As autumn rolls in and the leaves begin to change, there’s nothing quite like a fresh, vibrant salad to celebrate the season. This Kale and Brussels Sprouts Salad with California Grapes is a delightful blend of textures and flavors, making it the perfect centerpiece for your next gathering. Imagine the warmth of roasted sweet potatoes mingling with the crispness of kale, the crunch of walnuts, and the bursts of sweetness from juicy grapes—all drizzled with a creamy Maple Tahini dressing that ties it all together.
On a particularly hectic evening, I found myself craving something wholesome but exciting, and this salad struck the perfect balance. Not only is it easy to make, but it also allows for versatility, so I can customize it with what I have on hand. Whether you’re looking for a hearty main dish or a delightful side, this salad is destined to be a hit at your dinner table. Let’s dive into the vibrant flavors of fall and create a dish that’s not just nutritious, but also nourishing for the soul!
Why will you love this Kale and Brussels Sprouts Salad?
Flavor Explosion: This salad combines hearty kale and crunchy Brussels sprouts, bursting with the sweetness of California grapes, all tossed in a creamy, nutty Maple Tahini dressing.
Textural Harmony: The contrast of crispy walnuts and tender roasted sweet potatoes creates an inviting experience in every bite.
Quick & Simple: With minimal prep, this salad can be whipped up in no time, making it a fantastic weeknight dish.
Seasonal Goodness: Perfectly showcases autumn produce, making it an eco-friendly choice for your gatherings.
Customizable Delight: Adapt this recipe easily to your preferences or pantry staples, offering infinite variations while still being satisfying and nutritious.
Kale and Brussels Sprouts Salad Ingredients
• Explore the vibrant flavors and textures in this Kale and Brussels Sprouts Salad!
For the Dressing
- Tahini – Provides creaminess and a nutty flavor; substitute with sunflower seed butter for a nut-free option.
- Greek Yogurt – Adds tanginess; replace with plant-based yogurt for a dairy-free version.
- Lemon Juice – Offers brightness; use lime juice as a substitute.
- Maple Syrup – Sweetens the dressing; honey or agave can work in a pinch.
- Garlic – Introduces a pungent kick; adjust according to taste preference.
- Kosher Salt and Pepper – Enhance flavors; sea salt and freshly cracked black pepper are recommended.
For the Salad
- Boneless Skinless Chicken Breasts – Provides protein; swap with chickpeas for a vegetarian option.
- Avocado Oil – Ideal for cooking the chicken and sweet potatoes; olive oil works well, too.
- Smoked Paprika & Italian Seasoning – Add flavor to the chicken; feel free to use your preferred spices.
- Sweet Potatoes – Bring sweetness and heartiness; you can substitute with butternut squash.
- Walnuts – Add crunch and healthy fats; replace with pumpkin seeds for a nut-free dish.
- Green Kale – Serves as the salad base; collard greens or spinach can be good substitutions.
- Brussels Sprouts – Provide crunch and slight bitterness; shredded cabbage can work instead.
- California Grapes – Deliver sweetness and juiciness; any variety of grapes may be used.
- Pecorino Romano Cheese – Garnish for added creaminess; nutritional yeast works as a dairy-free alternative.
- Extra-Virgin Olive Oil – Drizzle for added flavor; any quality oil is suitable.
How to Make Kale and Brussels Sprouts Salad
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Prepare Dressing: In a bowl, whisk together tahini, Greek yogurt, lemon juice, maple syrup, garlic, kosher salt, and pepper. Taste and adjust the seasonings, then refrigerate for up to 5 days.
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Marinate Chicken: Place the boneless skinless chicken breasts into a bowl and coat them with avocado oil, smoked paprika, Italian seasoning, salt, and pepper. Allow to marinate in the fridge for 1 hour, or overnight if time permits.
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Roast Sweet Potatoes: Preheat your grill or oven to 450°F. Slice sweet potatoes and toss with olive oil, salt, and pepper. Roast for about 20 minutes, adding walnuts for the last 5 minutes to toast them lightly.
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Grill Chicken: Cook the marinated chicken over direct heat until it reaches an internal temperature of 160°F, approximately 14 minutes, flipping halfway through. After cooking, let it rest before slicing.
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Assemble Salad: In a large bowl, massage the kale with the Maple Tahini dressing until it softens. Then, mix in the shredded Brussels sprouts, roasted sweet potatoes, walnuts, and California grapes. Toss gently to combine.
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Serve: Plate the salad elegantly, topping it with sliced chicken, and garnish with pecorino Romano cheese. Finish with a drizzle of extra-virgin olive oil over the top.
Optional: Sprinkle with fresh herbs for extra flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Kale and Brussels Sprouts Salad?
Pair this vibrant salad with delightful accompaniments that will elevate your meal to the next level.
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Grilled Chicken: Juicy and flavorful, grilled chicken adds a satisfying protein to complement the crunchy and sweet textures of the salad.
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Quinoa Pilaf: A light and nutty side that enhances the salad’s earthiness and fills out the meal perfectly, making every bite comforting.
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Roasted Root Vegetables: Sweet and caramelized veggies bring a seasonal touch, complementing the salad with their rustic charm and natural sweetness.
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Crispy Baked Tofu: This plant-based option offers protein while providing a delightful contrast in texture that pairs beautifully with the salad’s ingredients.
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Garlic Bread: Cheesy, buttery garlic bread provides a crunchy contrast to the freshness of the salad, making for a comforting side you’ll want with every bite.
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Dry Riesling: Serve a chilled glass of dry Riesling, whose crispness and fruity notes highlight the sweetness of the California grapes in your salad.
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Apple Crisp: End your meal on a sweet note with a warm, spiced apple crisp that echoes the autumn flavors present in the salad, creating a delightful seasonal finish.
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Hummus and Pita Chips: The creamy texture of hummus complements the salad’s crunch, and the pita chips add a satisfying crunch for the ultimate snack pairing.
Embrace the joy of a full dining experience with these options, and enjoy delightfully balanced flavors together!
Expert Tips for the Best Kale and Brussels Sprouts Salad
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Massage the Kale: Gently massaging the kale with the dressing helps soften its texture, making it more enjoyable and palatable.
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Cook Chicken Thoroughly: Ensure the chicken reaches an internal temperature of 160°F for safe and juicy meat. Use a meat thermometer for accuracy.
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Keep Dressing Separate: For meal prep, store the dressing separately until ready to serve. This keeps the salad fresh and prevents sogginess.
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Experiment with Salad Bases: Feel free to swap kale for collard greens or spinach if you’re looking for a different texture in your Kale and Brussels Sprouts Salad.
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Customize Your Nuts: If you’re allergic to walnuts, substitute with pumpkin seeds or sunflower seeds for a similar crunch and healthy fats.
How to Store and Freeze Kale and Brussels Sprouts Salad
Fridge: Store leftover salad in an airtight container for up to 3 days. Keep the dressing separate until serving to maintain the freshness of the ingredients.
Freezer: For long-term storage, freeze roasted sweet potatoes and walnuts individually in airtight bags for up to 2 months. Thaw before combining with fresh salad ingredients.
Reheating: If you prefer warm elements, gently reheat the sweet potatoes in the oven or microwave before adding them to your Kale and Brussels Sprouts Salad.
Meal Prep: Prepare the salad components ahead of time—chop veggies and roast sweet potatoes—then combine right before serving for optimal taste and texture.
Make Ahead Options
This Kale and Brussels Sprouts Salad is an excellent choice for make ahead meal prep, saving you precious time during busy weeknights! You can prepare the dressing up to 5 days in advance and store it in the refrigerator (just give it a good stir before using). The chicken can be marinated and refrigerated for up to 24 hours so it’s ready to grill when you need it. Roasted sweet potatoes and walnuts can also be made ahead and stored in an airtight container for up to 3 days. To maintain freshness, keep the salad components separate until you’re ready to serve; simply massage the kale with dressing and toss in the remaining ingredients for a vibrant, delicious salad that’s just as satisfying as when freshly made!
Kale and Brussels Sprouts Salad Variations & Substitutions
Feel free to play with this salad recipe and make it your own! There’s a world of flavors waiting to be explored.
- Vegetarian: Replace the chicken with chickpeas for a hearty plant-based protein that keeps you satisfied.
- Nut-Free: Swap out walnuts for pumpkin seeds, giving you that desired crunch without the allergens.
- Dairy-Free: Use nutritional yeast instead of pecorino Romano cheese for a cheesy flavor while staying dairy-free.
- Sweet Twist: Add dried cranberries for a burst of sweetness and chewy texture that complements the salad beautifully.
- Extra Flavor: Mix in fresh herbs like cilantro or parsley in the dressing to elevate the flavor profile. They add a fresh brightness you won’t forget!
- Spicy Kick: Toss in some sliced jalapeños or a sprinkle of red pepper flakes for a fun heat that awakens your palate.
- Savory Substitute: If you’re not a fan of tahini, try using cashew cream for a rich, creamy dressing that adds a unique twist.
- Texture Play: For a crunchy layer, incorporate fried shallots or crispy chickpeas for an addictive topping that beckons the senses.
Exploring these variations can lead to delightful surprises in your salad experience!
Kale and Brussels Sprouts Salad Recipe FAQs
What is the best way to select ripe California grapes for the salad?
Look for grapes that are plump, firm, and free from blemishes or dark spots. The stems should be green and fresh. Avoid any grapes that appear shriveled or have a dull color, as this indicates they may not be at their best.
How should I store my leftover Kale and Brussels Sprouts Salad?
Store your salad in an airtight container in the fridge for up to 3 days. To keep the textures fresh, it’s best to keep the Maple Tahini dressing separate until you’re ready to enjoy the leftovers.
Can I freeze components of the Kale and Brussels Sprouts Salad?
Absolutely! You can freeze the roasted sweet potatoes and walnuts separately in airtight bags for up to 2 months. When ready to use them, simply thaw overnight in the refrigerator and add them to your fresh salad ingredients.
What can I do if my chicken isn’t cooking evenly?
If you notice your chicken is not cooking evenly, first ensure that it’s not too thick; you can pound the breasts to an even thickness for more uniform cooking. Also, make sure your grill or pan is heated properly before adding the chicken. A good tip is to use a meat thermometer; the internal temperature should reach 160°F for safe consumption.
Are there any dietary considerations when preparing this salad?
Yes! For those with nut allergies, substitute walnuts with pumpkin or sunflower seeds. Additionally, if you’re looking for vegetarian options, feel free to replace the chicken with chickpeas or another protein of your choice.
How can I ensure the kale is tender in my Kale and Brussels Sprouts Salad?
To achieve tender kale, I recommend massaging it with the Maple Tahini dressing for a couple of minutes until it begins to soften. This process not only breaks down the tough fibers but also enhances the flavor, making your salad more enjoyable and palatable.
Vibrant Kale and Brussels Sprouts Salad with Grapes Delight
Ingredients
Equipment
Method
- Prepare Dressing: In a bowl, whisk together tahini, Greek yogurt, lemon juice, maple syrup, garlic, kosher salt, and pepper. Taste and adjust the seasonings, then refrigerate for up to 5 days.
- Marinate Chicken: Place the boneless skinless chicken breasts into a bowl and coat them with avocado oil, smoked paprika, Italian seasoning, salt, and pepper. Allow to marinate in the fridge for 1 hour, or overnight if time permits.
- Roast Sweet Potatoes: Preheat your grill or oven to 450°F. Slice sweet potatoes and toss with olive oil, salt, and pepper. Roast for about 20 minutes, adding walnuts for the last 5 minutes to toast them lightly.
- Grill Chicken: Cook the marinated chicken over direct heat until it reaches an internal temperature of 160°F, approximately 14 minutes, flipping halfway through. After cooking, let it rest before slicing.
- Assemble Salad: In a large bowl, massage the kale with the Maple Tahini dressing until it softens. Then, mix in the shredded Brussels sprouts, roasted sweet potatoes, walnuts, and California grapes. Toss gently to combine.
- Serve: Plate the salad elegantly, topping it with sliced chicken, and garnish with pecorino Romano cheese. Finish with a drizzle of extra-virgin olive oil over the top.