Shaved Brussels Sprouts & Kale Salad with Orange Shallot Vinaigrette
on Apr 07, 2021, Updated Apr 05, 2025
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Table of Contents
- What Makes This Recipe Great
- Ingredient List
- Step By Step
- Pro Tip
- Frequently Asked Questions
- More Greens, More Fun is the Rule
- Pin the image below to save this Shaved Brussels Sprouts & Kale Salad with Orange Shallot Vinaigrette recipe for later!
- Shaved Brussels Sprouts & Kale Salad with Orange Shallot Vinaigrette Recipe
What Makes This Recipe Great
Tired of the same old boring salads? Craving something vibrant, flavorful, and packed with nutrients? Look no further! This shaved Brussels sprouts and kale salad with a zesty orange shallot vinaigrette is your ticket to a healthier and tastier meal. It’s surprisingly easy to whip up and offers a powerhouse of health benefits that’ll make you feel good from the inside out. Let’s dive into why this salad deserves a regular spot on your menu!
Ingredient List
- Olive Oil– avocado oil can also be used as a substitute
- White Wine Vinegar
- Orange Juice
- Orange Zest
- Shallots– these look like small onion
- Maple Syrup– natural maple syrup is best for this recipe
- Dijion Mustard
- Salt & Pepper
- Chicken Breast– chicken thighs can also be used as a substitute
- Shaved Brussel Sprouts– some grocery stories carry pre shaved brussel sprouts
- Kale– be sure to de stem the kale before you use it
- Oranges
- Apple– cosmic or fuji apples work best with these recipe
- Raisins
- Pine Nuts– be sure when you are toasting your pine nuts you stay by the oven because they cook quick
Step By Step
- In a glass jar combine olive oil, white wine vinegar, orange juice, orange zest, shallots, honey, dijon mustard and salt and pepper and shake vigorously to combine.
- Pour ½ of that mixture into a large ziplock bag and add in chicken breasts, then seal the bag to let the chicken marinate for at least one hour but overnight is great!
- When you are ready to cook, heat the grill to medium high heat and grill the chicken breasts for 4 minutes on each side, or until the internal temperature reaches 165 degrees.
- You can either buy shaved brussels sprouts or thinly slice them yourself! Combine brussels and kale in a large bowl and toss with remaining vinaigrette. Toss to combine then massage the dressing into the greens for a minute. Sprinkle greens with a pinch of salt and toss again.
- Pour greens into a serving bowl and top with the cooked chicken, orange, apple, golden raisins and toasted pine nuts.
Pro Tip
- Don’t let “kale salad” intimidate you. Shaving the Brussels sprouts and thinly slicing the kale transforms their texture, making them tender and easy to enjoy. The sweet and tangy orange shallot vinaigrette ties everything together beautifully.
Frequently Asked Questions
Is this salad healthy?
- This salad screams healthy the juicy citrus fruits are famous for their high vitamin C content, which is crucial for a healthy immune system. They also provide other beneficial compounds and a burst of refreshing flavor. Apples are a good source of both soluble and insoluble fiber, supporting healthy digestion and potentially lowering cholesterol levels. They also add a lovely sweetness and crispness to the salad.
More Greens, More Fun is the Rule
Pin the image below to save this Shaved Brussels Sprouts & Kale Salad with Orange Shallot Vinaigrette recipe for later!
Shaved Brussels Sprouts & Kale Salad with Orange Shallot Vinaigrette
Ingredients
- ½ cup olive oil
- 3 tbsp white wine vinegar
- ¼ cup orange juice
- 2 tsp orange zest
- 2 tbsp finely chopped shallot
- 1 tbsp honey or maple syrup, optional
- 2 tsp dijon mustard
- Salt and pepper to taste
- 1 lb thin chicken breasts, either purchase thin or pound them
- 3 cups shaved brussels sprouts
- 2 bunches kale, de-stemmed and thinly sliced
- 1 cup segmented orange
- 1 cup chopped apple
- ¼ cup golden raisins
- ¼ cup toasted pine nuts
Instructions
- In a glass jar combine olive oil, white wine vinegar, orange juice, orange zest, shallots, honey, dijon mustard and salt and pepper and shake vigorously to combine.
- Pour ½ of that mixture into a large ziplock bag and add in chicken breasts, then seal the bag to let the chicken marinate for at least one hour but overnight is great!
- When you are ready to cook, heat the grill to medium high heat and grill the chicken breasts for 4 minutes on each side, or until the internal temperature reaches 165 degrees.
- You can either buy shaved brussels sprouts or thinly slice them yourself! Combine brussels and kale in a large bowl and toss with remaining vinaigrette. Toss to combine then massage the dressing into the greens for a minute. Sprinkle greens with a pinch of salt and toss again.
- Pour greens into a serving bowl and top with the cooked chicken, orange, apple, golden raisins and toasted pine nuts.
- *If you want you can add some goat cheese too!
Like this recipe? Rate and comment below!
Loved this! So easy and full of flavor! I made the dressing for lunch salads later in the week. My husband was happy on salad for dinner night with this one!
Wonderful!