Brussel Sprout & Kale Salad with Maple Tahini Dressing

I am constantly on the hunt for a good salad. Sometimes when carbs and cheese take over my life, it’s nice to get a break and make healthy choices. I said sometimes, okay?


When I meet a good salad, I never ever forget it. I still remember the first salad that rocked my world – it was at Water Tower Place with a friend of mine. They have a food court with a restaurant that makes customized salads, where they chop it up for you and have the creamiest dressings to go on top. My first salad there was fan-flipping-tastic. I can still taste it!!


Sadly, I’ve only come across a few phenomenal salads since then. So many are mediocre – just a waste of calories and room in my stomach – but every now and then, I find a gem. Like about a month ago, when I got lunch with my colleague. We went to Blue Door Kitchen in Chicago. She ordered the Brussels & Kale salad and I highly value her foodie opinion, so I decided to order the same. It was by far the best decision I made that day (well, that and deciding to pump in the car on the way into the city – such a time saver!).


This salad. Let me tell you a little bit about it… it’s my favorite green combo, obviously kale and shaved brussel sprouts with lots of bacon, almonds and Parmesan, all adding a nice salty flavor to the greens. It’s topped with a maple tahini dressing that complements the saltiness of the ingredients so well. Everything married so nicely together and because I can never get a good salad out of my head, I decided to make it at home and share it with all of you – that’s what friends are for, right?


If you make it, I hope it becomes one of your favorites like it has become one of mine. Don’t forget to tag your photos with #marinamakeseats!


Brussel Sprout & Kale Salad with Maple Tahini Dressing

Serves 3-4


  • 4 cups of kale, chopped finely
  • 4 cups of finely shredded brussel sprouts (you can normally find them already shredded at the store, or you can use a mandolin to slice them yourself)
  • 6 slices of thick cooked bacon, chopped
  • 1/2 cup of shredded parmesan cheese
  • 1/2 cup of slivered almonds

Maple Tahini Dressing

  • 1/4 cup of olive oil
  • 2 tablespoons of tahini
  • 2 tablespoons of maple syrup
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • Juice of one lemon


First, make the maple tahini dressing by combining the oil, tahini, maple syrup, salt, pepper and lemon juice with a whisk. Set aside.

Add the chopped kale, shredded brussel sprouts, chopped bacon, parmesan and olives to a large bowl. Add the dressing and stir to combine, letting the dressing soak for five minutes or so before serving. Season with additional salt and pepper if needed.

4 thoughts on “Brussel Sprout & Kale Salad with Maple Tahini Dressing

  1. Just an FYI— I used to work at Blue Door in Chicago. The secret to the maple-tahini vinaigrette is raw garlic and orange juice 😉


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