Kale Brussels Sprouts Salad with Tahini-Maple Dressing
Jan 11, 2026 07:38 AM
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.
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
- 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
Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
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