Kale and Brussels Sprouts Super Salad with cherries, apples, and crispy shallots

A copycat of one of my favorite restaurant salads that’s even better than the original! So much flavor, texture, and nutrition packed into one bowl – kale, Brussels sprouts, cherries, apples, quinoa, almonds, and don’t forget those incredible fried shallots on top that take it to a whole other level!

You guys know I can’t get enough of big salads crammed with tons of flavor and texture, and this one is no exception!

It’s a copycat of a Brussels Sprouts Super Salad from Dish Society – one of my favorite local spots for a quick lunch made from local, real food ingredients. Of course, my version has a few minor tweeks…and one major one. Those crispy fried shallots on top? I added those and, if I do say so myself, they take this super salad to the super duper level. 😀

Super Healthy Kale and Brussels Sprouts Super Salad

Obviously, most salads are healthy. But this salad is jam packed with superfood nutrition!

• Cruciferous vegetables – the kale and Brussels both count toward the daily minimum of one serving of cruciferous veggies (aka: Brassica vegetables) I encourage most of my clients to eat. They’re rich in folate, B vitamins, fiber, and Indole-3-carbinol (I3C), which helps with hormone detoxifcation and cancer risk reduction.

Note: If you have thyroid disease, limit your consumption of raw cruciferous vegetables due to their goitrogen content, which may interfere with proper thyroid function.

• Fiber – Just about everything in this salad is a good source of fiber, which most of us need more of.
• Vitamin C – Kale and other leafy greens are an often overlooked source of vitamin C – just a cup of this salad meets your daily needs for vitamin C!
• Healthy fat – The almonds and avocado oil used for frying the shallots both add healthy fats to give this salad staying power so you’re not hungry an hour later.
• Phytochemicals – Quercetin from the apples and anthocyanins from the cherries are both anti-inflammatory. The kale also adds a good deal of beta carotene for antioxidant benefits.

How to Make Kale and Brussels Sprouts Super Salad

First, cook the quinoa and chill while you make the rest of the salad ingredients. Fry the shallots in avocado oil, then drain and salt them until you’re ready to serve. Prep the Dijon and shallot vinaigrette, then pour it over the salad and stir to mix. Finally, top with a few extra toppings and those magical crispy shallots!

Tips for Making Kale and Brussels Sprouts Super Salad

• I buy shaved Brussels sprouts in a bag in the produce section to save time, but you can also do this yourself in the food processor.
• This is fantastic as it is, but you could also top with chicken, salmon, or other protein of choice.
• For an extra sweet touch, swap the toasted almonds out for a batch of my 10 minute Maple Walnuts!
• The dressed salad is still good the next day, but be sure to reserve some of the crispy shallots off to the side if you plan to have leftovers. They’ll wilt in the fridge overnight if you mix them all in.
• The shallots are great as a topping for soups and casseroles!
• The crispy shallots are also irresistible so make extra if  you don’t think you can stop yourself from snacking on them…consider yourself warned. 

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Kale and Brussels Sprouts Super Salad with cherries, apples, and crispy shallots

A copycat of one of my favorite restaurant salads that's even better than the original! So much flavor, texture, and nutrition packed into one bowl - kale, Brussels sprouts, cherries, apples, quinoa, almonds, and don't forget those incredible fried shallots on top that take it to a whole other level!

5 from 25 votes

Print Pin Rate

Course: Salad

Cuisine: American

Keyword: Brussels sprouts, kale, salad

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 8

Calories: 612kcal

Author: Dena Norton

Ingredients

For the Salad

• ▢ 1/4 cup Quick cooking quinoa (uncooked) (regular quinoa will take much longer!)
• ▢ 2 Very large shallot (or 3 medium), thinly sliced
• ▢ 1 1/2 cups Avocado oil
• ▢ Kosher salt
• ▢ 1 bunch Lacinato kale, stems removed and sliced into ribbons (about 6 cups)
• ▢ 3 cups Shaved Brussels sprouts (about half of a 10 oz bag)
• ▢ 1/2 Opal gold apple, sliced into matchsticks (Bosc pear is also great!)
• ▢ 1/2 cup Dried cherries
• ▢ 1/2 cup toasted slivered almonds (I buy these at Trader Joe's already toasted, or you could buy raw and toast them yourself)
• ▢ 1/2 cup crumbled feta cheese

For the Creamy Dijon and Shallot Vinaigrette Dressing

• ▢ 1/4 cup Dijon mustard
• ▢ 1/4 cup Balsamic vinegar
• ▢ 1/4 cup honey
• ▢ 1/4 cup avocado oil mayo
• ▢ 1/2 tsp sea salt
• ▢ 1 generous pinch black pepper
• ▢ 1 large shallot, minced
• ▢ 1/4 cup olive oil

Instructions

• Cook the quick cooking quinoa according to package directions, then drain, transfer to a bowl, and chill in the fridge. 
• While quinoa is cooking, place avocado oil and shallots in a large saucepan or pot. Shallots should be in a single layer in the oil. (I like to use a very wide pot so I can cook all the shallots in one batch). Turn heat to medium and cook for approximately 15 minutes, or until golden brown. If browning too quickly, lower the heat. 
• Use a spider tool or slotted spoon to transfer the fried shallots from the oil to a large plate lined with several layers of paper towels. Sprinkle generously with kosher salt immediately and set aside until ready to use.
• Make the dressing by whisking all dressing ingredients together in a small bowl. 
• Prep the salad: Mix the sliced kale and shaved Brussels sprouts together in a large salad bowl. Add 2/3 of the cooked quinoa, apples, cherries, almonds, and feta, then pour the dressing over the top. Use tongs to toss so that everything gets a good coating of dressing. Sprinkle the remaining toppings on top of the tossed salad, then finish with crispy shallots just before serving.

Notes

• I buy shaved Brussels sprouts in a bag in the produce section to save time, but you can also do this yourself in the food processor.
• This is fantastic as it is, but you could also top with chicken, salmon, or other protein of choice.
• The dressed salad is still good the next day, but be sure to reserve some of the crispy shallots off to the side if you plan to have leftovers. They'll wilt in the fridge overnight if you mix them all in. 
• The fried shallots are great as a topping for soups and casseroles!
• The crispy shallots are also irresistible so make extra if  you don't think you can stop yourself from snacking on them...consider yourself warned. 

Nutrition

Calories: 612kcal | Carbohydrates: 29g | Protein: 7g | Fat: 54g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 37g | Trans Fat: 0.003g | Cholesterol: 8mg | Sodium: 369mg | Potassium: 402mg | Fiber: 6g | Sugar: 17g | Vitamin A: 3942IU | Vitamin C: 60mg | Calcium: 186mg | Iron: 2mg

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