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Easy Fall Salad

Brussels sprouts, kale, pecans, apple and pepitas make up this easy, delicious, fall salad!
Prep Time20 mins
Total Time20 mins
Course: Appetizer, Dinner, Main Course, Salad
Keyword: brussels sprouts, fall salad, kale, Summer Salad
Servings: 6 people


  • Blender or Food Processor


For the Salad

  • 1 Bunch of Dinosaur Kale
  • 10-15 Small Fresh Brussels Sprouts more or less, your preference!
  • 1 Apple
  • Handful of Pecans, chopped
  • Handful of Pepitas

Maple Vinaigrette

  • 3 Tbsp Maple Syrup
  • 2 Tbsp Olive Oil
  • 2 Tbsp Dijon Mustard
  • 1 Tbsp Apple Cider Vinegar
  • 2 Tbsp Water
  • Couple cracks of Fresh Black Pepper


For the Salad

  • Wash the Brussels sprouts and the kale. De-stem the kale and thinly slice it, then set aside.
  • Add Brussels sprouts to a blender and pulse a few times, until the Brussels are shredded. Add to the kale.
  • Peel apple and chop into little bite sized pieces. Add to the kale and Brussels sprouts.
  • Toss chopped pecans and pepitas with the salad mix and set aside.

For the Maple Vinaigrette

  • Add all ingredients to a jar and shake well. Pour over salad and toss until fully incorporated.
  • Serve salad or refrigerate for 3-4 days.


This vinaigrette is enough for one salad but feel free to double it so you have some on hand for later. Refrigerate.