This delicious Roasted Brussels Sprouts and Kale Salad is made with seasonal veggies, topped with walnuts and dried cranberries, and a homemade balsamic Dijon dressing.
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Just because it’s fall, that doesn’t mean salad season is over! I’m totally having a fall salad moment right now! I love using dark greens like kale and Brussels sprouts as a salad base. They’re great warm or cold! And paired with other fall veggies, a fall salad can make a wonderful meal or seasonal side!
I love fall salads so much that I went food shopping, had my Hungryroot box delivered, and still went back to the store for more veggies! So with a big bag of chopped kale, baby potatoes, onions, Brussels sprouts, mushrooms, and garlic, I decided to make a warm fall salad with dinner one night.
Roasted Brussels Sprouts and Kale Salad
This salad involves a few different steps, but it comes together quickly and is worth the effort! Brussels sprouts are roasted with potatoes, and onions. While they’re roasting, kale, mushrooms, and garlic get cooked in a skillet. Then, the entire dish is put together in a bowl and topped with walnuts, dried cranberries, and a drizzle of balsamic Dijon dressing.
The first thing I did was prep my potatoes, Brussels sprouts, and onions. Then, I tossed them with a tablespoon of olive oil, salt and pepper, and put them on a parchment paper lined baking sheet. The veggies were roasted in a 400 degree oven for about 40 minutes.
While the potatoes, Brussels sprouts, and onions were roasting, I heated olive oil in a large skillet. Then, I added in my sliced mushrooms and let them cook for a few minutes. Once the mushrooms were softened, I added chopped garlic, kale, and salt pepper. I cooked everything just until the kale wilted and removed the skillet from the heat.
Before combining all of those delicious veggies together, I made a simple dressing made with balsamic vinegar, Dijon mustard, maple syrup, olive oil, and salt and pepper. I shook everything up in a mason jar and set it aside.
Then it was time to put the salad together! I mixed the roasted veggies with the kale and mushrooms in the skillet.
The salad got topped with some crushed walnuts, to give the salad some added crunch, and some dried cranberries, to give the salad a nice sweet tartness.
And finally, the salad got a drizzle of that fantastic homemade balsamic Dijon dressing! You’ll be happy that the recipe makes extra!
- 2 generous cups Brussels sprouts, halved
- 2 cups baby creamer potatoes, halved
- 3/4 cup red onion, sliced into half moons
- 1 tbsp. olive oil + 1-2 tbsp.
- 1 1/2 cups baby bella mushrooms, sliced thin
- 1 clove garlic, chopped
- 6 cups kale, chopped
- Crushed walnuts
- Dried cranberries
- 1/4 cup balsamic vinegar
- 2 tsp. maple syrup
- 1 tbsp. Dijon mustard
- 1/4 cup olive oil
- Salt and pepper, to taste
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Toss the Brussels sprouts, potatoes, and onion in 1 tbsp. olive oil. Season with salt and pepper and place on the baking sheet.
- Roast veggies in the oven for about 40 minutes, or until softened and crispy around the edges.
- While the veggies are roasting, heat 1 tbsp. olive oil in a large skillet.
- Add the mushrooms, cooking just until they soften.
- Then, add the garlic and kale, cooking just until the kale begins to wilt and turn bright green. Season with salt and pepper and remove from heat.
- Mix the kale mixture with the roasted veggies and add to a serving bowl. Top with crushed walnuts and dried cranberries.
- Start the dressing.
- Add all of the ingredients to a mason jar.
- Place the lid back on the jar and give everything a good shake.
- Drizzle dressing over the salad before serving.
Need to reheat this salad? Just pop it in a skillet with a light drizzle of olive oil, keep stirring it, and let it warm up for a few minutes. It’s also pretty good cold the next day!
Did you make this Roasted Brussels Sprouts and Kale Salad recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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