Kale Brussels Sprouts Salad with Tahini-Maple Dressing
This kale Brussels sprout salad is simple and filling. It offers a slaw-like crunch with an irresistible creamy dressing. Parmesan and toasted almonds send it over the top.
Updated by Kathryne Taylor on January 6, 2026
This simple kale and Brussels sprout salad features a creamy tahini dressing coating crisp green leaves. It’s savory, satisfying and almost slaw-like in texture, thanks to the crunchy raw Brussels sprouts and slivered almonds. Parmesan and a dab of miso take it to the next level, though the miso isn’t entirely essential if you don’t want to buy a tub.
This hearty salad is perfect for winter through early spring. I’ve struggled to find my default tender greens lately since they’re out of season. Kale and Brussels sprouts are cool-weather crops, so it’s their time to shine!
Serve this salad when you’re craving something healthy. It’s easy enough to make on a weeknight, but it could also serve as a supporting role in a holiday meal or special dinner. Since kale and Brussels sprouts are so hardy, the dressed salad stores well in the fridge for a few days.
This recipe was roughly inspired by a salad at Westside Local, one of my long-time favorite Kansas City restaurants. They top their salads with crispy bacon and fried shallots.
My less indulgent, at-home version relies on Parmesan and toasted almonds instead. It’s quite a departure from the original recipe, but I enjoy this one just as much.
I created this recipe in 2013, and it’s as good as I remembered, so I’m sharing it again with updated photos. I’m excited to freshen up the post, and hope the new pictures entice you to give it a try.
Salad Preparation Tips
You’ll find the full recipe below, but here are some tips before you get started.
How to Prepare Kale
Start with freshly washed kale, patted dry. Use a chef’s knife to cut the ribs from the kale leaves, then discard them. Then chop the leaves into small, bite-sized pieces.
Sprinkle salt lightly over the kale and use your hands to “massage” it by lightly scrunching it between your hands. Continue massaging until the kale becomes darker in color and more fragrant. Transfer the kale to a medium serving bowl.
Massaging the kale makes the leaves softer (no longer poky) and more flavorful. It makes all the difference!
Store-bought shortcut: You can choose to buy pre-chopped kale at the store, but make sure the leaves look fresh along the edges. Discard the thick ribs before using, and you’ll still need to massage the kale as directed.
How to Prepare Brussels Sprouts
Chop off and discard the stem end of the Brussels sprouts and any discolored outer leaves. Either use your knife to slice the sprouts as thin as possible, or shred the sprouts in your food processor using the slicing disk. Add the sprouts to the bowl and use your fingers break up any clumps.
Note: You can buy pre-sliced Brussels sprouts at the store, but I recommend slicing them yourself. The pre-sliced versions are typically cut too thick to yield a nicely textured salad and are often browning along the edges already.
More Kale & Brussels Sprout Recipes
Here are a few of my favorite recipes featuring kale and Brussels sprouts:
- Deb’s Kale Salad with Apple, Cranberries and Pecans
- Honey Mustard Brussels Sprout Slaw
- Lemony Kale Salad
- Perfect Roasted Brussels Sprouts
- Shredded Brussels Sprouts & Arugula Salad with Sunshine Dressing
Please let me know how your salad turns out in the comments! I love hearing from you.
Kale and Brussels Sprouts Salad with Tahini-Maple Dressing
Thinly sliced Brussels sprouts and toasted slivered almonds lend this kale salad a slaw-like crunch, while Parmesan and miso contribute savoriness. Recipe yields 2 large salads or 4 side salads.
Ingredients
- 1 bunch of curly green kale
- 12 Brussels sprouts (about ½ pound or 2 big handfuls’ worth)
- ¼ cup sliced almonds
- ¼ cup shaved Parmesan, to taste (use a vegetable peeler to shave the cheese into little strips)
- Fine salt
Tahini-maple dressing
- ¼ cup tahini
- 2 tablespoons white wine vinegar
- 2 teaspoons white miso
- 2 teaspoons maple syrup
- Pinch of red pepper flakes
- ¼ cup water
Instructions
- Use a chef’s knife to cut out the ribs of the kale leaves. Chop the kale into small, bite-sized pieces. Sprinkle salt lightly over the kale and use your hands to “massage” it by lightly scrunching it between your hands. Continue massaging until the kale becomes darker in color and more fragrant. Transfer the kale to a medium serving bowl.
- Chop off and discard the stem end of the Brussels sprouts and any discolored outer leaves. Either use your knife to slice the sprouts as thin as possible, or shred the sprouts in your food processor using the slicing disk. Add the sprouts to the bowl and use your fingers break up any clumps.
- In a small mixing bowl, whisk together the tahini, vinegar, miso, maple syrup and red pepper flakes. Whisk in the water until the mixture is smooth and creamy. Some brands of tahini are thicker than others, so if your dressing is too thick, add a bit more water and/or vinegar, to taste. Pour the dressing over the kale and sprouts and mix well.
- In a small pan over medium heat, toast the almonds, stirring frequently, until fragrant and turning golden (this will take less than five minutes so watch carefully). Add the toasted almonds and parmesan shavings to the salad and toss. Taste, and add more Parmesan if desired. Leftovers can be stored in the refrigerator for a couple of days. Before serving, you might want to wake up the flavors with a tiny splash of vinegar.
Notes
Make it dairy free/vegan: Omit the Parmesan cheese.
Make it gluten free: Omit the miso. Add salt to the dressing, to taste.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
It’s so funny because I always get the salads at Westside Local and think “I could never make a salad this good!” Well now I have a fighting chance. Looking forward to trying this recipe in the coming days.
Hope you enjoyed this salad as much as Westside’s! I’m looking forward to trying their summer salads. It’s nice to hear from another KC girl. Your designs are really beautiful!
also goes well with asparagus (instead of brussel sprouts)!
Kate…I could just kiss you for this recipe. I’ve made it several times now and with several modifications just for fun. To the comment on parmesan vs. raw…it’s absolutely great without the parmesan, or you can sprinkle in some nooch. I’ve added shredded chicken, and if you’re into that sort of thing it’s a great add on. AND, I now always add avocado. Lots of avocado.
That being said, it’s mind blowing exactly like you’ve created it :)
Cheers!
M
Hooray, thanks, Mindy! I’m delighted that you enjoy the recipe so much. I’m adding avocado to mine next time!
This sounds and looks AMAZING! What other dressing might you suggest for this? My husband is deadly allergic to sesame so sadly no Tahini :( Thoughts?
Yikes! I am not sure what to suggest as a substitute for the tahini. You could use olive oil for a lighter dressing. I think that would still be very good! Other than that, you could play around with mayo or maybe even cashew cream, which I’ve never made myself. It might be food, though.
I tried making this with a tahini dressing which was a little strong for my taste buds with the kale. I tried it with a Dijon based olive oil dressing and it was great! As for store bought dressings, a nice blush or a champagne was good too. Hope this helps!
When reading the comments to a recipe on a blog, I’m usually scanning for a review of someone who’s actually tried it, in order to give me a feel for the dish before I commit to making it. I usually have to sift through endless versions of “looks delicious- I love ____ and makes want to eat some right now!” or “I can’t wait to try this soon!” to find a single lead, so here’s my useful contribution to others who feel my pain: I tried it, my dinner party guests LOVED it, and I’ve made it again since! It’s a great salty savory hearty superfood salad to rival the commonly found sweet or summery versions, and utilizes ingredients I don’t try too often (miso, maple syrup & tahini). Has been a delicious accompaniment to warm baked salmon dinners this winter. Thanks!
Yes! Thank you very much for your comprehensive review, Renie. :) I’m really glad you and your guests enjoyed the salad.
A yummy way to eat raw brussel sprouts? Will definitely be trying it this weekend! But just so you know parmesan cheese is not vegetarian, because it is exclusively made with calf rennet. So it’s a bit misleading to say only vegans would have to omit.
https://www.vegsoc.org/cheese
Hi Meghan, thank you for pointing that out. I’ve heard that Whole Foods carries rennet-free parm. Here’s a brand that produces it: http://www.belgioioso.com/VeggieParm.htm
This is the first recipe I’ve tried from your site, which I’ve visited for several months, and now I’m wondering what’s taken me so long! This salad is delicious, and the dressing combines ingredients I never would have thought to put together, lending a salty, sweet, umami punch (somehow all at once!) to the greens. I’m looking forward to my leftovers at lunch today!
Laura, I’m sorry I didn’t thank you for your comment sooner! I’m delighted that you enjoyed that salad. It’s one of my favorites.
delicious!! couldn’t stop eating it! so glad I still have some for dinner tomorrow :). thanks for sharing.
You’re welcome, Natalia! Thanks for commenting!
This looks amazing!! Both Stephanie and I love brussel sprouts and this salad looks delicious! I will be making this soon!
This salad looks great. What else would you recommend serving with it? I’m a pescatarian and I like pretty much everything that falls within that realm of food. Thanks!
I was wondering… Do you think it’s alright if the brussles sprouts are frozen? ^^;
I have made this salad three times, it is a delight. I bump up the tahini to about 1/2 a cup and use 1 tablespoon of maple syrup. I happened to have all the topping for the latest kale salad (fennel, apples, and pumpkin seeds) around so I threw this dressing on those, it was splendid.
Thank you, Jill! Your version sounds delicious.
Great idea Kate, pairing Brussel sprouts with kale in a tahini based dressing. It seems that tahini based dressings are quite popular now and I can’t believe I have never tried one yet. Actually, I was looking for a different version/idea for my normal dressing on kale – olive oil, garlic, lemon juice egg based and found this wonderful idea. Will try as I happen to have brussels sprouts and kale in the fridge that need to be eaten.
Thanks, Violetta! I’m a huge fan of tahini dressing on kale. This might be just what you’re looking for!
Hi Kate! This looks delicious! Do you have any alternate suggestions for a dressing for this salad? I’m not a huge fan of the maple flavor, and I don’t want to buy a jar of (somewhat) spendy tahini for one recipe. Just wondering if you have some alternates that would pair well with the rest of this yummy dish! Thanks!
Hey Lauren! I hear you. The tahini-maple dressing really makes this salad, but I think this dressing would go great with it, too: https://14.canadaremotejob.infinityfreeapp.com/2013/honey-mustard-brussels-sprout-slaw/
I am loving all the kale salad recipes you have posted – I am going to work my way through all of them!
I tried this recipe, and found this salad dressing very heavy :( I wasn’t able to find the miso anywhere, would that make much of a difference? The flavour was amazing though, I might thin it out with more water next time.
Great recipe! :) I even got my boyfriend to try it!
Hey Chelsea, I’m sorry the dressing was heavy. Miso is thick, too, so that wouldn’t have helped the texture although it really adds some nice flavor. I wonder if your tahini was extra thick? Regardless, yes, please thin it out with more water next time! Hope it turns out great!
I’m working my way through all the kale salad recipes. This one was GREAT! Loved the dressing and the combo of flavors!
Thanks, Rebecca! Glad you are enjoying the salads!
This looks so good! I love tahini, but I hesitate to buy it because it always turns into such a mess: a solid clump at the bottom and all the oil at the top, and then the oil all sloshes out because it’s so hard to drag the knife through the solids. First world problems for sure, but do you have suggestions for a) making tahini easier to use, or b) a different nut/seed butter that could be substituted for equally tasty results? For some reason I never have this problem with natural almond or peanut butter.
Hmm, yes, I have experienced that before with tahini. I heard a tip for natural peanut butter that might help. The idea was to store the jar on its side so it’s easier to blend the oil and the solid clump together. Obviously, you’d want to make sure the lid is screwed on tight! Please let me know if that helps.
Thanks for another easy and delicious potluck salad. My office-mates are continuing to be happily surprised by your creative approaches to Brussels sprouts and kale. A splash of vinegar to second-day dressing just like you suggested keeps it fresh as leftovers- for days. Skipped the cheese and I didn’t even miss it! I look forward to making every single one of your recipes. Thank you!!
Thank you, Slavomira! So glad you loved this one and the others, too. :)
Wow! I just found this exact same salad at Blue Door Farm Stand in Lincoln Park, Chicago. I am happy to know I can make it at home!
Awesome! Hope you enjoy my version just as much!
A bit less tahini, s not more maple syrup and a drop or two of lemon juice. Compensates for the bitterness of the kale and the tahini.
I agree with Renie that comments from people who actually tried the recipe are the most useful. I made this tonight and it was excellent. I used my mandolin for the Brussels sprouts, which sliced them very thinly. I’ making this again very soon.
I love this dressing and salad! (Admittedly, I did not have miso on hand, but despite the lack of miso, the dressing was amazing!) I’ve had this twice. Once raw and once with a sautéed kale blend (kale, brussel sprouts, red & green cabbage and julienne broccoli sauteed in extra virgin olive oil, lemon, sea salt & pepper. I then drizzled your dressing over it) Both versions were delish ! I love the dressing so much that just now I drizzled it over salmon! Very versatile. Can’t wait to try more of your recipes!
Thank you, Perla! So glad you’re enjoying my recipes. I love the sound of your sautéed version.
This salad is absolutely fantastic! I altered the recipe a bit as I couldn’t get white miso, so I left that out. I also added dried cranberries and crumbled bacon as toppings. Tastes just like my favorite salad at a local restaurant here in Chicago called Blue Door Farmstand. My husband is even a fan! I am subscribing to your new posts, Kate!
Thank you, Ana! So glad you both enjoyed the salad! :)
Kate. I have never posted a review of any kind but I have to say I am loving your recipes and the interesting way you combine ingredients. The maple syrup, tahini and miso are amazing together. This is the second kale salad of yours to be eaten in the last three days. Thanks for the ideas. By the way, my husband an avid runner, chowed down the asian kale salad and asked if it was okay to finish the leftovers!
Shelly, thank you so much for saying hello! Delighted to hear that you’re both enjoying my recipes so much. Yay!
This salad looks so amazing, similar to the bagged version at Costco, but what I like is the ability to use organic Kale and a clean dressing…that being said, could I use red miso in lieu of the white miso?
Michelle, so sorry for my super late response. I’m not sure. I haven’t used red miso, but it will have a stronger flavor than the white, so you might want to scale back on the amount used.
I just made this salad with a few tweaks — I substituted savoy cabbage for the brussels sprouts, because that’s all I had; I left out the cheese. I added some scallions; I added a splash of tamari and a little extra miso. It is truly delicous!
Thanks, Alice! Glad to hear it!
♥️ Westside Local and this salad! I order it with salmon on top and love the flavor combos…..thanks for posting!
Thanks, Julia! Would love to hear how this one turns out for you!
This has become my favorite salad of ALL TIME. I just can’t get enough of it!!! I’m a senior in college and I make it so often that all my roommates get excited when I make it too. Big thanks, Kate!!!!!!!!
Hooray!!! That’s so great to hear. Thanks, Maddy!
Hi Kate,
I just purchased some tahini to try out this recipe but wanted to know about how many ounces (or cups) of the kale you would recommend using. I buy my kale already shredded from trader joes so it’s tough to know how much one bunch would equal. Thanks so much…excited to try this!
Sorry for the delay, Kristin! I know the bagged kale you buy. I get really frustrated pulling the ribs off the sliced little leaves. I’d say I use roughly five cups chopped kale per kale salad. My last recorded bunch of kale weighed about 8 ounces (including stems) so I’d guess around 6 to 7 ounces of bagged kale would be the equivalent… let’s say use two-thirds of a bag from TJ’s. :)
This is an essential recipe. I like how this dressing stands up to the crunchy veggies and almonds
Thank you, Ashley!
This dressing! I’m a little late with commenting, but this salad has actually intermittently been my lunch for almost a year now, with sweet potato cubes, cranberries and almonds to give it the staying power I need in order not to faint halfway during the afternoon. I found miso a difficult taste, but I’m hooked ever since trying this lovely dressing. So a belated thank you for this recipe, which I must’ve made over a hundred times by now :)
Well, that is awesome to know! Thank you, Evelyn!
I know I’m crazy late to the party, but I had to chime in about how great this recipe is. It’s hearty and tasty and I love how well it keeps. I can separate it into containers for a couple days of lunch. Love another commenters suggestion of adding sweet potato pieces.
Anyway thanks a million!
I order a salad from a local place in Chicago just like this. Can’t wait to try it on my own! Do you have a white miso recommendation? I couldn’t find any at Jewel and was hoping you have a brand or type I could search for.
Thank you!
Yum! I loved this and single-handedly ate most of the bowl. I didn’t use miso or almonds because I didn’t have any, although I’d love to try it with miso if I can find it in the store (I’ve tried to find it unsuccessfully in the past). I also used cabbage instead of brussel sprouts. It was wonderful and I will definitely make it again! Thanks!
Made this. Yum yum my new favorite kale salad
Hello!
I realize this blog has been around for some time but I have only just discovered it. The kale salads are an absolute revelation and this one with the tahini-maple dressing has changed my life! I have made some modifications to it, to suit my tastes, and if you like would be happy to elaborate. I have to have a kale salad at least every couple days. Thank you so much for all this. After a lifetime of salads, it’s been wonderful to discover something new!
I have made this recipe lots of times now. I generally leave the dressing as is, and it is always delicious. Today, I added a crushed clove of garlic and a splash of tamari, just for variety, and it was still wonderful. For the salad, I leave out the parmesan and load it up with sliced scallions instead. Also, when I don’t have brussels sprouts, I use savoy cabbage, which is also nice. Thanks so much for this recipe.
Kate have you any suggestions for re-creating a Kale Brussel sprout salad inspired by the one currently offered at Gram and Dun?
This looks SO yummy! I’d love to make this for dinner tonight, but don’t have white wine vinegar. Would either white wine or apple cider vinegar work? Thanks for posting!
Hey Rachael, I’m sorry I didn’t answer your question sooner. Apple cider vinegar or plain distilled vinegar might be your best bets.
This salad was insanely delicious! I added half a cup of quinoa and used toasted hazelnuts instead of almonds (because I had them around!) and this was a perfect, hearty lunch.
Thanks for the advice to massage the kale! It really made a difference. Thanks again!
I am entertaining in a few days and will be making this salad for the first time. I usually go with recipes I have made before so as not to have any surprises the day of, but I feel like you can never go wrong with kale and brussels sprouts. I found a recipe for vegan/dairy-free “parmesan cheese” (uses raw cashews and spices), so I’ll be giving it a whirl for this recipe: http://minimalistbaker.com/how-to-make-vegan-parmesan-cheese/
I’ll come back with my thoughts as well!
Just made this salad for our New Years Eve potluck tonight! I had to change a few things: added half a bartlet pear and granny smith apple (matchstick style) as the store was fresh out of brussels, exchanged the almonds for roasted pinenuts and pecans and added a couple spring onions on top with dried cranberries! The dressing is fabulous, it tastes so good (had to try it first!) and a nice change from the usual balsamic vinegrette. I also like the idea of “massaging” the kale with salt first, never thought of that and it really does make a nice touch! Thanks for this, i know it will be a hit tonight! :)
I made this for myself last night and when my boyfriend stopped by, I offered him some as well. He hates brussels sprouts but he ate two helpings of this salad!!! I couldn’t believe it. It was wonderful. I finished the rest off tonight and will definitely make this again – will make a tad bit more of the dressing. Thank you.
Brussel sprouts get an unfairly bad rep, but I’m glad this recipe redeemed them!
Best dressing ever!!!! I pour it on cooked veggies and quinoa also. Totally addicting. Thank you for this wonderful recipe!
I love this on *everything,* it’s a bit ridiculous!
I loved this so much that I firstly immediately bought your cookbook, and have made it three times since… obsessed. Its just the tastiest thing! It just arrived to me in Australia :)
I didn’t have white vinegar so used apple cider vinegar which I love the flavor of anyway.. And I love fish so made a little salmon fillet to have on top .YUM. its my new weekly recipe!
Thank you your recipes are both healthy and tasty, which can be hard to get both!
Jen
Thank you, Jen! Your version sounds delicious.
I have been making several of your kale salad recipes for quite awhile now, and recently tried this one. I love the creamy texture of the tahini/miso, and it is a great addition to my salad recipes, especially when serving non-dairy friends who still enjoy a creamy-like dressing! Thanks for the inspiration! The Asian kale salad rocks also, and I have made that one a zillion times. Enjoy your creativity in the kitchen!
Thank you, Julie! I’m so glad you like the creaminess of this–you don’t need dairy to enjoy it!
Hi Kate,
I am already a pretty clean eater and limit my intake of processed foods. I am taking it one step further and trying to introduce more vegetarian meals into my diet. I am also trying to lose some weight. I really loved this salad but the tahini-based salad dressing is extremely high in fat. I know it is “good fat” but do you have any suggestions to “dilute” it a little bit?
Excellent salad. I replaced maple syrup with 1tsp of honey and left out the miso. What made it perfect though was adding wood smoked salmon into the mix. It’s like this salad was made to go with that. AWESOME!
Great! Thanks, Margaret!
This lovely sprout salad look so delicious. I will try to make this, thanks for share this recipe