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Close up image of Kale and Brusssels Sprouts Super Salad being tossed with wooden tongs in wooden salad bowl

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!
Course Salad
Cuisine American
Keyword Brussels sprouts, kale, salad
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8


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 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


  • 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.


  • 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.