Go Back
+ servings

Vegan Kale & Brussel Sprouts Salad Recipe

Cory Warren
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Lunch/Dinner
Servings 4 servings


  • 2 cups kale greens rinsed and chopped
  • 1 cup fresh brussel sprouts thinly sliced
  • 1/2 cup dried sweetened cranberries
  • 1/2 cup pecans crushed or broken
  • 1/4 cup maple syrup
  • 1/4 cup apple cider vinegar
  • 1 tsp mustard powder
  • 1 tsp fresh ground black pepper
  • 1 tsp salt


  • Combine the vinegar, syrup and spices in a small bowl with a whisk (or a fork) and set them aside.
  • The pecans can be crushed with a rolling pin in a Ziploc bag for a fine crush, or broken up by hand to make larger pieces. You can also find bags of crushed pecans in the baking section at the grocery store.
  • In a larger bowl, gently toss the salad ingredients.
  • Drizzle the dressing over the salad and serve immediately.
Tried this recipe?Let us know how it was!