Winter Salad Deliciousness: Shredded Brussels Sprout, Kale, And Grapefruit Salad

As I mentioned last Friday, I contributed a salad to our extended family’s Thanksgiving meal this year, and it turned out great! So great, in fact, I wanted to be sure to share the recipe with you lovely readers.

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This was a recipe that I learned about when my friend Bethany (who’s also an amazing cook — bonus!) made the dish for Kevin and me a few weeks ago. (She paired it with an incredibly delicious jalapeno mac and cheese. YUM.)

If you’re serving this salad at an event like I did last week, I’d recommend prepping the dressing and the produce but not mixing them together until about a half hour before the meal. That way, the salad has some time to marinate but won’t get soggy.

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The original recipe calls for soy sauce-glazed pumpkin seeds as opposed to sunflower seeds, but I didn’t have the best of luck with those (mine burned in the oven quickly and went from tasting delightfully salty to straight-up charred), and so I subbed sunflower seeds instead, which achieved a similar effect and were far more fool-proof.


  • 1 Tablespoon whole-grain mustard
  • 2 Tablespoons apple cider vinegar
  • 3/4 teaspoon kosher salt
  • 1 Tablespoon plus one teaspoon maple syrup
  • 2 Tablespoons extra virgin olive oil
  • 8 ounces (about 3 cups) shredded Brussels sprouts (the lovely folks at Trader Joe’s sell Brussels sprouts already shredded!)
  • 6 kale leaves, stemmed and shredded
  • 1 grapefruit, sliced
  • 1/4 cup dried cranberries or cherries
  • 1/3 cup salted sunflower seeds

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  • Whisk together the mustard, vinegar, salt, maple syrup, and olive oil in a small mixing bowl.
  • In a large mixing bowl, combine the Brussels sprouts, kale, sunflower seeds, cherries, and grapefruit. Add dressing to larger bowl and toss to coat. Adjust to taste with salt as necessary.
  • For best results, let the salad marinate for about 30 minutes prior to being served.

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