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Kale and Brussels Sprouts Salad with Bacon and Tahini Dressing
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This salad is a brilliant way to make the most of your winter vegetables before we transition into spring. The brussels sprouts add a delightful crunch, and the tahini and bacon make it seem like you're eating something way more decadent than vegetables. Enjoy!
Prep Time Cooking Time Servings
2 people
  • 1 bunch kale
  • 12 brussels sprouts
  • 3 tbsp. walnuts, diced
  • 1/4 c. shaved parmesan
  • sea salt
  • 1/4 c. tahini
  • 2 tbsp. white wine vinegar
  • 2 tsp. miso
  • 2 tsp. maple syrup
  • pinch red pepper flakes
  • 1/4 c. water
  • 4 slices bacon, crisped

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  1. Trim the stalks from the kale, and chop it into small pieces. Massage the kale with a bit of oil to soften it, and add a dash of sea salt.

  2. Slice the brussels sprouts as thin as you can. You can also use a mandoline or a food processor if you like. Add to kale.

  3. Mix together all remaining ingredients except for nuts, parmesan, and bacon in a small bowl. Whisk till creamy. Pour over kale and brussels sprouts.

  4. Lightly toast walnuts in a hot skillet. Remove from skillet. Add bacon for a minute to crisp a bit more. Crumble.

  5. Top salad with parmesan, walnuts, and bacon. Serve.

Suitable for these diets:

Gluten Free Wheat Free Yeast Free

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