Appetizers/ Salads/ Side Dishes/Vegetables

Kale and Brussel Salad with Bacon, toasted almonds and Maple Tahini


Don’t leave.

I know what this looks like…

Kale and Brussel Sprout Salad with Maple Tahini dressing

A salad.

Kale and Brussel Sprout Salad with Maple Tahini dressing

Trust me. I am the first to steer clear of green bland lettuce served in a bowl to blandly pass as a bland meal.

Kale and Brussel Sprout Salad with maple tahini dressing

But let me tell you. This is my favorite salad I’ve ever made. Honestly, anyone who has tasted it, has honestly asked for the recipe. It’s that good.

I urge you to give it a shot. To just try it one time and tell me you don’t crave it again.

Maple Tahini Dressing

You see, I’m not sure what it is. I have no idea if it’s the flavorful kale that gets massaged (yes, massaged) down until it is wilted and all the flavors change. The shaved brussel sprouts that soak up all of the dressing and become crunchy yet soft at the same time. Or the combination of sweet, savory and salted with the parmesan, sesame toasted almonds and bacon. But what I do know is once the maple tahini dressing is poured on top of it all, this salad just explodes with flavor. Umami if you will.

This salad will seriously have you coming back for seconds, thirds even. The best part of it all? You put the dressing right on top and if you make enough to have the next day for lunch, the brussel sprouts just soak up all the good stuff and somehow, the salad gets even better.

Maple Tahini Dressing

Just trust me when I say you have to try this salad. It will change the way you think about Kale. I know it did for me. After I first made this, I was craving kale, searching for salads just like it when I went out to dinner for a few weeks after this. And truthfully, couldn’t find one. This is one of a kind.

To be honest, I think the best compliment I’ve had is someone told me this salad compares to Portillos Chop Salad. And if you are from or have been to Chicago and tried that salad. That is the ultimate compliment.

Shaved Brussel Sprout Salad with Bacon

If you make this salad or have had it before, please share what you think of it or give it a rating. More importantly, if you make it, be sure to tag me on Instagram, I love seeing how my recipes turn out for you all.

Shaved Brussel & Kale Salad with Bacon, Toasted Almonds and Maple Tahini Dressing

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
By Twig & Berry Kitchen Serves: 6 servings
Prep Time: 10 minutes Cooking Time: 20 minutes

This is a simple yet delicious recipe that is great to make when you want something healthy-ish, yet great in flavor. It has a sweet maple tahini dressing that pairs so well with the savory toasted almonds and salty bacon. This salad will not only have you going back for seconds but find yourself craving kale the rest of the week!


  • 1 bunch of kale, I like curly kale, but any kind works
  • 1 bunch of brussel sprouts, shredded
  • 8 oz parmesan
  • 8 strips bacon
  • 1 tablespoon sesame oil
  • 1 cup sliced almonds
  • ¾ cup tahini
  • ½ cup pure maple syrup
  • ¼ cup olive oil, or any neutral flavored oil
  • 1 lemon, juiced
  • ½ teaspoon red pepper flakes
  • ½ teaspoon white pepper
  • ½ teaspoon salt, I love celtic



Preheat your oven to 425. Put the bacon on a wire rack with a sheet pan below to catch the drippings and cook 15-20 minutes. The crispier the better for this recipe.


While the bacon is cooking, make the salad. I start my chopping the kale. I like to roll all of the leaves together and then julienne them so they come out like nice long strips. Throw all of the kale in a bowl and massage the kale for about 2-3 minutes until it’s wilted. Yes, massage the kale. This makes a world of a difference. You will notice that the kale started to turn a dark green color and smell more citrusy. That means ite getting tastier.


Next, if you did not buy pre-shredded brussel sprouts, slice them. I use my food processor, but if you don’t have one, you can do this with a knife. Just make sure you trim off the stems first. Place in the bowl with the kale and add in the parmesan cheese. Once bacon is done cooking, let cool and chop. Add the chopped bacon to the bowl as well.


On a medium pan over medium heat, put your sesame oil and almonds and watch over them as you toast them. It should only take about 2-3 minutes. Make sure to keep an eye out, once they toast, they burn quickly after that. Mix into the bowl with the greens.


Finally, in a glass measuring cup, mix the tahini, maple syrup, olive oil, lemon juice, red pepper flakes, salt and pepper with a quarter cup of water. Once combined, pour over salad and mix.


This salad is best when it is first mixed, when the bacon and almonds are still warm and all the different temperatures, textures and flavors come together. Enjoy!

Shaved Brussel Sprout Salad with Bacon

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  • Reply
    February 13, 2019 at 7:26 pm

    I made the dates and bacon and couldn’t resist eating at least four of them before I had even completed the rest cooking. Don’t tell any more people about them, cause they are so great and I have to have something special to take to a party that no one else can possisbly make. Delicious. Mormor

    • Reply
      February 14, 2019 at 6:14 pm

      Tack Mormor! Glad you love them!

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