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This Shaved Brussels Sprouts & Kale Salad with Orange Shallot Vinaigrette is the perfect packed salad to celebrate Earth Day!

Shaved Brussels Sprouts & Kale Salad with Orange Shallot Vinaigrette

  • Author: Kelsey
  • Yield: 6 1x


  • 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


  • 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!