The perfect winter salad – shredded Brussels sprouts, kale, walnuts and bacon salad tossed in a creamy maple mustard dressing!
This shredded sprouts salad is everything you want in a creamy, nutty, crunchy and fancy salad! With chunks of crispy salty vegan bacon, chopped walnuts, massaged kale and thinly sliced sprouts.
It’s full of texture, flavour and is super simple to make! It’s ready in just 30 minutes and is the perfect addition to a winter spread.
I love using sprouts in salads. It’s a great way to mix it up and not just eat them with a Christmas dinner! They work really well raw alongside kale.
What you’ll need for shredded sprout and kale salad:
- Brussels sprouts
- Tuscan kale/cavolo nero
- Walnuts
- Vegan bacon
- Cashews
- Vegan milk
- Wholegrain mustard
- Maple syrup
- Garlic
- Nutritional yeast
- Cayenne pepper
- Salt and pepper
You can get vegan bacon in most supermarkets now, I use the Plant Pioneers one from Sainsbury’s.
You will need a high speed blender to get the dressing really nice and smooth. If you don’t, leave cashews to sit in hot water for 30-60 minutes to soften, then drain.
The creamy maple and mustard dressing brings this salad together. It’s my vegan version of a honey and mustard dressing – but better!
How to make shredded Brussels sprouts, kale, walnut and bacon salad:
De-stem the kale and cut into thin slices. Place into a large bowl with a drizzle of olive oil and massage it between your fingers for a few minutes until softened.
Then start on the sprouts. Cut off the bottoms and any loose outer layers. Thinly slice them and add to the bowl with the kale.
Place walnuts onto a baking sheet and place in the oven for 4-5 minutes until they have darkened in colour and smell toasted. Roughly chop them.
Cut the vegan bacon into small pieces and fry in a little oil in a pan for a couple of minutes until crispy.
Add the bacon and walnuts to the salad bowl and make the dressing. You can leave a bit of each to scatter on top before serving.
Place all the dressing ingredients into a high speed blender and blend until smooth. Add a little water if it needs loosening and is too thick.
Drizzle over the salad and toss until it is all coated! Serve and enjoy the same day for best results. If you want to make it ahead of time prepare the kale, sprouts and dressing and then cook the walnuts and bacon just before serving.
For more salad recipes you may enjoy these:
Winter carrot, beetroot and red cabbage salad
Moroccan couscous chickpea salad
As always if you make this vegan shredded Brussels sprouts, kale, walnut and bacon salad be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
Don’t forget to follow along on Facebook, Pinterest and Instagram – I’d love to see you all there!
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Vegan Shredded Brussels Sprouts, Kale, Walnut and Bacon Salad
Vegan shredded Brussels sprouts, kale, walnut and bacon salad tossed in a creamy maple and mustard dressing. The perfect winter salad!
Ingredients
- 150g / 5.3oz tuscan kale/cavolo nero
- 400g / 14oz Brussels sprouts
- 115g / 1 cup walnuts
- 8 strips vegan bacon
- 150g kale
Dressing
- 140g / 1 cup cashews
- 300 ml / 1 1/4 cup milk
- 1 tsp whole grain mustard
- 2 tbsp maple syrup
- 1 garlic clove
- 1.5 tbsp nutritional yeast
- 1/4 tsp cayenne pepper
- 1 tsp salt
- Black pepper
Instructions
- Pre heat oven to 200C/400F.
- De-stem the kale and cut into thin slices. Place into a large bowl with a drizzle of olive oil and massage it between your fingers for a few minutes until softened.
- Then start on the sprouts. Cut off the bottoms and any loose outer layers. Thinly slice them and add to the bowl with the kale.
- Place walnuts onto a baking sheet and place in the oven for 4-5 minutes until they have darkened in colour and smell toasted. Careful not to burn them. Remove from oven and roughly chop them.
- Cut the vegan bacon into small pieces and fry in a little oil in a pan on medium heat for a couple of minutes until crispy.
- Add the bacon and walnuts to the salad bowl and make the dressing. You can leave a bit of each to scatter on top before serving.
- Place all the dressing ingredients into a high speed blender and blend until smooth. Add a little water if it needs loosening and is too thick. Taste and season with salt and pepper.
- Drizzle over the salad and toss until it is all coated! Serve and enjoy the same day for best results.
Notes
If you want to make it ahead of time prepare the kale, sprouts and dressing and then cook and add the walnuts and bacon just before serving.
Kezia
Thursday 10th of February 2022
This was beyond tasty and exceeded all my expectations. It had a lovely crunch with the walnuts, the bacon added a nice warmness and the kale and Brussels as the salad was just perfect, not to mention the delicious salad dressing. My fiancé loved it so much he went back for seconds, can't really get higher praise than that!!
Tamsin
Sunday 13th of February 2022
Hi Kez, thanks so much for your comment :) so glad you both enjoyed it! Tamsin xo