Can I make this chopped kale salad vegan?

Yes! Just omit the hard boiled eggs and this salad is vegetarian and vegan.

Can I use a different dressing for this kale and brussels sprouts salad?

Sure, although I do like the lemon tahini poppyseed dressing! If you'd still like a tahini dressing, try this Citrus Tahini Dressing or this Maple Tahini Vinaigrette !

How can I make the kale and brussels sprouts less tough?

Make sure you're finely shredding the brussels sprouts and finely chopping the kale. If slicing the brussels sprouts by hand, you'll likely have to chop them up a bit more to make sure you don't have too many large chunks. As written, this salad uses raw kale and brussels sprouts. One way you can make the whole salad easier to nosh on is by partially roasting both before tossing with dressing and adding the rest of the ingredients.

Chopped Kale & Brussels Sprout Salad with Lemon Tahini Dressing

Description

This gluten free chopped kale salad makes an amazing side dish or base for lunch. Raw kale and brussels sprouts make the base, with a bright lemon tahini poppyseed dressing to tie it all together.

Ingredients

Units Scale

For the Salad:

1 pound shredded brussels sprouts, trimmed (about 2 cups shredded)
2 tightly packed cups kale leaves (stems removed)
1 cup grape tomatoes, halved if desired
1/4 cup chopped parsley
1/3 cup toasted pecans, roughly chopped
1/3 cup toasted pepitas
3 eggs, hard boiled and sliced

For the Dressing:

2 tablespoons olive oil or sesame oil
1/4 cup lemon juice
3 tablespoons tahini
2 teaspoons poppy seeds

Cook Mode Prevent your screen from going dark

Instructions

Prepare base. Shred the brussels sprouts using a food processor, mandoline, or by slicing very thinly. Finely chop the kale. Toss the kale and brussels sprouts together in a large serving bowl.
Prepare dressing. Whisk olive oil, lemon juice, tahini, and poppy seeds in a bowl until smooth.
Assemble salad. Pour about 1/4 of dressing over the kale and brussels sprouts and toss to coat. Top with quartered hard-boiled eggs, pecans, pepitas, parsley, and tomatoes. Drizzle remaining dressing overtop.

Notes

To toast the nuts and seeds: My preferred method: spread them out on a baking sheet and pop in a 350 degree F oven for 10 minutes! You can also toast them in a dry skillet over medium heat for a couple minutes.
Toss the kale/brussels sprouts in dressing first: To ensure every bite has dressing and you're not messily stirring the salad while eating, drizzle 1/4 of the dressing over the kale and brussels sprouts before topping with the rest of the ingredients.