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Kale Chopped Salad with Maple-Almond Vinaigrette

Kale Chopped Salad with Maple-Almond Vinaigrette

Prep Time: 15 minutes Cook Time: 2 minutes Total Time: 17 minutes

Whether you make a meal out of it out of it or serve it on the side, one thing is for certain; this salad will become your new favorite! Quick, easy, and tasty - what's not to love?

Yield: 4 servings


  • 2 tbsp Extra Virgin Olive Oil
  • 2 large Shallots, thinly sliced
  • Kosher Salt, pinch
  • 2 cups Brussel Sprouts, shaved
  • 4 cups Lacinato Kale, ribs removed and finely chopped
  • 1/4 cup Almonds, sliced
  • 1/4 cup Dried Cranberries
  • 1 Green Apple, quartered and sliced
  • 2 tbsp Almond Butter or Tahini, dressing
  • 2 tbsp Balsamic Vinegar, dressing
  • 1 tbsp Real Maple Syrup, dressing
  • 1 tbsp Extra Virgin Olive Oil, dressing


1. Whisk together almond butter (or tahini), balsamic vinegar, maple syrup, and olive oil in a small bowl & set aside.
2. Heat a dollop of olive oil in a small skillet over medium-high heat (6 out of 10) and add half the shallots and fry until golden brown, about 2 minutes. Remove to a paper towel lined plate to drain and repeat with the remaining shallots. Sprinkle with salt and set aside.
3. Trim stems of brussels sprouts and remove outer leaves. Shave sprouts very thinly on a mandolin or with a knife, starting at the green end and stopping just before reaching the white, hard end. The thinner the better. Toss shred then remove and big pieces.
4. Combine shaved sprouts in a large bowl with kale, almonds, dried cranberries, apples, and fried shallots, then toss with Maple-Almond Vinaigrette. Enjoy immediately.

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