 4 cups)
- 1 red onion, sliced
- 3 tablespoon olive oil, divided
- 1 tablespoon cinnamon, divided
- 1 ½ teaspoon allspice, divided
- 1 14oz block extra firm tofu, drained, pressed, and cubed
- 2 tablespoon cornstarch (sub with arrowroot powder)
- 3-4 cups kale, chopped
- 8-10 Brussels sprouts, thinly sliced
- 2 apples*, sliced or cubed, rubbed with lemon juice to prevent browning
- 1 cup Pomegranate seeds
- ¼ – ½ cup Pecans, chopped
Instructions
- Preheat oven to 425˚F (220˚C). Make Dressing: To a bowl, whisk together: ⅓ cup each maple syrup and dijon mustard, 2 tablespoon soy sauce, lemon juice, and olive oil, and ¼ teaspoon each black pepper and red chili flakes. Place in the fridge until ready to use.
- Into a large bowl, add 4 cups cubed butternut squash and 1 sliced red onion with 2 tablespoon olive oil, toss to combine. Sprinkle with ½ tablespoon cinnamon and ¾ teaspoon allspice and toss to combine again. Spread across a parchment lined baking sheet into an even layer.
- In the same bowl, add 14oz cubed tofu, 2 tablespoon cornstarch, remaining ½ tablespoon cinnamon and ¾ teaspoon allspice. Toss to combine evenly ensuring all the tofu has cornstarch on them. Place on a separate parchment lined baking sheet into an even layer. Put both trays in the oven and cook for 20-25 minutes or until squash cubes are fork tender. Remove and let cool for 5-10 minutes before adding to the salad.
- In another large bowl, add 3-4 cups chopped kale and 1 tablespoon olive oil. Massage the kale for a few minutes to help the texture. Add 8-10 sliced Brussels. When cooled slightly, add the squash, onions, and tofu on top. Then sprinkle with 2 diced apples, 1 cup pomegranate seeds, and ¼ to ½ cup pecans. Top with the dressing or serve dressing on the side.
Notes
Video
Nutrition
Recipe FAQs:
Swap the tofu for cooked lentils and yes!
We would really only recommend ONE day ahead of time. Otherwise some of the ingredients start to have a different taste or texture that doesn’t bode well.
We do not recommend freezing this recipe.
Originally published on 11/24/2023 and updated 12/3/2024.
I followed the recipe except exactly as is, except we added a brown and wild rice mix to the bowl. I was so worried about the cinnamon & allspice but it all came together perfectly. My mom was here and she kept saying that “this meal was like something someone would order in a restaurant over and over and over again”. It’s a winner! Thank you.
Love this! We’re always proud when our recipes are mother approved! Thank you so much for giving the recipe a try. We’re happy to hear that it was a hit for everyone.