Brussels & Kale Salad Recipe
Shaved Brussels Sprouts, Kale, Bacon, Parmesan Cheese, Candied Pecans, Maple Tahini Vinaigrette add Fried or Grilled Chicken $5 add Shrimp or Salmon $7
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Maple Tahini Vinaigrette
Optional Protein
Method
Salad Preparation
- 1
Shave the Brussels Sprouts
Using a sharp knife or a mandoline slicer, shave the Brussels sprouts into thin slices and place them in a large mixing bowl.
- 2
Prepare the Kale
Remove the tough stems from the kale leaves and chop them into bite-sized pieces. Massage the kale with a pinch of salt for about 2 minutes until it softens, then add it to the bowl with the Brussels sprouts.
- 3
Cook the Bacon
In a skillet, cook the bacon slices over medium heat until crispy, then remove and drain on paper towels. Once cooled, crumble the bacon and add it to the salad bowl.
- 4
Add Cheese and Pecans
Grate the Parmesan cheese and add it to the salad along with the candied pecans. Toss the salad ingredients together until well combined.
Vinaigrette Preparation
- 5
Mix the Vinaigrette
In a small bowl, combine tahini, maple syrup, apple cider vinegar, and olive oil. Mince the garlic and add it to the mixture along with salt and black pepper. Whisk until smooth and set aside.
Protein Preparation
- 6
Cook the Protein
For chicken, grill or fry the chicken breast until cooked through. For shrimp, sauté in olive oil until pink and opaque. For salmon, grill or bake until flaky. Slice or chop the cooked protein as desired.
Assembly
- 7
Combine and Serve
Drizzle the maple tahini vinaigrette over the salad and toss to coat all ingredients. Top the salad with the cooked protein of your choice. Serve immediately and enjoy!
