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Vegan Shredded Brussels Sprouts, Kale, Walnut and Bacon Salad

The perfect winter salad – shredded Brussels sprouts, kale, walnuts and bacon salad tossed in a creamy maple mustard dressing!

Shredded Sprouts, Kale, Walnut and Vegan Bacon Salad #salad #kale #brusselssprouts #bacon #vegan #dairyfree

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.

Vegan Shredded Sprouts, Kale, Walnut and Bacon Salad #salad #kale #brusselssprouts #bacon #vegan #dairyfree

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!

Vegan Maple and Mustard Dressing

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.

Vegan Shredded Sprouts, Kale, Walnut and Bacon Salad #salad #kale #brusselssprouts #bacon #vegan #dairyfree

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.

Vegan Shredded Sprouts, Kale, Walnut and Bacon Salad #salad #kale #brusselssprouts #bacon #vegan #dairyfree

For more salad recipes you may enjoy these:

Winter carrot, beetroot and red cabbage salad

Moroccan couscous chickpea salad

Easy vegan coleslaw

Pesto potato salad


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Shredded Sprouts, Kale, Walnut and Bacon Salad #salad #kale #brusselssprouts #bacon #vegan #dairyfree

Vegan Shredded Brussels Sprouts, Kale, Walnut and Bacon Salad

Yield: 6
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

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

  1. Pre heat oven to 200C/400F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Did you make this recipe?

Let me know in the comments or tag me on Instagram @cupfulofkale

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