Your Shopping List

View Shopping List

Kale Chopped Salad with Maple Almond Vinaigrette

Kale Chopped Salad with Maple Almond Vinaigrette
  • Gluten Free!
Serves: 4Ready In: 25 minutes

Why We Like It

We did it!  This kale salad is VERY similar to the amazingly delicious chopped kale salad at one of our favorite local restaurants in Kansas City...The Westside Local!  This could serve 2 people as a lunch main dish or 4 people as a side.

Preheat the oven to 400 (to cook the bacon)

Make the Maple Almond Vinaigrette:

  • 2 Tbsp almond butter (or tahini paste)
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp pure maple syrup
  • 1 Tbsp olive oil

Add to a small bowl or mason jar and stir or shake to combine.  Place in the refrigerator until salad is ready.

Cook the Bacon:

  • 5 strips bacon (cooked and crumbled)

This step can be done ahead of time if desired.

Place the bacon strips on a foil-lined baking sheet and bake for 10-12 minutes, until bacon is cooked through and browned.  Remove from the baking sheet and place on a paper towel-lined plate to drain grease and set aside.  Bacon will crisp up as it cools.  When cool enough to handle, cut or crumble into small pieces.

Sauté the Shallots:

  • 1 Tbsp olive oil (or avocado oil)
  • 2 shallots (thinly sliced, or can use small onion)
  • 1/4 tsp salt

Add oil to a large skillet over medium high heat.  Add shallots and cook for about 2-3 minutes, stirring occasionally, until shallots are tender and browned.

Transfer the shallots to a paper towel-lined plate and sprinkle with salt.  Set aside.

Sauté the Brussels Sprouts:

  • 1 Tbsp olive oil (or avocado oil)
  • 2 cups brussels sprouts (shredded)

In the same skillet, add olive oil over medium high heat.  Add Brussels sprouts and cook, stirring occasionally, until slightly tender, about 3 minutes.  Transfer to a large bowl.

Mix Together First:

  • 1 bunch kale (leaves removed from stems and chopped, discard stems)

Add to the bowl with the Brussels sprouts, along with some of the dressing.  Toss to combine and this will help soften the kale leaves.

Finish the Salad:

  • 1/4 cup sliced almonds (toasted if desired)
  • 1/4 cup parmesan cheese (shredded)
  • 1/4 cup dried cranberries

Add to the bowl with the kale and Brussels sprouts, along with the crumbled bacon and shallots.

Pour more dressing over everything in the bowl and toss to combine.

Serve and Enjoy!

Quick Tips

Shallots are very small onions.  They are slightly milder and sweeter than regular onions and can be found by the regular onions at the store.

(Recipe adapted from